DIRECTIONS

1. HEAT oven to 350ºF. Coat an 8-inch square cake pan with flour no-stick cooking spray.
2. BEAT sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.
3. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.
4. BEAT maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips.
5. *Add 2 Tbsp. water to pumpkin if using canned pumpkin.