Pumpkin Chocolate Chip Cake Roll
Our latest fall dessert recipe is an elevated take on a classic pumpkin cake roll, a Chocolate Chip Pumpkin Cake Roll with tangy and sweet cream cheese filling with plenty of mini chocolate chips throughout, topped with a luscious and smooth chocolate ganache.
Chocolate Chip Pumpkin Cake Roll Recipe
Today’s recipe is the epitome of decadent fall desserts.
A moist, spiced pumpkin cake roll with a silky, tangy cream cheese frosting and plenty of chocolate (in the forms of a chocolate ganache topping and little pops of chocolate chips throughout the frosting layer).
This cozy fall dessert has it all: cozy, naturally earthy-sweet pumpkin with the perfect amount of warm fall-inspired spices, sweet and tangy cream cheese and semi-sweet chocolate bringing just a touch of bitterness to balance out all of the sweet flavors.
The pumpkin cake itself is light and spongy and takes less than 16 minutes to bake!
One issue that some people run into with cake rolls is having the cake layer crack upon rolling or assembling the cake. You can prevent the cake roll from cracking by rolling it in a clean kitchen towel sprinkled with flour or powdered sugar while still hot from the oven (about 5 minutes after you pull it out) and allow it to cool in this rolled shape.
You can alternatively use parchment paper instead of a kitchen towel, but please note that I haven’t tried this method.
If despite your best efforts, the cake roll does still crack, the beauty of this pumpkin cake roll recipe is that it is covered with a chocolate ganache, so any imperfections or small cracks can be easily covered.
This chocolate chip pumpkin cake roll can be refrigerated for up to 5 days. Wrap well with plastic wrap or tinfoil, or store in an airtight container. It’s best enjoyed within the first 2 days.
Can I freeze a pumpkin cake roll? Yes, wrap well with plastic wrap or tinfoil before storing in a ziptop freezer bag or your favorite freezer containers. Enjoy within 1 month, thawing in the fridge completely overnight before serving.
More Pumpkin and Chocolate Dessert Recipes:
- Chocolate Pumpkin Magic Cake (with Video)
- Chocolate Chip Pumpkin Cookies (with Video)
- Pumpkin Hot Chocolate
- Pumpkin Chocolate Chip Muffins (with Video)
- Chocolate Pumpkin Pie from A Table Full of Joy
- Instant Pot Pumpkin Chocolate Chip Cake from In the Kids’ Kitchen
Chocolate Chip Pumpkin Cake Roll Ingredients
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice <– grab our homemade pumpkin pie spice recipe here
- Cinnamon
- Kosher Salt
- Large Eggs
- Vanilla Extract
- White Sugar
- Pumpkin Puree
Chocolate Chip Cream Cheese Filling Ingredients:
- Cream Cheese, softened
- Unsalted Butter, softened
- Vanilla Extract
- Powdered Confectioner’s Sugar
- Kosher Salt
- Mini Chocolate Chips
Chocolate Ganache Ingredients:
- Semi-Sweet Chocolate Chips
- Heavy Whipping Cream
- Mini Chocolate Chips
Scroll down to the printable recipe card for full measurements.
Tip: swap out the chocolate chips in the cream cheese frosting for toasted pecans or walnuts for added crunch.
Kitchen Tools You May Find Helpful
- Jelly Roll Pan
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Sifter
- Parchment Paper
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
How to Make Pumpkin Cake Roll with Chocolate Ganache
Pumpkin Cake Directions:
Preheat oven to 350F.
Line a 10”x15” jelly roll pan or cookie sheet with parchment paper. Set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
In a large bowl, beat together the eggs and sugar until combined and fluffy, then incorporate the vanilla and pumpkin puree until completely combined.
Fold the dry ingredients into the wet ingredients until combined and smooth.
Pour the cake batter out onto the prepared jelly pan roll and spread into an even layer.
Bake for 13-16 minutes until the top of the cake springs back lightly when touched.
Allow the cake to cool for 5 minutes as you dust a clean kitchen towel with flour or powdered icing sugar.
Flip the cake out onto the kitchen towel and roll it up into a log. Allow the cake to cool in the towel as you prepare the cream cheese filling.
Cream Cheese Filling Directions:
In a large mixing bowl, beat together the cream cheese and butter until well combined. Add in the vanilla and salt, then the powdered sugar 1 cup at a time until smooth and thick.
Gently fold in the chocolate chips.
Carefully unroll the pumpkin cake and use an offset spatula to spread the cream cheese filling overtop of the cake.
Re-roll the cake without the towel, then wrap it plastic wrap and refrigerate overnight.
Chocolate Ganache Directions:
Place the chocolate chips in a medium-sized bowl. Set aside.
In a small pot, bring the heavy whipping cream to a light simmer over medium heat.
Pour the hot heavy cream over the chocolate chips and let sit for 1 minute before whisking until smooth and glossy.
Place the pumpkin cake roll on a wire rack overtop of a cookie sheet (to catch any chocolate drips).
Pour the chocolate ganache overtop of the pumpkin cake roll and evenly spread with an offset spatula.
Sprinkle with chocolate chips or sprinkles, as desired.
Allow the chocolate ganache to harden at room temperature before serving or storing.
Grab your free printable recipe card for our chocolate pumpkin cake roll recipe:
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Chocolate Chip Pumpkin Cake Roll
Ingredients
For the Spiced Pumpkin Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup white sugar
- ⅔ cup Pumpkin Puree
Chocolate Chip Cream Cheese Filling Ingredients:
- 8oz cream cheese, softened
- 6 Tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered confectioner's sugar
- ⅛ teaspoon kosher salt
- 1 cup mini chocolate chips
Chocolate Ganache Ingredients:
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- ¾ cup mini chocolate chips
Instructions
Pumpkin Cake Directions:
- Preheat oven to 350F.
- Line a 10”x15” jelly roll pan or cookie sheet with parchment paper. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
- In a large bowl, beat together the eggs and sugar until combined and fluffy, then incorporate the vanilla and pumpkin puree until completely combined.
- Fold the dry ingredients into the wet ingredients until combined and smooth.
- Pour the cake batter out onto the prepared jelly pan roll and spread into an even layer.
- Bake for 13-16 minutes until the top of the cake springs back lightly when touched.
- Allow the cake to cool for 5 minutes as you dust a clean kitchen towel with flour or powdered icing sugar.
- Flip the cake out onto the kitchen towel and roll it up into a log. Allow the cake to cool in the towel as you prepare the cream cheese filling.
Cream Cheese Filling Directions:
- In a large mixing bowl, beat together the cream cheese and butter until well combined. Add in the vanilla and salt, then the powdered sugar 1 cup at a time until smooth and thick.
- Gently fold in the chocolate chips.
- Carefully unroll the pumpkin cake and use an offset spatula to spread the cream cheese filling overtop of the cake.
- Re-roll the cake without the towel, then wrap it plastic wrap and refrigerate overnight.
Chocolate Ganache Directions:
- Place the chocolate chips in a medium-sized bowl. Set aside.
- In a small pot, bring the heavy whipping cream to a light simmer over medium heat.
- Pour the hot heavy cream over the chocolate chips and let sit for 1 minute before whisking until smooth and glossy.
- Place the pumpkin cake roll on a wire rack overtop of a cookie sheet (to catch any chocolate drips).
- Pour the chocolate ganache overtop of the pumpkin cake roll and evenly spread with an offset spatula.
- Sprinkle with chocolate chips or sprinkles, as desired.
- Allow the chocolate ganache to harden at room temperature before serving or storing.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 598Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 238mgCarbohydrates: 72gFiber: 4gSugar: 59gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy pumpkin cake roll with chocolate ganache as much as mine did!
For more amazing cakes, check out our full cake recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
