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Chocolate Chip Pumpkin Roll

traditional pumpkin roll with the added flare of chocolate chips!
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8

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!