Pumpkin Roll Recipe
There is something incredibly joyful about a Pumpkin Roll that not only tastes like cozy autumn in every bite but also looks as inviting as a warm hug. This classic dessert features a perfectly spiced, moist pumpkin cake rolled around a luscious cream cheese filling, creating a swirl of flavors and textures that is quite simply irresistible. Whether you’re baking for a holiday gathering or a casual family treat, the Pumpkin Roll brings a festive flair and comforting richness that everyone will adore.
Ingredients You’ll Need
The beauty of a Pumpkin Roll lies in its simple, wholesome ingredients that come together to create a complex symphony of flavors and textures. Each component plays an essential role—from the fragrant spices that define autumn, to the smooth cream cheese frosting that balances the gentle sweetness of the pumpkin cake.
- 3/4 cup all-purpose flour: Provides the perfect structure for a tender, rollable cake.
- 1/2 teaspoon salt: Enhances all the flavors, making the spices and pumpkin shine.
- 1 teaspoon baking soda: Helps the cake rise just enough for a soft but sturdy texture.
- 1 teaspoon ground cinnamon: Offers a warm, familiar spice integral to pumpkin desserts.
- 1 teaspoon pumpkin pie spice: A blend of spices that infuses the cake with classic fall flavors.
- 1 cup granulated sugar: Brings the right sweetness without overpowering the pumpkin.
- 3 large eggs: Give the cake its rich texture and bind everything wonderfully.
- 2/3 cup canned pumpkin (or homemade pumpkin puree): The star ingredient providing moistness and earthy sweetness.
- 1 teaspoon vanilla extract: Adds depth and rounds out the spice mix beautifully.
- 8 ounces cream cheese (softened): Creates the creamy, tangy filling contrasting with the spiced cake.
- 2 tablespoons butter (softened): Makes the frosting silky and indulgent.
- 1 cup powdered sugar (plus more for dusting): Sweetens and smooths the cream cheese filling, plus a pretty finishing touch.
How to Make Pumpkin Roll
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to a cozy 350 degrees Fahrenheit so it’s ready for the cake as soon as the batter is mixed. Lightly grease a 10 x 15-inch jelly roll pan, then carefully line it with parchment paper, letting an extra inch hang over each long side. This little trick makes lifting the entire cake out after baking a breeze—no broken rolls here!
Step 2: Mixing Dry Ingredients
Whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice in a large bowl. The spices will fill the kitchen with that unmistakable aroma of fall.
Step 3: Combining Wet Ingredients
In a separate bowl, beat the eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth and creamy. Getting this mixture silky ensures a tender crumb in the final cake.
Step 4: Bringing It All Together
Gradually add the dry ingredients into the wet mixture, stirring just until there are no dry streaks. Overmixing can toughen the cake, so keep it gentle. Spread the batter evenly in the prepared pan like you’re tucking it in for a cozy bake.
Step 5: Baking the Cake
Pop the pan into your preheated oven and bake for 12 to 15 minutes. The cake should spring back lightly when touched, and a toothpick inserted in the center should come out clean. Because every oven dances to its own beat, keep an eye on it.
Step 6: Rolling While Warm
The secret to a perfect Pumpkin Roll is rolling the cake right out of the oven—and while it’s still warm! Gently lift the hot cake by the edges of the parchment paper and flip it onto a flat, heat-safe surface. Slowly roll the cake along with the parchment paper from one short end to the other. This sets the shape beautifully and prevents cracking as it cools.
Step 7: Making the Cream Cheese Frosting
While your cake cools, whip the softened cream cheese and butter together, adding vanilla and powdered sugar gradually. Blend until fluffy and silky smooth—the perfect partner for your spiced pumpkin cake.
Step 8: Unrolling and Frosting
When the cake has completely cooled, carefully unroll it to reveal the soft interior. Spread your luscious cream cheese filling in an even layer, leaving about an inch along the edges free. This helps keep the frosting inside when you roll it back up, creating that gorgeous spiral effect.
Step 9: Final Roll and Chill
Roll the cake back up gently, this time without the parchment paper. Wrap it snugly in plastic wrap and refrigerate it for at least one hour. This chilling step helps the flavors meld and the filling set perfectly.
Step 10: Serving Your Pumpkin Roll
When you’re ready to wow your friends and family, dust the top with a light sprinkle of powdered sugar. Slice into generous rounds and serve each piece with pride and a smile.
How to Serve Pumpkin Roll
Garnishes
A Pumpkin Roll instantly elevates with simple garnishes. A dusting of powdered sugar adds a snowy touch, or try a few toasted pecans or a drizzle of caramel sauce for extra decadence and crunch. Fresh whipped cream on the side is always a favorite crowd-pleaser.
Side Dishes
Pair your Pumpkin Roll with a cup of hot spiced tea or rich coffee to balance its sweetness perfectly. For dessert spreads, consider fresh fruit or a scoop of vanilla ice cream. It’s an amazing way to round out a festive meal or casual get-together.
Creative Ways to Present
Serve the Pumpkin Roll sliced on a rustic wooden board surrounded by cinnamon sticks and autumn leaves for a charming centerpiece. Or tuck slices into pretty dessert plates and top with a rosemary sprig for an herbaceous twist. This dessert’s beautiful swirl makes every presentation feel special.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Roll fresh by wrapping it tightly in plastic wrap and storing it in the refrigerator. It stays delicious for up to 4 days, making it perfect for preparing ahead of a party or simply having dessert ready to go.
Freezing
You can freeze Pumpkin Roll slices individually by wrapping them in plastic wrap and placing them in a freezer-safe container. They freeze well for up to 2 months. When you want to enjoy a slice, just thaw overnight in the refrigerator for tender, flavorful results.
Reheating
While Pumpkin Roll is typically enjoyed chilled, if you crave a slightly warmer slice, let it sit at room temperature for 15-20 minutes. Avoid microwaving as it can melt the delicate cream cheese frosting and alter the texture.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin puree works wonderfully—you just want to make sure it’s cooked and pureed until smooth. You may need to adjust moisture slightly, but the flavor will be fantastic.
Why does my Pumpkin Roll crack when I roll it?
The key is to roll the cake while it’s still warm and pliable. Rolling it too late or when it’s cooled risks cracks. Also, be gentle and avoid pressing too hard as you roll.
Can I make the frosting dairy-free?
Yes! Substitute cream cheese and butter with dairy-free alternatives like vegan cream cheese and plant-based butter for a deliciously creamy frosted Pumpkin Roll that’s friendly for dairy-free diets.
How long should the Pumpkin Roll chill before serving?
Refrigerating for at least one hour is ideal—it helps the filling set and the flavors to marry. For even better flavor, chilling overnight is a great option.
Is this recipe suitable for beginners?
Definitely! The instructions are straightforward, and even if you’re new to rolling cakes, the tips on handling the cake while warm make success more likely. It’s a fun, rewarding baking adventure.
Final Thoughts
The Pumpkin Roll is truly one of those desserts that feels like a warm celebration wrapped up in every slice. It’s approachable, comforting, and endlessly versatile. I encourage you to give this recipe a whirl—you’ll be amazed at how the simple ingredients and a few key steps come together to create magic. Soon, you’ll be sharing this treasured Pumpkin Roll with everyone you love, making memories sweeter with each bite.
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Pumpkin Roll Recipe
- Total Time: 1 hour 30 minutes (including cooling and refrigeration)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a smooth, sweetened cream cheese filling. Perfect for autumn gatherings, this dessert combines the warm flavors of pumpkin, cinnamon, and pumpkin pie spice with a creamy frosting that delights every bite.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling
- 8 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Additional
- Non-stick cooking spray (for greasing pan)
- Parchment paper (to line jelly roll pan)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to ensure it’s ready to bake the pumpkin cake evenly.
- Prepare Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving about an inch of overhang on the longer sides to help lift the cake out easily. Lightly grease the parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth and fully incorporated.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix to keep the cake tender. Spread the batter evenly into the prepared pan.
- Bake Cake: Bake the cake in the preheated oven for 12 to 15 minutes. Check doneness by inserting a toothpick in the center — it should come out clean. Since oven temperatures vary, keep a close eye on the cake.
- Roll Cake: Immediately after baking, carefully lift the parchment paper with the hot cake out of the pan and place it on a flat, heat-safe surface. Starting from one short end, gently and slowly roll the cake together with the parchment paper. Let it cool completely in the rolled position on a wire rack to prevent the cake from sweating.
- Prepare Frosting: While the cake cools, beat the softened cream cheese, softened butter, vanilla extract, and powdered sugar together using an electric mixer until the frosting is fluffy and smooth.
- Frost and Re-roll: Once the cake is completely cooled, carefully unroll it and spread the cream cheese frosting evenly over the surface, leaving a 1-inch border around the edges. Re-roll the cake without the parchment paper, wrap it tightly in plastic wrap, and refrigerate for at least one hour to let the flavors meld and the frosting set.
- Serve: Before serving, dust the pumpkin roll with additional powdered sugar if desired. Slice and enjoy this delicious, festive treat.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use fresh pumpkin puree for best flavor, or canned is a convenient alternative.
- If you prefer a less sweet filling, reduce the powdered sugar slightly.
- Store the pumpkin roll refrigerated, wrapped tightly, for up to 3 days.
- For variations, consider adding chopped nuts or raisins to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: pumpkin roll, pumpkin cake roll, cream cheese filling, autumn dessert, fall recipe, holiday dessert
