In a bowl combine spelt flour, salt and baking powder. Stir very well.
In a small cup combine the flax seed meal and the water. Mix well and set aside.
In a large bowl whisk together melted butter and coconut sugar until combined. Add eggs and vanilla and whisk until almost smooth. Gradually add the flour mixture and whisk gently with a wooden spoon or rubber spatula until absorbed.
Transfer about half of the batter to another bowl. Add to one part the pumpkin puree mixed with the pumpkin pie spices. Whisk very well to combine.
Add the cocoa powder and the soaked flax seed meal to the second part of the batter. Mix very well until combined. At the end add also the chocolate chips and whisk gently to distribute them evenly around the batter.
Preheat oven to 350 degrees F/ 180 degrees C. Grease very well a 9 x 7 inch/ 23 x 20 cm rectangular pan (8 x 8 inch works as well). Spread half of one batter into the pan and then spread another half on top. Repeat the process with the rest.
Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean or with few crumbs.
Instead of spelt flour these brownies will go well with einkorn flour or a mix of both.
Store the brownies in airtight container for 2-3 days. You can store them in the fridge if the weather is too hot.