In a heavy sauce pan, heat your butter on medium heat.

Watch your butter carefully as it begins to brown (about 5 minutes).

Once you begin to smell a nutty scent, remove butter from heat and allow to cool for 5 minutes.

Preheat your oven to 350 degrees.

In your mixer fitted with the paddle attachment, combine browned butter and sugar until creamy.

Add eggs, one at a time, until mixed.

Add vanilla and pumpkin and mix to combine.

In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.

Gradually mix flour mixture with butter mixture until fully incorporated.

In a small bowl mix 1 tablespoon flour with chocolate chips.

Fold chocolate chips into the pumpkin batter.

Generously spray a bundt pan or two 9 inch baking pans with nonstick cooking spray.

Pour batter into pan(s) and bake.

For the bundt pan, bake for 45-50 minutes and for the 9in baking pans bake for 22-25 minutes, or until a toothpick is inserted and when removed is clean.

When you remove from the oven, allow cake to cool in pan for 10 minutes.

Then, loosen the edges of the cake with a knife and turn over on a baking sheet to cool completely.

Once cooled, make the ganache.

In a small saucepan, melt the chocolate, butter and cream on low until smooth.

Allow to cool for about 4 minutes before pouring it over the cooled cake.