Preheat oven to 375. Line 15x10-inch or 9x13 inch medium cookie sheet with parchment paper.

In mixing bowl mix eggs, sour cream, sugar and pumpkin together.

In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.

Slowly add dry ingredient to wet ingredients mixing on medium till all incorporated.

Pour into prepared cookie sheet, spread out and bake for 12- 15 minutes.

Take a dish towel that is the size of the cake. Cover with 1/2 cup powdered sugar.

When cake is done and cooled for about 2 minutes, remove from pan and lay cake onto the dish towel. Starting at one end, roll the cake into the dish towel.

Place in refrigerator to cool for an hour.

Prepare filling by mixing butter, cream cheese, sugar and vanilla together. Stir in chocolate chips.

Take roll out of refrigerator and slowly unroll. Spread icing onto cake. Roll the cake back up without the dish towel and refrigerator for 1 hour or until ready to serve.

When ready to serve, melt 1 cup of mini chocolate chips over a double boiler. Spoon melted chocolate into a piping bag to pipe decorations. Sprinkle with mini chocolate chips. ENJOY!