If you’re on the hunt for a show-stopping dessert that brings together the cozy warmth of fall with rich chocolate decadence, the Pumpkin Chocolate Swiss Roll Cake Recipe is your dream come true. This delightful treat features a perfectly spongy pumpkin-flavored cake rolled with a luscious cream cheese filling studded with mini chocolate chips. Every bite is a harmonious blend of spices and sweetness, making it a fantastic centerpiece for any gathering or a comforting slice to enjoy with your afternoon tea. Trust me, once you try this recipe, it will quickly become a treasured favorite in your dessert rotation.
Ingredients You’ll Need
This Pumpkin Chocolate Swiss Roll Cake Recipe relies on straightforward ingredients that work their magic together to create a tender, flavorful cake and a creamy, dreamy filling. Each component plays a vital role—from the spice blend that gives the cake its classic autumn flair to the mini chocolate chips that add delightful bursts of chocolate throughout.
- ¾ cup all-purpose flour: Provides structure with a delicate crumb perfect for rolling.
- ½ teaspoon baking powder: Helps the cake rise slightly for lightness without becoming too fluffy.
- ½ teaspoon baking soda: Reacts with the pumpkin to keep the cake moist and tender.
- 1 teaspoon ground cinnamon: Adds warm, comforting spice that’s essential for pumpkin desserts.
- ½ teaspoon ground nutmeg: Offers a subtle nutty undertone that enhances the flavor complexity.
- ¼ teaspoon ground ginger: Brings a gentle zing that balances sweetness beautifully.
- ¼ teaspoon ground cloves: Provides a deep, aromatic touch that complements other spices.
- ¼ teaspoon allspice: Adds a layered, festive aroma perfect for fall baking.
- ¼ teaspoon salt: Elevates the flavors and balances the sweetness.
- 1/3 cup mini chocolate chips: Embedded in the batter for sweet chocolate pops in every slice.
- 3 large eggs (room temperature): Bind and give richness to the cake.
- 1 cup granulated sugar: Sweetens the cake while ensuring a tender texture.
- ⅔ cup pumpkin puree: The star of the recipe, lending moisture, flavor, and vibrant color.
- 1 8-ounce package cream cheese (room temperature): Forms the silky filling that pairs perfectly with pumpkin spice.
- 1 cup powdered sugar: Sweetens and smooths the cream cheese filling.
- 6 tablespoons butter (room temperature): Adds richness and helps create a smooth, spreadable filling.
- 1 teaspoon vanilla: Enhances the filling’s flavor with a sweet, fragrant note.
- ½ cup mini chocolate chips: Folded into the filling for extra bursts of melty chocolate.
- 1 teaspoon coconut oil: Helps the chocolate chips shine and remain glossy.
- Powdered sugar (optional garnish): For a pretty dusting that makes your cake picture-perfect.
How to Make Pumpkin Chocolate Swiss Roll Cake Recipe
Step 1: Prepare the Pumpkin Spice Cake
Begin by preheating your oven and lining a jelly roll pan with parchment paper—this step ensures the cake releases easily after baking without sticking. Whisk together your dry ingredients, combining the flour, baking powder, baking soda, salt, and the enchanting blend of cinnamon, nutmeg, ginger, cloves, and allspice. Then, in a separate bowl, beat the eggs with sugar until they’re light and fluffy, which creates a lovely airy texture. Gently fold in the pumpkin puree, then slowly incorporate the dry mixture, careful not to deflate the batter. Lastly, stir in mini chocolate chips for that delightful surprise within each bite.
Step 2: Bake and Roll the Cake
Pour the batter into your prepared pan and smooth the top evenly. Pop it into the oven and bake for about 15 minutes or until the cake springs back to the touch and a toothpick comes out clean. While still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar, then carefully peel away the parchment. Roll the cake up loosely within the towel—this helps it ‘set’ in the rolled shape and prevents cracking later. Allow it to cool completely once rolled.
Step 3: Prepare the Cream Cheese Filling
While the cake cools, mix the softened cream cheese, butter, powdered sugar, and vanilla until the filling is smooth and creamy. Gently fold in the remaining mini chocolate chips and a teaspoon of coconut oil to give the filling a silky texture and those beautiful chocolate flecks. This luscious filling is what transforms the cake from delicious to absolutely unforgettable.
Step 4: Assemble Your Pumpkin Chocolate Swiss Roll Cake Recipe
Unroll your cooled cake carefully, then spread the cream cheese filling evenly across the surface. Re-roll the cake without the towel this time, making sure it’s snug but not too tight to keep the filling intact. Wrap your cake in plastic wrap and refrigerate for at least an hour to set everything perfectly and make slicing easier.
How to Serve Pumpkin Chocolate Swiss Roll Cake Recipe
Garnishes
To elevate your Pumpkin Chocolate Swiss Roll Cake Recipe’s presentation, dust it lightly with powdered sugar for a snowy finish that catches the eye. You can also drizzle melted chocolate or scatter a handful of chopped toasted pecans on top for extra crunch and elegance.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. For beverages, think warm spiced tea, rich coffee, or even a cozy mug of hot apple cider, complementing the autumnal spices and pumpkin flavors.
Creative Ways to Present
Slice your swiss roll into thick rounds to showcase the contrasting layers of spice cake and cream cheese filling. Arrange slices on a rustic wooden platter and garnish with fresh pumpkin seeds or cinnamon sticks for a festive touch. For parties, consider serving mini slices alongside a dessert board featuring nuts, dried fruits, and seasonal chocolates.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Chocolate Swiss Roll Cake Recipe keeps beautifully when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it a perfect option for preparing ahead of time.
Freezing
If you want to enjoy this treat later, wrap the uncut swiss roll tightly in plastic and then in aluminum foil before freezing. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to maintain that perfect texture and flavor.
Reheating
This cake is best enjoyed chilled due to its cream cheese filling, so reheating isn’t necessary. However, if you prefer room temperature slices, let the cake sit out for about 20-30 minutes after removing it from the fridge before serving.
FAQs
Can I substitute canned pumpkin with fresh pumpkin puree in this Pumpkin Chocolate Swiss Roll Cake Recipe?
Absolutely! Just be sure to cook and puree fresh pumpkin properly before measuring, and drain any excess moisture to maintain the cake’s perfect texture.
What if I don’t have mini chocolate chips? Can I use regular-sized ones?
You can use regular chocolate chips, but be aware that they may not distribute as evenly, and larger pieces could affect the rolling process slightly.
Is it possible to make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup for cup, and ensure your baking powder and other ingredients are gluten-free certified.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm using a powdered sugar-dusted towel. This ‘sets’ the shape gently, reducing the chance of cracks when you fill and re-roll it later.
Can I use other fillings instead of cream cheese?
You can experiment with whipped cream or mascarpone-based fillings, but cream cheese adds the rich tang that perfectly complements the pumpkin spices in this recipe.
Final Thoughts
There’s nothing quite like the cozy, festive feeling you get when biting into a slice of this Pumpkin Chocolate Swiss Roll Cake Recipe. It’s not only a feast for the taste buds but also a joy to make, sharing layers of flavor and love with anyone lucky enough to try it. Give it a whirl and let this lovely dessert bring a little extra warmth and sweetness to your gatherings or quiet moments at home.
Print
Pumpkin Chocolate Swiss Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including 1 hour chilling time)
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Chocolate Swiss Roll Cake is a delightful and festive dessert featuring a spiced pumpkin-flavored sponge cake rolled with a rich, creamy chocolate chip and cream cheese filling. Perfect for autumn celebrations, this cake combines warm spices with the moistness of pumpkin and the indulgence of chocolate, making it a crowd-pleaser dessert that’s both visually impressive and delicious.
Ingredients
Dry Ingredients
- 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
- 1/3 cup mini chocolate chips
Wet Ingredients & Cake Batter
- 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 extract
- ½ cup mini chocolate chips
- 1 teaspoon coconut oil
Optional Garnish
- Powdered sugar, for dusting
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, and salt until evenly combined. In a separate large bowl, beat the eggs and granulated sugar together until thick and pale. Then, gently fold in the pumpkin puree until fully incorporated. Gradually sift the dry ingredients into the wet mixture, folding gently to maintain the batter’s airiness. Finally, fold in ⅓ cup mini chocolate chips.
- Bake the cake: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter into the pan and spread evenly. Bake in the preheated oven for approximately 15 minutes or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean. While the cake cools slightly, lay a clean kitchen towel on the counter and dust it with powdered sugar for rolling.
- Roll the cake: Immediately after removing from the oven, loosen the edges of the cake from the pan and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together into a log shape to set the curve and cool completely.
- Prepare the filling: In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and fluffy. In a small microwave-safe bowl, melt the coconut oil and mix it with the ½ cup mini chocolate chips until the chips are just melted and glossy but not overheated.
- Assemble the roll: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Drizzle the melted chocolate chip mixture over the filling, spreading lightly if needed. Carefully re-roll the cake without the towel, ensuring a tight and even roll.
- Chill and serve: Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to firm up. Before serving, dust the top with additional powdered sugar if desired. Slice into 8 to 10 servings and enjoy your festive Pumpkin Chocolate Swiss Roll Cake.
Notes
- Using room temperature eggs and cream cheese helps the batter and frosting come together smoothly.
- Roll the cake while it is still warm to prevent cracking.
- Make sure to cool the cake completely before adding the filling to prevent melting the cream cheese mixture.
- The coconut oil in the melted chocolate chips keeps the chocolate glossy and easy to drizzle.
- Store leftovers tightly wrapped in the refrigerator for up to 3 days.
- You can substitute mini chocolate chips for regular-sized chips chopped finely if desired.
