Prepare the hummus topping. In a small bowl, combine the finely chopped chipotle peppers, 1 teaspoon of adobo sauce, minced garlic, honey, cinnamon, cayenne powder, and chili powder. Stir together until well incorporated. Set aside.
In a food processor, add the chickpeas, pureed pumpkin, olive oil and salt. Blend until very smooth. This can take about 2 minutes.
Add a couple of teaspoons of the adobo garlic mixture to the pumpkin hummus in the food processor and blend again for about 15 seconds.
If the texture looks too thick, add one tablespoon of water, process, and repeat as necessary until you get your desired texture.
Plate the hummus and top with the remaining chipotle garlic mixture.
Chill for at least 30 minutes before serving.
Serve with your favorite tortilla chips, pita chips, or crostini.