In a mixer, combine the pumpkin, sugar, oil, chia meal. and extracts.
Turn the mixer to low, and add in each of the remaining ingredients. The consistency and water content of the pumpkin puree will dictate the thickness of the batter. If it seems overly thin, it is OK to add a tablespoon or more of any of the flours. Fresh puree can vary widely in water content.
Spread the batter in a greased 9 x 13 pan.
Bake in a preheated 350 degree oven until a toothpick inserted in the center comes out clean, about 30 minutes
When cool, you may frost with a chocolate ganache (1 cup dark chocolate melted with 3 tablespoons any milk), or a favorite cream cheese style frosting.