Spray a 9x9-inch cake pan with non-stick cooking spray and lay a piece of parchment paper in the pan so you can remove the cake easily once it’s baked.
Mix the spice cake mix, pumpkin puree, eggs and cinnamon together. (Do not follow the ingredients recommended on the cake mix box, just what's listed here) Mix until just combined, make sure to scrape down the edges and bottom of the bowl with a spatula, dry ingredients will hide in pockets of the batter.
Fold in the chocolate chips.
The batter will be very thick so use a spatula to scrape it out of the bowl into the prepared pan.
Smooth out the top of the cake batter evenly then bake for 25-30 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the cream cheese frosting by creaming together the butter and cream cheese.
Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
Once the cake is done baking, remove from the pan and allow it to cool completely on a wire rack before frosting.
Use an offset spatula to frost the cake. Sprinkle with cinnamon and extra chocolate chips to decorate if desired.
Notes
You can use any of your favorite chocolate chips.
Canned frosting can be used.
Switch up the frosting to a vanilla or chocolate buttercream.
This can be frozen, see above on how to do that.
Other toppings can be added such as chocolate chips, cinnamon, pumpkin pie spice, etc.