Pumpkin Roll is a delightful dessert that combines the warm flavors of pumpkin and spices with a creamy filling, all rolled up in a beautiful spiral. Perfect for fall gatherings, Thanksgiving, or any time you crave a sweet treat, this pumpkin roll is sure to impress.
Pumpkin Roll
Why This Pumpkin Roll Is the Best
Rich Pumpkin Flavor: The combination of pumpkin puree and warm spices like cinnamon and cloves creates a rich and comforting flavor.
Creamy Filling: The cream cheese filling adds a smooth and tangy contrast to the spiced cake.
Beautiful Presentation: The rolled cake with its spiral of filling looks stunning and is sure to impress your guests.
Easy to Make: Despite its elegant appearance, this pumpkin roll is surprisingly easy to make with a few simple steps.
Perfect for Any Occasion
Whether you’re celebrating a holiday, hosting a fall gathering, or simply craving a delicious dessert, this Pumpkin Roll is the perfect choice. The combination of rich pumpkin flavor, creamy filling, and beautiful presentation makes it a crowd-pleaser that everyone will enjoy.
Ingredients Notes
All-purpose flour: Standard all-purpose flour works best for this recipe. Avoid using cake flour, bread flour, or wheat flour.
Baking soda and baking powder: These leavening agents are essential for helping the cake rise. Ensure they haven’t expired for optimal results.
Cinnamon, nutmeg, ginger, and cloves: These classic pumpkin spices are crucial for flavor. Alternatively, you can use 2 tsp of pumpkin pie spice if you prefer.
Salt: This ingredient prevents the cake from tasting bland. Use fine table salt or sea salt.
Eggs: Room temperature eggs work best to bind the ingredients together, create a smoother cake batter, facilitate even spreading, and promote better and more even rising.
Granulated sugar: This sweetens the cake and contributes to its tenderness. It’s not recommended to adjust the amount.
Canned pumpkin: Avoid canned pumpkin pie mix, as it contains added sweeteners and spices. Opt for Libby’s brand for the most consistent consistency and flavor. Fresh pumpkin is also suitable, but if using refrigerated leftover pumpkin, bring it to room temperature first.
Vanilla extract: Real vanilla extract is preferred over imitation for the best flavor. Add it to both the cake and filling for that extra touch of deliciousness.
Tips for Making the Best Pumpkin Roll
Don’t skip using parchment paper or greasing. A good non-stick surface is crucial when making a cake roll.
Whip the eggs (with the sugar) to incorporate air, which helps the cake rise higher.
Use room temperature ingredients, as they bind better and promote better rising.
Freeze the cream cheese filling briefly for a firmer consistency that won’t ooze and run out the sides of the cake.
Don’t skip the cooling and chilling times. If you frost the cake while it’s warm, it will melt and become messy. Skipping the chill time after filling will result in less clean slices.
Serving Suggestions
With Whipped Cream: Serve Pumpkin Roll with a dollop of whipped cream for a classic and delicious pairing.
With a Cup of Coffee: Enjoy a slice of pumpkin roll with a hot cup of coffee for a cozy treat.
As a Dessert: This pumpkin roll is perfect as a dessert for any gathering or special occasion.
With Fresh Fruit: Garnish with fresh berries or a slice of orange for a refreshing contrast.
A Must Try
There’s nothing quite like the taste of homemade Pumpkin Roll. This dish is the perfect way to treat yourself or your loved ones to something special. Rich, spiced, and irresistibly delicious, it’s sure to become a favorite in your home.
Be sure to check out these other delicious pumpkin recipes!
Pumpkin Roll
Ingredients
Cake
- 3/4 cup 96gr all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon each of ginger nutmeg, and cloves
- 3 large eggs at room temperature
- 1 cup 200gr granulated sugar
- 2/3 cup canned pumpkin make sure it's at room temperature if it's been refrigerated.
- 1/2 teaspoon vanilla extract
Filling
- 1 8 oz package of cream cheese (ensure it's at room temperature)
- 1 cup 120gr powdered sugar
- 6 tablespoons 85gr unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat your oven to 375 degrees Fahrenheit. Prepare a 15x10-inch jelly roll pan by spraying it with non-stick cooking spray and lining it with parchment paper., leaving a 1-inch overhang on the narrow ends. Spray the parchment paper with non-stick cooking spray as well.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
- In a separate large mixing bowl, use an electric hand mixer to blend together the granulated sugar and eggs until slightly pale and creamy (about 1-2 minutes). Mix in the pumpkin and vanilla extract.
- Add the flour mixture to the wet ingredients and fold them together with a spatula just until combined.
- Pour the batter into the prepared pan, spread it into an even layer, and gently tap the pan to level it.
- Bake in the preheated oven until the cake is set (the top should spring back when touched), which should take around 13-15 minutes.
- Quickly, using the parchment paper overhang, lift the cake and transfer it to a clean, heatproof work surface. Starting on one narrow end, roll the cake up to the opposite side. Use
- knit gloves if the cake is too hot to handle. Roll it somewhat snugly but not too tight to flatten the cake. If needed, tie a kitchen string or ribbon around the cake to keep the
- parchment from slipping.
- Allow the cake to cool completely on a wire rack for about 2-3 hours. Meanwhile, prepare the filling.
For the Filling:
- In a medium mixing bowl, use an electric hand mixer to beat together the cream cheese, powdered sugar, butter, and vanilla until smooth.
- Slowly unroll the cake and spread the filling evenly over the cake, leaving about a 1/4-inch border uncovered along all edges.
- Re-roll the cake from one narrow end to the other, without rolling the parchment paper with the cake. Cover the cake with parchment or plastic wrap and chill it for at least 1 hour.
To Serve:
- Dust the top of the cake roll with powdered sugar if desired. Cut it into 1-inch slices.
- Store the cake in the refrigerator in an airtight container for up to 4 days or freeze it for up to 2 months.
Notes
- For Spice Blend: You can use 2 tsp of pumpkin pie spice instead of the individual spices like cinnamon, nutmeg, ginger, and cloves for convenience.
- Room Temperature Eggs:To quickly bring eggs to room temperature, place them in a bowl, cover with warm water, and let them rest for 5 minutes. Room-temperature eggs help ingredients bind together better and contribute to a better cake rise.
- Frosting Consistency:If the frosting has a runny consistency, transfer it to the freezer in 3-4 minute increments, stirring between intervals until it reaches the desired consistency. If it's too runny, it
may seep out the sides of the cake. - Adding Nuts: If you'd like to include nuts in the roll, sprinkle 1 cup of chopped walnuts or pecans evenly over the cake batter before baking. Once you've removed it from the oven, invert the cake onto a lightly greased sheet of parchment paper to roll and wrap.
- Storage: Store the pumpkin roll cake in the refrigerator. For a more tender texture, allow the slices to rest at room temperature briefly before serving, about 15-20 minutes.
- How Long Will It Keep: This pumpkin roll should remain fresh when refrigerated for up to 4 days.
- Freezing: Yes, you can freeze a pumpkin roll cake. Wrap it in parchment paper and place it in an airtight container in the freezer for up to 2 months. To thaw, leave it in the refrigerator overnight.
- Gluten-Free Option: Certainly! Substitute a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur for the all-purpose flour. Ensure that other ingredients are also certified gluten-free.
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