This Chocolate Pumpkin Cake Roll recipe is a must try this fall season! It combines a layer of rich, chocolate cake, pumpkin cream cheese filling, and a layer of whipped topping. Then it's all rolled into one delicious treat that's chilled and then topped with a warm, decadent chocolate ganache! SO good!
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. The parchment paper should be big enough that it comes up the sides of the pan. I creased the paper so it helped to stand upright.
In a medium-size bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⅔ cup All-Purpose Flour, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Salt
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.
½ cup Domino Golden Sugar, 4 Large Eggs, 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Extract
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. If you'd like, you can use the back of a spoon to do this because the cake will be hot.
Remove the chocolate cake from the oven and immediately loosen the parchment paper sides away from the cake. You more than likely will be able to do this with just your hands, but you can use a small knife if it helps.
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. Just remember not to roll up the towel with the cake.
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.
pumpkin cream cheese filling
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.
8 oz Full-Fat Cream Cheese, 4 tablespoon Unsalted Butter
Add in the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg, mixing until combined.
⅛ cup Canned Pureed Pumpkin, 1 teaspoon Vanilla Extract, ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg
Switch the mixer speed to low and add in the Domino® Confectioners Sugar until it all comes together.
1 ½ - 2 cups Domino Confectioners Sugar
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.
chocolate ganache topping (optional)
Place the semi-sweet chocolate into a medium size bowl. Set aside.
4 oz Semi-Sweet Chocolate
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.
½ cup Heavy Whipping Cream
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.
½ teaspoon Vanilla Extract, 1 teaspoon Light Corn Syrup
If you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture.
assembling the chocolate pumpkin 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.
Notes
Lining your 15" x 10" x 1" jelly roll pan with a pre-cut sheet of parchment paper, then spray it heavily with a flour-based baking spray. This is an important step when baking the chocolate cake. Do not miss this one!
The cake will be done when you press it, and it springs back. If you don't want to touch the cake (because it will be hot), you can use the back of a spoon.
Once the cake is done, pull back the parchment paper along the sides, then slide it out onto a clean, dry surface or a clean kitchen towel to roll it up. The kitchen towel is helpful when getting the roll started, but just make sure not to roll the towel up with the cake!
Other recipes have you use the kitchen towel and confectioners sugar method to roll up the chocolate cake, but we won't do that with this recipe. I've tested this chocolate pumpkin cake roll more than five times and using the parchment paper and flour-based baking spray was perfect!
Because you'll only need a ⅛ cup of the pumpkin puree when making the pumpkin cream cheese filling, you can store the leftovers in a tightly sealed plastic or glass storage container and place it in the fridge for up to a week.
The pumpkin cream cheese filling should be just a little on the thick side but still spreadable. If your filling is thin, add some confectioners sugar until it thickens.
Once it's time to unroll the chocolate cake, do so on a clean, dry surface and take your time. If needed, you can use an offset spatula to help release the parchment paper from the cake.
When adding the pumpkin cream cheese filling and (optional) whipped topping), leave about a ½" border of the cake. As you roll it up, it will push out a little.
For a nicer presentation and a cleaner look, you can cut off the ends of the cake roll before serving.