Chocolate Chip Pecan Pumpkin Roll

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This pumpkin roll has a cream cheese filling with nuts and chocolate chips on top.

from tasteoflizzyt.com

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Ingredients

  • Filling:
  • 3 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
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 2 tablespoons butter, softened

Preparation

Step 1

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.

Spray a 10x15" cookie sheet with cooking spray. Line the pan with wax paper. Spread the batter on the wax paper. Sprinkle the top with the chopped pecans and chocolate chips. Bake at 350 degrees for 15 minutes.

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

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

Once the cake is cooled, unroll the cake from the dishtowel and place it on a plate. Spread the filling over the cake and reroll. Wrap the pumpkin roll in plastic wrap and refrigerate for 2 hours.

Before serving, sprinkle with powdered sugar.

Notes

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

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