Small Pumpkin Roll Cake

This Small Pumpkin Roll Cake with Chocolate Filling is a delightful holiday dessert that fits perfectly into any festive menu. Its tender pumpkin flavored sponge cake gently envelops a rich chocolate cream cheese filling creating a balance of warmth and sweetness that feels special without fussing over large batches. The powdered sugar dusting adds a light touch of elegance making it as beautiful as it is delicious.

I first made this during a chilly autumn afternoon and it instantly became my go to when I want a cozy dessert to share with close friends. The combination of pumpkin and chocolate always surprises guests with its comforting richness.

Ingredients

• All purpose flour: Seven tablespoons for a light and soft cake base. Use fresh flour for best texture.
• Baking powder: Quarter teaspoon to help the cake rise just right
• Salt: Eighth teaspoon to balance sweetness
• Ground cinnamon: Half teaspoon for that classic autumn warmth
• Ground nutmeg: Eighth teaspoon for that classic autumn warmth
• Eggs: Two large eggs at room temperature to give the cake structure and tenderness
• Granulated sugar: Six tablespoons to sweeten the sponge
• Pure canned pumpkin: Quarter cup for moistness and that vibrant pumpkin flavor, select pure pumpkin not pumpkin pie filling
• Vanilla extract: Half teaspoon to deepen the overall flavor
• Cream cheese: Three ounces at room temperature to ensure smooth blending
• Unsalted butter: Two tablespoons at room temperature to add richness
• Unsweetened cocoa powder: Two tablespoons for deep chocolate flavor
• Vanilla extract for filling: Half teaspoon to brighten the filling
• Salt for filling: Quarter teaspoon to enhance the chocolate notes
• Powdered sugar: Three quarters cup plus extra for dusting sweetening to taste

Instructions

Preheat oven:

Preheat your oven to 350 degrees Fahrenheit and position the rack in the middle.

Prepare pan:

Prepare a quarter size baking sheet by lining it with parchment paper with edges standing up at least an inch on every side. Fold the parchment in the corners to ensure it sits flat on the bottom and lightly grease the paper to prevent sticking.

Sift dry ingredients:

Sift the all purpose flour baking powder salt cinnamon and nutmeg into a small bowl to remove any lumps and evenly distribute the spices.

Beat eggs and sugar:

Beat the eggs and granulated sugar together in a medium bowl with a hand mixer set to mediumhigh speed for about 5 minutes until the mixture is light pale and resembles soft whipped cream.

Add pumpkin and vanilla:

Reduce the mixer speed to mediumlow and add the pumpkin puree and vanilla extract. Mix just until incorporated without overmixing.

Fold in dry ingredients:

Sprinkle one third of the dry flour mixture over the wet ingredients and using a spatula gently fold until no dry streaks remain. Repeat two more times adding the next third each time.

Fill pan:

Pour the batter evenly into the prepared baking sheet and smooth gently to ensure uniform thickness.

Bake:

Bake for about 10 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Avoid overbaking to keep the cake soft and pliable for rolling.

Cool and roll warm:

Cool the cake in the pan on a wire rack for about 2 minutes then lift using the parchment paper. With the parchment still on roll the cake starting at the shorter side while warm to prevent cracking. Set the rolled cake on the rack to cool completely rolled.

Prepare filling:

Beat the cream cheese and butter together until smooth and creamy. Add the cocoa powder salt and vanilla and continue beating until combined. On low speed gradually add powdered sugar until the filling is smooth and sweetened to taste.

Assemble:

When the cake is cooled unroll it and spread the chocolate filling evenly leaving about a quarter inch border. Carefully re roll the cake peeling the parchment off as you roll.

Chill and serve:

Wrap the roll in plastic wrap and refrigerate for 30 to 60 minutes to set the filling. Dust lightly with powdered sugar before serving and refrigerate leftovers due to the cream cheese filling.

Pumpkin puree is my absolute favorite ingredient here because it adds natural moisture and a subtle sweetness that complements the cocoa filling perfectly. This recipe has become a memorable one to make every fall with family gathered around the kitchen table eagerly waiting to taste the first slice.

Storage Tips

To keep the cake fresh cover it tightly with plastic wrap and refrigerate. It is best enjoyed within two days to maintain moisture in the sponge and cream cheese filling. Room temperature storage is fine for six to eight hours but no longer due to the dairy filling.

Ingredient Substitutions

If you do not have pumpkin puree mashed sweet potato or butternut squash puree can work as alternatives and will give a similar moist texture and flavor profile. For cream cheese mascarpone cheese is a good substitute lending a slightly sweeter and creamier consistency.

Serving Suggestions

Serve this cake slice slightly chilled with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the rich chocolate filling. A drizzle of caramel sauce complements the pumpkin’s warmth beautifully for a seasonal touch.

Dust the chilled roll with powdered sugar and slice to serve. Store slices refrigerated and enjoy within two days for best texture and flavor.

Common Questions About Recipes

→ What is the best way to avoid cracking when rolling the cake?

Roll the pumpkin cake while it's still warm with the parchment paper on. The warmth keeps it flexible and prevents cracking.

→ Can I substitute canned pumpkin with fresh pumpkin?

Fresh pumpkin can work if cooked and pureed until smooth, but canned pumpkin offers consistent moisture ideal for this cake's texture.

→ How should I store the rolled cake with filling?

Wrap the cake tightly and refrigerate it to maintain the creamy filling’s freshness. Consume within 1-2 days for best taste.

→ Is it possible to adjust the sweetness of the chocolate filling?

Yes, gradually add more powdered sugar to the filling according to your preference, mixing well after each addition.

→ Can I prepare this cake in advance?

Yes, you can prepare and roll the cake ahead, then refrigerate it for 30 to 60 minutes before serving for the best texture.