The Best Chocolate Pumpkin Roll Recipe

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.

Chocolate Pumpkin Roll Recipe

Cake rolls have a special flavor and taste that can not be beat. The filling is usually lighter than traditional frosting that goes on top of a cake and the ratios are different because the filling is inside of the cake.

Don’t be intimidated about making a cake roll. it is actually extremely easy and doesn’t take any special skills or materials.

Tips for Rolling a Cake Roll

People think that it is tricky to roll a cake roll. You want to remove the cake from the pan as soon as possible. Then you want to use a towel to roll the cake into shape. If the cake starts to cool, it will not have the flexibility it needs to roll without breaking. Let the cake cool in this position, then you will be able to carefully unroll it to add the filling and roll it back into place.

Ingredients

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• 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 Recipe

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

Make 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

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

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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Print the Recipe Pin Recipe

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

  

1x2x3x

• 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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