Chocolate Chip Pumpkin Roll

By Eat More Chocolate Team      

April 21, 2015

0.0 0

Traditional pumpkin roll with the added flare of chocolate chips!

  • Prep: 15 mins
  • Cook: 1 hr 45 mins
  • 15 mins

    1 hr 45 mins

    2 hrs

  • Yields: 8 Servings


Preheat oven to 375. Line cookie sheet with parchment paper.

In mixing bowl, mix the eggs, sour cream, sugar and pumpkin together.

In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.

Slowly add to mixing bowl 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 ½ cup powdered sugar.

When cake is done and cooled for about 2 minutes. Removing from pan 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, 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!



2 eggs

5 oz sour cream

1 cup sugar

⅔ cup Pacific Foods Pumpkin Puree

1 cup all purpose flour

1½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon ginger

2 teaspoon cinnmon

½ tsp nutmeg

½ cup powdered sugar

1 cup mini chocolate chips


1 cup powdered sugar

2 teaspoon butter, softened

8 oz cream cheese, room temperature

1 teaspoon vanilla

½ cup of mini chocolate chips