Chocolate Pumpkin Roll Cake

How to Make A Chocolate Pumpkin Roll Cake

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.

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

Notes:

•  Store leftovers in an airtight container or wrap firmly in cling wrap.

Chocolate Pumpkin Roll Cake

COURSE: Dessert

Servings 6

PREP TIME: 10 minutes minutes

COOK TIME: 13 minutes minutes

Make your own chocolate pumpkin roll cake at home (swiss roll)

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Ingredients

  

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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
• ⅔ 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!

Did you try this recipe?Let us know how it was!