As the leaves begin to change and a cool breeze fills the air, there's nothing more inviting than the warm, spiced aroma of a freshly baked pumpkin roll. This timeless dessert captures the essence of fall, blending the rich flavors of pumpkin and cinnamon with a smooth, tangy cream cheese filling. In this article, we’ll walk you through every detail of creating the perfect classic pumpkin roll, from ingredients to presentation. Stick around to learn all the tips, tricks, and secrets for making a pumpkin roll that will impress at any gathering!
What is a Pumpkin Roll?
A pumpkin roll is a delicious dessert made with a thin, spongy pumpkin-flavored cake that’s rolled around a creamy, sweet cream cheese filling. Its festive appearance and combination of comforting fall flavors make it a favorite at Thanksgiving, Christmas, and other holiday celebrations. The outer cake layer is made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, while the creamy filling provides a lovely contrast with its rich and slightly tangy taste.
Now, let’s dive into the heart of this recipe—ingredients and step-by-step instructions to bake a pumpkin roll so perfect, your guests will think you’ve been baking it for years.
Ingredients List for Pumpkin Roll Cake
To make the perfect pumpkin roll cake, you’ll need the following ingredients:
- ¾ cup all-purpose flour – Gives structure to the cake.
- 1 cup granulated sugar – Sweetens the cake while helping it brown.
- 1 teaspoon baking powder – Helps the cake rise, giving it a light, airy texture.
- ½ teaspoon baking soda – Works with the baking powder to create a perfectly tender cake.
- 2 teaspoons ground cinnamon – Adds warm, comforting spice to the cake.
- ½ teaspoon ground nutmeg – A warm, slightly sweet spice to complement the pumpkin.
- ½ teaspoon ground ginger – Adds a hint of spiciness to balance the sweetness.
- ¼ teaspoon ground cloves – Provides an earthy, slightly bitter contrast to the sweetness.
- ¼ teaspoon salt – Balances out the sweetness and enhances the flavor of the spices.
- 3 large eggs – Provides structure, moisture, and richness.
- 1 cup pumpkin puree – Adds moisture, flavor, and vibrant color to the cake.
- 1 teaspoon vanilla extract – Enhances the flavor and aroma of the pumpkin cake.
Ingredients List for Cream Cheese Filling
For the creamy, sweet-tangy filling, you’ll need:
- 8 ounces cream cheese (softened) – Forms the rich, creamy base of the filling.
- 1 cup powdered sugar (sifted) – Sweetens the filling and adds a smooth texture.
- 6 tablespoons unsalted butter (softened) – Adds richness and creaminess to the filling.
- 1 teaspoon vanilla extract – Provides a touch of sweetness and deepens the flavor.
Substitutions and Variations
While this classic pumpkin roll recipe is delicious as-is, you can customize it to fit your preferences or dietary needs. Here are a few substitutions and variations you can try:
- Gluten-Free Pumpkin Roll: Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to ensure the cake holds together well.
- Vegan Pumpkin Roll: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs, vegan cream cheese, and dairy-free butter for a fully plant-based version.
- Low-Sugar Version: Substitute some or all of the sugar with a sugar substitute like stevia or monk fruit for a reduced sugar pumpkin roll.
- Spice Variations: If you want to tweak the spice mix, you can add cardamom or allspice for a different flavor profile.
Now, let's get to the most exciting part: baking this delightful dessert.
Step-by-Step Cooking Instructions

- Preheat the oven: Set your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, then line it with parchment paper, leaving a bit of overhang on the sides for easy cake removal. Grease and lightly flour the parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set the mixture aside.
- Make the wet ingredients: In a large bowl, beat the eggs and sugar until thick and light in color. Add the pumpkin puree and vanilla extract, and mix until combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients. Be gentle, as you want to maintain as much air as possible in the batter to keep the cake light and fluffy.
- Spread the batter: Spread the batter evenly into the prepared jelly roll pan. Use a spatula to smooth the top.
- Bake the cake: Bake for 13 to 15 minutes, or until the cake springs back when lightly touched. You don’t want to overbake the cake, as this can make it difficult to roll without cracking.
- Roll the cake: While the cake is still warm, carefully lift the parchment paper and transfer the cake onto a flat surface. Gently roll the cake, along with the parchment paper, from the narrow end into a tight spiral. Let it cool completely while rolled. Rolling the cake while warm helps it hold its shape and prevents cracks.
How to Cook Pumpkin Roll: A Step-by-Step Guide
1. Preparing the Cream Cheese Filling
While the cake cools, beat the softened cream cheese, butter, powdered sugar, and vanilla extract in a large bowl until smooth and creamy. Make sure the butter and cream cheese are fully softened to avoid lumps.
2. Unrolling the Cake
Once the cake has cooled to room temperature, gently unroll it. Be careful not to force it flat; it should have a slight curve that will make rerolling easier. Remove the parchment paper as you unroll.
3. Adding the Filling
Spread the cream cheese filling evenly over the surface of the unrolled cake. Make sure to leave a small border around the edges so the filling doesn't spill out when you roll it up.
4. Rerolling the Cake
Gently roll the cake back up, this time without the parchment paper. Try to keep the roll tight but not so tight that the filling squeezes out. Once rolled, wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour to allow the filling to firm up and the flavors to meld together.
Common Mistakes to Avoid
Making a pumpkin roll can be intimidating, but avoiding these common mistakes will ensure a perfect result every time:
- Overbaking the Cake: If you bake the cake for too long, it will become dry and crack when rolled. Keep an eye on it and check for doneness after 13 minutes.
- Rolling the Cake Too Late: Roll the cake while it’s still warm to avoid cracks. If you wait too long, the cake will stiffen and be difficult to shape.
- Skipping the Parchment Paper: Always use parchment paper to ensure the cake doesn’t stick to the pan and tear when you try to remove it.
- Lumpy Filling: Make sure your cream cheese and butter are fully softened before making the filling to avoid lumps.
Serving and Presentation Tips
Presentation is key when it comes to a pumpkin roll, as its swirling pattern is what makes it so visually appealing. Here are some tips to make your pumpkin roll look as good as it tastes:
- Dust with Powdered Sugar: Just before serving, dust the pumpkin roll with a light layer of powdered sugar for a simple but elegant finish.
- Slice with a Serrated Knife: For clean, even slices, use a serrated knife and wipe it clean between each cut.
- Serve with Whipped Cream: A dollop of freshly whipped cream on the side will complement the rich cream cheese filling perfectly.
How to Serve Pumpkin Roll
Pumpkin roll is best served slightly chilled. Slice the roll into even portions, about ½ to ¾-inch thick, and place the slices on a serving platter. It pairs beautifully with a cup of hot coffee or tea, making it the perfect dessert for holiday gatherings or cozy autumn afternoons.
Presentation Ideas for Pumpkin Roll
- Garnish with Pecans: Sprinkle chopped pecans around the edges of your platter for a rustic look and added crunch.
- Autumn Leaves Theme: Arrange edible autumn leaves made from chocolate or marzipan around the pumpkin roll for a seasonal touch.
- Mini Pumpkin Rolls: For individual servings, make mini pumpkin rolls by cutting smaller portions and placing them on decorative dessert plates.
Pumpkin Roll Recipe Tips
- Plan Ahead: The pumpkin roll is even better if made a day ahead, as the flavors have time to develop.
- Chill for Clean Slices: Refrigerate the roll for at least an hour before slicing to ensure the filling is firm and the slices hold their shape.
- Use a Towel for Rolling: Some bakers like to roll the cake in a clean kitchen towel (dust it with powdered sugar first) instead of parchment paper for extra support.
Frequently Asked Questions (FAQs)
1. Can I freeze a pumpkin roll?
Yes! Pumpkin rolls freeze beautifully. Wrap the roll tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before slicing and serving.
2. How do I prevent my pumpkin roll from cracking?
To prevent cracks, be sure to roll the cake while it’s still warm and flexible. If the cake cools too much before rolling, it can stiffen and crack.
3. How long can I store a pumpkin roll?
A pumpkin roll will last in the refrigerator for up to 3-4 days. Be sure to keep it tightly wrapped in plastic wrap to prevent it from drying out.
4. Can I make this recipe ahead of time?
Absolutely! Pumpkin rolls actually taste better the next day, as the flavors have time to meld. Just refrigerate it until you’re ready to serve.
Conclusion
This classic pumpkin roll recipe brings together the flavors of fall in a beautiful, show-stopping dessert that’s easier to make than it looks. With a little practice, you’ll master the art of creating a perfectly spiced, tender cake rolled with creamy filling. Whether you’re serving it at a family gathering or bringing it to a holiday party, this pumpkin roll is sure to become a seasonal favorite. Give it a try, and enjoy the warm, comforting taste of fall with every bite!
PrintClassic Pumpkin Roll Recipe
This classic pumpkin roll recipe features a soft and moist spiced pumpkin cake rolled around a sweet cream cheese filling. Perfect for autumn celebrations or holiday dinners, it combines the warmth of cinnamon and nutmeg with the smoothness of cream cheese for a delectable dessert treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including cooling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- ⅔ cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup powdered sugar (for filling)
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F. Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick. Add pumpkin and vanilla; beat until combined. Gradually add flour mixture, stirring until smooth.
- Spread batter evenly in the prepared pan. Bake for 13-15 minutes until the cake springs back when lightly touched.
- Immediately turn cake onto a clean kitchen towel sprinkled with powdered sugar. Gently roll the cake up with the towel and let it cool completely.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll the cake, spread the cream cheese mixture evenly, and carefully re-roll it without the towel.
- Refrigerate for 1 hour before slicing.
Notes
- Be sure to roll the cake while it's still warm to avoid cracking.
- Refrigerate for at least an hour to allow it to set before slicing.
- Sprinkle with extra powdered sugar before serving for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 27g
- Sodium: 200mg
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