Keto Recipes | CHOCOLATE CHIP PUMPKIN ROLL #chocolate #chip #pumpkin #roll

This Chocolate Chip Pumpkin Roll is a tasty twist on a family favorite. 

Put a chocolatey twist on your holiday dessert table with this irresistible Chocolate Chip Pumpkin Roll!

Pumpkin roll was always one of my dad’s favorite recipes. My mom made it every fall without fail, and my brothers and I knew we needed to enjoy our share while we could. After my dad came home, all bets were off. This was HIS roll. Now that I’m (decades) older and making desserts for my own family, I tried to find a recipe that balances the needs of my chocolate-loving kids with my fond childhood memories. The result is this Chocolate Chip Pumpkin Roll. How can you go wrong with pumpkin and chocolate? 

CHOCOLATE CHIP PUMPKIN ROLL

yield: 8

prep time: 15 MINUTES

cook time: 1 HOUR 45 MINUTES

total time: 2 HOURS

traditional pumpkin roll with the added flare of chocolate chips!

INGREDIENTS

FOR THE CAKE:

• 2 eggs
• 5 ounces sour cream
• 1 cup sugar
• 2/3 cups Pumpkin Puree
• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ginger
• 2 teaspoon cinnamon
• 1/2 tsp nutmeg
• 1/2 cup powdered sugar
• 1 cup mini chocolate chips

FOR THE FILLING:

• 1 cup powdered sugar
• 2 teaspoons butter, softened
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 375. Line cookie sheet with parchment paper.
2. In mixing bowl mix eggs, sour cream, sugar and pumpkin together.
3. In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.
4. Slowly add to dry ingredient to wet ingredients mixing on medium till all incorporated.
5. Pour into prepared cookie sheet, spread out and bake for 15 minutes.
6. Take a dish towel that is the size of the cake. Cover with 1/2 cup powdered sugar.
7. When cake is done and cooled for about 2 minutes, remove from pan and lay cake onto the dish towel. Starting at one end, roll the cake into the dish towel.
8. Place in refrigerator to cool for an hour.
9. Prepare filling by mixing butter, cream cheese, sugar and vanilla together. Stir in chocolate chips.
10. Take roll out of refrigerator and slowly unroll. Spread icing onto cake. Roll the cake back up without the dish towel and refrigerator for 1 hour or until ready to serve.
11. When ready to serve, melt 1 cup of mini chocolate chips over a double boiler. Spoon melted chocolate into a piping bag to pipe decorations. Sprinkle with mini chocolate chips. ENJOY!

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