This recipe is from Allrecipes – you can get it directly from there by clicking on this link. It’s really really good – try it!

Chocolate chip pumpkin bread

INGREDIENTS

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.

2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Mike’s mom handed this recipe down – IT’S SO FANTASTICALLY GOOD. Think pumpkin cake Ho-Ho, with better filling, and you’re on the right track! Just try not to eat the whole roll at once. Try.

Cake:
1 ½ cups sugar
1 cup canned pumpkin
4 eggs
1 ½ teaspoon baking soda
¼ teaspoon iodized salt
1 cup plus 2 tablespoons all purpose flour
1 ½ teaspoons cinnamon
confectioner’s sugar

Filling:
1 eight oz. package of cream cheese at room temperature
1 teaspoon vanilla
1 cup confectioner’s sugar
2 tablespoons butter or margarine at room temperature

Preheat oven to 375.
Grease a 17 ½ x 11 ½ inch jelly roll pan. Line with wax paper.
Place sugar, pumpkin, and eggs in large mixer bowl and beat for 3 minutes at medium speed. Add baking soda, salt, flour, and cinnamon and mix thoroughly. Spread batter evening in prepared pan and bake for 13-15 minutes or until done. Cool on rack for 2 minutes.

Flip cake out onto a clean towel sprinkled LIBERALLY with confectioner’s sugar. Remove waxed paper. Roll up cake from short side in the towel and let cool to room temperature.

Combine all ingredients for the filling by beating well in mixer bowl until light and fluffy (3-5 minutes). Unroll cake, spread filling, and roll up again removing towel.

Place in refrigerator and chill for at least one hour. Makes 8-10 servings (or slice thinner for more!) Enjoy!

Note: This roll freezes well if you don’t finish it when served.

Edited to add: Just wanted to share two key tips: make sure the cake is cooked all the way through (even if it’s a touch overdone, it’ll soften up with the filling), and make sure the cream cheese and the butter are really at room temperature all the way through (so leave them out on the counter for at least a few hours or even overnight) to facilitate the mixing of the filling. Hope this helps!