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Harvest Chocolate Pumpkin Cake

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“A beautiful rolled cake that tastes delicious.”

Ingredients Nutrition


  1. Pumpkin Filling:
  2. Beat cream cheese with powdered sugar.
  3. Beat in pumpkin, cinnamon, nutmeg, and vanilla.
  4. Slowly add whipping cream, beating until slightly thickened.
  5. Refrigerate about 2 hours.
  6. Cake:
  7. Heat oven to 375 degrees.
  8. Line jellyroll pan or baking pan with sides, 15 1/2 x 10 1/2 x 1", with foil.
  9. Generously grease foil.
  10. Beat egg whites in large bowl on high speed of mixer until soft peaks form.
  11. Set aside.
  12. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
  13. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smoothe.
  14. Gradually add chocolate mixture into beaten whites with rubber spatula until well blended.
  15. Spread batter evenly in prepared pan.
  16. Bake 12-15 minutes or until top springs back when touched lightly.
  17. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar.
  18. Carefully peel off foil.
  19. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
  20. Carefully unroll cake; remove towel.
  21. Spread cake with filling; reroll without towel.
  22. Glaze:
  23. Melt butter in a small saucepan over low heat; add cocoa and water, stirring until smooth and slightly thickened.
  24. Do not boil.
  25. Remove from heat; cool slightly.
  26. Gradually add powdered sugar and vanilla, beating with whisk until smooth.
  27. Makes about 1/2 cup.
  28. Spoon glaze over top of rolled cake.
  29. Regrigerate until just before serving.
  30. Cover and refrigerate any leftover.

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