Pumpkin roll is one of those classic fall desserts that instantly brings me back to my childhood. Growing up, my grandma would make the most mouthwatering pumpkin rolls every Thanksgiving. I can still smell the warm cinnamon and nutmeg wafting through her kitchen as she carefully spread the silky pumpkin batter onto the baking sheet. Then, with her skilled hands, she’d gently roll up the cake, creating that iconic spiral that had us all drooling in anticipation.
Grandma’s pumpkin roll was always the star of the dessert table, and I’d have to fight my siblings for the last slice. There was just something so comforting and satisfying about that soft, spiced cake wrapped around a cloud of sweet cream cheese filling. It’s a flavor and texture combination that I crave year after year. That’s why I’m so excited to share my own tried-and-true pumpkin roll recipe with you today. Trust me, once you try this, it’ll become your new go-to for all your fall gatherings.
Why This Pumpkin Roll Recipe Will Become Your Go-To
The secret behind my pumpkin roll is the perfect balance of flavors and textures. The cake itself is incredibly moist and tender, thanks to the addition of pureed pumpkin and a mix of warm spices. But the real magic happens when you combine that cozy pumpkin cake with the rich, creamy filling. It’s an unbeatable duo that will have everyone reaching for seconds (and maybe thirds!).
The Secret Behind Perfect Pumpkin Roll
What sets this recipe apart is the unique technique I use to roll up the cake. Rather than simply rolling it up like a traditional jelly roll, I’ve developed a special method that ensures the cake stays perfectly intact without any cracking or breaking. The result is a stunning spiral that not only looks impressive but also slices beautifully every time.
Essential Ingredients You’ll Need
To make this pumpkin roll, you’ll need a handful of simple ingredients:
- Pumpkin puree – Make sure to use pure pumpkin, not pumpkin pie filling, for the best flavor.
- Granulated sugar – This sweetens the cake and helps it achieve that perfect texture.
- Eggs – Provide structure and richness to the batter.
- All-purpose flour – The base of the soft, tender cake.
- Baking powder and baking soda – Help the cake rise and achieve its light, airy crumb.
- Ground cinnamon, ginger, and nutmeg – Warm spices that complement the pumpkin beautifully.
- Cream cheese – The star of the creamy filling.
- Powdered sugar – Sweetens and stabilizes the filling.
- Vanilla extract – Adds depth of flavor to both the cake and filling.
Step-by-Step Pumpkin Roll Instructions
Preparing Your Pumpkin Roll
This pumpkin roll recipe is surprisingly easy to make, and the total time from start to finish is just about an hour. You’ll need a few essential pieces of equipment, including a rimmed baking sheet, a clean kitchen towel, and a stand mixer or hand mixer for whipping up the filling.
1- Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until the batter is smooth and well-combined.
2- Spread the pumpkin batter evenly onto the prepared baking sheet, using a spatula to smooth the top. Bake for 13-15 minutes, until the cake is lightly golden and a toothpick inserted in the center comes out clean.
3- As soon as the cake comes out of the oven, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then immediately roll up the cake, starting from the short end and using the towel to help you.
4- Allow the rolled-up cake to cool completely, about 30 minutes. Meanwhile, prepare the creamy filling by beating the cream cheese, powdered sugar, and vanilla in a stand mixer until light and fluffy.
5- Carefully unroll the cooled cake, and spread the cream cheese filling evenly over the surface. Re-roll the cake, this time without the towel, and transfer it to a serving platter.
6- Dust the top of the pumpkin roll with additional powdered sugar, slice, and enjoy!
Pro Tips for Success
To ensure your pumpkin roll turns out perfectly, be sure to roll up the warm cake as soon as it comes out of the oven. This helps prevent any cracking or breaking. Additionally, make sure your cream cheese is at room temperature for the smoothest, creamiest filling.
Serving and Storing Your Pumpkin Roll
Perfect Pairings for Pumpkin Roll
Pumpkin roll is the ultimate fall dessert, and it pairs beautifully with a variety of drinks and accompaniments. Serve it with a steaming mug of apple cider or pumpkin spice latte for a cozy autumn pairing. It’s also delicious with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Storage and Make-Ahead Tips
Leftover pumpkin roll can be stored in the refrigerator for up to 5 days. Simply wrap it tightly in plastic wrap or place it in an airtight container. For longer-term storage, you can also freeze the pumpkin roll for up to 2 months. Thaw it in the fridge overnight before serving.
This recipe also makes an excellent make-ahead dessert. You can bake the cake, roll it up, and prepare the filling up to 2 days in advance. Store the cake and filling separately in the fridge, then assemble right before serving.
Variations and Dietary Adaptations for Pumpkin Roll
Creative Pumpkin Roll Variations
If you’re feeling adventurous, there are plenty of ways to put a unique spin on this classic pumpkin roll. Try adding chopped pecans or walnuts to the filling for a delightful crunch. You could also swirl in a bit of caramel or chocolate sauce for an extra indulgent twist.
For a festive holiday version, add a sprinkle of cinnamon-sugar or a drizzle of white chocolate on top. And don’t be afraid to experiment with different spices, like allspice or cardamom, to complement the pumpkin.
Making Pumpkin Roll Diet-Friendly
To make this pumpkin roll recipe more diet-friendly, you can try a few simple substitutions. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend.
For a lower-carb option, use a granulated sugar substitute like erythritol or monk fruit in both the cake and filling. You can also reduce the amount of powdered sugar in the filling and opt for a lighter cream cheese. Just be sure to taste and adjust the sweetness to your liking.
Frequently Asked Questions
Q: Can I use canned pumpkin pie filling instead of pure pumpkin puree?
A: I wouldn’t recommend using canned pumpkin pie filling for this recipe. The added spices and sweeteners in the pie filling can throw off the balance of flavors in the pumpkin roll. Stick to pure, unsweetened pumpkin puree for the best results.
Q: How do I prevent the pumpkin roll from cracking when I roll it up?
A: The key to avoiding cracks is to roll up the warm cake as soon as it comes out of the oven. This helps the cake stay pliable and malleable. Be gentle but work quickly, and use a clean kitchen towel to help you roll it up tightly.
Q: Can I make the pumpkin roll in advance?
A: Absolutely! This recipe is perfect for making ahead of time. You can bake the cake, roll it up, and prepare the filling up to 2 days in advance. Store the cake and filling separately in the fridge, then assemble right before serving.
Q: How many people does this pumpkin roll recipe serve?
A: This pumpkin roll recipe will serve 8-10 people, depending on how thick you slice it. The full roll is about 10 inches long, so you can get 8-10 generous slices out of it.
Q: Help! My pumpkin roll cracked when I tried to unroll it. What did I do wrong?
A: If your pumpkin roll cracks when unrolling, it’s likely because the cake was either overbaked or not rolled up quickly enough after baking. Make sure to keep a close eye on the baking time, and roll up the warm cake as soon as it comes out of the oven. With a little practice, you’ll get the technique down perfectly.
Pumpkin Roll
- Total Time: 35
- Yield: 10 servings
Description
Indulge in the rich, autumnal flavors of this delectable Pumpkin Roll. A soft, spice-infused pumpkin cake is expertly rolled with a creamy, luscious filling for a decadent treat perfect for any fall gathering.
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp lemon juice
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
Instructions
1. – Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.
2. – In a large bowl, beat the eggs for 5 minutes until light and fluffy. Gradually add the granulated sugar and beat until well combined.
3. – Stir in the pumpkin puree and lemon juice until incorporated.
4. – In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. – Spread the batter evenly into the prepared jelly roll pan.
7. – Bake for 13-15 minutes, until the cake springs back when touched.
8. – Immediately invert the cake onto a clean, damp kitchen towel. Gently peel off the parchment paper.
9. – While the cake is still warm, carefully roll the cake up in the towel, starting from the short side. Allow to cool completely, about 1 hour.
10. – In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
11. – Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
12. – Gently re-roll the cake, removing the towel as you roll. Transfer seam-side down to a serving platter.
13. – Dust with powdered sugar before serving.
Notes
– For best results, use room temperature ingredients.
– Refrigerate leftovers for up to 1 week.
– Can be frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 15
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American
Conclusion
Pumpkin roll is the quintessential fall dessert, and this recipe is truly the best of the best. With its moist, spiced pumpkin cake and creamy, dreamy filling, it’s a showstopper that’s sure to impress.
I hope you’ll give this pumpkin roll a try – I can guarantee it’ll become your new go-to recipe for all your autumn gatherings. Let me know how it turns out for you in the comments below, and be sure to share your photos on social media. Enjoy!