Light, spongy pumpkin cake is dotted with mini chocolate chips, rolled around a decadent cream cheese filling and drizzled with a rich chocolate glaze. This Pumpkin Chocolate Swiss Roll Cake is a real showstopper that is easier to make than you think! Just follow our step by step instructions below for a gorgeous dessert that will have everyone talking.
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Why you'll love this recipe
✘ Unique, tasty spin on a classic dessert: Most cake rolls (roulades) are just one flavor but this recipe has two that pair perfectly together: pumpkin and chocolate.
✘ Gorgeous dessert that is easy to make ahead of time: Perfect recipe for the holidays or any special occasion.
✘ Time-tested family recipe: This chocolate pumpkin roll was one of my dad's favorite desserts. It's been successfully made dozens of times over the years. Our tips ensure it turns out perfectly every time!
Ingredients
The ingredients for this recipe are divided into three batches: one for the cake, another for the filling and the last one for the drizzle on top.
A few ingredient notes:
- Pumpkin: Choose 100% pure pumpkin puree (unsweetened) for this recipe rather than pumpkin pie filling (sweetened). They are next to each other in the baking aisle and look very similar.
- Chocolate chips: Mini chips are the best size for adding to the cake roll without being too bulky. You can choose a different size chocolate chip or use chopped up chocolate bars for the topping, but I used mini chips for convenience.
- Cream cheese: Full fat or reduced fat cream cheese can be used in this recipe. Fat-free cream cheese should be avoided as it will not blend as smoothly with the butter and powdered sugar.
Instructions
Although this recipe looks intimidating, it's really not. Just follow our step by step instructions and you'll be surprised at how easily this dessert comes together.
Cake: Spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with parchment paper allowing some overhang on the edges and then spray again. Set pan aside.
Cake continued: Add dry ingredients and chocolate chips into a bowl. Whisk to combine.
Cake continued: Beat eggs and sugar together until foamy. Add flour mixture and pumpkin to the egg mixture. Stir to combine.
Cake continued: Pour batter into prepared jelly roll pan. Bake as directed. Grab edges of parchment and carefully lift cake out of pan and onto a flat surface. Working quickly and using the parchment paper the cake was baked on, roll the cake up WITH THE PARCHMENT PAPER starting at the short end until it is completely rolled up. Place it on a cooling rack seam side down so the cake doesn't unroll and allow to cool completely for several hours.
Filling: Place cream cheese, butter, vanilla and powdered sugar in bowl and beat until smooth.
Filling continued: Carefully unroll cake. Take your time here and gently prod any areas that are sticking to the paper with an offset spreader. Evenly spread cream cheese frosting over the cake leaving a ½ inch border around the edges. Reroll the cake without the parchment and wrap with plastic wrap. Refrigerate for at least two hours or until ready to add topping.
Drizzle: Place chocolate chips and coconut oil in a glass bowl. Heat until melted. Allow to cool slightly before sprinkling top of roll cake with additional powdered sugar and drizzle with melted chocolate.
FAQs
➤ Start by liberally greasing the pan and parchment paper.
➤ Make sure you keep an eye on the baking time and remove the cake as soon as it's done. An overbaked cake is more likely to crack.
➤ Roll your cake as soon as it comes out of the oven. It's most pliable when freshly baked.
➤ Make sure your cake is completely cooled before trying to unroll it. If it's even a little bit warm, it may still stick to the parchment.
You can keep this cake roll covered in the refrigerator for up to five days.
Yes, it can. Bake and fill the roll as directed but do not add the drizzle. Wrap securely in plastic wrap and aluminum foil and freeze for up to two months. Allow to defrost in the refrigerator. Sprinkle with powdered sugar and drizzle with chocolate before serving.
Expert tips for making a swiss roll cake
✘ A jelly roll pan is the perfect size for this recipe. They are usually around 10x15" with higher sides than a regular sheet pan.
✘ Some swiss roll cake recipes call for you to roll up the cake in a tea towel with powdered sugar. This method also works but is quite messy. I like the convenience of rolling the cake in the same parchment paper it was baked in.
✘ Use room temperature ingredients. They blend more easily than items cold from the fridge.
✘ Don't overbake the cake. Remove from the oven when the center springs back when touched.
✘ Roll the cake when it is hot from the oven. This locks in the steam and the moisture as the cake cools and also helps to prevent cracking when you unroll it.
✘ Allow the cake to cool completely before you unroll and fill the cake. An offset spreader makes adding an even layer of filling easy. Be sure to leave a half inch border around the edges of the cake so the filling doesn't squeeze out the cake is rolled.
✘ If your cake does crack, don't worry! Simply spread the filling over it and roll as directly. You can easily disguise imperfections with powdered sugar or chocolate drizzle.
✘ A serrated knife will give you the cleanest cuts when slicing the cake. Rinse with hot water and dry between cuts if cake is sticking to the knife.
More fall dessert recipes
Find all of our dessert recipes in our archives!
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Recipe
Pumpkin Chocolate Swiss Roll Cake
Ingredients
Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
Filling:
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla
Topping:
- ½ cup mini chocolate chips
- 1 teaspoon coconut oil
- Powdered sugar, optional garnish
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Instructions
Cake:
- Preheat oven to 375°F. Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with parchment paper allowing some overhang on the edges and then spray again. Set pan aside.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt and chocolate chips in small bowl. Set aside.¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ¼ teaspoon salt, ⅓ cup mini chocolate chips
- Add eggs and 1 cup granulated sugar to a large bowl and beat until thickened. Stir in pumpkin and flour mixture. Spread evenly in prepared pan. Bake for about 10-13 minutes. The top of the cake will spring back when lightly touched in the center.3 large eggs, , ⅔ cup pumpkin puree, 1 cup granulated sugar
- When cake is done baking, immediately remove from oven. Grab edges of parchment and carefully lift cake out of pan and onto a flat surface. Working quickly and using the parchment paper the cake was baked on, roll the cake up WITH THE PARCHMENT PAPER starting at the short end until it is completely rolled up. Place it on a cooling rack seam side down so the cake doesn't unroll and allow to cool completely.
Filling:
- Place cream cheese, 1 cup powdered sugar, butter and vanilla in a medium bowl and beat until smooth. Carefully unroll cake. Take your time here and gently prod any areas that are sticking to the paper. Evenly spread cream cheese frosting over the cake leaving a ½ inch border around the edges. Reroll the cake without the parchment and wrap in plastic wrap. Refrigerate for at least two hours.1 8-ounce package cream cheese, , 1 cup powdered sugar, 6 tablespoons butter, , 1 teaspoon vanilla
Topping:
- Place chocolate chips and coconut oil in a microwave safe bowl and heat for 60 seconds. Stir until smooth. (Repeat for an additional 30 seconds, if necessary.) Allow to cool slightly. Remove cake roll from refrigerator and unwrap. Sprinkle additional powdered sugar on top the cake roll and drizzle with melted chocolate.½ cup mini chocolate chips, 1 teaspoon coconut oil, Powdered sugar,
Notes
- Use room temperature ingredients. They blend more easily than items cold from the fridge.
- Don't overbake the cake. Remove from the oven when the center springs back when touched.
- Roll the cake when it is hot from the oven. This locks in the steam and the moisture as the cake cools and also helps to prevent cracking when you unroll it.
- Allow the cake to cool completely before you unroll and fill the cake. Be sure to leave a half inch border around the edges of the cake so the filling doesn't squeeze out the cake is rolled.
- If your cake does crack, don't worry! Simply spread the filling over it and roll as directly. You can easily disguise imperfections with powdered sugar or chocolate drizzle.
- A serrated knife will give you the cleanest cuts when slicing the cake. Rinse with hot water and dry between cuts if cake is sticking to the knife.
Storage and freezing instructions:
- Store covered in the refrigerator for up to 5 days.
- Filled roll without drizzle can be tightly wrapped and frozen for up to 2 months. Defrost in the refrigerator. Sprinkle with powdered sugar and drizzle with chocolate before serving.
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Nutrition
Nutrition info not guaranteed to be accurate.
Michelle says
This was such an excellent dessert! I used your filling for a plain pumpkin roll as well and was equally as good. Thank you!!!
So glad you enjoyed the recipe, Michelle. Thanks for stopping back and sharing your experience with our GWL fam!
Christine McNeal says
For the topping to garnish the chocolate I don't have coconut oil so what can I use in place of that or do I have to use coconut oil can I just melt the chocolate?
Hi Christine, You can try swapping the coconut oil for vegetable oil. Hope that helps!
Suzanne says
Looks perfect for the fall! Never thought of putting chocolate with pumpkin... sounds delicious!
Tommy says
This sounds great I want to make it!
One thought, though, is I would personally use Parchment Paper instead of wax paper. While theoretically, you can bake with wax paper as long as it's completely covered -- I've had instances where it still ends up melting.
Jan Maydan says
thanks for this recipe. I made it today, and it worked beautifully, following your instructions. No cracks! Wonderful taste, not as sweet as I expected. I only added one thing: a half cup of chopped walnuts, in with the chocolate chips. How do you store it? I imagine that it freezes well?
So glad you enjoyed it, Jan! And I love the addition of chopped walnuts. I have never frozen a roll (mainly because we plow through it so quickly), but I suggest wrapping it tightly in a layer of plastic wrap followed by a layer of foil and freezing for up to one month. Would love to hear if that works for you. Stay in touch!