Chocolate Chip Pumpkin Spice Cake Roll

This Classic Pumpkin Roll, made with a delicious pumpkin cake and cream cheese filling, is given a heavenly upgrade with the addition of chocolate chips and then covered in a sinful chocolate ganache. 

Cake roll on a white platter on a green plaid tablecloth with winter decorations in the background

Pumpkin Roll Cakes are such a classic holiday dessert. This year, though, take it up a notch by adding chocolate. A bunch of chocolate! For this recipe I added in chocolate chips and topped it off with a chocolate ganache for a beautiful, elegant dessert.

Full cake on a white platter on a green plaid tablecloth

Best Pan to Use:

A well made cake roll begins with the pan. Sometimes called a jelly roll pan, which are usually around a 10×15 sized pan with higher sides than a regular sheet pan. Larger pans will result in a thinner cake, smaller pans create a thicker cake that might be harder to roll.

Line the Pan:

This step is important. You’ll see in the recipe instructions that the jelly roll pan needs to be lined with parchment paper. You want to make sure you use extra parchment paper – you want it to rise up over the sides of the pan. You will use the parchment paper to roll your cake. And with the extra parchment, you can simply lift your cake out of the pan onto the counter.

Chocolate Chip Pumpkin Spice Cake Roll on a white platter

Prevent Cracking:

When your cake comes out of the oven, you want to go ahead and roll it while it is still hot (this is where the extra parchment from above also comes in). Rolling it before it has cooled helps it to form the shape and prevents cracking. Rolling the cake once its cooled will lead to cracks. As it cools already rolled, the moisture will help add to the texture of the cake and helps prevent cracks when you unroll it.

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cake roll

Chocolate Chip Pumpkin Spice Cake Roll


This Classic Pumpkin Roll, made with a delicious pumpkin cake and cream cheese filling, is given a heavenly upgrade with the addition of chocolate chips and then covered in a sinful chocolate ganache.



Cake Ingredients

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree

Chocolate Chip Cream Cheese Filling

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

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3/4 cup mini chocolate chips


For the Cake

  1. Preheat oven to 350 degrees and line a 15×10 cookie sheet with parchment paper
  2. Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt
  3. Using another large bowl, whisk together the eggs and sugar until combined
  4. Whisk in the vanilla and pumpkin puree until combined
  5. Using a rubber spatula, fold in the dry ingredients until combined and smooth
  6. Spread an even layer of batter onto the cookie sheet
  7. Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched
  8. As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter
  9. Using your hands, carefully roll the cake into a log
  10. Place onto a wire rack to cool completely

For the Cream Cheese Filling

  1. Using a large mixing bowl, beat together the cream cheese, butter, vanilla, salt and powdered sugar until combined and smooth
  2. Fold in the mini chocolate chips
  3. Once the cake is cooled, place back onto the counter
  4. Carefully unroll the cake into a flat cake again
  5. Spread the cream cheese filling into the center of the cake
  6. Re-roll the cake again while peeling away the parchment paper
  7. Wrap the roll in plastic wrap and place into the fridge overnight

For the Chocolate Ganache

  1. Using a small pot, bring the heavy whipping cream to a simmer
  2. Pour the 1 C chocolate chips into a medium bowl
  3. Pour the hot heavy cream over the chocolate chips and let sit for 1 minute
  4. Whisk until smooth and combined
  5. Decorating
  6. Place the pumpkin roll onto a wire rack over a cookie sheet
  7. Pour the chocolate ganache over the pumpkin roll and evenly spread the ganache to completely coat the cake
  8. Sprinkle with mini chocolate chips
  9. Allow the ganache to harden before moving to a serving tray

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