Friday, November 25, 2011

Chocolate Filled Cinnamon Pumpkin Cake Roll

Cinnamon Pumpkin Roll with Chocolate Filling

Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
2 hr 45 min
Cook Time:
15 min
8 to 10 servings


·      Butter, for greasing the baking sheet
·      1/3 cup powdered sugar


·      1 1/4 cups all-purpose flour
·      1 tablespoon ground cinnamon
·      1 teaspoon baking powder
·      1 1/4 teaspoons fine sea salt
·      1 1/4 cups sugar
·      3 large eggs, at room temperature
·      1 cup canned pumpkin puree


·      1/2 cup semisweet chocolate chips, such as Ghirardelli
·      1 tablespoon unsalted butter, at room temperature
·      1 cup (8 ounces) mascarpone cheese, at room temperature
·      Special equipment: a clean kitchen towel


Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.


  1. Oh my...I have never heard of pumpkin roll with chocolate before! I have a lot of pumpkin puree frozen. "The Italian" is going to love this!! He is the chocolate freak around here!

    Thanks so much for posting. I hope that you had a great day!

  2. Robin thanks we had a great day. I think if anyone likes chocolate and pumpkin this is a must try.

  3. That cinnamon pumpkin roll with chocolate filling sounds delicious. I am a chocoholic and love pumpkin, I know I will love this cake. Thanks for sharing the recipe.

  4. That looks absolutely lovely. As you mentioned before I think the cream cheese would work well. I think I'm going to have to puree some pumpkin and make this!

  5. Norma and Liz, I think you will enjoy the cake. I know I have. Yes Liz next time it will be cream cheese.

  6. The roll looks amazing !!

    It is so much worth the effort when you make something special for a dearly loved one :)

    russel of Hunting and Fishing Stores