Pumpkin Roll
There’s something magical about the fall season, especially when it comes to baking. One of my all-time favorites is the Pumpkin Roll, a delightful dessert that captures the essence of autumn in every bite.
This swirling treat combines the warm spices of pumpkin with a luscious cream cheese filling, making it perfect for cozy gatherings or simply enjoying at home with a cup of coffee.
Whether you’re sharing it with friends or savoring a slice by yourself, this recipe is sure to bring a smile to your face.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 10-12 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 3g
- Carbohydrates: 26g
- Fat: 9g
- Fiber: 1g
- Sugar: 18g
- Sodium: 160mg
Why I Love This Pumpkin Roll
This Pumpkin Roll holds a special place in my heart because it reminds me of family gatherings during the fall. The aroma of spices wafting through the kitchen brings back such sweet memories.
What I love about it is how easy it is to make, yet it always impresses guests with its unique presentation.
The flavors are incredible—the fluffy pumpkin cake balances perfectly with the creamy filling.
Plus, it’s a festive treat that’s suitable for any occasion, from Thanksgiving to simple afternoon tea!
Ingredients
3/4 cup all-purpose flour,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/2 teaspoon ground cinnamon,
1/4 teaspoon salt,
3 large eggs,
1 cup granulated sugar,
1 cup canned pumpkin puree,
1 teaspoon vanilla extract,
1 cup powdered sugar,
8 oz cream cheese, softened,
1/4 cup unsalted butter, softened
How to Make Pumpkin Roll
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper to ensure easy removal later.
Step 2: Mix the Dry Ingredients
In a bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until well blended.
Step 3: Prepare the Wet Ingredients
In another bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale. Stir in the canned pumpkin puree and vanilla extract until combined.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be sure not to overmix; we want a light and fluffy batter.
Step 5: Spread the Batter
Spread the batter evenly in the prepared jelly roll pan, using a spatula to smooth the surface.
Step 6: Bake the Cake
Bake in the preheated oven for 15-20 minutes or until the cake springs back when touched lightly in the center.
Step 7: Cool the Cake
Remove the cake from the oven and cool it in the pan on a wire rack for about 5 minutes.
Step 8: Roll the Cake
Invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Carefully roll the cake up with the towel, starting from one of the shorter ends. Let it cool completely while rolled.
Step 9: Make the Filling
For the filling, beat together the softened cream cheese, unsalted butter, and powdered sugar until smooth and creamy.
Step 10: Assemble and Chill
Once the cake is completely cool, unroll it gently, spread the cream cheese filling evenly over the surface, then roll it up again without the towel. Chill in the refrigerator for at least 1 hour before slicing and serving.
Tips & Variations
- Dust with toppings: Before serving, sprinkle additional powdered sugar on top for a lovely presentation.
- Add spices: Feel free to experiment with nutmeg or ginger in addition to cinnamon for a different flavor profile.
- Presentation ideas: Slice the pumpkin roll into pinwheels for an appealing presentation, perfect for parties!
- Dietary swaps: For a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend.
Delicious Variations
- Carrot Cake Roll: Similar to the pumpkin roll, but blending in grated carrots and warming spices for a delightful twist.
- Chocolate Swiss Roll: A rich chocolate cake filled with whipped cream or chocolate ganache—perfect for chocolate lovers.
- Raspberry Cream Roll: A light sponge cake with raspberry filling and whipped cream, offering a fruity alternative.
- Matcha Green Tea Roll: Infusing the cake with matcha for a unique flavor and vibrant color.
Serving Suggestions for Pumpkin Roll
To enjoy your Pumpkin Roll at its best, serve it chilled, allowing the filling to maintain its creamy texture. This dessert is fabulous as an autumn afternoon treat or a festive addition to holiday dinners.
Pair it with a warm cup of chai tea or a dollop of whipped cream for an extra special touch.
Storage and Leftovers
Store any leftovers covered in plastic wrap or in an airtight container in the refrigerator for up to 4 days.
You can also freeze the pumpkin roll for up to 3 months; just make sure to wrap it tightly. To serve after freezing, let it thaw in the fridge overnight for the best texture.
Helpful Questions
Can I make this ahead of time?
Yes! You can make the pumpkin roll a day in advance. Just store it in the fridge until you’re ready to serve.What do I do if my cake cracks?
If the cake cracks as you roll it, don’t worry! You can still piece it together and cover it with the filling, or simply declare it a “rustic” dessert!Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin thoroughly, and drain any excess liquid.How do I make this gluten-free?
Swap the all-purpose flour with a gluten-free flour blend, and make sure all other ingredients are gluten-free too.Can I add nuts to the filling?
Yes! Chopped pecans or walnuts can add a delightful crunch. Just sprinkle them onto the filling before rolling the cake up.
Enjoy crafting and sharing this lovely Pumpkin Roll; it’s sure to bring the warmth of fall into your home!
Print
Pumpkin Roll
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that captures the essence of autumn with warm spices and a luscious cream cheese filling.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk well.
- In another bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spread the batter evenly in the prepared jelly roll pan.
- Bake for 15-20 minutes or until the cake springs back when touched lightly.
- Remove the cake from the oven and cool in the pan on a wire rack for about 5 minutes.
- Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up starting from one end. Let it cool completely while rolled.
- For the filling, beat together the cream cheese, unsalted butter, and powdered sugar until smooth.
- Once the cake is cool, unroll it gently, spread the cream cheese filling evenly, and roll it up again without the towel. Chill for at least 1 hour before slicing.
Notes
Dust with powdered sugar before serving for a lovely presentation. For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
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