It’s that time of year again when the leaves start to change color, the air becomes crisper, and pumpkin spice everything takes over. Yes, fall is officially here, and with it comes all sorts of delicious autumn treats. This Chocolate Pumpkin Roll Cake is one of our favorites because it’s easy to make, and tastes amazing.
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Chocolate and pumpkin are two of the most popular flavors of the fall season. And what could be better than combining them into one delicious cake? Chocolate pumpkin roll cake is a unique and tasty treat that is perfect for any autumn occasion.
So, if you're looking for a new and delicious way to enjoy the flavors of fall, be sure to give this roll cake a try! You won't be disappointed.
Why You'll Love This Recipe
- The rich chocolate flavor pairs perfectly with the sweetness of pumpkin.
- It's a fun and festive way to enjoy two classic fall flavors at the same time.
- Chocolate pumpkin roll cake is easy to make and can be served either warm or cold.
Ingredients You'll Need
- Flour: To make this roll, you'll need all-purpose flour.
- Dark Chocolate Hershey Cocoa Powder: This recipe calls for dark chocolate Hershey cocoa powder, but you can also use regular cocoa powder.
- Pumpkin Pie Spice: This spice blend is typically made up of cinnamon, nutmeg, and ginger. If you don't have pumpkin pie spice on hand, you can make your own by mixing these three spices together.
- Pumpkin Puree: Make sure to use canned pumpkin puree and not pumpkin pie filling for this recipe.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 °F and line a cookie sheet with parchment paper.
Step 2: Using a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
Step 3: Using another large bowl, whisk together the eggs and sugar until combined. Whisk in the vanilla and pumpkin puree until combined.
Step 4: Using a rubber spatula, fold in the dry ingredients until combined and smooth.
Step 5: Spread an even layer of batter onto the cookie sheet.
Step 6: Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
Step 7: As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter.
Step 8: Using your hands, carefully roll the cake into a log with the parchment paper. Place onto a wire rack to cool completely.
Whipped Filling:
Step 1: Using a large bowl and hand mixer, whip together the heavy whipping cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form.
Step 2: Beat in the marshmallow fluff until combined.
Building The Roll Cake:
Step 1: Carefully unroll the cake.
Step 2: Spread the filling into the center of the cake, make sure to leave about an inch away from the edge.
Step 3: Re-roll the cake again while peeling away the parchment paper.
Step 4: Wrap the roll in plastic wrap and place into the fridge overnight.
Step 5: Unwrap the cake roll and slice. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
Fall is a great time to get creative in the kitchen and bake up something special. If you're looking for a festive treat that's sure to impress, look no further than chocolate pumpkin roll cake.
- Make sure your pumpkin cake is moist. The key to a good pumpkin roll is a moist cake. To achieve this, be sure to use fresh pumpkin puree.
- Roll the cake while it's still warm. This will help to prevent cracking and make for an easier roll. Simply let the cake cool for about 10 minutes before rolling it up.
- Use a good quality chocolate. A higher cocoa content will result in a more intense chocolate flavor, which pairs perfectly with the sweetness of the pumpkin cake.
Variations
- For a lighter option, try using a pumpkin spice frosting. Or, for a richer flavor, use a chocolate ganache frosting.
- You can even get creative with the filling by adding in some chopped nuts or dried fruit. Get creative and have fun with it!
- For an extra-special treat, top your cake with a generous layer of Nutella frosting. This rich, chocolatey frosting takes this cake over the top and is sure to satisfy even the sweetest tooth.
Storing & Freezing
Storing: Store at room temperature in an airtight container for up to 3 days.
Freezing: Wrap the roll in foil and freeze in an airtight container for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then let come to room temperature before serving.
Recipe FAQ's
Yes, this cake can be made a day or two in advance. Simply wrap it tightly in plastic wrap and store in the fridge until you're ready to serve.
If you're reheating a slice of cake that has already been cut, the best way to do so is in the microwave. Simply wrap the slice in a damp paper towel and heat for 30-45 seconds, or until warmed through. If you're reheating an entire cake, preheat your oven to 350 °F and place the cake on a baking sheet. Heat for 10-15 minutes, or until warmed through.
If your cake cracks, don't worry! Just cover it with frosting and no one will ever know. Cracks can sometimes happen if the cake is too dry, so be sure to use fresh pumpkin puree and add in some extra moisture with either applesauce or Greek yogurt.
Yes, you can use a store bought cake mix to make this recipe. However, the results will not be as good as if you were to make the cake from scratch. For the best results, we recommend following the recipe as written.
Yes, you can use a different size baking sheet, but you may need to adjust the bake time. If you're using a larger baking sheet, the cake will spread out more and will likely not need to bake for as long. If you're using a smaller baking sheet, the cake will be thicker and will likely need to bake for a minute or two longer.
More Pumpkin Recipes You'll Love
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Chocolate Pumpkin Cake Roll
Ingredients
For Cake
- ½ cup all-purpose flour
- ¼ cup dark chocolate Hershey cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ⅔ pumpkin puree
For Whipped Filling
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 tablespoons marshmallow fluff
Instructions
For Cake
- Preheat oven to 350°F and line a 15x10 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 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 with the parchment paper. Place onto a wire rack to cool completely.
For 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 Roll 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. Enjoy!
Notes
- Make sure your pumpkin cake is moist. The key to a good pumpkin roll is a moist cake. To achieve this, be sure to use fresh pumpkin puree.
- Roll the cake while it's still warm. This will help to prevent cracking and make for an easier roll. Simply let the cake cool for about 10 minutes before rolling it up.
- Use a good quality chocolate. A higher cocoa content will result in a more intense chocolate flavor, which pairs perfectly with the sweetness of the pumpkin cake.
- Storing: Store at room temperature in an airtight container for up to 3 days.
- Freezing: Wrap the roll in foil and freeze in an airtight container for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then let come to room temperature before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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