Try this fun new twist to the classic pumpkin roll this fall.
This S’mores Pumpkin Roll has a delicious marshmallow filling and is topped with lots of chocolate and marshmallows. It’s the perfect summer meets fall dessert.
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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.
The look this time was “How could you even mess with the traditional pumpkin roll?” Sadly I got this look from my in-laws, my husband, and my son. BUT it didn’t stop them from all enjoying a slice…and admitting that it was good! You should have seen how they all still shook their head that my dessert mash up didn’t include any cream cheese frosting though.
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 that 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, first time cake roller right here!
Since summer is stilling 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 do s’mores for this one too!
Yes, you can say it. I am officially obsessed with putting chocolate and marshmallow into everything.
I did start with a recipe I found online, but I tweaked it just slightly. I like to use brown sugar in all my baking to keep my baked goods soft, so that was one little change I made. Also, I upped the cinnamon and nutmeg levels. I kind of like my pumpkin treats spicy. I think the spicy pumpkin paired so well with the creamy marshmallow filling.
One thing I learned while doing this pumpkin roll is to make sure the batter is evenly spread out in your pan. Mine did bake a little bit lopsided, but when you fill it and roll it all up no one will ever notice.
Also make sure your towel has plenty of powdered sugar on it before you flip the cake out. You do not want your cake to stick to the towel when it comes time to unroll it. Mine came off ok, but I had to be careful. Next time I’m putting more powdered sugar down for sure.
The chocolate on top can be drizzled or spread out. Go with whatever you feel like at the moment. I did let the chocolate cool slightly and then put it in a ziplock bag and drizzled it. But you could totally just spread it on too. All the chocolate will get covered with the mini marshmallows and chocolate chips, so it doesn’t need to look perfect.
This pumpkin roll is definitely getting 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!
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A spicy pumpkin roll with marshmallow filling and a chocolate and marshmallow topping.
Ingredients
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2/3 cup pumpkin puree
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup marshmallow cream
- 1 1/4 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1/4 cup chocolate chips
- mini marshmallow bits
- mini chocolate chips
Instructions
- 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.
- Line a 15x10 baking sheet with parchment paper. Spread the cake batter evenly in the pan. Bake at 375 degrees for 13-15 minutes. Immediately flip the cake onto a towel that has been generously sprinkled with powdered sugar. Peel the paper off and roll the cake and towel up starting from the shortest side. Let cool completely.
- Beat the filling ingredients until creamy. Unroll the cake. Spread the filling on the cake and roll back up.
- Bring the whipping cream to a boil. Remove from the heat and stir in the chocolate chips until melted. Let cool slightly. Drizzle over the top of the cake roll. Sprinkle with the mini chocolate chips and marshmallow bits. Store covered in the refrigerator. Cut into 10 slices.
Notes
Recipe slightly adapted from Very Best Baking
More delicious pumpkin recipes to try this fall:
Marcie says
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 says
So true!! 😉 Thanks Marcie!
Amanda says
I love everything about this!
Gayle @ Pumpkin 'N Spice says
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 says
Thanks Gayle! 🙂
Des+@+Life's+Ambrosia says
This looks amazing!!! Seriously, ah…ma…zing.
Laura @ Laura's Culinary Adventures says
Sometimes you need to change up a classic! Looks delicious!
Jocelyn Brubaker says
Thanks Laura! 🙂
Annie @ Annie's Noms says
Love, love love this!! Wish I was that neat at rolling cakes!!
Gentle Joy says
This looks good.. I have wanted to make a pumpkin roll, but never have…. thank you.
Jocelyn Brubaker says
You should give this a try! It was so good! 🙂
Erin+@+The+Spiffy+Cookie says
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.
Michele+@+Alwayzbakin says
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 says
Haha, thanks Michele! 🙂
Veronica says
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!
TammyO says
This roll is fantastic! It was easy to make, looked great and tasted really good! Thanks for sharing.
Chels+R. says
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 says
Thanks! I’d love it if you were my neighbor, girl!
Anna @ Garnish with Lemon says
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!
Amy @ Amy's Healthy Baking says
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 says
You totally need to try this roll our, Amy! Super easy, and soooo delish! 🙂 Thanks for pinning!
Marie says
This looks to die for! I will definitely be making this ASAP! Yum!
Jocelyn Brubaker says
Thanks Marie!
Alexis+@+Upside+Down+Pear says
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 😀
Pauline says
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 says
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!