In a bowl combine einkorn flour, all purpose flour, spices and baking powder.
Melt the butter on a double boiler (in a heatproof bowl over a pan of gently simmering water).
Using a big sharp knife cut the chocolate into chunks (as big as large chocolate chips).
In a bowl combine butter, brown sugar and pumpkin puree. Mix very well with a hand whisk. Add egg and vanilla and whisk again until smooth. Gently fold in the dry ingredients using a wooden spoon, until absorbed. At the end add also the chocolate chunks. Mix gently until absorbed.
Refrigerate the dough for 30 to 60 minutes.
Preheat oven to 360 degrees F / 180 degrees C. Line two large baking tins with parchment paper.
Make balls out of the dough and arrange them on the sheet not too close one next to another.
Bake for 10-12 minutes or until the edges start browning. Let them cool on a wire rack or on top of the baking sheet.
Store in an airtight container for about 1 week. You can also freeze the cookies for up to 3 months.
If the pumpkin puree seems very liquid, pass it through a piece of paper towel or cheese cloth and squeeze some of the water out.