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    Home » Desserts » Chocolate Pumpkin Swiss Roll Cake

    Chocolate Pumpkin Swiss Roll Cake

    Published: Nov 3, 2021 by Linda Warren

    Jump to Recipe

    This Chocolate Pumpkin Swiss Roll Cake is a deliciously lighter version of the classic Swiss Cake Roll! It is easy to make and combines a lighter-than-air chocolate sponge cake with a creamy extra fluffy pumpkin cheesecake filling. It's one irresistible fall or Thanksgiving showstopper dessert.

    Chocolate Swiss Roll sliced showing pumpkin filling with pumpkins in back.

    I wanted to make a dessert that would span the seasons from fall to Halloween to Thanksgiving. This Pumpkin Swiss Roll Cake with its beautiful color swirls and fall-inspired sprinkles turned out so incredibly delicious that it is now one of my most popular fall desserts!

    Table of contents

    • What is a Swiss Roll Cake?
    • Why You'll Love this Pumpkin Swiss Roll
    • Best Pan to Use for a Roll Cake
    • Frequently Asked Questions About Swiss Roll Cakes
    • Chocolate Cake Roll Ingredients
    • Pumpkin Cream Cheese Filling Ingredients
    • How to Make a Chocolate Pumpkin Swiss Roll Cake
      • Pumpkin Cream Cheese Filling
      • Chocolate Swiss Roll Cake
      • How to Roll A Cake
      • How to Finish Pumpkin Roll Cake
    • More Chocolate Recipes To Indulge In
    Overhead fall sprinkled roll cake on white platter with pumpkins, apples and scarecrow around it.

    What is a Swiss Roll Cake?

    The swiss roll cake, aka roll cake, jelly roll, cream roll, or Swiss log cake, is believed to have originated somewhere in Central Europe, most likely Austria.

    It's comprised of a thin sheet of sponge cake spread with a filling of jam, whipped cream, chocolate, or in this case pumpkin, and rolled into a log. When sliced, it creates a beautiful spiral of color that always brings out the oohs and ahhs.

    Closeup of two slices of pumpkin roll cake on white platter.

    Why You'll Love this Pumpkin Swiss Roll

    • It's easy to make compared to the standard swiss role cake
    • It does not need a jelly roll pan (you can use your half sheet pan)
    • There is no beating eggs over the stovetop as in the usual swiss roll
    • The cake is deliciously light and easy to roll
    • The fall flavors are perfect for the holiday season
    Closeup of slice of cake on cake platter with roll cake.

    I used pieces of my time-tested recipes to make it practically foolproof. I started with my Chocolate Sushi Roll recipe for the basic sponge cake and used my pumpkin cream cheese from my No Bake Pumpkin Chocolate Cheesecake for the filling. Boom, done!

    Bite of swiss role on fork over sprinkled cake.

    And if you didn't think pumpkin and chocolate went together, wait until you get a bite of this pumpkin roll cake! The pumpkin filling is rich and creamy while, the decadent but chocolate cake is light but oh so chocolaty. You'll want to dig right in and let the cake just melt in your mouth.

    Best Pan to Use for a Roll Cake

    A swiss roll cake will almost always call for a jelly roll pan. A jelly roll pan is typically 10.5" x 15.5" which is slightly smaller than a rimmed baking sheet or half-sheet pan measuring 12" x 18". The good news, this recipe calls for the more common half sheet pan.

    Frequently Asked Questions About Swiss Roll Cakes

    Do I have to use a jelly roll pan?

    Yes, in the majority of sponge cake recipes used for swiss rolls, the recipe will call for the amount of batter that will fill the smaller jelly roll pan. If that same amount of batter is used with a half sheet pan the resulting cake will be thinner and more prone to cracking.

    However, this recipe is specifically written for the more common half sheet pan or rimmed cookie sheet that most people have in their kitchens. No jelly roll pan needed! Yay!

    How do I keep a jelly roll cake from cracking?

    There are several reasons why a roll cake can crack. One, the cake was overbaked. It should spring back when lightly touched. If the cake is dry, it will definitely crack.

    The second is not rolling it in a towel or parchment paper as soon as the cake comes out of the oven. When warm, the cake should roll easily. This will aid in creating a little "muscle" memory so rerolling will be easier.

    How long will a pumpkin roll last?

    The cake will keep about 3-4 days in the refrigerator, tightly covered. It also freezes well for up to 3 months. If freezing, cut into individual slices, wrap tightly, and freeze. To serve, allow it to come to room temperature for about 15-20 minutes.

    What else can I fill my chocolate jelly roll cake with?

    Just about anything can be sued as a filling. Try whipped cream, plain or flavored with an extract, apple pie filling, lemon filling, your favorite jam, or if you're a chocolate addict, more chocolate.

    Chocolate Cake Roll Ingredients

    Ingredients for roll cake on white table.
    • All-Purpose Flour: works the best. I found cake flour to be a little too light so I stuck with the pantry staple as being easier and more readily on hand.
    • Unsweetened Cocoa Powder: gives the cake a rich chocolate flavor
    • Baking Powder and Baking Soda: are both used as leavening. The reasoning behind adding both is that the baking soda neutralizes the acid in the recipe but might not be enough to create the lift to the cake as well. Baking powder is added to give it that extra lift where more baking soda would make the cake taste gross.
    • Eggs: provide the structure and moisture to the sponge cake with the egg whites providing the leavening. Separate the eggs and leave on the counter to warm to room temperature.
    • Sugar: is used to sweeten the cake roll. Stick to granulated sugar as brown sugar may cause more cracking once the cake is baked
    • Salt: enhances the flavors in the batter
    • Vanilla Extract: Adds and balances flavor.

    Pumpkin Cream Cheese Filling Ingredients

    Ingredients for pumpkin cream cheese filling on white table with mixer.
    • Cream Cheese – brings richness to the mix that is similar to a cheesecake
    • Pumpkin Puree – make sure to use pure pumpkin and not pumpkin pie filling
    • Powdered Sugar – is used in lieu of granulated sugar to create a smoother consistency and still deliver on sweetness
    • Warm Spices – bring the fall flavor to the pumpkin mixture
    • Vanilla Extract – enhances all the flavors as well as creating a nice balance
    • Cool Whip – lightens the cheesecake-like mixture as well as adding extra moisture

    How to Make a Chocolate Pumpkin Swiss Roll Cake

    Pumpkin Cream Cheese Filling

    Collage of steps to make pumpkin cream cheese filling.
    1. In the bowl of an electric mixer, beat cream cheese until smooth and creamy.
    2. Add pumpkin and sugar to whipped cream cheese.
    3. Sprinkle in spices.
    4. Add vanilla extract.
    5. Beat until well mixed.
    6. Fold in whipped topping until just combined. Place in a covered container in the refrigerator for 30 minutes or overnight.

    Chocolate Swiss Roll Cake

    Collage of steps to make chocolate pumpkin swiss roll cake.
    1. In a medium bowl, mix together flour, cocoa, baking powder & soda, and salt. Set aside.
    2. Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add ½ cup sugar slowly.
    3. Continue beating until stiff peaks form. Set aside.
    4. In a large bowl, beat egg yolks with vanilla for 5 minutes.
    5. Add remaining ⅓ cup sugar after the first 3 minutes.
    6. Add dry ingredients alternately with water and continue to beat until the mixture is smooth.
    Steps to mix cool whip and chocolate batter.
    1. Fold egg whites into the chocolate batter.
    2. Blend well.
    Pouring batter onto sheet pan and leveling off.
    1. Pour into the prepared pan.
    2. Spread evenly.
    Baked swiss roll cake in pan.
    1. Bake 12-13 minutes or until the center of the cake springs back when lightly touched or you can check to see if the cake is pulling away slightly from sides of the pan.

    How to Roll A Cake

    Cover cake with a towel sprinkled in confectioner's sugar.
    1. Sprinkle a linen towel with 2 tablespoons of powdered sugar. Place towel over the cake.
    Removing silicone mat from top of cake.
    1. Place a cookie sheet over the top of the towel and carefully flip the cake over. Remove silicone mat or parchment paper from the bottom of the cake.
    Cake rolled in towel on wire rack.
    1. Spray a clean piece of parchment paper with nonstick spray and place over the cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on a wire rack to cool completely.

    How to Assemble a Roll Cake

    Collage of steps to assemble swiss cake roll.
    1. Unwrap chocolate sponge cake carefully. Remove parchment paper from the top but leave on the linen towel. Start to spread pumpkin cheesecake over cake.
    2. Spread cheesecake mixture evenly over cake.
    3. Roll back up using the linen towel to help you lift the cake without breaking it and to keep the roll even.
    4. Place carefully on a long white serving plate.

    How to Finish Pumpkin Roll Cake

    Making caramel whipped topping and frosting cake.,

    To finish, mix caramel syrup with whipped topping. Spread over cake.

    Sliced pumpkin cake roll with 2 slices on white table and fall pumpkin, apple and scarecrow around it.

    There may be quite a few steps to this Swiss roll cake recipe but they're not hard steps and the end result is something that is simply awesome.

    It's a light as air dessert, full of rich chocolate and creamy pumpkin flavor, that makes the perfect centerpiece for the fall season or your Thanksgiving celebration. Enjoy!

    More Chocolate Recipes To Indulge In

    Kahlua Hot Chocolate is the perfect adult beverage for a cold winter day.

    Ultimate Chocolate Cupcakes from Life Made Simple have an intense chocolate flavor in every bite.

    Chocolate Banana Bread brings the best flavors of banana bread together with the richness of chocolate. Plus there are chocolate chips in every bite!

    Find lots of easy dessert recipes here on 2CM!

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    Closeup of slice of cake on cake platter with roll cake.

    Chocolate Pumpkin Swiss Roll Cake

    This Chocolate Swiss Roll Cake with pumpkin cream cheese filling is a delicious dessert.
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    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 8 -10 servings
    Calories: 351kcal
    Author: Linda Warren

    Ingredients

    Pumpkin Cream Cheese Filling

    • 8 oz cream cheese room temperature
    • ½ can pumpkin puree
    • ½ cup powdered sugar
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 pinch salt
    • ½ teaspoon vanilla extract
    • ½ cup Whipped topping such as Cool Whip

    Chocolate Cake Roll

    • ½ cup all-purpose flour
    • ⅓ cup dark chocolate cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • 4 eggs separated
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ⅓ cup granulated sugar
    • ⅓ cup water
    • 2 Tablespoons powdered sugar or cocoa powder

    Caramel Whipped Cream Topping

    • 8 oz Cool Whip you can substitute real whipped cream here to make the topping even fluffier
    • 2-3 Tablespoons caramel sauce

    Instructions

    Pumpkin Cream Cheese Filling

    • In the bowl of an electric mixer, beat cream cheese until smooth and creamy.
    • Add pumpkin, sugar, spices and extract and beat until well mixed.
    • Fold in whipped topping until just combined.
    • Place in a covered container in the refrigerator for at least 30 minutes.

    Chocolate Sponge Cake

    • Preheat oven to 375 degrees. Spray a large rimmed cookie sheet (half sheet pan) with nonstick spray. Line bottom with a silicone mat or parchment paper and spray with nonstick spray as well.
    • In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside.
    • Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add ½ cup sugar slowly and continue beating until stiff peaks form. Set aside.
    • In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining ⅓ cup sugar after the first 3 minutes.
    • Add dry ingredients alternately with water and continue to beat until mixture is smooth.
    • Fold egg whites into chocolate batter and blend well.
    • Pour into prepared pan and spread evenly.
    • Bake 12-13 minutes or until center of cake springs back when lightly touched or you can check to see if the cake is pulling away slightly from sides of pan.
    • While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then place another cookie sheet on top. Flip over carefully. Remove silicone mat or parchment paper.
    • Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.

    Cake Assembly

    • Unwrap chocolate sponge cake carefully. Remove parchment paper from top but leave on linen towel.
    • Spread pumpkin cheesecake mixture evenly over cake.
    • Roll back up using the linen towel to help you lift the cake without breaking it and to keep the roll even.
    • Place carefully on a long white serving plate.
    • To Make Topping simply mix Cool Whip or whipped cream with caramel sauce and spread over cake.
    • Decorate with your favorite sprinkles.

    Notes

    FAQs
    Do I have to use a jelly roll pan?
    Yes, in the majority of sponge cake recipes used for swiss rolls, the recipe will call for the amount of batter that will fill the smaller jelly roll pan. However, this recipe is specifically written for the more common half sheet pan or rimmed cookie sheet.
    How do I keep the cake from cracking?
    There are several reasons why a roll cake can crack. One the cake has been overbaked. 
    The second is not rolling it in a towel or parchment paper as soon as the cake comes out of the oven. The warm cake will roll easily and create a little muscle memory so rerolling after the filling is easier.
    How long will this swiss roll last?
    The cake will keep 3-4 days in the refrigerator or up to 3 months in the freezer.
    What other fillings can I use?
    Just about any filling can be used. Try whipped cream, plain or flavored with extract, apple pie filling, lemon filling, your favorite jam or even more chocolate (I prefer white for a better swirl effect).

    Nutrition

    Calories: 351kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 236mg | Potassium: 193mg | Fiber: 2g | Sugar: 37g | Vitamin A: 559IU | Calcium: 92mg | Iron: 1mg

    This post has been updated and was first published on October 19, 2019.


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    Comments

    1. Farrah says

      October 21, 2019 at 5:51 pm

      These are so cute! Perfect for Thanksgiving (or any of the upcoming holidays)! :]!

      Reply

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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