Chocolate Pumpkin Swiss Roll with Cocoa Cream Filling

Table of Contents

• How to Make a Chocolate Pumpkin Cake Roll from Scratch
• How to Assemble the Chocolate Pumpkin Roll
• Chilling the Cake Roll
• Necessary Baking Tools
• Helpful Tips
• Recipe

How to Make a Chocolate Pumpkin Cake Roll from Scratch

This dessert has three main components: the chocolate sponge, the pumpkin cream cheese filling, and the chocolate ganache. An optional whipped topping can be added between the filling and the ganache.

Chocolate Cake

The chocolate sponge comes together quickly and bakes in a jelly roll pan. Key dry ingredients include all-purpose flour, unsweetened cocoa powder, baking powder and salt. The batter is sweetened with sugar and enriched with eggs, melted butter and vanilla.

Spread the batter evenly in a prepared 15″ x 10″ x 1″ jelly roll pan and bake at 350ºF for 15–18 minutes, until the top springs back when touched. Immediately loosen the parchment and roll the hot cake (parchment attached) onto a clean surface or kitchen towel to set its shape. Allow to cool completely rolled on a wire rack.

Pumpkin Cream Cheese Filling

Make this while the cake bakes and cools. Beat room-temperature cream cheese and butter until smooth, then add pumpkin puree, vanilla, cinnamon and nutmeg. Gradually incorporate sifted confectioners’ sugar until the filling is thick but still spreadable. Chill covered in the refrigerator for at least an hour.

Note: the recipe calls for only 1/8 cup pumpkin, so you can store any leftover canned pumpkin tightly sealed in the fridge for up to a week.

Chocolate Ganache

The ganache is optional but adds a glossy, decadent finish. Place the chilled roll on a wire rack over a pan to catch drips. Heat heavy cream, pour it over chopped semi-sweet chocolate, let sit briefly, then stir in vanilla and a little light corn syrup until smooth and pourable. If it’s too thick, add a touch more warm cream.

How to Assemble the Chocolate Pumpkin Roll

Carefully unroll the cooled cake on a clean, dry surface. Spread the chilled pumpkin cream cheese filling over the center, leaving a 1/2″ border around the edges. If using, add a thin layer of whipped topping over the pumpkin filling, again leaving a small border. Re-roll the cake slowly, removing the parchment as you go. Wrap tightly in plastic wrap and foil before chilling.

Common causes of cracks: over-mixing the batter, under- or over-baking, or unrolling before the cake has cooled completely in its rolled shape. Mix until ingredients are just combined and check the cake early in the baking window since oven performance varies.

Chilling the Cake Roll

After wrapping, chill the roll in the refrigerator for 3–5 days or freeze for 1–2 months. Freezing makes slicing easier. When ready to serve, thaw at room temperature for 30–45 minutes, then drizzle with warm ganache or dust with confectioners’ sugar.

Necessary Baking Tools

Three tools that make this recipe easier:

• 15″ x 10″ x 1″ jelly roll pan — the right size keeps the sponge thick enough to roll.
• Pre-cut parchment sheets — slightly larger than the pan so they can be creased and stand up the pan sides.
• Flour-based baking spray — helps the parchment release cleanly when rolling the cake a second time.

Helpful Tips for Making a Chocolate Pumpkin Cake Roll

• Line the jelly roll pan with parchment that extends up the sides and spray generously with flour-based baking spray.
• Bake 15–18 minutes at 350ºF. Start checking at the lower end of the time range — the cake is done when it springs back.
• Slide the cake (parchment attached) onto a clean surface and roll while still hot; use a towel to help start the roll but don’t roll the towel inside the cake.
• If the filling seems thin, add a little more sifted confectioners’ sugar to thicken it to a spreadable consistency.
• Leave about a 1/2″ border when spreading filling to prevent overflow while rolling. Trim the ends for a cleaner presentation if desired.