One of my favorite recipes for the holidays is a good pumpkin roll. I decided to change things up a bit and make a pumpkin roll with chocolate chips.
FOR THE BAKERY:
5 ounces of sour cream
1 cup of sugar
2/3 cups pumpkin puree
1 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup of powdered sugar
1 cup of mini chocolate chips
FOR THE FILLING:
1 cup of powdered sugar
2 teaspoons of butter, softened
8 ounces cream cheese, at room temperature
1 teaspoon of vanilla
1/2 cup of mini chocolate chips
Preheat the oven to 375. Line the cookie sheet with parchment paper.
In the bowl mix the eggs, sour cream, sugar and pumpkin.
In a separate bowl beat the flour, baking powder, salt, ginger, cinnamon and nutmeg.
Slowly add the dry ingredient to the wet ingredients mixing in the middle until all are incorporated.
Pour into a prepared cookie sheet, spread out and bake for 15 minutes.
Take a tea towel the size of the cake. Cover with 1/2 cup of powdered sugar.
When the cake is ready and cools down for about 2 minutes, remove it from the pan and place it on the tea towel. Starting at one end, roll the cake in the tea towel.
Place it in the refrigerator to cool for one hour.
Prepare the filling by mixing the butter, cream cheese, sugar and vanilla. Add the chocolate chips.
Take the roll out of the refrigerator and unroll it slowly. Spread the icing on the cake. Roll the cake again without the tea towel and the refrigerator for 1 hour or until ready to serve.
When ready to serve, melt 1 cup mini chocolate chips over a double boiler. Spoon the melted chocolate into a pipe bag to make pipe decorations. Sprinkle with mini chocolate chips. ENJOY!