If you have a soft spot for warm autumn flavors and a dessert that combines moist cake with luscious cream cheese filling, you are going to adore this Pumpkin Roll Recipe. This classic treat takes simple pantry staples and transforms them into a stunning, rolled cake that showcases the rich taste of pumpkin balanced with a perfectly sweet and tangy filling. It’s the kind of dessert that feels like a comforting hug on a plate and always steals the scene at holiday gatherings or cozy nights in.
Ingredients You’ll Need
Each ingredient in this Pumpkin Roll Recipe plays a vital role, contributing to its perfect texture, deep flavor, and inviting color. From the bright orange pumpkin puree that makes this dessert unmistakably seasonal to the cream cheese filling that adds a creamy contrast, every element is essential.
- 3 large eggs: Provide structure and help create a light, fluffy cake base.
- 1 cup granulated sugar: Sweetens the cake while helping to achieve a nice golden color.
- 2⁄3 cup pumpkin puree: Delivers rich pumpkin flavor and moistness to the cake.
- 1 teaspoon vanilla extract: Enhances flavor with a warm, aromatic sweetness.
- 3⁄4 cup all-purpose flour: Forms the body of the cake; be sure to measure it accurately for the right texture.
- 1 teaspoon baking soda: Leavens the cake, making it rise just enough for a tender crumb.
- 1⁄2 teaspoon pumpkin pie spice: Adds that signature blend of cinnamon, nutmeg, and cloves for that cozy fall taste.
- 1⁄4 teaspoon salt: Balances sweetness and intensifies other flavors.
- 8 ounces cream cheese, softened: Creates a rich, smooth filling that complements the spiced pumpkin cake.
- 1 cup powdered sugar: Sweetens the cream cheese filling and dusts the cake for a pretty finish.
- 6 tablespoons butter, softened: Adds creaminess and helps the filling hold its shape.
- 1⁄2 teaspoon vanilla extract (for filling): Adds depth and enhances the filling’s flavor.
- Powdered sugar for dusting: Finishes the roll with a delicate, festive shine.
How to Make Pumpkin Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure your cake will release easily once baked. Proper prep here will make rolling the cake a breeze later on.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale—this aeration is key for a light cake. Stir in the pumpkin puree and vanilla extract to combine, creating the base for your pumpkin-infused batter.
Step 3: Combine the Dry Ingredients
Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl. These will give your pumpkin roll its signature flavor and rise. Gently fold the dry ingredients into the wet mixture just until combined—overmixing can make the cake tough.
Step 4: Bake the Cake
Pour the batter evenly into your prepared pan and spread it out smoothly. Give the pan a gentle tap to remove any air bubbles, which helps keep your cake even and smooth. Bake for 13 to 15 minutes until the cake springs back lightly when touched—perfectly moist and tender.
Step 5: Roll the Cake While Warm
Immediately after removing from the oven, turn the cake out onto a kitchen towel sprinkled with powdered sugar. Peel off the parchment paper carefully. Using the towel, roll the cake up from the short end while it is still warm. This step shapes the cake and prevents cracking once cooled.
Step 6: Prepare the Cream Cheese Filling
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until the filling is light and fluffy. This luscious filling perfectly complements the spiced pumpkin cake.
Step 7: Assemble the Pumpkin Roll
Once the cake has completely cooled, gently unroll it on the towel. Spread your cream cheese filling evenly across the surface, then roll it back up—this time without the towel. Wrap the roll tightly in plastic wrap and chill for at least one hour to set the filling beautifully.
Step 8: Finish and Serve
Before serving, dust the pumpkin roll with extra powdered sugar for a classic, elegant look. Slice into even rounds and enjoy either chilled or at room temperature, savoring every bite of this fall-inspired delight.
How to Serve Pumpkin Roll Recipe
Garnishes
A simple dusting of powdered sugar never fails, but you can also try drizzling a bit of caramel sauce or a sprinkle of chopped toasted pecans to add some crunch and extra flavor layers to your pumpkin roll presentation.
Side Dishes
For a delightful dessert pairing, serve your pumpkin roll with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of hot spiced cider or coffee complements the warm spices perfectly.
Pcreative Ways to Present
Try slicing the pumpkin roll into mini rounds for a party platter or even create a festive dessert tray by alternating slices with other fall treats like apple slices or candied nuts. Another fun idea is to top each slice with a small sprig of mint or a cinnamon stick for visual appeal.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pumpkin roll tightly in plastic wrap and store it in the refrigerator. It keeps wonderfully for up to 3 to 4 days while maintaining its flavor and texture.
Freezing
This Pumpkin Roll Recipe freezes well. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag for up to two months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
Since this dessert is often enjoyed chilled, reheating isn’t usually necessary. However, if you prefer it a bit warmer, let it sit at room temperature for a few minutes before slicing. Avoid microwaving as it may soften the cream cheese filling too much.
FAQs
Can I use canned pumpkin puree for this Pumpkin Roll Recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the most common choice to achieve consistent texture and flavor for this recipe.
What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This DIY mix will provide the same warm, aromatic flavor.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel to help shape it are key tips to prevent cracks. Be gentle and patient during this step.
Can I prepare the pumpkin roll in advance?
Yes, prepping the roll the day before guests arrive actually improves the flavor as it allows the filling to set properly and the flavors to meld wonderfully.
Is it necessary to chill the pumpkin roll before serving?
Chilling helps the filling firm up and makes slicing cleaner, but you can also serve it at room temperature depending on your preference.
Final Thoughts
There is something truly magical about a homemade Pumpkin Roll Recipe that brings the best of fall to your table with every slice. Whether you’re making it for a special holiday or just because pumpkin season calls for celebration, this recipe is a guaranteed crowd-pleaser. I can’t wait for you to try it, bake it with love, and share it with those who appreciate a sweet bite of autumn comfort as much as we do.
Print
Pumpkin Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Roll recipe features a moist and tender pumpkin sponge cake rolled around a creamy, rich cream cheese filling. Perfect for autumn gatherings or holiday desserts, this delightful treat combines warm pumpkin pie spices with a luscious frosting to create a festive and flavorful dessert that’s both impressive and easy to make.
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
For Assembly
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper to ensure easy removal of the cake after baking.
- Beat Eggs and Sugar: In a large bowl, beat the 3 large eggs together with 1 cup of granulated sugar until the mixture becomes thick and pale, indicating that enough air has been incorporated for a light sponge.
- Add Pumpkin and Vanilla: Mix in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract with the beaten eggs and sugar until well combined, creating the wet batter base for the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to evenly distribute the leavening and spices.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix, which could deflate the batter and result in a dense cake.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it out smoothly and tap the pan lightly to remove any air bubbles. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Immediately upon removing from oven, turn the cake out onto a kitchen towel that has been dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up from the short end with the towel. This rolling prevents cracking as the cake cools and sets.
- Prepare the Filling: In a medium bowl, beat together 8 ounces of softened cream cheese, 6 tablespoons softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until the mixture is smooth and fluffy, creating a creamy filling.
- Fill the Cake: When the cake is completely cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface, then carefully reroll the cake without the towel, forming a tight spiral.
- Chill and Serve: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust generously with powdered sugar, slice into 10 portions, and serve chilled or at room temperature.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use fresh pumpkin puree for the best flavor and texture.
- The cake can be made a day in advance and stored in the refrigerator, wrapped tightly to maintain moisture.
- Allow the cake to cool completely before adding the filling to prevent the frosting from melting.
- For easier slicing, use a serrated knife and wipe it clean between cuts.
