Chocolate Chip Pumpkin Roll

December 24, 2013 by Nancy Piran Last Modified: March 22, 2024

This Chocolate Chip Pumpkin Roll is a fun twist on a classic pumpkin roll! With a fluffy cream cheese filling and mini chocolate chips!

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You guys would never guess that this is one of my most popular post of every year!

It’s so easy to make that anyone can do it!

With a few simple ingredients it will be the star of your dessert table!

Pumpkin rolls are such a classic recipe but let’s make it better by adding chocolate to it! Why not, right?

For this recipe I decided to add mini chocolate chips to my cream cheese layer. I felt like the cake itself is good enough that I didn’t need to change it.

Next I melted chocolate chips and drizzled it over the top for a pretty presentation! It’s just perfect!

HOW TO MAKE CHOCOLATE CHIP PUMPKIN ROLL!

Ingredients:

Pumpkin Puree: You want to make sure you are buying 100% pure pumpkin and not pumpkin pie filling. Pumpkin pie filling has added ingredients which we don’t need for this recipe.

Spices: I used ground ginger, cinnamon, and nutmeg. These warm spices enhance the flavor of the pumpkin.

Cream cheese: This is a key ingredient for the filling. It’s so fluffy and rich but balances the flavors of the pumpkin roll so well.

Chocolate Chips: We used mini chocolate chips in this recipe. They give the right balance to the cream cheese.

Directions:

Preheat oven to 375. Line 15×10 or 9×13 cookie sheet (this would be a medium size) with parchment paper.
In mixing bowl mix eggs, sour cream, sugar and pumpkin together.
In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.
Slowly add dry ingredient to wet ingredients mixing on medium till all incorporated.
Pour into prepared cookie sheet, spread out and bake for 12- 15 minutes.
Take a dish towel that is the size of the cake. Cover with 1/2 cup powdered sugar.
When cake is done and cooled for about 2 minutes, remove from pan and lay cake onto the dish towel. Starting at one end, roll the cake into the dish towel.
Place in refrigerator to cool for an hour.
Prepare filling by mixing butter, cream cheese, sugar and vanilla together. Stir in chocolate chips.
Take roll out of refrigerator and slowly unroll. Spread icing onto cake.
Roll the cake back up without the dish towel and refrigerator for 1 hour or until ready to serve.
When ready to serve, melt 1 cup of mini chocolate chips over a double boiler. Spoon melted chocolate into a piping bag to pipe decorations. Sprinkle with mini chocolate chips. ENJOY!

NOTES:

Make sure to not let the cake cool down too much before rolling up. It will crack if you do. A kitchen towel works best for rolling the cake up, the first time. For the second time you can roll in plastic wrap.

If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now. If you make any recipes make sure to tag them #bittersideofsweetrecipes so I can see your creations!

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