A Delightful Twist on Pumpkin Desserts

When the seasons change and a chill fills the air, it’s time to embrace the warm and cozy flavors of fall. This Chocolate Chip Pumpkin Spice Rolled Cake is the perfect treat to celebrate autumn. With the delightful combination of pumpkin, spice, and chocolate chips, this rolled cake is a delicious twist on traditional pumpkin desserts. In this recipe, we’ll guide you through the steps to create a mouthwatering rolled cake that will impress your family and friends. Let’s get started on this delightful fall baking adventure!

Supplies and Equipment Needed:

• 1. 15×10-inch cookie sheet
• 2. Parchment paper
• 3. Large mixing bowls
• 4. Whisk
• 5. Rubber spatula
• 6. Wire rack
• 7. Plastic wrap
• 8. Medium pot
• 9. Serving tray

Ingredients:

For the Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sugar
• ⅔ cup pumpkin puree

For the Chocolate Chip Cream Cheese Filling:

• 1 (8 oz) package cream cheese, softened
• 6 tablespoons unsalted sweet cream butter, softened
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• ⅛ teaspoon kosher salt
• 1 cup mini chocolate chips

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• ¾ cup mini chocolate chips

Directions:

1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 15×10-inch cookie sheet with parchment paper.

2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

3. Combine Wet Ingredients: In another large bowl, whisk together the eggs and sugar until well combined. Add vanilla and pumpkin puree, whisk until smooth.

4. Mix Dry and Wet Ingredients: Using a rubber spatula, fold in the dry ingredients into the wet ingredients until the mixture is smooth.

5. Bake the Cake: Spread an even layer of the cake batter onto the prepared cookie sheet. Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.

6. Roll the Cake: As soon as the cake is pulled from the oven, remove it from the pan onto the counter. Carefully roll the cake into a log and place it onto a wire rack to cool completely.

7. Prepare Cream Cheese Filling: In a large mixing bowl, beat together the cream cheese, butter, vanilla, salt, and powdered sugar until smooth. Fold in the mini chocolate chips.

8. Fill and Roll Again: Once the cake is cooled, carefully unroll it into a flat cake again. Spread the cream cheese filling into the center of the cake. Re-roll the cake while peeling away the parchment paper. Wrap the roll in plastic wrap and place it in the fridge overnight.

9. Prepare Chocolate Ganache: In a small pot, bring the heavy whipping cream to a simmer. Pour the 1 cup chocolate chips into a medium bowl. Pour the hot heavy cream over the chocolate chips and let it sit for 1 minute. Whisk until smooth and combined.

10. Decorate the Cake: Place the pumpkin roll onto a wire rack over a cookie sheet. Pour the chocolate ganache over the pumpkin roll and spread it evenly to coat the cake. Sprinkle with mini chocolate chips. Allow the ganache to harden before transferring the cake to a serving tray.

This Chocolate Chip Pumpkin Spice Rolled Cake is a delightful addition to your fall dessert repertoire. With the perfect balance of pumpkin, spice, and chocolate, it’s a treat that embodies the cozy essence of autumn. Whether you’re serving it at a family gathering or enjoying a slice by the fireplace, this rolled cake is sure to be a seasonal favorite.

Chocolate Chip Pumpkin Spice Rolled Cake

Indulge in the flavors of fall with our Chocolate Chip Pumpkin Spice Rolled Cake recipe. Learn how to make this delightful rolled cake that’s perfect for autumn gatherings. A delicious twist on classic pumpkin desserts!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

30 minutes mins

Servings 1 cake

Equipment

• 15×10-inch cookie sheet
• Parchment Paper
• Large mixing bowls
• Whisk
• Rubber spatula
• Wire rack
• Plastic wrap
• Medium pot
• Serving tray

Ingredients

  

Ingredients:

For the Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sugar
• ⅔ cup pumpkin puree

For the Chocolate Chip Cream Cheese Filling:

• 1 8 oz package cream cheese, softened
• 6 tablespoons unsalted sweet cream butter softened
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• ⅛ teaspoon kosher salt
• 1 cup mini chocolate chips

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• ¾ cup mini chocolate chips

Instructions

 

Directions:

• Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 15×10-inch cookie sheet with parchment paper.
• Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
• Combine Wet Ingredients: In another large bowl, whisk together the eggs and sugar until well combined. Add vanilla and pumpkin puree, whisk until smooth.
• Mix Dry and Wet Ingredients: Using a rubber spatula, fold in the dry ingredients into the wet ingredients until the mixture is smooth.
• Bake the Cake: Spread an even layer of the cake batter onto the prepared cookie sheet. Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
• Roll the Cake: As soon as the cake is pulled from the oven, remove it from the pan onto the counter. Carefully roll the cake into a log and place it onto a wire rack to cool completely.
• Prepare Cream Cheese Filling: In a large mixing bowl, beat together the cream cheese, butter, vanilla, salt, and powdered sugar until smooth. Fold in the mini chocolate chips.
• Fill and Roll Again: Once the cake is cooled, carefully unroll it into a flat cake again. Spread the cream cheese filling into the center of the cake. Re-roll the cake while peeling away the parchment paper. Wrap the roll in plastic wrap and place it in the fridge overnight.
• Prepare Chocolate Ganache: In a small pot, bring the heavy whipping cream to a simmer. Pour the 1 cup chocolate chips into a medium bowl. Pour the hot heavy cream over the chocolate chips and let it sit for 1 minute. Whisk until smooth and combined.
• Decorate the Cake: Place the pumpkin roll onto a wire rack over a cookie sheet. Pour the chocolate ganache over the pumpkin roll and spread it evenly to coat the cake. Sprinkle with mini chocolate chips. Allow the ganache to harden before transferring the cake to a serving tray.