• Preheat oven to 350°F. Grease and lightly flour the Bundt pan.
• In a medium bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk and set aside
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs one at a time, scraping down the sides of the bowl. Add the pumpkin purée, sour cream and vanilla until combined.
• Slowly add the dry ingredients and beat until combined. Batter will be thick.

For the Chocolate Swirl:

• In a separate bowl, mix 1½ cups of the pumpkin batter with the chocolate swirl ingredients and stir until combined.
• Spread half of the pumpkin batter into the prepared Bundt pan. Spread all the chocolate batter evenly on top. Spread the remaining pumpkin batter and make swirls with a knife or skewer.
• Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool for 30 minutes inside the pan. Invert the pan onto a cooling rack to cool completely.

For the Chocolate Ganache:

• While the cake cools, heat the heavy cream in a small saucepan over medium heat until it starts to foam/boil around the edges. Remove from heat and pour over the chocolate chips. Let it sit for a few minutes and whisk until the chocolate is completely melted. For a thicker ganache add more chocolate chips. Let ganache cool.
• Spoon the ganache over the cake on the cooling rack. Allow the ganache to set before slicing.