Chocolate Chip Pumpkin Roll with Cream Cheese Filling

Chocolate Chip Pumpkin Roll with Cream Cheese Filling

Ingredients

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

Filling

• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 2 tbsp butter, softened

Instructions

1. Mix together the eggs, pumpkin and sugar until combined. Mix in flour, baking soda and cinnamon. Fold in the pecans and chocolate chips.
2. Spray a 10x15" cookie sheet with cooking spray and then line with wax paper. Spread the batter on the wax paper and sprinkle with the chopped pecans and chocolate chips. Bake at 350 degrees for 15 minutes.
3. 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.
4. For the filling, ceam the cream cheese and butter together. Add the powdered sugar and mix until smooth.
5. Once 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.
6. Before serving, sprinkle with powdered sugar.

Source: betterbakingbible