Preheat your oven to 350°F. Line the bottom of an 8 x 8-inch baking pan with parchment paper, and lightly grease the sides with coconut oil.
In a large bowl, use an electric hand mixer to beat together the pumpkin purée and coconut sugar until fully combined. Add the egg, egg yolk, and vanilla extract, and beat again until the mixture is smooth. Be sure to scrape down the sides of the bowl as needed.
Add the hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt to the wet ingredients. Stir everything together until well combined.
Fold in 1/4 cup of the dairy-free chocolate chunks. Let the batter rest for 5 minutes to allow the coconut flour to absorb some moisture.
Transfer the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate chunks on top, pressing them lightly into the batter.
Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before slicing into squares. Once cooled, slice, serve, and enjoy!
