Preheat the oven to 350º and generously butter an 8 inch cast iron skillet, or an 8 x 8 baking dish.

Place the cast iron skillet in the oven [but not the baking dish, if that is what you use]

Melt the butter, and in a medium mixing bowl immediately stir in the baking cocoa powder and cinnamon. i do all of the mixing in this recipe with a wooden spoon - no need to break out the mixer. Let sit for 5 minutes to hydrate the cocoa and cinnamon and to cool the mixture slightly.

Mix in the brown sugar, and then the egg, and then the pumpkin, making sure each addition is completely mixed in before going on to the next.

Measure in the flour, then sprinkle the salt and baking powder over it, then mix everything until well combined.

Remove the skillet from the oven - be careful as it will be pretty hot - spread the batter evenly in the pan or dish, and then sprinkle the nuts and chocolate chips on top.

Bake for about 20 minutes in the skillet, 25 in a baking dish. A toothpick inserted near the center should only have a few moist crumbs on it, but no liquid batter at all.

Cool for about 30 minutes before cutting - these are really good warm with vanilla ice cream, or just eaten out of hand. Store in a tightly closed container for up to 4 days at room temperature - in the fridge if any longer than that.