Small Pumpkin Roll Cake

This Small Pumpkin Roll Cake with Chocolate Filling is the perfect little indulgence for your holiday dessert table. It offers a tender pumpkin flavored cake wrapped around a rich, creamy chocolate cream cheese filling. The recipe is designed for a small batch so it’s great when you want something special without making a huge cake. The cake is soft and moist, and its beautiful spiral of filling makes each slice a lovely treat.

I made this for the first time last Thanksgiving and quickly realized it was the star of the dessert spread. Every year since my family asks for this little cake first.

Ingredients

• All purpose flour: the base of the cake offering structure. Make sure it’s fresh for best rise
• Baking powder: helps the cake become light and fluffy do not use expired
• Salt: balances sweetness and enhances all flavors
• Ground cinnamon and ground nutmeg: gently spiced pumpkin notes use fresh spices for maximum aroma
• Large eggs at room temperature: provide richness and help the cake rise room temp beats out cold eggs for better texture
• Granulated sugar: sweetens the cake use white sugar for perfect crumb
• Pure canned pumpkin: the star ingredient providing moisture and pumpkin flavor Avoid pumpkin pie filling as it has spices and sugars that will throw off the recipe
• Vanilla extract: adds warmth and depth to both cake and filling
• Cream cheese at room temperature: makes the filling creamy and tangy
• Unsalted butter at room temperature: enriches the filling and creates smooth texture
• Unsweetened cocoa powder: gives the filling a deep chocolate flavor Use a good quality cocoa
• Powdered sugar: sweetens and smooths the filling also for dusting the finished cake

Instructions

Preheat oven to 350 degrees Fahrenheit:

Adjust your oven rack to the middle position Line a quarter baking sheet with parchment paper making sure it sticks up at least an inch on all sides to help lift out the cake later Lightly grease the parchment paper so the cake does not stick

Sift Dry Ingredients:

Sift together the flour baking powder salt cinnamon and nutmeg over a small bowl to remove lumps and distribute the spices evenly This helps create a smooth batter and prevents clumps

Beat Eggs and Sugar:

In a medium bowl add the eggs and granulated sugar Using a hand mixer on medium high speed beat the mixture for about five minutes until it is pale light and has the consistency of soft whipped cream This step is crucial for a tender cake

Add Pumpkin and Vanilla:

Lower the mixer speed to medium low and add the pumpkin puree and vanilla extract Beat just until combined Overmixing here can make the cake dense

Fold in Dry Ingredients:

Sprinkle about one third of the sifted dry ingredients over the wet batter Using a rubber spatula fold gently just until no streaks of dry flour remain Repeat this folding twice more with the remaining dry ingredients This gentle folding keeps the batter light

Pour and Smooth Batter:

Pour the batter evenly into the prepared baking sheet Use a spatula to gently smooth the surface making sure the batter reaches all corners evenly

Bake the Cake:

Bake for approximately 10 minutes Check with a toothpick inserted into the center it should come out clean The cake should spring back gently to the touch Be careful not to overbake as you want the cake soft and pliable for rolling

Cool and Roll the Cake Warm:

Remove the cake from the oven and set the pan on a wire rack for about two minutes Use the parchment paper to carefully lift the warm cake out of the pan While still warm start rolling the cake from the shorter edge with the parchment paper still on it This rolling step while warm helps avoid cracks later Let the rolled cake cool completely on a wire rack

Make the Chocolate Cream Cheese Filling:

In a medium bowl beat the cream cheese and butter together with a hand mixer on medium speed until smooth and creamy Add cocoa powder salt and vanilla extract and beat until combined On low speed gradually add the powdered sugar a little at a time to avoid a sugar cloud Continue beating until the filling is smooth and spreadable Taste and add more powdered sugar if you like it sweeter

Assemble the Roll:

Once the cake is completely cool unroll it carefully Using an offset spatula spread the chocolate filling evenly on the cake leaving about a quarter inch border around the edges Gently re roll the cake peeling the parchment paper away as you go

Chill Before Serving:

Wrap the filled roll cake tightly in plastic wrap and refrigerate for 30 to 60 minutes to set Just before serving dust the top with powdered sugar if desired

I love the combination of pumpkin spice and chocolate here The first bite is always surprising to guests who do not expect the deep chocolate outside the warm pumpkin scent This cake was a favorite on a cool autumn afternoon when my kids helped me roll it up carefully without breaking it It is one of those recipes that feels like a cozy tradition in the making.

Storage tips

Store the pumpkin roll covered in plastic wrap or an airtight container in the refrigerator Because of the cream cheese filling it is best eaten within two to three days Let it come to room temperature for about fifteen minutes before serving to soften the filling

Ingredient substitutions

If you do not have canned pumpkin you can roast and puree your own pumpkin or use butternut squash for a slightly different flavor For the filling mascarpone cheese can substitute cream cheese but you may need to reduce the sugar slightly since mascarpone is milder

Serving suggestions

This cake is lovely served as a dessert after a holiday meal with a dollop of whipped cream or a scoop of vanilla ice cream It also pairs well with hot coffee or spiced tea for an afternoon treat

Enjoy this cozy pumpkin roll as a seasonal dessert. It’s a small batch treat that makes a big impression.

Your Recipe Questions Answered

→ What type of pumpkin should I use?

Use pure canned pumpkin, not pumpkin pie filling, to avoid added spices or sugars that can affect the cake's texture and flavor.

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it is still warm and flexible, with the parchment paper on. This helps it roll smoothly without cracking.

→ Can I make the chocolate filling sweeter?

Yes, gradually add more powdered sugar to the filling to reach your desired sweetness while mixing thoroughly.

→ What equipment is needed for making this roll?

A quarter size baking sheet, fine mesh strainer for dry ingredients, and a hand mixer for beating eggs and filling are essential.

→ How should I store leftovers?

Refrigerate leftovers wrapped tightly due to the cream cheese in the filling. Consume within a few days for best quality.

→ Is freezing the roll recommended?

Freezing is not recommended as the creamy filling and delicate cake texture may be compromised.