A classic pumpkin roll is one of those recipes that screams fall. With its moist and spiced pumpkin cake rolled around a creamy, sweet filling, it’s the perfect dessert for family gatherings, holiday celebrations, or just when you’re craving something that pairs perfectly with a cup of coffee. Read on to discover how you can easily make this delicious pumpkin roll at home.
What Is a Pumpkin Roll?
A pumpkin roll is a delightful dessert made by baking a thin sheet of spiced pumpkin cake, spreading it with a rich cream cheese filling, and then rolling it up into a spiral. The result is a beautiful, swirl-patterned dessert that’s as pleasing to the eye as it is to the taste buds. This classic treat is a staple in fall baking and is often served during Thanksgiving or other autumn festivities.
Ingredients List for the Cake
To make the pumpkin roll cake, you’ll need the following ingredients:
- 4 tablespoons powdered sugar: This is for dusting the towel that you’ll use to roll up the cake. It prevents the cake from sticking.
- ¾ cup all-purpose flour (115g): Provides the base structure of the cake.
- ½ teaspoon baking powder: Helps the cake rise slightly.
- ½ teaspoon baking soda: A leavening agent that contributes to the texture of the cake.
- ½ teaspoon ground cinnamon: Adds that signature warm spice that pairs so well with pumpkin.
- ½ teaspoon ground cloves: Another spice that enhances the pumpkin flavor.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 3 large eggs, room temperature: Provides structure and moisture to the cake, while helping to create a light, airy texture.
- 1 cup granulated sugar (225g): Sweetens the cake and helps it to brown.
- ⅔ cup canned pumpkin (175g): The star ingredient! This gives the cake its moist texture and pumpkin flavor.
Ingredients List for the Filling
The filling is what makes a pumpkin roll irresistible, with its smooth, creamy texture and sweet, tangy flavor. You’ll need:
- 8 ounces cream cheese, softened (227g): Cream cheese is essential for that smooth, rich filling.
- 1 cup powdered sugar (125g): Sweetens the filling and helps to thicken it.
- 6 tablespoons butter, softened (84g): Adds creaminess and richness to the filling.
- 1 teaspoon vanilla extract: Adds a nice depth of flavor to the filling.
- 2 tablespoons powdered sugar (for garnish, if desired): Optional but adds a beautiful finishing touch when sprinkled on top.
Substitutions and Variations
If you don’t have all the ingredients or want to switch things up, here are some substitutions and variations you can try:
- Pumpkin Puree Substitutes: If you don’t have canned pumpkin, you can use homemade pumpkin puree or even sweet potato puree for a slightly different flavor.
- Spice Substitutes: Don’t have ground cloves or cinnamon? You can use pumpkin pie spice or a mix of nutmeg, allspice, and ginger.
- Dairy-Free Version: You can make this recipe dairy-free by using vegan butter and dairy-free cream cheese in the filling.
- Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
Step-by-Step Cooking Instructions
Let’s walk through the process of making this delicious pumpkin roll from start to finish.

- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake Batter: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside. In a larger mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 2 minutes, until thick and pale. Stir in the canned pumpkin until well combined. Gradually add the dry ingredients and mix until just incorporated.
- Spread the Batter: Spread the batter evenly in the prepared jelly roll pan. Use a spatula to smooth the surface.
- Bake: Bake in the preheated oven for 13-15 minutes or until the cake springs back when lightly touched. Be careful not to overbake, as the cake should remain soft and pliable for rolling.
- Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it up.
- Roll the Cake: Once the cake is baked, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll up the cake with the towel inside it. This will help form the cake’s shape without cracking. Let it cool completely, about 1 hour.
How to Cook the Pumpkin Roll: A Step-by-Step Guide
- Prepare the Filling: While the cake is cooling, make the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Unroll the Cake: Once the cake has completely cooled, carefully unroll it. Don’t worry if there are a few small cracks; the filling will cover them.
- Spread the Filling: Spread the cream cheese mixture evenly over the surface of the cake, leaving a small border around the edges to prevent overflow when you roll it back up.
- Re-Roll the Cake: Gently roll the cake back up, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: When ready to serve, unwrap the cake and transfer it to a serving plate. Dust the top with powdered sugar for a festive touch, slice, and enjoy!
Common Mistakes to Avoid
- Overbaking the Cake: If the cake is overbaked, it will be too dry and may crack when you roll it.
- Not Cooling the Cake Properly: The cake needs to cool completely in the rolled-up shape to prevent it from cracking when filled.
- Using Cold Cream Cheese: Make sure your cream cheese is fully softened before making the filling, or it will result in a lumpy mixture.
Serving and Presentation Tips
A pumpkin roll is already visually impressive, but a few presentation tricks can make it even more enticing.
- Slice the Roll Cleanly: Use a serrated knife to gently saw through the cake, preventing the filling from being squeezed out.
- Garnish with Fresh Herbs or Berries: Add a few fresh mint leaves or a handful of raspberries on the side for a pop of color.
- Powdered Sugar Dusting: A light dusting of powdered sugar on top adds a beautiful snowy effect, making it perfect for holiday tables.
How to Serve a Pumpkin Roll
Serve the pumpkin roll chilled, straight from the refrigerator. It’s a great dessert to pair with coffee or tea. For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Presentation Ideas for a Pumpkin Roll
- Holiday Table Centerpiece: Place the pumpkin roll on a rustic wooden board and surround it with fall leaves or small pumpkins for a festive centerpiece.
- Individual Servings: For a more formal presentation, serve individual slices on dessert plates with a drizzle of caramel or chocolate sauce.
Pumpkin Roll Recipe Tips
- Room Temperature Eggs: Ensure your eggs are at room temperature for easier blending and a fluffier cake.
- Refrigerate Before Slicing: Chilling the pumpkin roll before slicing helps it hold its shape and makes for cleaner slices.
- Make Ahead: You can make this pumpkin roll a day or two in advance. Simply wrap it tightly in plastic wrap and store in the refrigerator.
Frequently Asked Questions (FAQs)
- Can I freeze a pumpkin roll? Yes! Wrap the pumpkin roll tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- How long does a pumpkin roll last in the fridge? A pumpkin roll can last up to 3-4 days in the fridge if properly wrapped.
- Can I add nuts or other fillings? Yes! Chopped pecans or walnuts can be added to the cake batter or sprinkled over the filling before rolling.
Conclusion
This classic pumpkin roll recipe is a fantastic way to celebrate fall’s flavors. With its light, spiced cake and rich cream cheese filling, it’s a dessert that’s sure to impress at any gathering. Whether you’re making it for a special holiday or just a cozy fall afternoon, the pumpkin roll is a timeless treat everyone will love. So gather your ingredients and give it a try!
PrintClassic Pumpkin Roll Recipe
This classic pumpkin roll recipe combines spiced pumpkin cake with a creamy, sweet cream cheese filling. Perfect for holiday gatherings, this dessert rolls up beautifully, making it as impressive as it is delicious. Key ingredients include pumpkin, cinnamon, and cream cheese, creating a rich and flavorful treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tbsp powdered sugar (for dusting)
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 6 tbsp butter (softened)
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and dust with powdered sugar.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat eggs and granulated sugar until thick. Mix in pumpkin, then fold in the flour mixture.
- Spread batter evenly in the prepared pan and bake for 13-15 minutes.
- Immediately roll the cake with parchment paper and cool.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake, spread filling evenly, then re-roll and refrigerate.
- Dust with powdered sugar before serving if desired.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- The pumpkin roll can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 374
- Sugar: 33g
- Sodium: 190mg
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