For the Cake

1. Preheat oven to 350 degrees and line a 15×10 cookie sheet with parchment paper
2. Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt
3. Using another large bowl, whisk together the eggs and sugar until combined
4. Whisk in the vanilla and pumpkin puree until combined
5. Using a rubber spatula, fold in the dry ingredients until combined and smooth
6. Spread an even layer of batter onto the cookie sheet
7. Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched
8. As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter
9. Using your hands, carefully roll the cake into a log
10. Place onto a wire rack to cool completely

For the Cream Cheese Filling

1. Using a large mixing bowl, beat together the cream cheese, butter, vanilla, salt and powdered sugar until combined and smooth
2. Fold in the mini chocolate chips
3. Once the cake is cooled, place back onto the counter
4. Carefully unroll the cake into a flat cake again
5. Spread the cream cheese filling into the center of the cake
6. Re-roll the cake again while peeling away the parchment paper
7. Wrap the roll in plastic wrap and place into the fridge overnight

For the Chocolate Ganache

1. Using a small pot, bring the heavy whipping cream to a simmer
2. Pour the 1 C chocolate chips into a medium bowl
3. Pour the hot heavy cream over the chocolate chips and let sit for 1 minute
4. Whisk until smooth and combined
5. Decorating
6. Place the pumpkin roll onto a wire rack over a cookie sheet
7. Pour the chocolate ganache over the pumpkin roll and evenly spread the ganache to completely coat the cake
8. Sprinkle with mini chocolate chips
9. Allow the ganache to harden before moving to a serving tray