This Chocolate Chip Pumpkin Roll is a tasty twist on a family favorite.
Pumpkin roll was always one of my dad’s favorite recipes. My mom made it every fall without fail, and my brothers and I knew we needed to enjoy our share while we could. After my dad came home, all bets were off. This was HIS roll.
Now that I’m (decades) older and making desserts for my own family, I tried to find a recipe that balances the needs of my chocolate-loving kids with my fond childhood memories. The result is this Chocolate Chip Pumpkin Roll.
How can you go wrong with pumpkin and chocolate?
A well made pumpkin roll begins with a jelly roll pan. They are usually around 10” x 15” with higher sides than a regular sheet pan. The cake and frosting recipes are both super easy to make.
The trick is making sure you follow the steps closely so you don’t end up with a cracked cake (not that it hasn’t happened to me…it’s just as tasty, crack or no crack). It’s important to roll your cake up tightly right when it comes out of the hot oven. That helps trap the heat and moisture in your cake.
Don’t be stingy with that powdered sugar, either. Put an ample amount on your towel to ensure the cake does not stick when you are rolling and unrolling it.
The beauty of this Chocolate Chip Pumpkin Roll is that even if your cake cracks, you can mostly cover it up with powdered sugar and chocolate drizzle. No one is going to be looking at a crack in the cake anyway.
All they will be interested in is the size of their slice.
Chocolate Chip Pumpkin Roll
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ½ cup mini chocolate chips
- ⅓ cup powdered sugar to sprinkle on towel
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter room temperature
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
- ½ teaspoon coconut oil
- Powdered sugar optional for decoration
For the cake:
- Preheat oven to 375 degrees. Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with parchment paper and then grease and flour paper. Set pan aside.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt in small bowl. Add eggs and 1 cup granulated sugar to a large bowl and beat until thickened. Stir in pumpkin, flour mixture and chocolate chips. Spread evenly in prepared pan. Bake for about 15 minutes. The top of the cake will spring back when it's done.
- While the cake is baking, flatten out a smooth, thin cotton kitchen towel (like a tea towel) and evenly sprinkle ⅓ cup powdered sugar over it.
- When cake is done baking, immediately remove from oven and invert cake onto towel sprinkled with powdered sugar. Gently peel off the wax paper. Starting at the shorter end, roll up the cake and towel together. Cool on a wire rack for 50 minutes.
- Place cream cheese, 1 cup powdered sugar and butter in a medium bowl and beat until smooth. Stir in vanilla. Carefully unroll cake and allow to cool for a minute or two to release any trapped heat. Evenly spread cream cheese frosting over the cake. Reroll the cake (without the towel). Cover cake and refrigerate for at least two hours.
- Place chocolate chips and coconut oil in a microwave safe bowl and heat for 60 seconds. Stir until smooth. (Repeat for an additional 30 seconds, if necessary.) Allow to cool slightly. Sprinkle additional powdered sugar on top the cake roll and drizzle with melted chocolate.
Nutrition info not guaranteed to be accurate.