Pumpkin and Chocolate Roll

Pumpkin and Chocolate Roll

We predict this Pumpkin and Chocolate Roll recipe will become a new holiday favorite! Tasty pumpkin filling is layered inside rich chocolate cake, creating a moist, delectable dessert. Show off your baking skills and delight everyone with this tasty and attractive confection.



1 hour, 30 mins

Total cook time

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  • 2-8 ounce packages Lucerne™ pumpkin flavored cream cheese
  • 1/4 cup pumpkin puree
  • 1/3 cup heavy whipping cream
  • 6 tablespoons light brown sugar
  • 2 teaspoons pumpkin pie spice


  • 1 boxed chocolate cake mix
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • confectioner's sugar


  • powdered sugar for dusting top of roll
  • melted dark chocolate to drizzle top of roll

Cooking Instructions

Step 1

Preheat oven to 350º. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.  

Step 2

Thoroughly combine cake ingredients in a large mixing bowl. Spread batter evenly in pan. Bake 13-16 minutes or until top springs back when touched.

Step 3

Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered (confectioner’s) sugar. Carefully peel off parchment paper and roll cake in towel, starting from narrow end. Place on a wire rack to cool.

Step 4

With a stand or electric mixer whip cream cheese for 30 seconds. Add remaining filling ingredients and blend well. Carefully unroll cake and remove towel. Spread cake with filling and re-roll. Keep refrigerated.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.