Chocolate Chip Pumpkin Roll
Ingredients for Cake Roll
  • 3 eggs
  • ⅔ c. pumpkin puree
  • 1 c. sugar
  • ¾ c. flour
  • 1 t. baking powder
  • ½ t salt
  • 1 t. cinnamon
  • ½ c. mini chocolate chips
Ingredients for Filling
  • 1 c. powdered sugar
  • 8 oz. cream cheese
  • 2 T butter
  1. Preheat oven to 350. Line a 10 x 15 jelly roll pan or rimmed cookie sheet with waxed paper.
  2. To make the cake combine the eggs and sugar and beat until light and creamy. Then mix in the pumpkin.
  3. Add all the dry ingredients and mix until batter is just combined.
  4. Pour into the prepared pan and bake for 15-20 minutes until the cake springs back when you touch it.
  5. Cool it in the pan for 15 minutes. Then dump the cake onto a tea towel sprinkled with powdered sugar.
  6. Peel off the waxed paper and let the cake rest for 5 minutes. Then gently roll it up in the tea towel and let it cool for a few hours.
  7. To make the filling combine the powdered sugar, cream cheese and butter and beat until smooth.
  8. Gently unroll the cake and spread it with the filling. Then reroll and refrigerate. It will cut better if you refrigerate it for a few hours.
  9. Sprinkle with powdered sugar and chocolate chips and cut into slices to serve.
Recipe by Upstate Ramblings at