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Pumpkin and Chocolate Roll Preparation Time: 30 min.
Total Time: 1 hr. 30 min.
Serves: 12



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


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


  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.
  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.
  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.
  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 and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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