By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
228 cal · 33 min
S'mores Pumpkin Roll
Recipe GLPRbf23d4147bd181
A delightful autumn dessert combining spiced pumpkin cake with a creamy marshmallow filling, topped with chocolate ganache and studded with mini marshmallow bits and chocolate chips. This show-stopping cake roll brings together classic fall flavors with the nostalgic taste of s'mores.
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Ingredients
3 eggs
½ cup brown sugar
½ cup granulated sugar
2 thirds cup pumpkin puree
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1¼ cups powdered sugar (for dusting)
½ cup butter
¾ cup marshmallow cream
2 tablespoons heavy whipping cream
¼ cup chocolate chips
mini chocolate chips
mini marshmallow bits
Directions
Preheat your oven to 375°F. Line a 15x10-inch baking sheet with parchment paper.
In a large mixing bowl, beat together the 3 eggs, brown sugar, and granulated sugar until well combined and slightly fluffy.
Add the pumpkin puree to the egg mixture and beat until smooth and fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredient mixture into the pumpkin mixture, stirring until just combined.
Spread the cake batter evenly across the prepared baking sheet.
Bake for 13 to 15 minutes, until the cake is lightly golden and springs back when touched.
While the cake bakes, generously dust a clean kitchen towel with powdered sugar.
As soon as the cake comes out of the oven, immediately invert it onto the powdered sugar-dusted towel. Carefully peel away and discard the parchment paper.
Starting from the shorter end, tightly roll the warm cake and towel together. Set aside to cool completely.
While the cake cools, prepare the filling by beating together the butter, marshmallow cream, and remaining powdered sugar until light and creamy.
Carefully unroll the cooled cake and remove the towel.
Spread the marshmallow filling evenly across the entire surface of the unrolled cake.
Roll the filled cake back up, without the towel, and place seam-side down on a serving platter.
In a small saucepan, bring the heavy whipping cream to a boil over medium heat.
Remove from the heat and add the chocolate chips, letting them sit for 1 minute before stirring until completely melted and smooth.
Allow the chocolate ganache to cool for a few minutes, then drizzle it over the top of the cake roll.
While the chocolate is still slightly warm, sprinkle the mini chocolate chips and mini marshmallow bits over the top.
Cover the cake roll loosely and refrigerate until ready to serve.
Cut the roll into 10 equal slices and serve chilled.
Comments
This dessert demands a real oven time well beyond the stated 33 minutes—a proper pumpkin roll needs at least 12-15 minutes to bake plus 15-20 to cool and roll without tearing, landing you closer to an hour total. The ingredient list is straightforward and available at any Charlotte chain, though you'll need marshmallow cream (check baking aisles at Harris Teeter or Kroger, or Amazon for fastest shipping if your local store doesn't stock it). At roughly $2.50–$3.00 per serving, it's a moderately priced treat for a crowd, with the cost driven mainly by eggs, butter, and chocolate. This is a same-night or next-day dessert that reheats poorly—it's best fresh or chilled, so commit to finishing it the day you make it.
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