Get ready to transform your kitchen into a fall flavor paradise with this show-stopping Pumpkin Chocolate Chip Cake Roll! Imagine a delicate, spice-infused pumpkin cake, perfectly rolled with a luscious cream cheese filling and studded with rich chocolate chips - it's like a slice of autumn wrapped into one irresistible dessert. Whether you're looking to impress guests or treat yourself to a decadent homemade delight, this recipe promises to be your new seasonal obsession that'll have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
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 granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jellyroll pan with parchment paper and lightly grease the paper with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until the mixture becomes thick and pale yellow.
- Gently fold the pumpkin puree into the egg mixture until just incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Fold in the chocolate chips.
- Spread the batter evenly into the prepared jellyroll pan, ensuring it reaches all corners.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center 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.
- Starting from the short end, carefully roll the cake and towel together. Allow to cool completely, about 1 hour.
- For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled cake, spread the cream cheese filling evenly, and then re-roll the cake.
- Refrigerate for at least 1 hour before slicing. Dust with additional powdered sugar before serving if desired.
Tips
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Be extremely gentle when rolling the cake to prevent cracking - the powdered sugar-dusted towel is key to preventing sticking.
- Allow the cake to cool completely before filling to prevent the cream cheese from melting.
- For clean, precise slices, refrigerate the cake roll for at least an hour before serving.
- If the cake does crack slightly, don't worry! The cream cheese filling will help hold it together, and a dusting of powdered sugar can hide minor imperfections.
- For best results, use fresh spices and make sure your baking powder and baking soda are not expired.
- Don't overmix the batter - this can lead to a tough, dense cake roll instead of a light, tender one.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 6g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 95mg
