Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan with parchment paper and nonstick spray.

In a large mixing bowl, combine the pumpkin purée, eggs, dark cocoa powder, and pure maple syrup or honey. Mix until smooth and creamy for about 2-3 minutes.

Pour the batter into the prepared springform pan and bake for 60-65 minutes, until the top is set.

Cool the cake for at least 4 hours at room temperature; refrigerate for the last 2 hours for best results.

Heat the heavy whipping cream in a skillet until it bubbles. Remove from heat and stir in dark chocolate chips until smooth.

Once cooled, spread the ganache frosting generously over the cake and serve with fresh berries or a scoop of vanilla ice cream.