Chocolate Chip Pumpkin Roll Recipe
Chocolate Chip Pumpkin Roll Recipe. Line cookie sheet with parchment paper. Place in the oven for 5 minutes.
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 filling: Cover and let rest/rise in warm place for about 10 minutes. For about 20 minutes or until rolls start browning and middle is cooked through.
Preheat oven to 450 degrees.
Place in the oven for 5 minutes. Put the flour, milk, pumpkin, brown sugar, eggs and remaining cold butter in a blender. Before serving, sprinkle with powdered sugar and extra nuts and chocolate chips if desired.
In mixer fitted with whip attachment, whip eggs on medium high speed until frothy.
In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg. Spread with pumpkin filling and sprinkle with chocolate chips. In a small bowl, whisk together the dry ingredients and then add to the pumpkin mixture.
12 servings | prep time:
Chocolate chip pumpkin roll november 16, 2014 guest blogger submission dessert , food 0 this recipe by the bittersideofsweet.com is sure to be a hit at your holiday gathering….and it has chocolate chips. Choose 100% pure pumpkin puree (unsweetened) for this recipe rather than pumpkin pie filling (sweetened). Posted on october 18, 2014 by sharp cookey.
Using floss or string, cut 1 to 1 1/4 inch thick pieces and place on cookie sheet.
Add egg, milk, pumpkin and vanilla and mix until smooth. Add dry ingredients to the pumpkin mixture and stir gently with a wooden spoon until just combined. Roll dough out to 3/4 inch thick.
Slowly add sugar and increase speed to high.
Gently fold 2/3 cup of chocolate chips into the batter then pour into the prepared loaf pan. Add oil, egg, and pumpkin puree. You can choose a different size chocolate chip or use chopped up chocolate bars for the.
