Directions:

• Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 15x10-inch cookie sheet with parchment paper.
• Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
• Combine Wet Ingredients: In another large bowl, whisk together the eggs and sugar until well combined. Add vanilla and pumpkin puree, whisk until smooth.
• Mix Dry and Wet Ingredients: Using a rubber spatula, fold in the dry ingredients into the wet ingredients until the mixture is smooth.
• Bake the Cake: Spread an even layer of the cake batter onto the prepared cookie sheet. Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
• Roll the Cake: As soon as the cake is pulled from the oven, remove it from the pan onto the counter. Carefully roll the cake into a log and place it onto a wire rack to cool completely.
• Prepare Cream Cheese Filling: In a large mixing bowl, beat together the cream cheese, butter, vanilla, salt, and powdered sugar until smooth. Fold in the mini chocolate chips.
• Fill and Roll Again: Once the cake is cooled, carefully unroll it into a flat cake again. Spread the cream cheese filling into the center of the cake. Re-roll the cake while peeling away the parchment paper. Wrap the roll in plastic wrap and place it in the fridge overnight.
• Prepare Chocolate Ganache: In a small pot, bring the heavy whipping cream to a simmer. Pour the 1 cup chocolate chips into a medium bowl. Pour the hot heavy cream over the chocolate chips and let it sit for 1 minute. Whisk until smooth and combined.
• Decorate the Cake: Place the pumpkin roll onto a wire rack over a cookie sheet. Pour the chocolate ganache over the pumpkin roll and spread it evenly to coat the cake. Sprinkle with mini chocolate chips. Allow the ganache to harden before transferring the cake to a serving tray.