Preheat oven to 350°F. Butter or spray a 9" springform pan with cooking spray.

Place the flour, sugars, baking powder, salt, ginger, cinnamon, nutmeg, and allspice in the bowl of a food processor, and pulse several times to combine.

Add the butter to the process and pulse until the butter is cut into the flour mixture. Don't worry if it takes a good number of pulses to get things going -- there are a lot of ingredients in the bowl!

When the mixture is crumbly, remove one cup and set aside in a small bowl. Toss the reserved mixture with 1/4 teaspoon of cinnamon and set aside.

Whisk the eggs, pumpkin, and Greek yogurt in a large mixing bowl until smooth. Stir in the flour mixture just until everything is just mixed -- don't over stir! Fold in the chocolate chips with as few stirs as possible.

Pour the batter into the prepared pan and smooth it out with an offset spatula. Sprinkle the reserved crumbs evenly over the top, gently squeezing the crumbs as you go to create clumps of crumbs.

Bake for approximately 55-65 minutes, or until risen in the center and a toothpick comes out clean.

Remove from the oven and let cook for 10 minutes. Run a very thin-bladed knife around the inner side of the springform pan, then release the cake from the pan.