Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

In a mixing bowl, beat together the eggs and granulated sugar with an electric mixer until thick and pale, about 4-5 minutes.

Add the pumpkin puree and vanilla extract to the egg mixture, and blend until smooth.

In a separate bowl, sift together the flour, baking powder, baking soda, spices, and salt.

Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.

Pour the batter into the prepared pan and spread it evenly.

Bake in the preheated oven for 15 minutes or until the top springs back when lightly touched.

Remove the cake from the oven and let it cool for about 5 minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting from one end, roll the cake tightly in the towel. Allow it to cool completely, seam side down.

In the meantime, prepare the filling by mixing the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and chocolate chips (if using) in a bowl until smooth.

Once the cake is completely cool, unroll it gently and spread the filling evenly over the cake, leaving about 1 inch around the edges.

Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.

Before serving, dust the cake roll with powdered sugar. Slice into pieces and enjoy!