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Chocolate Chip Pumpkin Roll


Ingredients

Pumpkin Roll

  • 1 cup flour sifted
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 3 eggs room temp
  • 2/3 cup pumpkin puree
  • 1 tsp. vanilla
  • 1/4 cup powdered sugar

Chocolate Chip Cream Cheese Frosting

  • 6 oz. cream cheese room temp
  • 1/4 cup butter room temp
  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • 1 cup mini chocolate chips if desired

Instructions

For the Pumpkin Roll

  1. Preheat oven to 350 degrees. Heavily grease a Jelly Roll Pan (10" x 15") and then line with parchment paper. Grease the parchment as well and then set aside.

  2. In a small bowl, sift together the flour, baking powder, cinnamon, ginger and nutmeg. Set aside.

  3. In a larger bowl, whisk together the sugars and eggs until just combined. Add in the pumpkin puree and vanilla.

  4. Gently whisk the dry ingredients into the wet ingredients until the mixture is just combined - we don't want to over-mix!

  5. Using a spatula, spread the batter evenly across your greased Jelly Roll Pan. Tap slightly on the counter to remove any air bubbles.

  6. Bake for ~15-18 minutes or until the cake no longer sticks to your finger when you touch it. IMPORTANT: While the roll is baking, make sure you complete the next step!

  7. Lay a clean & thin kitchen towel down on the counter. Sprinkle with 1/4 cup of powdered sugar and spread evenly across the towel. 

  8. Once the cake is done baking, immediately invert the pan onto the towel and immediately roll the towel (& the pumpkin roll) into a log and put in the fridge.

  9. Chill for at least 2 hours or up to 24 hours.

For the Frosting

  1. In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the powdered sugar and vanilla until combined. If the frosting is too thick to spread, add 1 tbsp. of heavy cream to help thin.

  2. Remove from the mixer and fold in the mini chocolate chips with a rubber spatula.

  3. Once your pumpkin roll is cooled, remove from fridge and gently unroll onto the counter. Using a spatula, gently spread the cream cheese frosting across the roll leaving a slight border around the edge.

  4. Roll the cake back up and tightly cover with plastic wrap to help the roll hold its shape. Place it back in the fridge for 20 minutes-1 hour or until you're ready to eat it!

  5. Before you serve, dust with more powdered sugar and melted chocolate if desired!