Ingredients
3 large eggs, room temperature1 cup sugar2/3 cup canned pumpkin3/4 cup all-purpose flour2 teaspoons pumpkin pie spice1/2 teaspoon baking powder1/2 teaspoon baking sodaConfectioners’ sugarFILLING:3/4 cup heavy whipping cream2/3 cup part-skim ricotta cheese1/2 cup sugar1/2 cup miniature semisweet chocolate chips
Preparation
Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly.
Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream.
Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners’ sugar. Refrigerate, covered, at least 3 hours until serving.
