Oh, pumpkin roll. Just hearing the words brings back a flood of memories. It’s that time of year again, isn’t it? The air gets crisp, the leaves start to turn those gorgeous shades of red and gold, and suddenly, all I can think about is warm spices and comforting flavors. This pumpkin roll isn’t just a dessert for me; it’s pure nostalgia in a swirl. I remember my grandma making this every fall, the entire house perfumed with cinnamon and nutmeg. It always felt like such a special treat, something we’d only have on holidays or particularly chilly evenings. It’s similar to a pumpkin spice cake, but with that luscious Cream Cheese frosting swirled right inside – pure magic! If you’re looking for a way to capture that quintessential autumn feeling, this is it. It looks fancy, but trust me, it’s way easier than you might think.
What is a pumpkin roll?
So, what exactly is a pumpkin roll? Think of it as a wonderfully moist, spiced pumpkin cake that’s baked flat, then spread with a sweet, tangy cream cheese frosting and rolled up like a jelly roll. It’s not just a cake; it’s an experience. The name itself, “pumpkin roll,” perfectly describes its form and main flavor. It’s essentially a delicate, tender cake that’s flexible enough to roll without cracking, which is key! The frosting, typically a simple mix of cream cheese, butter, powdered sugar, and vanilla, adds a creamy, slightly tart counterpoint to the sweet, earthy pumpkin cake. It’s elegant without being fussy, and the combination of soft cake and creamy filling is just divine. It’s the perfect edible hug, really.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this Pumpkin roll recipe, and I just know you’re going to fall in love with it too. First and foremost, the FLAVOR. It’s everything you dream of in autumn – warm spices like cinnamon, ginger, and cloves mingling with the sweet, earthy taste of pumpkin. It’s not overpowering, just perfectly balanced and utterly delicious. Then there’s the SIMPLICITY. Even though it looks impressive, it’s surprisingly straightforward. The cake bakes up quickly, and the frosting is a breeze. It’s one of those recipes that makes you feel like a baking rockstar without breaking a sweat. And let’s talk COST-EFFICIENCY. Most of the ingredients are pantry staples, and pumpkin puree is usually quite affordable, especially this time of year. You get so much flavor and satisfaction for such little cost. Finally, its VERSATILITY really shines. While it’s a classic fall treat, I’ve enjoyed slices of this year-round. It’s wonderful with a hot cup of coffee on a crisp morning, as a light dessert after dinner, or even just a satisfying snack when that 3 pm craving hits. It’s infinitely better than those store-bought versions, which often lack the homemade touch and freshness. What I love most about this recipe is how it always brings a smile to people’s faces. It’s a guaranteed crowd-pleaser and a delightful way to share a bit of seasonal cheer. It’s a comfort food staple that never disappoints.
How do you make a pumpkin roll?
Quick Overview
The whole process is pretty streamlined. You’ll whisk together your dry ingredients, then your wet ingredients, combine them to make a soft pumpkin batter, spread it onto a baking sheet, bake it until just done, and then—the crucial part—roll it up while it’s still warm. Once cooled, you’ll unroll it, spread that luscious cream cheese filling, and roll it back up. A quick dusting of powdered sugar or a simple glaze finishes it off. It’s designed to be simple, yielding a beautifully spiced cake with a creamy center in just a few manageable steps.
Ingredients
For the Main Batter:
1 cup granulated sugar: This gives our cake its sweetness and helps with tenderness. Don’t skimp here!
3 large eggs: They act as binders and add richness. Make sure they’re at room temperature; it helps them incorporate better.
1/2 cup vegetable oil (or other neutral oil): For moisture and a tender crumb. You can also use melted and cooled coconut oil if you like.
1 cup pumpkin puree (NOT Pumpkin Pie filling): This is the star! Make sure you get pure pumpkin puree. The canned stuff is fine, but I always try to find a good quality one.
1 teaspoon vanilla extract: Just a touch to round out the flavors.
3/4 cup all-purpose flour: The base of our cake structure.
1 teaspoon ground cinnamon: The warm hug of autumn!
1/2 teaspoon ground ginger: Adds a little zing.
1/4 teaspoon ground nutmeg: Another essential fall spice.
1/4 teaspoon ground cloves: Just a pinch for depth.
1/2 teaspoon baking soda: To give it a little lift.
1/4 teaspoon salt: Balances the sweetness.
For the Filling:
8 ounces cream cheese, softened: This is what makes it so dreamy! Make sure it’s truly softened to room temperature so there are no lumps.
1/2 cup unsalted butter, softened: Adds richness and helps the frosting stay stable.
1 teaspoon vanilla extract: For that classic, comforting flavor.
2 cups powdered sugar (confectioners’ sugar): This makes the filling sweet and helps it hold its shape. You can adjust this a bit depending on your sweetness preference.
For the Glaze (Optional but recommended!):
1/2 cup powdered sugar
1-2 tablespoons milk (or water)
1/4 teaspoon vanilla extract
A tiny pinch of salt: This helps cut through the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is crucial for even baking. Next, you’ll need a 10×15 inch jelly roll pan. Don’t have one? A standard rimmed baking sheet will work, but you might need to keep a closer eye on it. Line your pan *generously* with parchment paper, making sure it goes up the sides a bit. Then, lightly grease the parchment paper. This double layer of protection is my secret to a cake that lifts out easily without sticking or tearing. Trust me, ripped cake is a sad cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Whisking them together well ensures that the leavening and spices are evenly distributed throughout the batter. This prevents pockets of blandness or overwhelming spice. You want a consistent flavor in every bite!
Step 3: Mix Wet Ingredients
In a large bowl, beat the granulated sugar and eggs together until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. This step incorporates air, which helps make the cake tender. Then, gradually beat in the vegetable oil and the pumpkin puree until everything is smoothly combined. Stir in the vanilla extract.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients. Mix on low speed (or by hand) until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. You just want to see no more streaks of flour. It’s okay if it’s not perfectly smooth; a few little lumps are fine.
Step 5: Prepare Filling
While the cake is baking or cooling, let’s whip up that dreamy filling. In a medium bowl, beat the softened cream cheese and softened butter together until completely smooth and creamy. Use an electric mixer for this to get rid of any lumps. Beat in the vanilla extract. Gradually add the powdered sugar, mixing on low speed until everything is well combined and fluffy. If it seems too stiff, you can add a tiny splash of milk, or if it’s too soft, add a bit more powdered sugar until you reach a spreadable consistency. It should be like a thick, luxurious frosting.
Step 6: Layer & Swirl
Once the cake is out of the oven, let it cool in the pan for about 10 minutes. Then, carefully invert it onto a clean kitchen towel that you’ve lightly dusted with powdered sugar. Gently peel off the parchment paper. Now, here’s the trick: with the towel still underneath, roll the cake up, starting from the short end. Roll it up snugly but not so tight that it cracks. Let it cool completely in this rolled shape. This is what trains the cake to roll without breaking later. Once it’s totally cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch border. Then, re-roll the cake, this time more firmly, starting from the same short end. This creates those beautiful swirls!
Step 7: Bake
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched. Keep an eye on it, as ovens can vary. You don’t want to overbake it, or it will become dry and brittle, making it difficult to roll.
Step 8: Cool & Glaze
After you’ve rolled it up and let it cool, it’s time for the finishing touch! For the glaze, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed), vanilla extract, and salt until smooth and pourable. It should be thick enough to coat the back of a spoon but still flowable. Drizzle this over the top of the rolled pumpkin cake. If you prefer, you can simply dust it generously with more powdered sugar. Let the glaze set for about 15-20 minutes before slicing. This allows it to firm up just enough.
Step 9: Slice & Serve
Use a sharp serrated knife to slice the pumpkin roll. A gentle sawing motion works best to get clean slices without squishing the cake or filling. Serve chilled or at room temperature. It’s absolutely delightful on its own, but I sometimes like it with a dollop of whipped cream or a little extra drizzle of caramel sauce. Enjoy that first perfect bite!
What to Serve It With
This pumpkin roll is so versatile, it fits into almost any meal or occasion. For Breakfast, it’s a delightful surprise alongside your morning coffee or tea. I love to serve it with a simple pour-over coffee; the richness of the coffee cuts through the sweetness beautifully. For Brunch, it adds a touch of elegance to the spread. Think small, neat slices arranged on a tiered stand with fresh fruit like berries or grapes. It pairs wonderfully with a mimosa or a sparkling cider. As a Dessert, it’s the perfect end to a hearty meal. It stands up well next to a scoop of vanilla bean ice cream or a warm apple crumble. For Cozy Snacks, it’s pure comfort. I love to just cut a generous slice and curl up with a good book and a mug of spiced apple cider or a hot chocolate. My family also loves it with a glass of cold milk – a childhood favorite that never gets old! Sometimes, I’ll even pair it with a lighter, non-dairy dessert like a fruit sorbet to offer a contrast.
Top Tips for Perfecting Your Pumpkin Roll
Over the years, I’ve picked up a few tricks that really make a difference. When it comes to the pumpkin, make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. If you can, drain any excess liquid from the puree by letting it sit in a fine-mesh sieve for a bit; too much moisture can make the cake soggy. For mixing, the key is to be gentle! Overmixing the batter is the quickest way to a tough cake. Just mix until the dry ingredients are *just* incorporated. I learned this the hard way after one too many dense cakes! When it comes to the swirl, the tighter you roll the cake while it’s warm, the tighter and more defined your swirls will be. Don’t be afraid to experiment with your rolling technique; some people prefer a looser swirl, and that’s perfectly fine too! For ingredient swaps, if you don’t have all the spices, just use a good quality pumpkin pie spice blend – usually about 2 teaspoons will do the trick. If you find your cream cheese filling is too soft to spread, pop it in the fridge for 15-20 minutes to firm up a bit. And remember, baking times can vary wildly. Always do the toothpick test; it’s the most reliable way to know when it’s done. If you notice the edges browning too quickly, you can always loosely tent the pan with foil. My biggest lesson learned? Patience during the cooling and rolling stages is your best friend. It’s worth the wait for that perfect, uncracked roll!
Storing and Reheating Tips
This pumpkin roll is best enjoyed fresh, but it stores surprisingly well, which is great for making ahead. If you’re keeping it at Room Temperature, wrap it tightly in plastic wrap and then in foil. It should stay fresh for about 1-2 days. I usually only do this if I plan to eat it within 24 hours, as I prefer it chilled. For Refrigerator Storage, wrap it very well in plastic wrap and then store it in an airtight container. It will keep beautifully for up to 4-5 days. The flavors actually tend to meld and deepen overnight, making it even tastier! If you plan to freeze it, it’s best to do so before adding the glaze or frosting. Wrap the baked cake roll (unfilled) very tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It can last in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack, then add your filling and glaze. If it’s already filled and frosted, wrap it just as well and freeze. Thaw it overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving. For Glaze Timing Advice, if you’re storing it in the fridge or freezer, I recommend adding the glaze or dusting of powdered sugar *after* it has thawed and is ready to be served. This prevents the glaze from getting sticky or the powdered sugar from dissolving.
Frequently Asked Questions
Final Thoughts
There you have it – my beloved pumpkin roll recipe! It’s more than just a dessert; it’s a tradition, a comfort, and a little bit of autumn magic all rolled into one. The combination of that tender, spiced cake with the creamy, tangy filling is just unbeatable. It’s the perfect way to celebrate the season, to bring warmth to your kitchen, and to share something truly special with the people you love. I really hope you give this a try. It’s one of those recipes that, once you make it, you’ll want to make it again and again. It’s a testament to how simple ingredients can create something so incredibly satisfying. If you love this pumpkin roll, you might also enjoy my spiced apple cake or my easy pumpkin bread recipes, which have that same cozy, autumnal vibe. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your favorite part, or share any variations you tried. And if you share a photo, tag me – I love seeing your baking adventures!
Pumpkin Roll Cake
Ingredients
Cake Ingredients
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 0.66 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 2 tablespoons salted butter, room temperature
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C). Line a 15x10 inch jelly roll pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
- In a large bowl, combine the flour, baking powder, baking soda, spices, and salt. Whisk to combine, then set aside.
- In another bowl, whisk the eggs, sugar, pumpkin puree, and vanilla extract together until well combined.
- Add the dry ingredients to the wet ingredients and fold together just until combined. Do not over mix.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake for 13-15 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place on the counter.
- While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
- When the cake has cooled and is ready to be filled, make the filling. Add the cream cheese, butter, powdered sugar, and vanilla extract to a large mixer bowl and mix until well combined and smooth.
- Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.
- Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
- Wrap it up in plastic wrap and refrigerate for at least an hour to firm up.
- When ready to serve, dust the top of the cake roll with powdered sugar. Cut into slices.
- Cake roll is best when served chilled and stored well covered in the fridge. Best if eaten within 3 days.
