The classic pumpkin roll recipe gets an upgrade with the addition of chocolate. Mini chips dot the moist pumpkin cake that is rolled around a decadent cream cheese filling. The perfect holiday dessert (and it's not nearly as hard to make as you think)!
Preheat oven to 375°F. Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with parchment paper allowing some overhang on the edges and then spray again. Set pan aside.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt and chocolate chips in small bowl. Set aside.
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, ⅓ cup mini chocolate chips
Add eggs and 1 cup granulated sugar to a large bowl and beat until thickened. Stir in pumpkin and flour mixture. Spread evenly in prepared pan. Bake for about 10-13 minutes. The top of the cake will spring back when lightly touched in the center.
3 large eggs,, ⅔ cup pumpkin puree, 1 cup granulated sugar
When cake is done baking, immediately remove from oven. Grab edges of parchment and carefully lift cake out of pan and onto a flat surface. Working quickly and using the parchment paper the cake was baked on, roll the cake up WITH THE PARCHMENT PAPER starting at the short end until it is completely rolled up. Place it on a cooling rack seam side down so the cake doesn't unroll and allow to cool completely.
Filling:
Place cream cheese, 1 cup powdered sugar, butter and vanilla in a medium bowl and beat until smooth. Carefully unroll cake. Take your time here and gently prod any areas that are sticking to the paper. Evenly spread cream cheese frosting over the cake leaving a ½ inch border around the edges. Reroll the cake without the parchment and wrap in plastic wrap. 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. Remove cake roll from refrigerator and unwrap. Sprinkle additional powdered sugar on top the cake roll and drizzle with melted chocolate.
½ cup mini chocolate chips, 1 teaspoon coconut oil, Powdered sugar,
Notes
Use room temperature ingredients. They blend more easily than items cold from the fridge.
Don't overbake the cake. Remove from the oven when the center springs back when touched.
Roll the cake when it is hot from the oven. This locks in the steam and the moisture as the cake cools and also helps to prevent cracking when you unroll it.
Allow the cake to cool completely before you unroll and fill the cake. Be sure to leave a half inch border around the edges of the cake so the filling doesn't squeeze out the cake is rolled.
If your cake does crack, don't worry! Simply spread the filling over it and roll as directly. You can easily disguise imperfections with powdered sugar or chocolate drizzle.
A serrated knife will give you the cleanest cuts when slicing the cake. Rinse with hot water and dry between cuts if cake is sticking to the knife.
Storage and freezing instructions:
Store covered in the refrigerator for up to 5 days.
Filled roll without drizzle can be tightly wrapped and frozen for up to 2 months. Defrost in the refrigerator. Sprinkle with powdered sugar and drizzle with chocolate before serving.