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Chocolate Chip Pumpkin Roll

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Pumpkin Roll filled with cream cheese is a traditional holiday recipe, and it is even better when you add chocolate chips to make it more decadent!

Chocolate chip pumpkin roll.

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Pumpkin and cream cheese combine in this cake to make a delicious combination of flavors. Cake rolls can seem intimidating, but they really are not hard to make, and if the roll cracks a little it doesn’t matter, because they still look and taste amazing! I stirred mini chocolate chips into the cake batter before I cooked it, so that the chocolate and pumpkin flavors melded together.

A cake with seeds on it is sitting on a blue cloth.

5 from 4 votes

Chocolate Chip Pumpkin Roll

Published By Anne
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8
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Ingredients for Cake Roll

  • 3 eggs
  • 2/3 cup pumpkin puree
  • 1 cup sugar
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup mini chocolate chips

Ingredients for Filling

  • 1 cup powdered sugar
  • 8 oz. cream cheese
  • 2 Tablespoon butter


  • Preheat oven to 350. Line a 10 x 15 jelly roll pan or rimmed cookie sheet with waxed paper.
  • To make the cake combine the eggs and sugar and beat until light and creamy. Then mix in the pumpkin.
    3 eggs, 1 cup sugar, 2/3 cup pumpkin puree
  • Add all the dry ingredients and mix until batter is just combined.
    3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 cup mini chocolate chips
  • Pour into the prepared pan and bake for 15-20 minutes until the cake springs back when you touch it.
  • Cool it in the pan for 15 minutes. Then dump the cake onto a tea towel sprinkled with powdered sugar.
  • 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.
  • To make the filling combine the powdered sugar, cream cheese and butter and beat until smooth.
    1 cup powdered sugar, 8 oz. cream cheese, 2 Tablespoon butter
  • 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.
  • Sprinkle with powdered sugar and chocolate chips and cut into slices to serve.

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Nutrition Information

Calories: 410kcal | Carbohydrates: 60g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 290mg | Potassium: 168mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3761IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Nutrition facts are estimates.

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A pumpkin roll covered in powdered sugar.


Hi, Iโ€™m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

13 thoughts on “Chocolate Chip Pumpkin Roll”

  1. 5 stars
    Good Morning Anne, I am popping over to visit you from Say G’Day as I was intrigued by your chocolate chip pumpkin roll. We call this type of cake a Swiss Roll here in England and I was interested to see how you used pumpkin in this recipe as I have used pumpkins in savoury cooking but never in cakes.
    I am looking forward to trying your recipe as Swiss Roll was something that both my Grandmother Ivy and my Mother, Phyllis used to make…. so as you can imagine I love Swiss Roll.
    It is lovely to meet you. Have a wonderful weekend.
    Best Wishes

  2. Your pumpkin roll looks wonderful! I can’t wait to make one this fall, it’s one of my all-time favorite fall treats! Love the addition of the chocolate chips, I’ve never done that before! Looks delicious! Happy fall to you! ๐Ÿ™‚

  3. 5 stars
    Hi Anne,
    Your Chocolate Chip Pumpkin Roll looks awesome! This is a fantastic recipe and thanks so much for sharing it with us. Hope to see you again real soon at Full Plate Thursday!
    Miz Helen


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