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Chocolate Pumpkin Roll Cake

How to Make A Chocolate Pumpkin Roll Cake

chocolate pumpkin roll cake on white serving tray

If you like chocolate, pumpkin and cake – this recipe is for you!

This rolled cake is the perfect blend of chocolate, pumpkin and pumpkin spice with a creamy whipped filling for the middle. It’s all rolled up tight for a one-of-a-kind cake you’ll devour.

chocolate pumpkin roll cake on white serving tray

If you looking for another pumpkin recipe try our Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars

chocolate pumpkin roll cake on white serving tray

Notes:

  •  Store leftovers in an airtight container or wrap firmly in cling wrap.
chocolate pumpkin roll cake on white serving tray

Chocolate Pumpkin Roll Cake

COURSE: Dessert
Servings 6
PREP TIME: 10 minutes
COOK TIME: 13 minutes
Make your own chocolate pumpkin roll cake at home (swiss roll)

Ingredients
  

For The Cake:

  • 1/2 Cup flour
  • ¼ Cup Dark Chocolate Hershey coco powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 Cup sugar
  • Pumpkin Puree

For The Whipped Filling:

  • 1 Cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 3 tbsp marshmallow fluff

Instructions
 

For The Cake:

  • Preheat oven to 350 degrees and line a 15×10 cookie sheet with parchment paper
  • Using a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt
  • Using another large bowl, whisk together the eggs and sugar until combined
  • Whisk in the vanilla and pumpkin puree until combined
  • Using a rubber spatula, fold in the dry ingredients until combined and smooth
  • Spread an even layer of batter onto the cookie sheet
  • Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched
  • As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter
  • Using your hands, carefully roll the cake into a log
  • Place onto a wire rack to cool completely

For The Whipped Filling:

  • Using a large bowl and hand mixer, whip together the heavy whipping cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form
  • Beat in the marshmallow fluff until combined

Assembling The Cake:

  • Carefully unroll the cake
  • Spread the filling into the center of the cake, make sure to leave about an inch away from the edge
  • Re-roll the cake again while peeling away the parchment paper
  • Wrap the roll in plastic wrap and place into the fridge overnight
  • Unwrap the cake roll and slice
  • Serve and Enjoy!
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