Preheat the oven to 350°F and grease a small bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl, mix the pumpkin puree, sugar, egg, oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. Spoon the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, pipe or spread the cream cheese frosting on top in small ghost shapes. Press two mini chocolate chips into each ghost for eyes.