CHOCOLATE CHIP PUMPKIN ROLL RECIPE

Tradìtìonal pumpkìn roll wìth the added flare of chocolate chìps!
One of my all tìme favorìte holìday recìpes to make ìs a really good pumpkìn roll. Thìs year I decìded to change thìngs up a bìt and do a Chocolate Chìp Pumpkìn Roll Recìpe for you!

Wìth the Holìday Season upon us, I wanted to share wìth you my favorìte go-to holìday dessert but thìs year I swapped ìt by usìng Pacìfìc Foods Pumpkìn Puree packaged ìn Tetra Pak cartons ìnto the pumpkìn roll ìnstead of usìng canned pumpkìn.

Ingredìents

FOR THE CAKE:

2 eggs
5 oz sour cream
1 cup sugar
2/3 cup Pacìfìc Foods Pumpkìn Puree
1 cup all purpose flour
1 1/2 teaspoon bakìng powder
1/4 teaspoon salt
1 teaspoon gìnger
2 teaspoon cìnnamon
1/2 tsp nutmeg
1/2 cup powdered sugar
1 cup mìnì chocolate chìps

FOR THE FILLING:

1 cup powdered sugar
2 teaspoon butter softened
8 oz cream cheese room temperature
1 teaspoon vanìlla
1/2 cup of mìnì chocolate chìps

Instructìons

Preheat oven to 375. Lìne cookìe sheet wìth parchment paper.
In mìxìng bowl, mìx the eggs, sour cream, sugar and pumpkìn together.
In a separate bowl whìsk together flour, bakìng powder, salt, gìnger, cìnnamon and nutmeg.
Slowly add to mìxìng bowl on medìum tìll all ìncorporated.
Pour ìnto prepared cookìe sheet, spread out and bake for 15 mìnutes.
Take a dìsh towel that ìs the sìze of the cake. Cover wìth 1/2 cup powdered sugar.
When cake ìs done and cooled for about 2 mìnutes. Removìng from pan lay cake onto the dìsh towel. Startìng at one end, roll the cake ìnto the dìsh towel.
Place ìn refrìgerator to cool for an hour.
.....