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–+ servings
Chocolate Chip Pumpkin Roll

Deliciously Cozy Chocolate Chip Pumpkin Roll Recipe

This Chocolate Chip Pumpkin Roll combines pumpkin and chocolate for a festive and cozy dessert that's perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 20 minutes
Total Time 58 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Consider using a gluten-free blend for a gluten-free version.
  • 1 teaspoon Baking Powder Check freshness for best results.
  • 1 teaspoon Cinnamon Pumpkin pie spice can substitute if desired.
  • 1 teaspoon Ginger Adjust to taste or leave out for a milder flavor.
  • 1/2 teaspoon Nutmeg Freshly grated is preferable for depth.
  • 1/4 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 cup Brown Sugar Light or dark works interchangeably.
  • 1/2 cup Granulated Sugar Use coconut sugar for a less refined touch.
  • 3 large Eggs Room temperature helps blending.
  • 1 cup Pumpkin Puree Canned or homemade works great.
  • 1 teaspoon Vanilla Extract Stick with pure vanilla for the best taste.
For the Frosting
  • 1 cup Powdered Sugar Gives the frosting sweetness and a smooth consistency.
  • 8 ounces Cream Cheese Swap with mascarpone for a twist in flavor.
  • 1/4 cup Butter Unsalted is best for controlling sweetness.
  • 1 tablespoon Heavy Cream Adjusts frosting consistency if necessary.
  • 1/2 cup Mini Chocolate Chips Choose dark or semisweet based on preference.

Equipment

  • jelly roll pan
  • mixing bowls
  • spatula
  • electric mixer
  • Parchment paper
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and take a Jelly Roll Pan (10" x 15") to grease it lightly with cooking spray.
  2. In a small mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a larger mixing bowl, whisk together the brown sugar, granulated sugar, and eggs until they are just combined and slightly thickened.
  4. Gently fold the sifted dry ingredients into the wet mixture, using a spatula.
  5. Spread the batter evenly into the prepared Jelly Roll Pan, ensuring it's smooth and level. Bake for 15-18 minutes.
  6. While the cake is baking, lay a clean kitchen towel on the counter and dust it liberally with powdered sugar.
  7. Once baked, carefully invert the pan onto the prepared towel and roll the cake with the towel.
  8. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  9. Gently fold in the mini chocolate chips into the frosting mixture.
  10. Once the cake has cooled completely, carefully unroll it and spread an even layer of the frosting.
  11. Place the rolled cake seam-side down on a serving platter and refrigerate it for at least 20 minutes.
  12. Before serving, dust the top of the Chocolate Chip Pumpkin Roll with additional powdered sugar.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Keep any leftovers wrapped tightly in the fridge for up to 3 days; best enjoyed fresh.

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