One of my all time favorite holiday recipes to make is a really good pumpkin roll. I decided to change things up a bit and do a Chocolate Chip Pumpkin Roll!
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You guys would never guess that this is one of my most popular post of the 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!
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Chocolate Chip Pumpkin Roll
traditional pumpkin roll with the added flare of chocolate chips!
Ingredients
- FOR THE CAKE:
- 2 eggs
- 5 ounces sour cream
- 1 cup sugar
- 2/3 cups Pumpkin Puree
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ginger
- 2 teaspoon cinnamon
- 1/2 tsp nutmeg
- 1/2 cup powdered sugar
- 1 cup mini chocolate chips
- FOR THE FILLING:
- 1 cup powdered sugar
- 2 teaspoons butter, softened
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 375. Line cookie sheet 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 to dry ingredient to wet ingredients mixing on medium till all incorporated.
- Pour into prepared cookie sheet, spread out and bake for 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!
Love this roll!
THIS LOOKS VERY GOOD…N…PRETTY….WILL BE ON MY THANKSGIVING TABLE THIS YEAR….
Thanks Cheryl!
what size cookie sheet did you use?
Lisa I used a 15×10! Good question! Thanks for asking!
Hi I can’t see the Recipe for your Pumpkin roll cake wht chocolate chips can you please repost it so people may get the recipe Please.
Thank you Karen Love you website
Hi Karen, Glad you like the site! Thanks so much! The recipe is at the bottom of the post!
Hi Nancy, yes I saw the recipe posted on the bottom after if show what the cake should come out and should look like all i see is ……………. all that is showing up are drop’s no words on how the recipes show to make it. man it looks so good too can you may just e-mail me the recipe Please
[email protected]
I went in and tried to do some updating the post, hoping that helps Karen! Thanks!
could you please send me the recipe for the chocolate covered pumpkin roll with the cream filling with chocolate chips? nothing is coming up that is legible….
Hi Sue, I had the same probably with another viewer so I went in and updated everything. Hoping that will fix the issue. If you still can’t see it please let me know and I will email it to you! Thanks so much!
Hi Nancy, ok thank you so much this time it worked the recipe was on your posting. now I cant wait to make it ffor my Family omg Thank you I love your recipes and website
Thank you Karen
Do you take it off the parchment to roll in the towel…or leave on the paper and roll in the towel?
Yes take the parchment paper off!
If you cannot find pumpkin puree, will canned pure pumpkin work?
Yes Carrie, I have used both!
How far ahead can this be made?….Thanks
I have made it two days in advance. And it must be kept in the refrigerator!
I found your yumminess on pinterest! Love it. xo
So glad you found the recipe! Thanks!
My son has requested this for Thanksgiving!,, looks great, I may add nuts also
I hope you make it!
Question? When I roll this back up with a towel will it stick to it? I just wondered why the powdered sugar on one side and not the other?
When you roll it the first time with a towel, the powdered sugar is so it will not stick. The second time you roll it up, it will be without the towel. Hope that helps! Thanks!
Is the measurement for sour cream by weight or by volume?
Volume!
If using the canned pumpkin, do you still use 2/3 cup?
Yes Teri!
Have you tried making it a day in advance? Just wondering if it gets soggy at all.
Never mind, just saw an earlier post that answered my question. Thank you!
Recipe calls for mini chocolate chips, however does not indicate which kind ( ie: semi-sweet, milk chocolate ) ect. Please advise.
Thanks,
Lori
Hi Lori, sorry I have only found mini chocolate chips for semi-sweet. I didn’t even know you could get them in milk chocolate! So definitely going to hunt those down. Thanks!
I love cake rolls and Pacific Foods! I’ve never tried their pumpkin — I need to get my hands on some. This cake roll looks just amazing with that chocolate drizzle!
Hi, this looks delicious! Just wondering if it is 2 teaspoons or 2 tablespoons of butter for the filling? (2 teaspoons seems like such a small amount)
Thank you!
So sorry I was out of country for awhile and just saw this. It’s 2 teaspoons. Thanks!