First, make the cake. Preheat the oven to 375F. Spray a 15x10 jelly roll pan with nonstick spray, line with parchment or wax paper, and spray again. Set aside.

In the bowl of a stand mixer, beat together the eggs and sugar until fluffy and thick. Beat in the pumpkin, then add in the flour, baking powder, baking soda, salt, and pumpkin spice.

Pour the cake batter into the prepared pan, and smooth with spatula.

Bake for 13-15 minutes, until cake is fluffy and springs back when touched.

While cake is baking, sprinkle a clean cotton kitchen towel with the powdered sugar, and set aside.

When cake is done cooking, loosen it from the pan and immediately invert it onto the prepared kitchen towel. Remove the wax/parchment paper from the back, and quickly roll the cake up. Place on a wire rack and let cool completely.

To make the filling, beat together the butter and powdered sugar until light and fluffy. Drizzle in the melted white chocolate (make sure it's not hot) until a smooth frosting forms.

In a separate bowl, beat the whipped cream until stiff peaks form. Stir about ⅓ of the whipped cream into the white chocolate frosting to lighten it, then gently fold the rest in as to not deflate the whipped cream.

Carefully unroll the cake from the towel, and spread the frosting. Top with the mini chocolate chips, then roll the cake back up and place on a serving platter.

To drizzle, melt some chocolate and pour it in a zip-top bag. Cut off the corner, and drizzle chocolate on top.