Chocolate Pumpkin Roll Cake

Total Time
45mins
Prep 30 mins
Cook 15 mins

I couldn't find this variation of pumpkin roll cake on here. I make and sell the regular pumpkin roll cake and had a request for this recently.

Ingredients Nutrition

Directions

  1. For filling, beat cream cheese and powdered sugar.
  2. Beat in pumpkin, nutmeg, cinnamon, and vanilla.
  3. Add whipping cream slowly, beating until slightly thickened.
  4. Refrigerate approximately 2 hours.
  5. For cake: Heat oven to 375°F
  6. Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
  7. Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
  8. Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
  9. Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
  10. Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
  11. Bake 12-15 minutes or until top springs back when touched.
  12. Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
  13. Roll cake in towel, starting from narrow end; place on wire rack to cool.
  14. Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
  15. For chocolate glaze: Melt butter in a small pan over low heat;
  16. add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
  17. Remove from heat; cool slightly.
  18. Slowly add powdered sugar and vanilla, beating until smooth.
  19. Spoon glaze over rolled cake.
  20. Keep refrigerated.