Add this small pumpkin roll cake with chocolate filling to your holiday dessert menu! This is an easy, small batch recipe for a tender pumpkin cake rolled with chocolate cream cheese filling and sprinkled with powdered sugar. A delicious dessert for Thanksgiving, Friendsgiving, Christmas, or any time in between!
Small Pumpkin Roll Cake with Chocolate Filling
I present the pumpkin cake to beat out any pumpkin cake! Well, maybe that’s a bit of an exaggeration, but when you combine an incredibly soft sponge cake with chocolate cream cheese filling, the result is pretty extraordinary.
This small pumpkin roll starts with a true sponge cake – meaning it gets most of its light-as-air texture from beaten eggs. It is then flavored with hallmark fall ingredients – pumpkin and cinnamon. And to finish this fall small cake recipe, it is filled with creamy chocolate cream cheese frosting. A duo that I’m fond of and you can find in my pumpkin small batch cupcakes with chocolate ganache recipe!
Small (But Mighty) Cake You’ll Love
- Tender cake – The cake needs to be soft, yet sturdy enough to withstand rolling (without cracking!). Eggs give us the structure and texture we need.
- Fall flavors – Yes, fall and pumpkin go hand-in-hand. Plus warm spices like cinnamon and nutmeg. All are featured in this small roll cake. And if you’re a fan of soft pumpkin cakes, try my small batch pumpkin bars with cream cheese frosting (gluten free!) next.
- The cake is pretty – The mesmerizing swirl will captivate you! And it doesn’t hurt that the swirl is made with chocolate cream cheese frosting!
- An easy cake to make – Don’t let the roll technique intimidate you. The cake is small, so it is naturally easy to handle. And, when you roll the cake warm, you’re warding off the pesky cake cracks!
I originally published this recipe in 2020 and have updated it with revised photos and enhanced tips and FAQs.
Easy Ingredients
- Eggs – 2 eggs may seem like a lot for a mini cake. But in this recipe, they provide structure to the cake. Room temperature eggs are beaten until they resemble a soft whipped cream and the air that is incorporated gives the cake sponge structure.
- Baking Powder – A little baking powder will work with the eggs to make sure the cake has the proper lift and texture.
- Granulated Sugar – Regular white sugar or organic cane sugar (my favorite!) work. (I did test a version of the cake with half white and half brown sugar, and I did not care for it. I found the cake with brown sugar to be a little too dense).
- All-Purpose Flour – You can try a 1:1 gluten free flour blend. Or, if you just want gluten free pumpkin cake, try my small batch gluten free pumpkin cupcakes and frost them with whipped chocolate ganache frosting!
- Pumpkin – Pure pumpkin and not pumpkin pie filling. My brand of choice is Libby’s because I find it contains less moisture.
- Cinnamon and Nutmeg – We highlight the cake with two iconic fall spices. You can opt for pumpkin pie spice if you like as well.
- Vanilla – Vanilla adds another layer of flavor.
- Salt – Salt will balance and enhance all the flavors in the cake.
Filling For The Roll Cake
Typically, you see roll cakes filled with whipped cream. If that is what you fancy, try the maple cream cheese frosting for a tasty option. Otherwise, the chocolate cream cheese filling takes this small pumpkin roll cake to new heights!
There is a perfect balance of cream cheese and butter so one is not more pronounced than the other. This makes this filling versatile as a frosting to top any cake or cupcake.
- Cream Cheese
- Unsalted Butter
- Cocoa Powder
- Vanilla
- Salt
Helpful tips
- Preparing the baking sheet – The piece of parchment paper needs to be large enough to hang over at least one inch on all sides of the pan. We need the excess for rolling the cake.
- Bring the eggs to room temperature – Warmer eggs whip better and faster.
- Be patient with beating the eggs – Depending on your mixer it could take longer to get the eggs light and pale. (With my hand mixer, it took me about 6 minutes!).
- Sift the dry ingredients – The cake batter should be free of lumps and sifted dry ingredients are easier to fold into a delicate egg mixture.
- Roll the cake when warm – I’ll just say there is no other option here. Rolling the cake when it is warm gives the cake ‘memory’ and when you re-roll it after adding the filling, it will go back to the roll shape easier (and free of cracks!)
- Roll the warm cake with the parchment paper – While it is still attached to the cake! We need the parchment to remain on the cake on the first roll to make sure the cake doesn’t stick to itself.
Recipe FAQ
The eggs should be at room temperature to whip up fluffy. Depending on the temperature of the eggs, the weather in and outside, or the temperature of your bowl, it may take longer to get the eggs to whip.
Rolling the cake while it is warm is done for a couple of reasons: 1. The warm cake is more pliable and will roll into the shape you want it, and 2. Once the cake has a ‘memory’ of the shape it is supposed to be, it (shouldn’t) crack when you re-roll it after filling it.
Did you do the first roll while the cake was still warm? Was the cake overfilled with filling? Did you bake it on a smaller baking sheet (a thicker cake may have the tendency to crack)?
Of course! In fact, any filling or frosting you prefer can work. Just keep in mind not to overfill the cake. Otherwise the cake may not re-roll without cracking, and you lose a lot of the filling out of the sides if it is overfilled.
More Small Batch Pumpkin Desserts
Small Pumpkin Roll Cake with Chocolate Filling
INGREDIENTS
Small Pumpkin Cake
- 7 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 6 tablespoons granulated sugar
- 1/4 cup pure canned pumpkin
- 1/2 teaspoon vanilla extract
Chocolate Cream Cheese Filling
- 3 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup powdered sugar (plus more for dusting)
INSTRUCTIONS
- Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a quarter baking sheet with parchment paper so that it sticks up at least an inch on all sides of the baking sheet. To make sure the paper sits on the bottom of the baking sheet, fold the paper in the corners. Lightly grease the paper.
Small Pumpkin Cake
- Sift the flour, baking powder, salt, and spices over a small mixing bowl to remove any lumps.7 tablespoons all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg
- In a medium mixing bowl, add the eggs and sugar. Use a hand mixer on medium-high speed to beat the eggs until they are light and pale, and the consistency of soft whipped cream. This may take 5 minutes. Add the pumpkin puree and vanilla extract and beat on medium-low speed until just combined.2 large eggs, room temperature, 6 tablespoons granulated sugar, 1/4 cup pure canned pumpkin, 1/2 teaspoon vanilla extract
- Sprinkle 1/3 of the dry ingredients over the eggs. Using a spatula, gently fold the dry ingredients until no dry streaks remain. Repeat this two more times.
- Pour the batter evenly into the prepared baking sheet. Gently smooth out with the spatula – making sure to get the batter even and into the corners.
- Bake the cake for 10 minutes, or until a toothpick inserted in the comes out clean and the cake is springy to the touch. Do not overbake the cake!
- Cool the cake in the pan set on a wire cooling rack for about 2 minutes. Then, use the parchment paper to carefully lift the cake out of the pan. The cake should still be warm – almost hot – but not too hot to handle.
- Roll the cake while it is warm and with the parchment paper still on it – Start rolling the cake at the shorter end. Set the cake roll on the wire cooling rack to cool completely. The cake needs to be rolled while it is warm so it rolls, un-rolls, and re-rolls without cracking.
Chocolate Cream Cheese Filling
- While the cake is cooling, make the filling – In a medium mixing bowl, add the cream cheese and butter. Using a hand mixer beat on medium speed until smooth and creamy. Sprinkle the cocoa powder, salt, and vanilla extract over the cream mixture and continue to beat on medium speed until fully incorporated.3 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
- Turn the mixer on low and start adding the powdered sugar. I recommend adding a bit at a time so you don't spray powered sugar everywhere Beat the filling until it is smooth. Taste test after adding the 3/4 cup of powdered sugar and add more powered sugar a tablespoon at a time for a sweeter filling.3/4 cup powdered sugar
- Once the cake is cooled, gently un-roll it. Using an offset spatula or small spatula, spread the filling evenly onto the cake – leaving about 1/4 of an inch unfrosted around all of the edges of the cake.
- Re-roll the cake – This time, gently peel the parchment paper off the cake as you roll it. Wrap the filled and rolled cake in plastic wrap and refrigerate for 30 to 60 minutes, or until ready to serve.
- Dust the cake roll with powdered sugar (optional) before slicing and serving. I recommend refrigerating any leftovers because of the cream cheese in the filling.
RECIPE NOTES
- Serving Size – This is a small batch recipe and has only been tested as such.
- Bake Time – Because the cake is so soft and small, it will not take that long to bake. If overbaked, the cake will be dry and probably not roll without cracking.
- Roll When Warm – It is important that the cake is rolled while it is warm to avoid cracking.
- Pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it contains less moisture than other brands.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other small batch pumpkin recipes to make another batch of pumpkin treats!
- Chocolate Filling – Sweeten the chocolate filling to taste. If you prefer a sweeter filling, you can add more powdered sugar a tablespoon at a time.
- Storing – The cake can be stored covered at room temperature for about 6 to 8 hours. After that, I recommend refrigerating because of the filling.
- Freezing – I don’t recommend freezing the cake because of the filling, and the cake may crack.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!