This easy Pumpkin Roll has a delicious marshmallow filling and is topped with chocolate and marshmallows. The s'mores twist to the classic fall dessert is so easy and tasty.
You all know how much I love baking, right? Well, I love coming up with fun twists to original desserts. But not everyone shares my passion around here. Oh, they like to eat these treats, but boy, do I get some looks.
A few years ago, everyone couldn't believe that I messed with the traditional pumpkin roll. I got the look from my in-laws, my husband, and my son. But it didn't stop them from enjoying a slice and then admitting it was good!
Of course, you should have seen how they all shook their heads because my dessert mash-up did not include cream cheese frosting.
Haha! That's not going to stop me from doing more different desserts. I'm on a roll here! LOL! Pun intended.
Can you believe this is the very first cake roll I have ever done?
I know. With all the baking I do, you would think I would have done one before. But no, this is my first time rolling cake!
Since summer is still hanging on with humidity levels up high, I decided to transform the traditional pumpkin roll into a fun "fall kicks summer's butt out of here" dessert.
What better way to do that than with another s'mores variation? I was still drooling over these pumpkin s'mores bars from the other week, so I just had to add s'mores to this easy pumpkin roll.
Yes, you can say it. I am officially obsessed with putting chocolate and marshmallow into everything.
I started with a pumpkin roll recipe I found online but tweaked it slightly. I used brown sugar in baking to keep my baked goods soft, so I made that little change.
I also upped the cinnamon and nutmeg levels. I like spicy pumpkin treats, and I think the spicy pumpkin pairs well with the creamy marshmallow filling.
How To Make a Pumpkin Roll
- Beat the eggs and sugar. Then, add the pumpkin and mix again.
- Stir together the dry ingredients and slowly add them to the pumpkin mixture.
- Spread the cake batter evenly on the bottom of a parchment-lined baking sheet and bake.
- Place another sheet of parchment on top of the hot cake and immediately flip it out of the pan.
- Peel the original piece of parchment from the bottom of the cake. Roll the cake and new parchment up, starting from the shortest side. Let cool.
- Unroll and fill with marshmallow frosting. Roll the pumpkin cake back up.
- Drizzle with melted chocolate and top with mini marshmallow bits and mini chocolate chips.
This pumpkin roll is definitely being made again. I don't care if I get more looks for messing with a traditional dessert!!! Adding s'mores to pumpkin is always a good idea, no matter what!
Tips and Tricks
- Line your pan with parchment paper, making sure you allow enough to go outside the pan so you can lift it out quickly after it bakes. Parchment is slightly stiffer, so mold and press the paper into the corners.
- Spread the batter evenly in your pan. If the batter is not even, it may bake a bit crooked, but you can still fill it, roll it, and enjoy it.
- Skip the messy towel and sugar method. Lift the cake out of the pan and immediately roll the hot cake up with the bottom layer of parchment paper inside it.
- Let the cake roll cool on a wire rack until completely cool. Unroll and frost with your filling, then roll back up, peeling off the parchment paper as you roll.
Why does my pumpkin roll crack?
Roll the pumpkin cake up immediately when it comes out of the oven. A hot cake is more pliable and can be rolled into a shape without cracking. Take your time and roll it up slowly. If you rush the delicate cake, it could crack.
Let the rolled-up cake cool completely before unrolling it and adding the frosting. Fill and roll the cake immediately after unrolling the cooled cake.
Does a pumpkin roll need to be refrigerated?
Most pumpkin rolls need to be refrigerated because of the cream cheese frosting. This pumpkin roll can be left out on your counter for 2-3 days because the frosting does NOT contain cream cheese. However, I prefer the taste of a cold pumpkin roll, so I always refrigerate ours.
Can you freeze a pumpkin roll?
Yes, you can. Bake, cool, and prepare the cake roll thoroughly. Wrap the pumpkin cake tightly in plastic wrap and place it in a large freezer-safe bag or container for 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
More pumpkin recipes
- Pumpkin Spice Latte Cupcakes
- Pumpkin Pecan Bread
- Pumpkin Spice Bundt Cake
- Pumpkin Oreo Cheesecakes
- Churro Pumpkin Pie Cheesecake Danish
Recipe
Pumpkin Roll Recipe
This easy Pumpkin Roll has a delicious marshmallow filling and is topped with chocolate and marshmallows. The s'mores twist to the classic fall dessert is so easy and delicious.
Ingredients
For the cake roll
- 3 large eggs
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ⅔ cup pure pumpkin puree
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon table salt
For the filling
- ½ cup unsalted butter, softened
- ¾ cup marshmallow cream
- 1 ¼ cups powdered sugar
- ½ teaspoon table salt
For the topping
- 2 Ttblespoons heavy whipping cream
- ¼ cup milk chocolate chips
- 2 tablespoons mini marshmallow bits
- 2 tablespoons mini chocolate chips
Instructions
- Preheat oven to 375°F. Line a 15x10 baking sheet with parchment paper.
- Beat the eggs and sugars. Add the pumpkin and beat again.
- Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add to the pumpkin mixture.
- Spread the cake batter evenly in the pan. Bake for 13-15 minutes.
- Lift the hot cake out of the pan and roll it up immediately with the parchment paper inside. Place on a wire rack and let cool completely.
- Beat the filling ingredients until creamy. Unroll the cake. Spread the filling on the cake and roll back up making sure to peel the parchment off as you roll.
- Place the cream and chocolate chips in a microwave-safe bowl. Heat for 20 seconds, stirring until melted and creamy.
- Spoon the melted chocolate into a plastic bag and cut one corner off. Drizzle over the top of the cake roll. Sprinkle with the mini chocolate chips and marshmallow bits.
Notes
Recipe adapted from Very Best Baking
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 88mgSodium: 337mgCarbohydrates: 52gFiber: 1gSugar: 41gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in September 2014. The post was updated and republished in November 2019.
Pauline
Hi, this would be my first time (ever) making a roll cake and just a few questions. 1) when you roll the cake up the first time, do you roll the towel with it? and 2) wouldn`t it crack or come apart when you enroll it to place the marshmellow filling on it? If you let it cool and then unroll it, it seems like it would crack? Sorry, just wondering as normally you are supposed to let a cake cool before frosting and if it cooled it seems like you wouldn`t be able to unroll to frost. Thank you for your response, it just looked so good that I want to try for the holidays. My family always expects me to make different desserts for the holidays and thought this would be the "cake".LOL.
Jocelyn
Yes, you roll the cake and the towel up while it is still hot. Let it completely cool and then unroll. Do it slowly and it shouldn't crack on you. You fill it with the frosting and then gently roll it back up. I have also found that if you roll the cake with wax or parchment paper it doesn't stick as much. I hope you enjoy it. Keep me posted on how it turns out for you!
Alexis+@+Upside+Down+Pear
Roll cakes are one of my favorite things to eat! That might be because I only get the pumpkin version, and we only eat it at Thanksgiving. But that doesn't mean these aren't amazing!! I've never made my own before, but maybe I'll get brave this year and give this one a chance. It looks divine 😀
Marie
This looks to die for! I will definitely be making this ASAP! Yum!
Jocelyn Brubaker
Thanks Marie!
Amy @ Amy's Healthy Baking
Jocelyn, you are way too cute with your puns!! I never would've thought to pair pumpkin with s'mores, but it looks like I need to try after seeing two incredible desserts from you! I've never actually made a roll cake either. It was on my to do list this spring, but... Well, you can tell how successful I was with that. 😉 Pinning like always!
Jocelyn Brubaker
You totally need to try this roll our, Amy! Super easy, and soooo delish! 🙂 Thanks for pinning!
Anna @ Garnish with Lemon
I would call myself a traditionalist when it comes to pumpkin rolls, too, but I could totally get on board with this s'mores version. No prodding needed!
Chels+R.
Oh my gosh that is one beautiful pumpkin roll. Love! You wouldn't be getting any of those looks from me if I had you as my neighbor, lol!
Jocelyn Brubaker
Thanks! I'd love it if you were my neighbor, girl!
TammyO
This roll is fantastic! It was easy to make, looked great and tasted really good! Thanks for sharing.
Veronica
Oh I have been dying to make a pumpkin roll cake but I have to admit it seems kind of daunting... For this recipe though? So worth it! Yum!
Michele+@+Alwayzbakin
Well, I'm going to forgive you for not putting cream cheese frosting in this roll. It sounds amazing without it! It looks so pretty too!
Jocelyn Brubaker
Haha, thanks Michele! 🙂
Erin+@+The+Spiffy+Cookie
I definitely need help transitioning from summer to fall. It's just too hot to dive right into pumpkin recipes but this is a happy medium. And looks fantastic too.
Gentle Joy
This looks good.. I have wanted to make a pumpkin roll, but never have.... thank you.
Jocelyn Brubaker
You should give this a try! It was so good! 🙂
Annie @ Annie's Noms
Love, love love this!! Wish I was that neat at rolling cakes!!
Laura @ Laura's Culinary Adventures
Sometimes you need to change up a classic! Looks delicious!
Jocelyn Brubaker
Thanks Laura! 🙂
Des+@+Life's+Ambrosia
This looks amazing!!! Seriously, ah...ma...zing.
Gayle @ Pumpkin 'N Spice
What a creative recipe, Jocelyn! I love this! Such a great idea to fill the inside of the roll with marshmallow-ey goodness! My smore lovin' self is craving this now! Pinned!
Jocelyn Brubaker
Thanks Gayle! 🙂
Amanda
I love everything about this!
Marcie
My family hates when I tweak the traditional key lime pie, but a girl's gotta do what a girl's gotta do! I love your creation here, and your brilliant mind cannot be contained! Pumpkin and s'mores is one delicious combination!
Jocelyn Brubaker
So true!! 😉 Thanks Marcie!