Chocolate Chip Pecan Pumpkin Roll

Chocolate Chip Pecan Pumpkin Roll Cake has a creamy center, with pecans and chocolate chips on the outside. This easy pumpkin recipe makes the perfect hostess gift for holiday parties.

This pumpkin roll recipe has been hiding in my recipe box for over 15 years.  

And I’ve never made it.  Anyone else out there like that?  

A coworker made this for me and I just had to have the recipe. I needed it so badly that it ended up sitting for 15 years before I made it. Oof.

Chocolate Pecan Pumpkin Roll

I’ve got to be honest. One of the reasons why I never made this recipe was because I thought it would take forever.  The thought of making a cake, rolling it up, unrolling it, frosting it, then rerolling it?  Just too many steps for me, and too many chances for it not to turn out right.

But this morning I finally dusted off the recipe and tried it. 

You guys. Pumpkin Rolls are one of the easiest desserts to make. And you’ll impress all of your friends and family.

Let’s walk through this!

Easy Pumpkin Roll Recipe

So why do I think this recipe with several steps is easy? Here’s what made this quick:

1. No need for a stand mixer. These ingredients come together quickly and effortlessly.
2. The cake only bakes 15 minutes.
3. The filling is easy and re-rolling the cake is a breeze.

The hardest part was the wait while this Chocolate Pecan Pumpkin Roll sat in the fridge and got nice and cold.

How to Make Pumpkin Roll

• Preheat the oven to 350º Fahrenheit. Spray a 10×15″ cookie sheet with cooking spray. Line the pan with parchment paper.
• In a large bowl, mix together the eggs, pumpkin and sugar until combined.

• Add in the flour, baking soda and cinnamon. Mix well.

• Fold in the pecans and chocolate chips.

• Spread the batter on the prepared pan. Bake for 15 minutes or until the center of the cake springs back when you touch it.

• Sprinkle a cheesecloth with powdered sugar. Turn the cake over onto the cheesecloth and remove the parchment paper. Roll the cake up along the short edge and refrigerate until cooled.

• While the cake is cooling, prepare the filling. Beat the cream cheese and butter together until creamy. Then add the powdered sugar and mix until smooth.

• Once the cake is cooled, unroll the cake from the cheesecloth.
• Spread the filling over the cake.

• Reroll the cake (without the cheesecloth). Be sure to roll it tightly, but not so tightly that the filling squeezes out.

• Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours to set.

How long do you let pumpkin roll cool?

Pumpkin roll tastes best when you let it sit. You need to plan a cooling time of at least 2 hours, but this is great also if you make it a day in advance. 

Can I roll the cake roll from the long edge?

We show this cake roll being rolled from the short edge. This makes a shorter, fatter cake roll. You can roll the cake roll from the longer edge too! This makes the cake roll longer and thinner. If the cake roll isn’t the main dessert, you might choose this option!

Why do my pumpkin rolls crack?

When you work with a thin, delicate sponge cake, at times you might find that your cake cracks. And although the cake roll will tastes AMAZING still, it won’t look quite as pretty with cracks.

Here are a few things you can do to ensure that your pumpkin roll turns out beautifully.

• Use a cheesecloth sprinkled with powdered sugar so that the cake doesn’t stick.
• Be very careful removing the cake from the pan. Run a knife along the edge of the pan to loosen any parts that might be sticking.
• Right after baking, turn the cake over onto the cheesecloth while it is still in the pan and very slowly remove the parchment paper.
• Roll up the cake while it is still warm. This is when the cake is very delicate, but also the most flexible. Work with it while it is warm!

**Pro Tip: Some people roll the cake up the first time with the parchment paper still on. Then they remove the parchment after the cake has cooled in the rolled position, right before they add the cream cheese filling. You can try this if you are struggling with your cake!**

Can you freeze pumpkin roll?

Yes! Pumpkin rolls freeze well. Place the pumpkin roll on a piece of plastic wrap and wrap tightly. Then wrap again in plastic wrap, foil or a storage container.

Take the pumpkin roll out of the freezer and allow it to thaw in the refrigerator 1 day before serving.

Freeze for up to 3 months!

How long does pumpkin roll last in the fridge?

A pumpkin roll is best served within 5 days of making it. It will keep well in the refrigerator for this long, making it the perfect make ahead dessert.

Other Pumpkin Recipes

• The Best Pumpkin Pie
• Pumpkin Cheesecake
• Pumpkin Cinnamon Rolls
• Chocolate Pumpkin Squares
• Homemade Pumpkin Bread
• Pumpkin Rolls

Tools to Make Pumpkin Roll

• 10″x15″ Jelly Roll Pan: For cake rolls and sheet cakes.

• Parchment Paper: To easily remove cakes for cake rolls.

Chocolate Pecan Pumpkin Roll

4.67 from 6 votes

Take your pumpkin roll to the next level! Chocolate Pecan Pumpkin Roll with cream cheese filling, mini chocolate chips and chopped pecans.

Servings 12

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

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Ingredients

 

US Customary - Metric

• 3 large eggs
• 2/3 cup solid pack pumpkin
• 1 cup sugar
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans
• 1/4 cup mini chocolate chips

Filling:

• 1 cup powdered sugar
• 8 ounces cream cheese (softened)
• 2 tablespoons butter softened

Instructions

 

• Preheat the oven to 350º Fahrenheit. Spray a 10x15" cookie sheet with cooking spray. Line the pan with parchment paper.
• In a large bowl, mix together the eggs, pumpkin and sugar until combined.
• Add in the flour, baking soda and cinnamon. Mix well.
• Fold in the pecans and chocolate chips.
• Spread the batter on the prepared pan. Bake for 15 minutes or until the center of the cake springs back when you touch it.
• Sprinkle a cheesecloth with powdered sugar. Turn the cake over onto the cheesecloth and remove the parchment paper. Roll the cake up along the short edge and refrigerate until cooled.
• While the cake is cooling, prepare the filling. Beat the cream cheese and butter together until creamy. Then add the powdered sugar and mix until smooth.
• Once the cake is cooled, unroll the cake from the cheesecloth.
• Spread the filling over the cake and reroll (without the cheesecloth).
• Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours to set.
• Before serving, sprinkle with powdered sugar and extra nuts and chocolate chips if desired.
• Slice and serve. Store in the refrigerator.

Video

Notes

If desired, leave out the nuts or the chocolate chips.

 

The calories shown are based on the cake roll being cut into 12 pieces, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 192mg | Potassium: 101mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2515IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 289

Keyword easy pumpkin recipes, easy thanksgiving dessert, pumpkin dessert

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