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5 from 2 votes

Chocolate Chip Pumpkin Roll

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Servings: 8
Calories: 407kcal


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.
  • Add all the dry ingredients and mix until batter is just combined.
  • 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.
  • 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.


Nutrition facts are estimates.


Calories: 407kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 48g | Vitamin A: 75.2% | Vitamin C: 1% | Calcium: 8.1% | Iron: 7.8%