Preheat oven to 350 degrees F. Line a 15"x10"x1" baking sheet with tin foil, so the foil comes up and over the edges, and lightly coat with non-stick spray. Set aside.
Whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl.
In a separate bowl whisk together the 4 eggs, can of pumpkin puree and vegetable oil. Pour the wet ingredients into the bowl of dry ingredients and whisk to combine. Pour batter into prepared baking sheet and spread into an even layer.
To make the Chocolate Swirl:
Melt 1/2 cup of the mini chocolate chips in the microwave on 30 second bursts, until smooth. Beat the melted chocolate, cream cheese, sugar, egg and milk together until smooth.
Drop dollops of the chocolate mixture all over the pumpkin cake and swirl into the cake with a knife. Sprinkle the remaining 1/2 cup mini chocolate chips all over the cake.
Bake for 25 to 30 minutes. Let cool completely and cut into squares. Store in fridge for up to 3 days. Enjoy!
Recipe inspired by Better Homes and Gardens Fall Baking Nov. 2015 edition.