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Chocolate Pumpkin Spice Roll Cake Recipe

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Pumpkin is a hallmark of autumn: we carve it, decorate with it, and—most importantly—enjoy it in seasonal dishes. Its earthy flavor can be a bit flat or slightly bitter on its own, which is why warm spices are traditionally added to enhance and balance the taste.

Store-bought pumpkin spice blends usually combine cinnamon, ginger, nutmeg and either allspice or cloves. If you don’t have a premade mix or don’t want to run to the store, you can easily blend the spices at home to suit your preference.

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I’ve enjoyed many variations of rolled cakes over the years, and I wanted to combine one of my favorite dessert flavors—chocolate—with the classic pumpkin spice roll. My Chocolate Pumpkin Spice Rolled Cake captures the familiar cozy flavors of a homestyle pumpkin roll, enhanced by rich Hershey cocoa powder for a deeper chocolate note.

Rolled cakes date back generations and show up in many forms, from Swiss rolls to jelly rolls. A traditional spice roll is a thin sponge cake baked in a sheet pan, then spread with a filling—whipped cream, jam, or frosting—and rolled into a spiral for an attractive presentation and a satisfying texture.

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This cake remains light and airy while still being sturdy enough to roll without cracking. The filling is what truly makes a roll memorable: I use a double-fluff approach for extra body and stability. In addition to whipped cream, I add marshmallow fluff for a delectably sticky, thick center that clings to the cake and holds its shape when sliced.

Marshmallow fluff is essentially the spreadable form of marshmallows. Its texture is ideal for roll cakes because it blends smoothly with whipped cream and adds a pleasant chewiness.

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The cake batter uses pumpkin puree, pumpkin pie spice, and cocoa powder. The cocoa powder deepens the chocolate flavor while contributing a dry structure that helps the sponge hold together when rolled.

While the cake bakes, prepare the filling so both components are ready to combine. After baking, give the cake enough time to cool and chill before unrolling and filling it; this reduces the risk of tearing. Once rolled and wrapped, a final dusting of confectioners’ sugar on top brightens the appearance and adds a touch of sweetness.

Chilling overnight in the refrigerator is the key to a clean slice and a firm shape. On busy holiday days—Thanksgiving or Friendsgiving—make the roll a day ahead. That way you can focus on the main meal and simply remove the dessert from the fridge before serving. A slice of this roll is lovely on its own or paired with a scoop of your favorite ice cream.

If you try this recipe, let us know how it turned out in the comments. Enjoy!

Looking for a chocolate roll cake? This simple Chocolate Pumpkin Spice Rolled Cake is an excellent choice for the holidays or any time you want a flavorful, seasonal dessert.

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Camelia

Chocolate Pumpkin Spice Rolled Cake

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IngredientsMethod

Ingredients

  • 1/2 C flour
  • ¼ C Dark Chocolate Hershey coco 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

Method

  1. Preheat the oven to 350°F (175°C). Line a 15×10-inch cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  3. In a separate bowl, whisk the eggs and sugar until combined.
  4. Stir in the vanilla and pumpkin puree until evenly mixed.
  5. Fold the dry ingredients into the wet mixture with a rubber spatula until smooth and combined.
  6. Spread an even layer of batter across the prepared cookie sheet.
  7. Bake 13–16 minutes, or until the cake springs back when lightly touched.
  8. Remove the cake from the oven and immediately lift it from the pan onto a clean counter.
  9. Using your hands, gently roll the warm cake into a log and set it on a wire rack to cool completely.
Whipped filling :
  1. In a large bowl, whip the heavy cream with powdered sugar, vanilla and pumpkin pie spice until stiff peaks form.
  2. Fold in the marshmallow fluff until evenly incorporated.
Building the cake roll :
  1. Carefully unroll the cooled cake.
  2. Spread the filling in the center, leaving about an inch of border at the edges.
  3. Re-roll the cake while peeling away the parchment paper.
  4. Wrap the roll tightly in plastic wrap and chill in the refrigerator overnight to set.
  5. Unwrap and slice just before serving. Enjoy!