A nod to the classic childhood favorite, this chocolate pumpkin cheesecake roll combines a spongy, fluffy pumpkin cake with cheesecake filling and is covered in chocolate ganache. Light and rich, this cake is for chocolate lovers everywhere.
I can be a picky eater when it comes to cake, especially roll cake. It has to be light, yet moist and not overly sweet. So, this chocolate pumpkin cheesecake roll recipe is extra special and I can hardly contain my excitement for this one. A spongy, fluffy cake filled with cream cheese, chocolate chips, and pumpkin spice.
Aaaaaaand chocolate ganache.
Like, CHOCOLATE TIMES 2. Who can say no to that! So, why do you need to make this chocolate pumpkin cheesecake roll?
- It’s delicious! No doubt about it
- Fun to make. Allrite, I might sound too vague; however, homemade baked goods are the best. Am I right?
- Perfect for sharing or make this as your gift this year
- Perfect for a potluck or small gathering
- Chocoholic approved
The Ingredients or the basic
- All-purpose flour
- Pumpkin puree
- Cream cheese, whipped cream
- Chocolate chips
- Baking powder, baking soda, pumpkin pie spice, cinnamon
I’m pretty sure you’re all familiar with all these ingredients and they are widely available in many grocery stores. And I hope this will motivate you to make this chocolate pumpkin cheesecake roll.
However, making a roll cake like this can be intimidating for some. So, here are some tricks to help you master the art of roll cake.
- Roll it when it’s warm. You do not want to wait until the cake is cold to roll out, so prepare a clean dishtowel and be ready to roll the cake once it’s out of the oven.
- Spread the filling evenly
- Let it chill. I know you might be too excited to taste this cake; however, let it chill before adding the final touch.
Other recipes to try
- Pumpkin Spice Latte Cupcakes – These Pumpkin Spice Latte Cupcakes were made using OXO products and frosted with more pumpkin creamy frosting. A perfect fall flavor combo!
- Pumpkin Wonton with Chocolate Dipping Sauce – Elevate your wonton game this fall and make them extra fun with a combination of pumpkin and chocolate
- Pumpkin Chiffon Pie – Impossibly light and fluffy, the filling is made by folding meringue into a pumpkin curd-esque mixture for a slice that truly is light as a feather. With this at your Thanksgiving table, we doubt anyone would miss the classic.
Chocolate Pumpkin Cheesecake Roll
- 3/4 cup all-purpose flour
- 1 cup of sugar
- 3 large eggs
- 2/3 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Chocolate chip cream cheese filling:
- 1 8-ounces cream cheese, softened
- 6 tablespoons unsalted sweet cream butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup mini chocolate chips
- 1/2 cup heavy whipping cream
- Roll cake: preheat the oven to 350F and line a 15×10-inch cookie sheet with parchment paper.
- Using a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Using another large bowl, whisk together eggs and sugar until combined.
- Using a rubber spatula, fold in dry ingredients until combined and smooth.
- Spread an even layer of batter onto the cookie sheet. Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched. Once the cake is out from the oven, remove it from the pan and onto the counter. Using your hands, carefully roll the cake into a log. Place onto a wire rack to cool completely.
- Cream cheese filling: using a large mixing bowl, beat together cream cheese, butter, vanilla, salt, and sugar until combined and smooth. Fold in mini chocolate chips.
- Once the cake is cooled, carefully unroll the cake into a flat cake again.
- Spread the cream cheese filling into the center of the cake.
- Re-roll the cake while peeling away the parchment paper. Wrap the roll in plastic wrap and place into the fridge overnight.
- Chocolate ganache: using a small pot, bring heavy cream to a simmer.
- Pour 1 cup chocolate chips into a medium bowl, Pour the hot heavy cream over chocolate chips and let sit for 1 minute. Whisk until smooth and combined.