Chocolate Chip Pumpkin Roll

by | Oct 23, 2014 | All, Desserts

This Chocolate Chip Pumpkin Roll is a tasty twist on a family favorite. 

Put a chocolatey twist on your holiday dessert table with this irresistible Chocolate Chip Pumpkin Roll!
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. 

Put a chocolatey twist on your holiday dessert table with this irresistible Chocolate Chip Pumpkin Roll!

Straight on image of chocolate chip pumpkin roll on a white platter with chocolate drizzled on top.

Yield: 8-10

Chocolate Chip Pumpkin Roll

Chocolate Chip Pumpkin Roll

This chocolate chip pumpkin roll is a holiday favorite.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 35 minutes

Ingredients

Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1/2 cup mini chocolate chips
  • 1/3 cup powdered sugar (to sprinkle on towel)

Filling:

  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup powdered sugar
  • 6 tablespoons butter, room temperature
  • 1 teaspoon vanilla

Topping:

  • 1/2 cup mini chocolate chips
  • 1/2 teaspoon coconut oil
  • Powdered sugar (optional for decoration)

Instructions

For the cake:

  1. Preheat oven to 375 degrees. Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with wax paper and then grease and flour wax paper. Set pan aside.
  2. 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.
  3. While the cake is baking, flatten out a smooth, thin cotton kitchen towel (like a tea towel) and evenly sprinkle 1/3 cup powdered sugar over it.
  4. 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.

Filling:

  1. 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.

Topping:

  1. 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.

Notes

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. It seems like an obnoxious amount, but it does the trick.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 402Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 229mgCarbohydrates: 67gFiber: 2gSugar: 56gProtein: 4g

Here are a few more desserts perfect for autumn:

Cranberry Pudding
Cranberry Pudding with Vanilla Butter Sauce  

Bourbon Pecan Pie with Chocolate Cookie Crust
Bourbon Pecan Pie with Chocolate Cookie Crust

  Kahlua Bread Pudding with White Chocolate Sauce
Kahlúa Bread Pudding  

Put a chocolatey twist on your holiday dessert table with this irresistible Chocolate Chip Pumpkin Roll!

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34 Comments

  1. Avatar

    I just had a major pumpkin roll fail a couple of weeks ago and am pretty scarred from it. Your beautiful pictures and tips have me thinking that just maaaaaaybe I should try again! Love the chocolate chips in yours!

    Reply
    • Avatar

      Oh, no! I hope you keep trying, Taylor!

      Reply
  2. Avatar

    It’s been a while since I made a cake roll. This pumpkin roll wit chocolate looks crazy good! Gorgeous!

    Reply
    • Avatar

      I ask myself the same question, Anna: Why don’t we make them more often? Such goodness!

      Reply
  3. Avatar

    I’ve tried making pumpkin rolls before, but they always fall apart. Yours looks amazing!!!

    Reply
    • Avatar

      Why thanks, Betsy. I hope you keep trying!

      Reply
  4. Avatar

    This looks fantastic! Pumpkin + chocolate is a winning combination and your roll looks so pretty!

    Reply
    • Avatar

      Thanks, Amy!

      Reply
  5. Avatar

    This is the most gorgeous pumpkin roll I’ve ever seen! I love all the chocolate you’ve added 🙂

    Reply
    • Avatar

      It’s hard to argue with adding chocolate!

      Reply
  6. Avatar

    My toddler has only 4 teeth, he would love this soft and creamy dessert, and I would feel safe serving this to him! Great addition to our Halloween table!

    Reply
    • Avatar

      Aren’t you a thoughtful momma??!

      Reply
  7. Avatar

    gorgeous! I never have much luck with cake rolling, but this I need to try

    Reply
    • Avatar

      I swear it’s just a practice thing, Heather. I hope you keep trying. And even if it cracks, it still tastes crazy good!

      Reply
  8. Avatar

    Yep. Gonna make this soon. And then I’ll probably eat most of it by myself. It looks amazing!

    Reply
    • Avatar

      A little for breakfast, a little for lunch, a little for snack…all good choices in my book. 🙂

      Reply
  9. Avatar

    It wouldn’t be Thanksgiving around here without the pumpkin roll! I cannot believe after all these years it never occurred to me to put chocolate chips in my roll! Looks beautiful!

    Reply
    • Avatar

      We’re usually pumpkin purists around here, but the addition of chocolate is a must-try, Tanya!

      Reply
  10. Avatar

    I am absolutely loving all the chocolate chips in this fun roll!!! It is gorgeous!!!

    Reply
    • Avatar

      Chocolate + Pumpkin + Cream Cheese = LOVE!

      Reply
    • Avatar

      Thanks, Stephanie!

      Reply
  11. Avatar

    LOVE the chocolate chips in this pumpkin roll. One of my favorite fall recipes 🙂

    Reply
    • Avatar

      I agree, Aimee; it’s not fall without a pumpkin roll!

      Reply
    • Avatar

      You got that right, Sue!

      Reply
  12. Avatar

    I love swiss cake rolls like these and regularly make one around Christmas time. This definitely is a recipe I can see myself making for the upcoming festive season, thanks for sharing it – love the combination of chocolate and pumpkin!

    Reply
    • Avatar

      How about we trade one of your swiss cake rolls for this chocolate chip pumpkin roll?? 😉

      Reply
  13. Avatar

    I have never made a ‘roll’ dessert. Shhhh….don’t blow my cover. They are so delicious with the cake and cream. Why haven’t I made one? I think I must in seeing this delicious recipe!

    Reply
    • Avatar

      Your secret is safe with me, Toni. 😉 But I hope you give it a go!

      Reply
  14. Avatar

    thanks for this recipe. I made it today, and it worked beautifully, following your instructions. No cracks! Wonderful taste, not as sweet as I expected. I only added one thing: a half cup of chopped walnuts, in with the chocolate chips. How do you store it? I imagine that it freezes well?

    Reply
    • Avatar

      So glad you enjoyed it, Jan! And I love the addition of chopped walnuts. I have never frozen a roll (mainly because we plow through it so quickly), but I suggest wrapping it tightly in a layer of plastic wrap followed by a layer of foil and freezing for up to one month. Would love to hear if that works for you. Stay in touch!

      Reply
  15. Avatar

    This sounds great I want to make it!

    One thought, though, is I would personally use Parchment Paper instead of wax paper. While theoretically, you can bake with wax paper as long as it’s completely covered — I’ve had instances where it still ends up melting.

    Reply
  16. Avatar

    Looks perfect for the fall! Never thought of putting chocolate with pumpkin… sounds delicious!

    Reply

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