Preheat oven to 350°F (175°C). Grease an 8.5x4.5-inch or 9x5-inch loaf pan and line with parchment paper with overhang for easy removal.

In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and sea salt.

In a large mixing bowl, whisk together pumpkin puree, granulated sugar, dark brown sugar, oil, eggs, milk, and vanilla extract until completely smooth and glossy.

Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until combined without overmixing.

Fold in 1 cup of chocolate chips, reserving ¼ cup for the top. Pour batter into prepared loaf pan and smooth top. Scatter reserved ¼ cup chocolate chips and a sprinkle of turbinado sugar over the surface.

Bake at 350°F (175°C) for 50 to 60 minutes. A wooden toothpick inserted into center should come out with moist crumbs and melted chocolate, but no raw batter (tent with foil at 40 minutes if browning too quickly).

Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely before slicing.