I can’t believe I’ve never shared a pumpkin roll recipe on this blog! For someone as pumpkin-obsessed as me, I’m happy to finally rectify that!
This recipe is a mostly classic recipe, with the addition of chocolate chips into the cream cheese filling. I made this for Thanksgiving, and my aunt who hosts it enjoys pumpkin-chocolate combinations, so I made this one for her.
This pumpkin roll recipe has been developed to be made in a half sheet pan (paid link).
Ingredients:
- 1 cup plus 2 tablespoons flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 4 eggs plus 1 egg yolk, at room temperature
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 12 oz cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, plus more for sprinkling
- 1 cup mini chocolate chips
Preheat your oven to 375 degrees F. Grease your quarter sheet pan using cooking spray or butter. Line the sheet with wax paper, then grease and flour the paper.
Add your flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl, whisking to combine.
In a large bowl, add the eggs and sugar and stir to combine.
Beat the pumpkin puree into the egg sugar mixture, scraping at the sides to make sure everything is incorporated.
Slowly stir your dry ingredients into the pumpkin mixture until fully combined.
Pour the mixture into your prepared pan, using a spatula (paid link) to spread evenly.
Bake for 10 to 14 minutes, or until the top of the cake springs back when touched.
While waiting for the cake to bake, add another sheet of wax paper to a similarly sized sheet pan. Sprinkle with powdered sugar.
When the cake is finished baking, carefully turn the cake onto the wax paper dusted with powdered sugar, then peel off the other wax paper.
The cake will still be very warm. While wearing oven mitts, roll up cake and wax paper together starting with narrow end. Let cool on a wire rack while you prepare the filling.
In a large bowl, add the cream cheese, butter, and vanilla extract, beating to combine. Slowly add in the powdered sugar until fully combined.
Stir in the chocolate chips.
When ready to add the filling, unroll the cake and evenly spread with cream cheese mixture.
Reroll the cake, removing the wax paper as you roll.
Wrap completely in plastic wrap and refrigerate for at least one hour (or up to 4 days).
When ready to serve, unwrap the roll and dust liberally with powdered sugar. I like using this dusting wand (paid link).
To get the best presentation, slice off the ends of the cake (these can be your taste test pieces!
I really like the addition of the mini chocolate chips to this recipe. It gives the cream cheese filling a bit of a cannoli filling vibe, which is never a bad thing!
Ingredients
- 1 cup plus 2 tablespoons flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 4 eggs plus 1 egg yolk, at room temperature
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 12 oz cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, plus more for sprinkling
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 375 degrees F. Grease your quarter sheet pan using cooking spray or butter. Line the sheet with wax paper, then grease and flour the paper.
- Add your flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl, whisking to combine.
- In a large bowl, add the eggs and sugar and stir to combine.
- Beat the pumpkin puree into the egg sugar mixture, scraping at the sides to make sure everything is incorporated.
- Slowly stir your dry ingredients into the pumpkin mixture until fully combined.
- Pour the mixture into your prepared pan, using a spatula to spread evenly.
- Bake for 10 to 14 minutes, or until the top of the cake springs back when touched.
- While waiting for the cake to bake, add another sheet of wax paper to a similarly sized sheet pan. Sprinkle with powdered sugar.
- When the cake is finished baking, carefully turn the cake onto the wax paper dusted with powdered sugar, then peel off the other wax paper.
- The cake will still be very warm. While wearing oven mitts, roll up cake and wax paper together starting with narrow end. Let cool on a wire rack while you prepare the filling.
- In a large bowl, add the cream cheese, butter, and vanilla extract, beating to combine. Slowly add in the powdered sugar until fully combined.
- Stir in the chocolate chips.
- When ready to add the filling, unroll the cake and evenly spread with cream cheese mixture.
- Reroll the cake, removing the wax paper as you roll.
- Wrap completely in plastic wrap and refrigerate for at least one hour (or up to 4 days).
- When ready to serve, unwrap the roll and dust liberally with powdered sugar. I like using this dusting wand.
What do you think?