Ricotta and Chocolate Chip Pumpkin Roll

Ingredients:

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• Confectioners’ sugar, for sprinkling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease a 10×15-inch jelly roll pan, then line it with parchment paper.
3. In a mixing bowl, beat eggs and sugar until thick and pale in color.
4. Add in the pumpkin and mix well.
5. In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
6. Add the dry ingredients into the wet mixture and mix until smooth.
7. Stir in ricotta cheese, chocolate chips, and vanilla; mix until just combined.
8. Pour the batter into the prepared pan and smooth it out into an even layer.
9. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
10. Loosen the edges of the cake from the pan and turn it onto a clean, flat surface that has been dusted with confectioners’ sugar.
11. Carefully remove the parchment paper and allow the cake to cool.
12. Once cooled, spread a layer of extra ricotta cheese onto the top of the cake and then gently roll the cake up ending with the seam facing down
13. Sprinkle with extra confectioners’ sugar and serve.

Verdict:

This Ricotta and Chocolate Chip Pumpkin Roll is a perfect dessert choice for Thanksgiving. It is a moist and fluffy cake with the perfect balance of spices and a rich ricotta and chocolate flavor. The presentation is stunning and is sure to impress your guests.

Serving Suggestions:

This dessert is best served chilled with a generous dollop of whipped cream or vanilla ice cream. You can also pair it with a hot cup of coffee or tea to balance the sweetness.