In a medium bowl, whisk together the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the 1/2 cup of chopped dark chocolate. Refrigerate for 30 minutes.
Allow to cool. Top with flaky sea salt, if using. Enjoy!
Note. Once you measure out the pumpkin, dump it onto a paper towel and let it sit for 1-2 minutes to help draw out some of the extra moisture.
If you cannot find Raaka's baking chocolate, you can use one of their bars chopped instead. The bourbon cask aged or the maple & nibs would work great!