Recipe
This pumpkin roll is hands down the most irresistible fall dessert you’ll ever make—and I’m not saying that lightly. Imagine this: a velvety, spiced pumpkin cake rolled around a cloud of creamy, dreamy cream cheese frosting.
Each bite is a perfect harmony of cozy pumpkin spice, smooth filling, and that slightly crisp outer edge that gives way to melt-in-your-mouth tenderness. Trust me, once you try it, you’ll understand why this recipe has been a staple in my kitchen for years.
And don’t worry—I’ve streamlined the process so even if you’re new to rolling cakes, you’ll nail it like a pro. The secret? A touch of patience (and a trusty kitchen towel) goes a long way.
Ready to fill your home with the warm, inviting aroma of pumpkin and spice? Let’s roll!
Ingredients
To achieve the perfect pumpkin roll, quality ingredients are key. The balance of moisture and flavor hinges on using the right components, so let’s break it down. Here’s what you’ll need for a soft, moist cake and a creamy filling that pairs flawlessly:
For the Cake:
- Fresh Pumpkin Puree: Opt for homemade or canned, but make sure it’s pure pumpkin, not pumpkin pie filling. Fresh puree adds a richer flavor.
- Eggs: Room temperature eggs blend better, giving the cake its airy texture.
- Granulated Sugar: Adds sweetness and helps with the cake’s structure.
- Vegetable Oil: Keeps the cake moist—don’t substitute with butter here.
- All-Purpose Flour: Balanced for texture; avoid overmixing to keep it tender.
- Spices (Cinnamon, Nutmeg, Ginger): Essential for that warm, cozy pumpkin spice flavor. Freshly ground spices elevate the taste.
- Baking Powder & Baking Soda: Guarantee the cake rises perfectly.
For the Filling:
- Cream Cheese: Full-fat is non-negotiable for a rich, smooth filling.
- Powdered Sugar: Dissolves easily, preventing graininess.
- Butter: Unsalted and softened for creaminess.
- Vanilla Extract: A splash enhances the flavor—real extract is a must.
Optional Additions:
- Chopped Pecans or Walnuts: For a crunchy topping.
- Powdered Sugar for Dusting: A light sprinkle adds a bakery-style finish.
Pro Tips:
- Use a kitchen scale to measure flour for accuracy.
- If you don’t have pumpkin puree, roasted butternut squash works as a substitute.
- Whisk the eggs and sugar thoroughly for a lighter texture.
- Don’t skip the parchment paper—it guarantees a clean roll without sticking.
How to Make the Best Easy Pumpkin Roll Instructions
Pour the batter into the prepared pan, spreading it evenly with a spatula. An even layer guarantees the cake bakes uniformly, which is key for a smooth roll. Tap the pan lightly on the counter to release any air bubbles.
Bake for 13–15 minutes, or until the cake springs back when lightly touched. Keep a close eye on it—overbaking can make the cake dry and difficult to roll. A toothpick inserted into the center should come out clean.
While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This step prepares your rolling surface and prevents the cake from sticking. Use a smooth towel without texture for best results.
As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper carefully. Acting quickly while the cake is still warm makes it pliable and easier to roll. If you wait too long, it may crack.
Starting at the short end, roll the cake and the towel together into a tight spiral. Rolling while warm sets the cake’s shape. Let it cool completely in this rolled position on a wire rack—about 45 minutes to 1 hour.
While the cake cools, prepare the filling by beating 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 4 tablespoons of softened unsalted butter until smooth and creamy. Softened cream cheese and butter blend more easily, so take them out of the fridge ahead of time.
Gently unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border around the edges. This prevents the filling from squeezing out when you roll it back up. Use an offset spatula for an even layer.
Carefully re-roll the cake without the towel, wrapping it tightly in plastic wrap. Refrigerate for at least 1 hour to set the filling and make slicing easier. If you’re in a hurry, 30 minutes in the freezer can speed things up.
Before serving, dust the pumpkin roll with powdered sugar for a finishing touch. Slice with a sharp knife, wiping it clean between cuts for neat, clean edges. Serve chilled or at room temperature—it’s delicious either way!
Nutrition
This delicious pumpkin roll is a delightful treat, but it’s also important to be mindful of its nutritional content. Below is the nutritional breakdown per serving.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 55mg |
| Sodium | 150mg |
| Total Carbs | 35g |
| Dietary Fiber | 1g |
| Sugars | 25g |
| Protein | 3g |
Chef Tips
While keeping the nutritional content in mind, I’ve picked up a few tricks to make the perfect pumpkin roll. Use room-temperature eggs for a fluffier texture. Don’t overmix the batter—just fold until combined.
Dust your towel generously with powdered sugar to prevent sticking. Roll it warm for flexibility, then cool before filling. Chill before slicing for clean cuts. These small steps make all the difference.
Frequently Asked Questions
Can I Freeze a Pumpkin Roll?
Yes, I can freeze a pumpkin roll. I’ll wrap it tightly in plastic wrap, then aluminum foil, or place it in an airtight container. It’ll keep for up to 3 months—just thaw it in the fridge overnight.
What’s the Best Way to Store Leftovers?
I store leftover pumpkin roll tightly wrapped in plastic wrap or aluminum foil to keep it fresh. I place it in an airtight container and refrigerate for up to 3 days, ensuring it stays moist.
Can I Use Canned Pumpkin Pie Filling Instead?
No, I wouldn’t use canned pumpkin pie filling—it’s already sweetened and spiced, so it’ll throw off the recipe. Stick with plain canned pumpkin; it’s what I use to control the flavor and consistency.
How Do I Prevent the Cake From Cracking?
I make sure to roll the cake while it’s still warm but not hot, using a clean kitchen towel dusted with powdered sugar. I don’t overbake it, and I let it cool slightly before unrolling it gently.
Can I Make This Recipe Gluten-Free?
Yes, I can make it gluten-free by swapping all-purpose flour with a gluten-free blend. I’ll guarantee it’s one-to-one ratio, and I might add xanthan gum if it’s not already included to help with texture.
