Picture this: it's October, and Emily just walked into the kitchen asking what smells so incredible. I'm pulling this chocolate pumpkin cake roll out of the oven, and honestly? The combination of rich chocolate cake wrapped around spiced pumpkin cream cheese filling is pure autumn magic.
This recipe happened by complete accident last year when I was trying to use up leftover pumpkin puree and had a serious chocolate craving. What started as "let's see what happens" turned into our family's most requested fall dessert. The chocolate cake stays soft and moist, the pumpkin filling tastes like fall in every bite, and that optional chocolate ganache on top? Game changer!
I've been making this pumpkin roll cake for months now, perfecting the technique so you don't have to worry about cracks or tears. Trust me, once you master this chocolate pumpkin cake roll, you'll be the hero of every fall gathering.
Why You'll Love This Chocolate Pumpkin Cake Roll
Jump to:
- Why You'll Love This Chocolate Pumpkin Cake Roll
- Ingredients For The Perfect Chocolate Pumpkin Cake Roll
- How To Make This Chocolate Pumpkin Cake Roll Step By Step
- Storage Tips For Your Chocolate Pumpkin Cake Roll
- Pro Tips For Chocolate Pumpkin Cake Roll Success
- Chocolate Pumpkin Cake Roll Variations Worth Trying
- Frequently Asked Questions About Chocolate Pumpkin Cake Roll
- Recipes You May Like
- Final Thoughts On This Amazing Chocolate Pumpkin Cake Roll
- Chocolate Pumpkin Cake Roll
Here's what makes this recipe absolutely worth trying:
- Quick to make - Active time is only about an hour, though it needs chilling time
- Make-ahead friendly - Perfect for busy holiday schedules since it can be made days ahead
- Impressive presentation - Looks like you spent hours when it really didn't take that long
- Rich chocolate flavor - The cocoa powder gives deep chocolate taste without being overwhelming
- Perfectly spiced filling - Cinnamon and nutmeg complement the pumpkin beautifully
- Customizable toppings - Ganache, powdered sugar, or just enjoy it plain
Ingredients For The Perfect Chocolate Pumpkin Cake Roll
For The Chocolate Cake:
- ⅔ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup golden sugar
- 4 large eggs, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For The Pumpkin Cream Cheese Filling:
- 8 oz full-fat cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- ⅛ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ to 2 cups confectioners sugar, sifted
For The Optional Chocolate Ganache:
- 4 oz semi-sweet chocolate
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 teaspoon light corn syrup
The key here is having everything at room temperature - especially those eggs and cream cheese. I learned this the hard way when my filling ended up lumpy because I was impatient!
How To Make This Chocolate Pumpkin Cake Roll Step By Step
Preparing The Chocolate Cake
- Preheat your oven to 350°F and adjust the rack to the second level position.
- Line a 15" x 10" x 1" jelly roll pan with parchment paper, making sure it comes up the sides. Spray generously with flour-based baking spray.
- Whisk together the dry ingredients in a medium bowl - flour, cocoa powder, baking powder, and salt. Set this aside.
- Beat the wet ingredients using your mixer on medium-high speed. Combine the golden sugar, eggs, melted butter, and vanilla until well mixed.
- Gradually add the flour mixture on low speed, mixing just until combined. Don't overmix - this is crucial for a tender cake!
- Pour and spread the batter onto your prepared pan using an offset spatula. Tap the pan lightly to remove air bubbles.
- Bake for 15-18 minutes until the top springs back when lightly touched.
The Rolling Technique That Actually Works
- Immediately loosen the parchment from the sides when you remove the cake from the oven.
- Slide the cake onto a clean surface and roll it up while still hot, keeping the parchment attached. This prevents cracking!
- Let it cool completely on a wire rack with the seam side down.
I can't stress enough how important it is to roll while the cake is still warm. The first time I tried this, I waited too long and ended up with cracks everywhere. Emily still ate it, but it wasn't pretty!
Making The Pumpkin Cream Cheese Filling
- Beat cream cheese and butter on medium-high speed until smooth and fluffy.
- Add pumpkin puree, vanilla, cinnamon, and nutmeg, mixing until well combined.
- Gradually add confectioners sugar on low speed until it comes together.
- Beat on medium-high for one more minute, then cover and refrigerate while the cake cools.
The filling needs to be cold when you assemble - trust me on this one. Room temperature filling just slides right off the cake.
Optional Chocolate Ganache That's Worth The Extra Step
- Place chocolate in a medium bowl and set aside.
- Heat heavy cream in the microwave for 1 minute at full power.
- Pour hot cream over chocolate and cover with foil for 1-2 minutes.
- Add vanilla and corn syrup, then stir until completely smooth.
The ganache should pour easily. If it's too thick, add a little more heated cream.
Assembly Time For Your Chocolate Pumpkin Cake Roll
- Carefully unroll the cooled cake onto a clean surface or baking sheet.
- Spread the pumpkin filling over the cake, leaving a ½-inch border all around.
- Add a thin layer of whipped topping if desired (I usually skip this step).
- Slowly roll the cake back up, removing the parchment paper as you go.
- Wrap tightly in plastic wrap and aluminum foil, then refrigerate for at least 3 hours or up to 5 days.
When you're ready to serve, slice with a sharp knife and drizzle with that gorgeous chocolate ganache!
Storage Tips For Your Chocolate Pumpkin Cake Roll
This cake roll actually gets better with time! The flavors meld together beautifully after a day or two in the fridge.
Refrigerator storage: Wrap tightly and store for up to 5 days. The texture stays perfect and the flavors develop.
Freezer storage: You can freeze this for up to 2 months. Just let it thaw at room temperature for 30-45 minutes before serving.
Serving from frozen: Sometimes we eat it slightly frozen on hot fall days - it's like a fancy ice cream cake!
I usually make two rolls when I'm going to the trouble - one for now and one for the freezer. Future me always thanks present me for this decision.
Pro Tips For Chocolate Pumpkin Cake Roll Success
Here's what I've learned after making this probably twenty times:
- Room temperature ingredients are non-negotiable for smooth mixing
- Don't overbake the cake - it continues cooking a bit after you remove it
- Roll immediately while the cake is still warm and pliable
- Chill the filling before assembly for easier spreading
- Use a sharp knife dipped in warm water for clean slices
The biggest mistake people make? Rushing the cooling process. Give that cake time to cool completely before you even think about unrolling it.
Want to make it extra special? Try adding a tablespoon of bourbon to the pumpkin filling. Emily doesn't get those pieces, obviously, but the adults sure appreciate it!
Chocolate Pumpkin Cake Roll Variations Worth Trying
Sometimes I get creative with this recipe:
- Maple version: Replace some confectioners sugar with maple syrup in the filling
- Spice it up: Add a pinch of ground ginger and cloves to the pumpkin mixture
- Nutty twist: Fold chopped pecans into the filling for extra texture
- Different chocolate: Try dark chocolate in the ganache for a more intense flavor
Last month, I made a version with cream cheese frosting instead of the pumpkin filling, and it was incredible. Emily declared it "better than store-bought," which is high praise coming from a teenager!
Frequently Asked Questions About Chocolate Pumpkin Cake Roll
Yes! You can refrigerate it for 3-5 days or freeze for 1-2 months. If frozen, let it thaw at room temperature for 30-45 minutes before serving.
Roll the cake while it's still warm and use a clean kitchen towel to help guide the rolling. The parchment paper should stay attached during the initial roll to prevent cracking.
Absolutely! The ganache is optional. You can dust with powdered sugar instead or serve it plain - it's delicious either way.
The cake is ready when the top springs back when lightly touched (use the back of a spoon since it's hot) and has baked for 15-18 minutes at 350°F.
Recipes You May Like
If you're loving this fall baking vibe, you'll definitely want to try these:
- Pumpkin Roll Cake - The classic version that started my cake roll obsession
- Pumpkin Custard Pie - Another amazing way to use pumpkin puree
- Old Fashioned Pumpkin Bread Recipe - Perfect for using up leftover pumpkin
Final Thoughts On This Amazing Chocolate Pumpkin Cake Roll
This chocolate pumpkin cake roll has become our go-to fall dessert for good reason. It's impressive enough for company but easy enough for a random Tuesday when you're feeling ambitious.
The combination of rich chocolate cake and spiced pumpkin filling just screams autumn comfort. Plus, knowing you can make it ahead takes all the stress out of holiday entertaining.
Give this recipe a try and let me know how it turns out! I have a feeling it's going to become a regular in your fall baking rotation.
Save this recipe to Pinterest so you can find it easily when pumpkin season rolls around again. Trust me, you'll want to make this more than once!
Chocolate Pumpkin Cake Roll
Equipment
- 15x10x1 inch Jelly Roll Pan
- Hand-held or Stand Mixer
- Offset spatula
- Wire Cooling Rack
Ingredients
Chocolate Cake
- ⅔ cup All-Purpose Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Domino Golden Sugar
- 4 Large Eggs room temperature
- 2 tablespoon Unsalted Butter melted
- 1 teaspoon Vanilla Extract
Pumpkin Cream Cheese Filling
- 8 oz Full-Fat Cream Cheese room temperature
- 4 tablespoon Unsalted Butter room temperature
- ⅛ cup Canned Pureed Pumpkin
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 ½ - 2 cups Domino Confectioners Sugar sifted
Chocolate Ganache Topping (Optional)
- 4 oz Semi-Sweet Chocolate bar or chocolate chips
- ½ cup Heavy Whipping Cream cold
- ½ teaspoon Vanilla Extract
- 1 teaspoon Light Corn Syrup
Instructions
- Adjust the oven rack to the 2nd level position and preheat your oven to 350ºF. Line a 15" x 10" x 1" jelly roll pan with a pre-cut sheet of parchment paper, then generously spray the top and sides of the paper with a flour-based baking spray.
- In a medium-size bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the Domino® Golden Sugar, eggs, melted unsalted butter, and vanilla extract together on medium-high speed until well combined.
- Switch the mixer speed to low and gradually add in the whisked dry mixture, mixing until the cake batter is just combined. Do not over mix.
- Pour the chocolate cake roll batter onto the prepared jelly roll pan. Using a small offset spatula, smooth and level out the batter. Give the jelly roll pan a few light taps to remove any air bubbles, then place in the oven and bake for 15-18 minutes at 350ºF, or until the top of the cake springs back when touched.
- Remove the chocolate cake from the oven and immediately loosen the parchment paper sides away from the cake. Then slide the chocolate cake (with the parchment paper still attached) from the jelly roll pan on to a clean, dry surface and roll it up while it is still hot. You can use a clean kitchen towel to help get the roll started.
- Place the rolled up chocolate cake on a wire cooling rack (the end of the chocolate cake roll should be on the bottom). Allow the cake to cool completely in this shape.
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and unsalted butter on medium-high speed until smooth and well combined.
- Add in the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg, mixing until combined.
- Switch the mixer speed to low and add in the Domino® Confectioners Sugar until it all comes together. Stop the mixer, then scrape down the sides of the mixing bowl. Turn the mixer speed to medium-high to beat for another minute.
- Cover the top tightly with plastic wrap and place in the refrigerator to chill while you wait for the cake to cool.
- Place the semi-sweet chocolate into a medium size bowl. Set aside.
- Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 1 minute at full power. Pour it over the chocolate, then let it sit covered (with aluminum foil) for 1-2 minutes.
- Remove the cover, add in the vanilla extract and light corn syrup, then stir until completely melted and smooth. The ganache should be the consistency of a thinner glue and it should be easy to pour over top of the chilled chocolate pumpkin cake roll.
- Carefully unroll the chocolate cake onto a clean, dry surface or a baking sheet. Using a small offset spatula, spoon the chilled pumpkin cream cheese frosting to the center of the cake and spread all over leaving about a ½" border of cake.
- Again using the offset spatula, you can add a thin layer of store-bought whipped topping to the top leaving a ½ border.
- Slowly roll the cake roll up, removing the parchment paper as you go.
- Tightly wrap the chocolate pumpkin cake roll up in plastic wrap and aluminum foil, then place in either the refrigerator to chill for 3-5 days or in the freezer for 1-2 months.
- When ready to serve, remove from the refrigerator or the freezer (let it sit out at room temperature for 30-45 minutes beforehand), then top with the warm chocolate ganache or Domino® Confectioners Sugar.
