• Prepare two sheets of parchment paper, one that will line a 15"X11" (or smaller) baking sheet and the other one to help with forming the loaf.

To make the dough:

• In a mixer bowl, whip the butter and the sugar for 2 to 3 minutes or until the mixture is creamy and fluffy. Then add the egg and whip for another 3 minutes. (If the mixture curdles a bit, do not worry. It will re-combine when you add the flour).
• Stir in the pumpkin puree.
• Sift in the flour and baking powder.
• Add the spices.
• With a spatula or wooden spoon, mix in the flour until combined.

To make the filling:

• In a small bowl, stir the pumpkin puree with the brown sugar. Set aside.

To form the loaves:

• Sprinkle each parchment paper with a little flour.
• Divide the dough into two and scrape each one on the individual sheets.
• For each dough, sprinkle a little flour on top and use your hands to gently flatten and shape into a rectangle about 8” X 5”.
• On one dough, spread the pumpkin sugar mixture, leaving only about ¼” on the edges.
• Flip the other flattened dough over it, using the parchment paper to guide it.
• Use your hands to flatten slightly, seal the edges, and keep the rectangular shape.
• Bake for about 20 - 22 minutes or until lightly golden.
• Remove from oven and cool slightly and reduce oven to 300.
• Remove the loaf from the pan, keeping it on the parchment paper.
• Using a sharp large knife, cut into 1” slices. It is best to use decisive cuts, not saw it back and forth.
  
• Place the cut loaf back on the baking pan. Arrange the slices so that they are spread out. Bake again for about 20 minutes or until desired texture is reached.
• Remove from the oven and let cool.

To glaze the cookies:

• When completely cooled, melt the chocolate. You can place it in a glass bowl and microwave on medium for a couple of minutes, checking to see if it has started melting. Do not melt completely as the chunks will continue to melt as you stir it.
  
• Brush on the melted chocolate on the tops of each cookie.