As the leaves start to turn golden and the air takes on a crispness that signals the arrival of fall, there’s one delightful treat that always brings a smile to my face: a freshly baked Pumpkin Roll Cake. The moment I open my oven door, the warm, spiced aroma of cinnamon and nutmeg envelops me, making it feel like the cozy embrace of an autumn afternoon. This Pumpkin Roll Recipe is so much more than just a dessert; it captures the essence of the season in every bite.
You might wonder, can a cake this elegant be easy to make? The answer is a resounding yes! With a simple roll-up technique and a creamy filling that could charm any guest, this cake is sure to impress even the pickiest of eaters. Plus, it combines the wholesome goodness of pumpkin with the smoothness of cream cheese, making it an irresistible choice for gatherings or personal indulgence.
So, put your fast-food fatigue behind you and embrace homemade comfort. Trust me, this delightful Pumpkin Roll Cake will not only satiate your sweet cravings but also fill your home with the joyful spirit of fall. Let’s get baking!
Why will you love this Pumpkin Roll Recipe?
Delightful Flavor: The combination of pumpkin and warm spices brings the tastes of fall right into your kitchen, leaving everyone craving more.
Elegant Presentation: This rolled cake isn’t just delicious; it’s beautiful—perfect for impressing guests at your next gathering.
Easy to Prepare: With straightforward steps, even beginners can create this stunning dessert that looks and tastes gourmet.
Creamy Filling: The luscious cream cheese frosting adds a rich contrast that complements the spiced cake perfectly.
Versatile Treat: Enjoy it at parties, holiday gatherings, or as a comforting personal indulgence.
Crowd-Pleaser: This Pumpkin Roll is sure to become a favorite, sparking smiles and second servings!
Pumpkin Roll Recipe Ingredients
• Get ready for a delicious fall treat!
For the Cake
- ¼ cup powdered sugar – this will prevent the cake from sticking to the towel.
- ¾ cup flour – provides the structure for your cake.
- ½ teaspoon baking powder – ensures the cake rises beautifully.
- ½ teaspoon baking soda – helps create that light, fluffy texture.
- ½ teaspoon cinnamon – infuses warm spice flavor into the batter.
- ¼ teaspoon ground cloves – adds a bold, aromatic depth.
- ¼ teaspoon ground ginger – brings a zesty kick to the cake.
- ¼ teaspoon salt – enhances all the sweet and spicy flavors.
- 3 large eggs – binds the ingredients together for a perfect cake.
- 1 cup granulated sugar – adds sweetness and helps create a tender cake.
- ⅔ cup canned pumpkin – the star of this Pumpkin Roll Recipe, providing moisture and flavor.
For the Cream Cheese Filling
- 8 ounces cream cheese – at room temperature for a smooth and creamy consistency.
- 1 cup powdered sugar, sifted – sweetens and thickens the filling nicely.
- 6 tablespoons butter – also at room temperature to blend seamlessly.
- 1 teaspoon vanilla – adds a lovely aroma and taste that complements the cream cheese.
For Garnishing
- Powdered sugar – to give a beautiful, festive finish before serving.
How to Make Pumpkin Roll Recipe
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Preheat your oven to 375ºF. Grease a 15 x 10-inch jelly-roll pan, line it with wax or parchment paper, and then grease and flour the paper. Sprinkle a thin kitchen towel with ¼ cup of powdered sugar to prevent sticking.
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Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a small bowl. Mix well so that the spices are evenly distributed throughout the dry ingredients.
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Beat the eggs and granulated sugar in a large mixer bowl until thick and fluffy. This should take about 3 to 5 minutes. Then, add in the canned pumpkin, mixing until fully combined.
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Stir in the flour mixture gently, being careful not to overmix. Once combined, spread the batter evenly into the prepared pan for a flat and even bake.
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Bake for 13 to 15 minutes or until the top of the cake springs back gently when pressed with a finger. It should be lightly golden around the edges.
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Loosen the cake immediately and turn it out onto the powdered sugar-sprinkled towel. Carefully peel off the paper while the cake is still warm.
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Roll up the cake and towel together, starting at the narrow end. This helps the cake maintain its shape as it cools. Place it on a wire rack to cool completely.
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Beat the cream cheese, remaining powdered sugar, butter, and vanilla in a separate bowl until smooth and creamy. Make sure there are no lumps for a velvety filling.
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Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, reaching the edges but leaving a small border.
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Reroll the cake gently, using the towel to help you. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to let the flavors meld.
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Sprinkle with powdered sugar before serving for a lovely, festive touch that adds sweetness and beauty to your Pumpkin Roll.
Optional: Serve slices with a dollop of whipped cream for an extra treat!
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Roll Cake?
As the delightful aroma of spiced pumpkin fills your kitchen, consider complementing this luscious treat with equally comforting side dishes.
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Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast that perfectly balances the cake’s richness.
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Chai Latte: The warm, spiced notes of a chai latte harmonize beautifully with the pumpkin roll, enhancing the fall experience with every sip.
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Cranberry Sauce: A tangy cranberry sauce provides a zesty counterpoint to the sweet cake, making each bite an explosion of flavor.
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Pecan Pie: Rich and nutty, pecan pie offers a classic sweetness that resonates with the Fall theme, creating an indulgent dessert duo.
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Apple Cider: Enjoy a glass of warm apple cider; its sweet and tart flavor complements the spices in the pumpkin roll beautifully.
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Nutty Granola: A sprinkle of nutty granola on top of your cake serves as a delightful crunch, adding texture while enhancing its wholesome nature.
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Vanilla Ice Cream: Creamy vanilla ice cream paired with the pumpkin roll brings a comforting conclusion to your meal, delighting your taste buds.
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Coffee: A hot cup of robust coffee will balance the sweetness of the roll, making it a lovely choice for morning or afternoon indulging.
Make Ahead Options
These Pumpkin Roll Recipe components are perfect for meal prep, making your dessert planning a breeze! You can bake the cake up to 24 hours in advance; simply let it cool completely, then wrap it tightly in plastic wrap and refrigerate. For the cream cheese filling, whip it up and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just spread the filling on the cooled cake, reroll, and sprinkle with powdered sugar before slicing. This way, you’ll have a stunning, delicious treat with minimal effort, retaining its delightful flavors and textures just as if it were freshly made!
Expert Tips for Perfect Pumpkin Roll
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Prepare Your Pan: Ensure the jelly-roll pan is well-greased and lined; this prevents sticking and helps the cake roll smoothly.
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Don’t Overmix: When folding in the flour mixture, mix gently. Overmixing can lead to a dense cake rather than a fluffy texture in your Pumpkin Roll Recipe.
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Cool Properly: Allow the cake to cool completely when rolled in the towel. This keeps its shape and prevents cracks when frosting.
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Room Temperature Ingredients: Use cream cheese and butter at room temperature to make a smooth filling. Cold ingredients can lead to lumps in your frosting.
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Chill Before Serving: Refrigerating the rolled cake for at least an hour allows the flavors to develop, making each slice even more delicious.
Pumpkin Roll Recipe Variations
Looking to make this delightful treat your own? Here are some fun ways to customize your cake!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this pumpkin roll accessible for everyone.
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Nuts Galore: Add ½ cup of chopped walnuts or pecans into the batter for a delightful crunch and added flavor in every bite.
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Chocolate Twist: Fold in ½ cup of mini chocolate chips into the batter for a decadent chocolatey surprise within your pumpkin roll.
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Spice It Up: Boost the flavor profile by incorporating 1 teaspoon of nutmeg or a pinch of cayenne pepper for a surprising hint of heat.
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Dairy-Free: Use coconut cream or a vegan cream cheese substitute along with dairy-free butter for a delicious dairy-free version of this classic recipe.
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Maple Sweetener: Swap out granulated sugar for maple syrup to infuse a rich, maple flavor that dances with the pumpkin and spices.
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Cinnamon Whipped Cream: Instead of a cream cheese filling, try a cinnamon-infused whipped cream for a light and airy alternative that pairs beautifully with pumpkin.
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Pumpkin Pie Flavor: Add a teaspoon of pumpkin pie spice to the batter for an extra punch of warming autumn flavors, reminiscent of a cozy holiday pie.
Feel free to mix and match these ideas to craft a pumpkin roll that’s uniquely yours!
How to Store and Freeze Pumpkin Roll Recipe
Fridge: Store the Pumpkin Roll tightly wrapped in plastic wrap or in an airtight container for up to 5 days to keep it fresh and moist.
Freezer: For longer storage, wrap the rolled Pumpkin Roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months—perfect for future celebrations!
Reheating: To enjoy, thaw the cake in the fridge overnight. You can serve it cold or let it come to room temperature for a fabulous treat!
Garnishing: If you plan to freeze, wait to garnish with powdered sugar until you’re ready to serve, to maintain that beautiful finish.
Pumpkin Roll Recipe FAQs
What type of pumpkin should I use?
Absolutely! Make sure to use canned pumpkin (not pumpkin pie filling) for your Pumpkin Roll Recipe. Canned pumpkin is pure and provides the right moisture level, resulting in a tender and flavorful cake. If you prefer, you can use homemade pumpkin puree, but ensure you drain excess moisture for the best results.
How should I store my Pumpkin Roll?
To keep your Pumpkin Roll fresh, wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days. This will help maintain its moist texture and prevent it from drying out. If you’ve already sliced it, placing pieces in a sealed container can be a great way to keep them fresh longer.
Can I freeze my Pumpkin Roll?
Absolutely! Freezing is a great option for future enjoyment. Wrap the entire rolled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Your Pumpkin Roll can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. For the best presentation, wait to sprinkle powdered sugar until just before serving.
What can I do if my cake cracks while rolling?
Very common! If your Pumpkin Roll cracks while rolling, don’t stress—just piece it back together with the cream cheese filling. Most of the time, it can be hidden under the frosting. To avoid cracks next time, ensure you cool the cake properly rolled in the towel and don’t overbake it. The cake should be soft but set when it comes out of the oven.
Is this Pumpkin Roll recipe safe for those with allergies?
If you’re preparing this Pumpkin Roll for someone with dietary restrictions, I highly recommend checking for any allergies related to the ingredients. The recipe contains eggs and dairy, so it may not be suitable for those with egg or lactose intolerance. For a dairy-free filling, consider using a vegan cream cheese alternative available in stores. Always read labels carefully!
Delicious Pumpkin Roll Recipe for Cozy Fall Gatherings
Ingredients
Equipment
Method
- Preheat your oven to 375ºF. Grease a 15 x 10-inch jelly-roll pan, line it with wax or parchment paper, and then grease and flour the paper. Sprinkle a thin kitchen towel with ¼ cup of powdered sugar to prevent sticking.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a small bowl. Mix well.
- Beat the eggs and granulated sugar in a large mixer bowl until thick and fluffy, about 3 to 5 minutes. Add the canned pumpkin and mix until fully combined.
- Stir in the flour mixture gently, being careful not to overmix. Spread the batter evenly into the prepared pan for an even bake.
- Bake for 13 to 15 minutes or until the top of the cake springs back when pressed.
- Loosen the cake immediately and turn it out onto the powdered sugar-sprinkled towel. Carefully peel off the paper while the cake is warm.
- Roll up the cake and towel together, starting at the narrow end. This helps the cake maintain its shape as it cools.
- Beat the cream cheese, remaining powdered sugar, butter, and vanilla in a separate bowl until smooth and creamy.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, leaving a small border.
- Reroll the cake gently using the towel. Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving for a festive touch.