Pumpkin Cheesecake Flourless Chocolate Cake Roll

9/27/17

Pumpkin Cheesecake Flourless Chocolate Cake Roll takes it up a notch from a basic gluten free pumpkin roll by incorporating the amazing combination of pumpkin and chocolate. It’s an easy but impressive fall dessert!

Flourless chocolate sponge cake is rolled up with a light and fluffy pumpkin cheesecake mousse filling, then slathered with chocolate ganache (or Nutella ganache for the ones brave enough to try that insanely delicious combination). This decadent flourless dessert is one of Fall’s best gluten-free pumpkin recipes! 

Pumpkin season is here again and everyone is excited! excited. This recipe was from Pumpkin Week in 2015, so you can get a bunch of fabulous pumpkin recipes at the bottom of this post.

You guys, I really took one for the team on this one. I know everyone is going crazy for the big orange gourd right now, but I have to tell you, the weather had just started to cool off here in Maryland, and my pumpkin cravings usually don’t kick in until well into October anyway. But if pumpkin is what you want, pumpkin is what you are going to get!

In the past week, I’ve been sampling Oatmeal Nutella Pumpkin Muffins (you thought I was kidding about Nutella and pumpkin together, didn’t you? If you still think I am nuts, try this Nutella Swirl No-Churn Pumpkin Ice Cream.), pumpkin chai lattes (still working on that recipe – it’s gonna be good once the weather allows me to actually enjoy it), pumpkin spice latte overnight oats, and gluten free pumpkin snack cake. And I still haven’t made the pumpkin chocolate chip cookie dough and pumpkin hummus I want to make, nevermind some yummy cream sauces and chilis I’ve been daydreaming about (OK, so eventually I made Pumpkin Black Bean Hummus and Pumpkin Cauliflower Alfredo). Honestly, I think I already need to take a pumpkin sabbatical, at least for a week or two.

Well, unless I make another one of these flourless pumpkin cheesecake desserts…

How to Make Flourless Chocolate Cake Roll with Pumpkin Cheesecake Mousse

The pumpkin cheesecake filling is creamy and dreamy, the flourless cake is chocolaty goodness, oh, and did I mention the Nutella ganache? No, I am totally not even kidding. I mean, you can make regular old chocolate ganache, and I included those instructions in the recipe, but the nutty flavor in the Nutella ganache adds just a little something that gives a little kick to the chocolaty goodness and complements the pumpkin and pumpkin spice. I can’t even explain it, but it works. I also tossed a few mini chips in because I like a little texture and, well, more chocolate is never a bad thing. I am so ready to make another one of these and just sit down with it and a fork. Just watch and see how easy it is to make this showstopper dessert!

Pumpkin Cheesecake Flourless Chocolate Cake Roll recipe tips…

• You’ll start by making the cake. Parchment paper in the sheet pan and dusting with cocoa powder is essential to getting the cake out in one piece so you can roll it easily.
• Be sure to beat your egg yolks and sugar long enough to become thick and pale yellow.
• To ensure you can whip the egg whites to stiff peaks, use a clean bowl and beaters. Any traces of grease or fat will deflate the egg white, so I often wipe my bowl and beaters with a paper tower dipped in a bit of white vinegar.
• You’ll want to gently fold the egg whites into the yolk mixture a little at a time to avoid deflating the egg whites.
• The cake is done when it springs back after being touched lightly.
• After removing from the oven, let cool and then immediately turn out onto a kitchen towel dusted with cocoa powder and roll it up. This will ensure it won’t crack when you roll it after filling with the pumpkin cheesecake mousse.
• While it baked and cools you can prepare the mousse and ganache. Mini chips in the mousse are optional, but add a nice bit of texture and of course more chocolate.
• Again, it’s your choice whether you make Nutella ganache or classic chocolate ganache. Both recipes are included in the recipe card below. You can make the ganache a day ahead and keep it in the fridge if you need time to let your cake cool completely, but you might need to warm it a bit to make it spreadable.

What do you need to make Pumpkin Cheesecake Flourless Chocolate Cake Roll?

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Here are some more gluten free pumpkin recipes that also include chocolate…

• Pumpkin Spice Chocolate Chip Energy Balls
• Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
• Mini Brownie Pumpkin Cheesecake Mousse Parfaits
• Gluten Free Chocolate Pumpkin Spice Cake

From sweet to savory, breakfast to dinner, snacks to desserts, make sure you check out today’s amazing pumpkininny lineup at the bottom of this post!

For more yumminess from me and my foodie friends, keep up with me on…

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Pumpkin Cheesecake Flourless Chocolate Cake Roll Recipe

This pumpkin cheesecake roll recipe is kind of like a classic pumpkin cake roll – if you put your thing down, flip it and reverse it. A simple flourless chocolate cake roll recipe is filled with a fluffy pumpkin cheesecake mousse (toss in a few mini chocolate chips if you like). Slather it all in Nutella ganache or chocolate ganache and you have one of the best gluten free chocolate desserts I’ve ever had with the added bonus of pumpkin. You totally have to make this pumpkin chocolate roll recipe for your friends and family.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

5 from 5 votes

Pumpkin Cheesecake Flourless Chocolate Cake Roll

An impressive and elegant fall dessert. Pumpkin cheesecake rolled in a chocolate sponge cake and slathered with ganache.

Prep Time35 mins

Cook Time25 mins

chilling time2 hrs

Total Time3 hrs

Course: Dessert

Cuisine: American

Keyword: cake roll, easy dessert ideas, flourless cake, gluten free desserts, pumpkin desserts, vegetarian

Servings: 12

Calories: 399kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the chocolate sponge cake:

• 8 large eggs separated
• 2/3 cup granulated sugar
• 7 Tbsp unsweetened cocoa powder divided (1 Tbsp + 2 Tbsp + 1/4 cup)
• 1/8 tsp salt
• 2 Tablespoons brewed coffee, cold - leftover is fine
• 1 teaspoon vanilla extract

For the pumpkin cheesecake filling:

• 1/2 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 ounces cream cheese at room temperature
• 1/3 cup pumpkin puree not pumpkin pie filling
• 3/4 teaspoons pumpkin pie spice
• 1/4 cup mini chocolate chips optional

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 2/3 cup heavy whipping cream

For the chocolate hazelnut ganache:

• 1/3 cup chocolate hazelnut spread (such as Nutella)
• 2 Tablespoons semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

For the chocolate sponge cake:

• Preheat oven to 350°F.
• Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tbsp cocoa powder.
• Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow.
• Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in.
• With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
• Gently fold about about a quarter of the egg whites into the egg yolk mixture.
• In three additions, fold in the remaining egg whites.
• Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
• While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
• After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake.
• Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
• Carefully roll the cake in the kitchen towel and allow to cool completely.
• While the cake is baking and cooling, prepare the pumpkin cheesecake mousse and chocolate ganache or Nutella ganache.

For the pumpkin cheesecake mousse:

• Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken.
• Add powdered sugar and vanilla and beat until soft peaks form.
• In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined.
• Gently fold in the whipped cream and then the chocolate chips, if using.

For the chocolate ganache:

• Place chocolate chips and ⅔ cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.
• Chill in the fridge until thick and spreadable.
• May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving. You might need to warm it slightly to make it spreadable.

For the Nutella ganache:

• Place the Nutella and chocolate chips in a heatproof bowl.
• In a small saucepan on the stove or in the microwave, heat the heavy cream just to a simmer.
• Pour the hot cream over the chocolate chips and Nutella, and stir until smooth.
• Let cool to room temperature.

Assembling the cake:

• Carefully unroll the cake in the towel.
• Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half inch from the sides.
• Roll up the cake from short end to short end. Place seam side down.
• Carefully frost the cake with the ganache.
• Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

Notes

Cake adapted from Simply Gluten Free.

Mousse adapted from  Snixy Kitchen.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 35g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 126mg | Potassium: 279mg | Fiber: 3g | Sugar: 28g | Vitamin A: 34.8% | Vitamin C: 0.4% | Calcium: 8.8% | Iron: 14.8%

Enjoy!

Originally published on September 28, 2015. Updated with video on September 27, 2017.

And make sure you check out all of these pumpkin recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.