Imagine a dessert that combines the warm, comforting flavors of pumpkin spice with the irresistible allure of chocolate chips, all wrapped up in a stunning rolled cake that looks like it came straight from a professional bakery. This Chocolate Chip Pumpkin Roll is not just a dessert – it's a showstopping experience that will have your family and friends begging for seconds! With its perfectly moist pumpkin cake, creamy cream cheese filling, and delightful chocolate chip surprises, this recipe transforms an ordinary autumn afternoon into an extraordinary culinary celebration.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 roll
Ingredients
- 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 salt
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing slight overhang on the sides. Grease the parchment paper with butter or cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and no lumps remain.
- In a large mixing bowl, beat eggs with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Gradually add sugar while continuing to beat until the mixture becomes pale and thick.
- Gently fold in pumpkin puree until just incorporated. Carefully fold in the dry ingredient mixture, stirring until just combined. Do not overmix.
- Spread the batter evenly into the prepared jelly roll pan, ensuring a smooth surface. Sprinkle chocolate chips evenly across the top of the batter.
- Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper slowly and carefully.
- Starting from the short end, roll the cake and towel together into a tight spiral. Allow to cool completely at room temperature, which will help set the roll's shape.
- For the filling, beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until creamy and well combined.
- Once the cake is completely cool, carefully unroll and spread the cream cheese filling evenly across the surface.
- Re-roll the cake without the towel, ensuring a tight, even roll. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the top with additional powdered sugar. Slice into rounds and serve chilled.
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light, airy structure.
- Towel Technique: The powdered sugar-dusted towel is crucial for preventing sticking and helping you roll the cake without cracking.
- Cooling is Key: Allow the cake to cool completely before filling to prevent the cream cheese from melting.
- Refrigeration Helps: Chilling the roll helps it set and makes slicing cleaner and more precise.
- Make Ahead: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Storage Tip: Keep the pumpkin roll refrigerated and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
