Add cream cheese and butter to a large bowl. Using an electric hand mixer, beat together until light and fluffy. Add the powdered sugar and brown sugar. Blend well to combine. Add the pumpkin puree and pumpkin pie spice until combined.
Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 3 to 4 hours (or until firm.)
Remove from freezer. Let cheese ball stand at room temperature for 15 minutes to slightly soften. (This will help chocolate chips stick to it.) Unwrap the top part of cheese ball. Invert onto a large platter then remove rest of plastic wrap. Gently press both chocolate chips onto cheese ball. Once chips are covering top and sides of ball you can gently squeeze sides to help form it better in a "ball" or "pumpkin" shape.
Serve immediately with cookies, graham crackers or apple slices.
OR if serving later, freeze cheese ball, covered, on platter until ready to serve. Remove from freezer at least 1 hour before serving to let soften.