What is the one thing that truly screams autumn to me? Not just any pumpkin dessert, mind you, but that glorious, creamy, cinnamon-spiced delight that everyone loves. What is the essence of cozy season? I can still remember my grandma making these when I was little, the whole house filling with them. What is the most amazing aroma? It was always a special occasion, and now, it’s become my go-to whenever I need something special. Extra special, but still surprisingly simple. Is it better than any Pumpkin Pie I’ve ever tried? Do not tell your grandma that you have said something!
What is a pumpkin roll?
What is a pumpkin roll? Think of it as a fluffy, spiced pumpkin cake, baked thin, then spread with an luscious cream cheese. How do I make frosting? What is essentially a jelly roll with the warm, comforting flavors of Pumpkin Pie? The cake itself is incredibly tender and moist, thanks to the pumpkin puree, and it’s lightly spiced. With cinnamon, nutmeg, and cloves. The filling is usually a classic cream cheese frosting – tangy, sweet, and the perfect creamy. What is the counterpoint to the cake? When it’s all rolled together, you get this beautiful spiral of flavors and textures that’s just so beautiful. Is there anything divine Is it easy to make a curry?
Why you’ll love this recipe?
What are some good reasons to make a pumpkin roll? First off, the flavor is just out of this world. What is that perfect balance of sweet pumpkin, warm spices, and creamy tang that’s so satisfying? When the weather starts to cool down, it is a good time to start preparing for this. What is texture? What makes this cake so moist and delicious? The perfect complement. What I really love is how achievable it is. A lot of people think rolling a cake is intimidating, but I promise, this recipe is totally awesome. Is it one of those recipes that looks incredibly impressive when you serve it? Hours of fussing. What are some of the ingredients in this recipe? What are some things that you can easily grab from the grocery store? Is it super versatile? I’ve made it for holidays, for potlucks, or just as a special treat on random Tuesday. I need a showstopper without putting too much effort. It’s lifesaver. Is this a crowd pleaser? What is a really special dessert?
How do you make a pumpkin roll?
Quick Overview
How do you make a pumpkin roll? Cake batter, baking it into a thin sheet, preparing Cream Cheese filling, and then frosting. How do you roll it all up? What is the key to working quickly and gently when it’s warm, but don’t worry, I’ll walk you through every step. Is it a process that is incredibly rewarding, and the result is so worth it?
Ingredients
For the Main Batter: What is the main battery
3 large eggs, separated and boiled.
1 cup granulated sugar, divided by 4 equal parts.
1/3 cup vegetable oil (or other neutral oil like canola)
1 cup pumpkin puree (make sure it’s not pumpkin pie filling)
1 teaspoon vanilla extract. 1 tablespoon sugar.
2/3 cup all-purpose flour. 2 cups for
1 teaspoon ground cinnamon. 1 tsp.
1/2 teaspoon ground nutmeg. 1 teaspoon salt
1/4 teaspoon ground cloves. 1 teaspoon clove.
1/2 teaspoon baking powder for baking.
1/4 teaspoon salt.
When you get your ingredients together, make sure you’re using pure pumpkin puree, not the canned pumpkin. How do I make a pumpkin pie filling? What makes a world of difference? I always opt for a good quality, pure pumpkin puree – it’s usually in the can next to the other canned foods. For the spices, feel free to adjust them to your liking. I like a generous amount of cinnamon, but if you prefer it milder, just dial it back. How do you separate eggs for a cake?
For the Filling:
8 ounces cream cheese, softened, 8 inches from the
1/2 cup powdered sugar. 1/2 teaspoon salt.
1 teaspoon vanilla extract.
For the filling, make sure your cream cheese is softened. I usually leave it out on the counter for about an hour before I start. This helps it cream up smoothly without any lumps. If you microwave it for about 15 seconds, be careful not to melt it – just softened!
For the Glaze:
1/2 cup powdered sugar. 1/4 cup gran
2-3 tablespoons milk (or heavy cream for extra richness)
1/4 teaspoon vanilla extract, 1 teaspoon cinnamon.
The glaze is totally optional, but it adds a lovely finishing touch. Is it too thin? Why or why not? If it’s too thick, add a little bit more milk, if necessary, until you get the right consistency. If it’s too thin, add a bit more powdered sugar.
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Then, grab a 10×15 inch jelly roll pan. If you have a parchment paper, you’ll want to grease it really well with butter or cooking spray, and then line it with parchment. Paper, leaving some overhang on the sides. What is the best way to lift a cake out of the overhang? I always like to grease the parchment paper too, just to be extra sure nothing sticks. It’s an extra step, but it guarantees a clean release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, and salt. Set aside. Give it a good stir so all those lovely spices are evenly distributed throughout the flour. What makes a good pumpkin roll?
Step 3: Mix Wet Ingredients
In a large bowl, beat the egg yolks and 3/4 cup of the granulated sugar together until they’re pale yellow. Set aside. Can you make this happen with an electric mixer? Then, beat in the vegetable oil, pumpkin puree, and vanilla extract until everything is well combined. What is the difference between smooth and combined Is it possible to make a beautiful orange mixture?
Step 4: Combine
Now it’s time to combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can lead to a tougher cake, and we want this to be super tender. Once it’s mixed, set it aside.
Step 5: Prepare Filling
In a separate bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth. Set aside. Is it light and fluffy? I usually use an electric mixer for this, starting on low and then increasing the speed. Make sure there are no lumps of cream cheese left; you want it perfectly smooth and creamy. What makes a pumpkin roll so decadent?
Step 6: Layer & Swirl
Where does the magic happen? In a clean, dry bowl (or your stand mixer bowl), beat the egg whites until stiff peaks form. Do not overmix. When you lift a beater, the egg whites stand up straight. Gradually add the remaining 1/4 cup of sugar to the egg whites while continuing to beat. They’re glossy. Gently fold about a third of these whipped egg whites into the pumpkin batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Don’t deflate those airy white! How do I spread the batter evenly in a jelly roll pan? How do I create an even layer? If you want to pop air bubbles on a pan, you can tap it on the counter. If you want a swirled effect on top, you can dollop some of the cream cheese filling onto the batter and serve. If you have a knife or toothpick, swirl it around. Then remove the excess. This isn’t strictly necessary, but it looks so pretty!
Step 7: Bake
Bake for 12-15 minutes, or until the cake springs back when lightly touched. What is the best oven to cook in? If the edges of a pan start to pull away from the sides of it, then the pan will be swollen. You want it cooked through but still moist. Don’t overbake it, or it will be too dry to roll.
Step 8: Cool & Glaze
While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper immediately. How do you roll up a cake and the towel together? Let it cool completely on a wire rack. Once it’s completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border along the edges. Bake for 25-30 minutes. Carefully re-roll the cake, this time without the towel. If you’re using a glaze, whisk together the glaze ingredients until smooth and drizzle it over the top. How do you top a rolled cake? Let the glaze set before slicing.
Step 9: Slice & Serve
If you skipped the glaze, you can slice your pumpkin roll. I like to use a serrated knife for clean cut. Slice it into about 1-inch thick pieces. I like to serve it chilled, so pop it in the fridge for a bit before serving if you like. Especially if you’ve glazed it.
What should I serve it with?
What are some of the best ideas for a pumpkin roll?For Breakfast: It’s surprisingly delightful with a hot cup of coffee or tea. The spices in the cake pair beautifully with a strong brew. I sometimes like to just have a small slice with my morning coffee, and it feels like such a treat.
For Brunch: If you’re serving this at a brunch, consider plating it alongside some fresh fruit like berries or sliced pears. It adds a lovely pop of color and freshness. A glass of sparkling cider or a mimosa would also be a wonderful accompaniment.
As Dessert: Of course, this is fantastic as a dessert. I love serving it with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra decadent experience. A sprinkle of chopped pecans on top also adds a nice crunch.
For Cozy Snacks: On a chilly afternoon, there’s nothing better than a slice of this pumpkin roll with a warm mug of apple cider. It’s the ultimate comfort food, perfect for curling up with a good book.
Top Tips for Perfecting Your Pumpkin Roll
Over the years, I’ve picked up a few tricks that really help make this pumpkin roll turn out perfectly every single time.
Zucchini Prep: Wait, did I say zucchini? Oh my gosh, I meant PUMPKIN! Please ignore that slip of the tongue. So, for the pumpkin, make sure you’re using puree and not pie filling. That’s the most important thing! And, of course, proper whisking of your dry ingredients is key.
Mixing Advice: When you’re combining the wet and dry ingredients for the cake, just mix until there are no dry streaks. Overmixing can make the cake tough. For the filling, creaming the cream cheese until it’s super smooth is crucial to avoid any lumps.
Swirl Customization: If you want that pretty swirl inside, don’t overdo it with the filling when you dollop it on. Just a few dollops is enough. Gently swirling with a knife or a toothpick creates a beautiful pattern without making the batter too messy to handle.
Ingredient Swaps: While this recipe is fantastic as is, you can get creative! For the spices, you can use a pre-made pumpkin pie spice blend if you prefer. For the filling, a touch of maple extract can be lovely. I’ve even tried a cream cheese filling with a hint of orange zest, which was delightful.
Baking Tips: Don’t overbake the cake! It should spring back when lightly touched. If it’s too dry, it will crack when you try to roll it. Keep a close eye on it during the last few minutes of baking.
Glaze Variations: If you don’t want a powdered sugar glaze, you can dust the cooled cake with a bit of powdered sugar, or even skip the topping altogether if you prefer. A caramel drizzle would also be incredible!
Storing and Reheating Tips
This pumpkin roll is best enjoyed fresh, but it does store quite well, which is a bonus!
Room Temperature: If you’ve glazed it with a simple powdered sugar glaze, you can store it covered at room temperature for up to two days. Make sure it’s in an airtight container to keep it from drying out. If it has a cream cheese filling that hasn’t been baked on top, it’s usually best to refrigerate it.
Refrigerator Storage: I usually store my pumpkin roll in an airtight container in the refrigerator. It will keep well for about 4-5 days. The flavors actually meld together nicely over time. Just make sure it’s well-covered so it doesn’t absorb any other fridge odors.
Freezer Instructions: You can absolutely freeze this pumpkin roll! Wrap it tightly in plastic wrap, then in foil. It can be frozen for up to 2-3 months. To thaw, simply place it in the refrigerator overnight. If you froze it with a glaze, the glaze might get a little soft upon thawing, but it’s still delicious.
Glaze Timing Advice: If you’re planning to freeze the pumpkin roll without a glaze, it’s best to do so before adding the glaze. You can add the glaze after thawing and before serving for the freshest look.
Frequently Asked Questions
Final Thoughts
I really hope you give this pumpkin roll recipe a try. It’s more than just a dessert; it’s a memory, a feeling, a little bit of autumn magic that you can create right in your own kitchen. It’s the kind of recipe that makes people’s eyes light up when they take the first bite. It’s perfect for holidays, special gatherings, or just when you need a little something comforting. If you love this, you might also enjoy my spiced apple cake or my pumpkin bread – they both have that same cozy, comforting vibe. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think, or share your own tips and tricks for making the perfect pumpkin roll. Happy baking!
Pumpkin Roll
Ingredients
For the Pumpkin Roll
- 4 large eggs Eggs
- 1 cup Granulated Sugar
- 0.75 cup Pumpkin Puree not pumpkin pie filling
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Ground Cinnamon
- 0.25 teaspoon Ground Nutmeg
- 0.125 teaspoon Ground Cloves
- 1 cup All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
For the Cream Cheese Frosting
- 8 ounces Cream Cheese softened
- 0.5 cup Unsalted Butter softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan. Line with parchment paper and grease the parchment paper.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Beat in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from the short end, carefully roll up the cake with the towel inside. Let it cool completely.
- Once cooled, unroll the cake and spread the cream cheese frosting evenly over the surface. Roll up the cake again, this time without the towel.
- Refrigerate for at least 30 minutes before slicing and serving.
