Chocolate Chip Pumpkin Cake Roll

This chocolate chip pumpkin cake roll recipe features a cream cheese frosting, loads of chocolate chips and a rich chocolate ganache.

This blog post is going to be about my new favorite recipe for the upcoming holiday season. It’s a Pumpkin Chocolate Chip Cake Roll that has an incredible cream cheese filling and chocolate ganache on top. The pumpkin spice flavor combined with the rich chocolate is perfect, especially when served alongside some whipped cream or vanilla ice cream!

This pumpkin roll cake combines pumpkin flavours with dark chocolate creating a festive dessert that is delicious and easy to make.

While I think it’s a hit for Christmas, chocolate pumpkin roll is obviously the perfect sweet treat for any thanksgiving table.

The creamy filling pairs perfectly with the cake rolls light texture while topping it off with a decadent ganache makes this delicious pumpkin cake even more irresistible.

This Chocolate Chip Pumpkin Cake Roll Recipe is the perfect dessert to make for your Christmas dinner guests this year. Who wouldn’t love this chocolate chip pumpkin roll? This chocolate pumpkin cake roll recipe will definitely be a hit at any holiday gathering.

Why You will Love this Pumpkin Cake Roll Recipe

• Pumpkin & Chocolate go together like bacon and eggs!
• Perfect for the holidays
• Pumpkin spice!
• Chocolate! (Sorry, it had to be said again.)
• The cake only bakes for 15 Minutes!

How to Bake the Best Swiss Roll Cake

• You will need to use a Jelly roll pan. They are usually around 10×15″ with 1″ tall sides.
• Use the parchment paper to cake is baked on to roll up the cake. Using a clean kitchen towel (tea towel or dish towel) also works but isn’t as convenient.
• Always bake with room temperature ingredients. They combine together better resulting in a more tender cake.
• Don’t over-bake the cake.
• Be sure your cake is completely cooled off before unrolling.

How to Keep your Cake Roll from Cracking

• Remove the cake as soon as it is done. An overbaked cake will crack easier!
• Make sure you don’t let the cake cool down too much before rolling it up or it will crack. Roll the cake up the first time, straight out of the oven.
• Be sure your cake is completely cool before you unroll it.

How to Store Rolled Cake

Store in the refrigerator, covered in plastic wrap or in an airtight container, for up to 4 days.

Because of the cream cheese frosting the cake should not sit out for more than 2 hours at room temperature. Using an airtight container rather than covering lightly with plastic wrap will keep the cake from drying out in the fridge.

You can also freeze the baked cake roll by wrapping it securely in plastic wrap and then aluminum foil. It can be kept frozen for up to three months. Allow to defrost in the refrigerator overnight.

About the Ingredients for this Pumpkin Chocolate Chip Rolled Cake

All-purpose flour: Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake. 

Baking Powder & Baking Soda – Make sure they are fresh or at least still active so that the cookies rise properly.

Spices: I incorporated some pumpkin pie spice and a little extra cinnamon because spices just belong in pumpkin treats. 

Salt: Balances out the flavor of the batter. 

Eggs: Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.

Vanilla extract: Use pure vanilla extract for the best flavour, but artificial is just fine too.

Sugar – Just granulated sugar.

Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree should have only pumpkin in the ingredients.

Cream cheese – Use full fat cream cheese for the best flavour. Avoid fat free completely.

Butter: I recommend unsalted butter. If all you have is salted, omit the added salt from the frosting.

Powdered Sugar – Icing sugar or confectioners sugar.

Chocolate chips – You want a combination of mini chocolate and regular sized chocolate chips. Of course you can go all one way or the other. Semi-sweet works best to balance the pumpkin spice and cream cheese frosting. The addition of chocolate chips is a heavenly upgrade you will love!

Looking for More Pumpkin Dessert Recipes?

If you like this easy pumpkin roll recipe, check out some of my favourite desserts made with pumpkin puree:

Pumpkin pie fluff dip that has all the flavours of a slice of pie. Served with cinnamon sugar pie crust chips, it’s the perfect fall dessert!

This Pumpkin Torte with Pumpkin Ganache is a slice of Autumn heaven. Light fluffy cake combines a rich, creamy ganache for fall dessert you won’t soon forget.

An easy recipe for Baked Pumpkin Donuts that results in soft fluffy and flavourful cake donuts without yeast in just 30 minutes. It’s sure to become one of your favourite pumpkin recipes!

How to Make Chocolate Chip Pumpkin Cake Roll

Yields: 12 Servings | Prep time: 20 Mins | Cook time: 16 Mins

Ingredients:

• ¾ C flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 C sugar
• ⅔ Pumpkin Puree

For the Chocolate Chip Cream Cheese Filling

• 1 – 8oz cream cheese, softened
• 6 tbsp butter, softened
• 1 tsp pure vanilla extract
• 1 C powdered sugar
• ⅛ tsp kosher salt
• 1 C mini chocolate chips

For the Chocolate Ganache

• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream
• ¾ C mini chocolate chips

Directions:

Preheat oven to 350 degrees and line a 15×10 cookie sheet with parchment paper

Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt

Using another large bowl, whisk together the eggs and sugar until combined. You can use a hand mixer or electric mixer instead but its easy enough to do by hand.

Whisk in the vanilla and pumpkin puree until combined

Using a rubber spatula, fold the dry ingredients into the wet ingredients until combined and smooth

Spread an even layer of batter onto the prepared jelly roll pan.

Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched

As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto a flat surface.

Using your hands, carefully roll the cake into a log, with the parchment paper still attached.

Place onto a wire rack to cool completely

Using a large mixing bowl, beat together the cream cheese, butter, vanilla, salt and powdered sugar until combined and smooth

Fold in the mini chocolate chips

Once the cake is cooled, place back onto the counter

Carefully unroll the cake into a flat cake again

Spread the cream cheese filling into the center of the cake

Re-roll the cake again while peeling away the parchment paper

Wrap the roll in plastic wrap and place into the fridge overnight

Using a small pot, bring the heavy whipping cream to a simmer

Pour the 1 C chocolate chips into a medium bowl

Pour the hot heavy cream over the chocolate chips and let sit for 1 minute

Whisk until smooth and combined

Place the pumpkin roll onto a wire rack over a cookie sheet

Pour the chocolate ganache over the pumpkin roll and evenly spread the ganache to completely coat the cake

Sprinkle with mini chocolate chips

Allow the ganache to harden before moving to a serving tray

Enjoy!