The Best Chocolate Pumpkin Roll Recipe

This chocolate pumpkin roll pairs a moist cocoa pumpkin cake with a light marshmallow cream filling. It’s a fun fall dessert for family get-togethers, Halloween parties, or whenever you’re craving pumpkin and chocolate together.

Cake rolls have a lovely balance of cake and filling. Since the filling is tucked inside, each slice gets a little of both without a thick layer of frosting on top. And don’t worry if you’ve never made a pumpkin roll cake before. The rolling part is easier than it looks!

Tips for Rolling a Cake Roll

The secret to a cake that rolls without cracking is to shape it while it’s still warm. As soon as you take it out of the oven, remove it from the pan and roll it up with the parchment paper. You can also use a clean kitchen towel to help guide the cake into a log.

Let the cake cool completely while rolled. It will hold its shape, then you can gently unroll it, add the filling, and roll it back up.

Pumpkin Roll Ingredients

You’ll find the measurements and complete instructions in the recipe card below. Here are the main ingredients you’ll need:

• Flour
• Dark chocolate Hershey cocoa powder
• Baking powder
• Baking soda
• Pumpkin pie spice
• Ground cinnamon
• Kosher salt
• Eggs
• Pure vanilla extract
• Sugar
• Pumpkin puree
• Heavy whipping cream
• Powdered sugar
• Marshmallow fluff

How to Make a Chocolate Pumpkin Roll

1. Preheat the oven to 350°F. Line a 15 x 10-inch baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate large bowl, whisk the eggs and sugar until combined.
4. Mix in the vanilla and pumpkin puree.
5. Fold the dry ingredients into the pumpkin mixture with a rubber spatula. Stir until the batter is smooth.
6. Spread the batter evenly over the prepared baking sheet.
7. Bake for 13 to 16 minutes, or until the top springs back when lightly touched.
8. Remove the cake from the oven and lift it from the pan right away. Carefully roll it into a log while it’s warm.
9. Place the rolled cake on a wire rack and let it cool completely.

Make the Whipped Filling

1. In a large bowl, use a hand mixer to whip the heavy cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form.
2. Beat in the marshmallow fluff until the filling is smooth and combined.

Fill and Roll the Cake

1. Carefully unroll the cooled cake.
2. Spread the filling over the cake, leaving about an inch clear around the edges.
3. Roll the cake up again, peeling away the parchment paper as you go.
4. Wrap the roll in plastic wrap and refrigerate overnight.
5. Unwrap, slice, and serve!

This easy pumpkin roll recipe is a lovely choice if you’re looking for a new treat to add to your collection of pumpkin roll recipes. The warm pumpkin spices pair so well with the rich chocolate cake and fluffy filling.

More Cake Recipes

• Old-Fashioned Gingerbread Cake
• Blueberry Lemon Pound Cake Recipe
• How to Make a Halloween Monster Cake
• Nightmare Before Christmas Layer Cake
• Lemon Cake with Lemon Frosting

More Cake Recipes

• Old-Fashioned Gingerbread Cake
• Blueberry Lemon Pound Cake Recipe
• How to Make a Halloween Monster Cake
• Nightmare Before Christmas Layer Cake
• Lemon Cake with Lemon Frosting

Chocolate Pumpkin Roll

Our Wabi Sabi Life

Want the Best Chocolate Pumpkin Roll Recipe Ever? One bite of this moist chocolate pumpkin cake and you will have a new favorite fall dessert. The light marshmallow cream frosting and rich chocolate pumpkin cake is sure to be a family favorite.

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Prep Time 20 minutes mins

Cook Time 13 minutes mins

Cooling in fridge 1 day d

Total Time 1 day d 33 minutes mins

Course Dessert

Cuisine American

Servings 10

Equipment

• Parchment paper
• 15 x 10 cookie sheet
• Large mixing bowl
• Whisk
• Rubber spatula
• wire rack
• hand mixer or stand up mixer
• plastic wrap

Ingredients

  

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• 2/3 cup all-purpose flour
• ¼ C Dark Chocolate Hershey cocoa 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 C sugar
• ⅔ Pumpkin Puree

Whipped Filling ingredients

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

Directions

 

• 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

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

Building the cake roll :

• 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

Keyword pumpkin roll recipe

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