Pumpkin Roll – Pumpkin spice cake rolled around a rich cream cheese buttercream, finished with a dusting of powdered sugar.
A pumpkin roll is a must-have for Thanksgiving and fall gatherings. It looks impressive but is surprisingly simple to make. In under an hour you can have a tender, spiced cake rolled with a smooth cream cheese filling that slices beautifully and makes a lovely centerpiece for dessert.
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Why you should make this pumpkin roll
Here are a few solid reasons to add this pumpkin roll to your baking lineup this season.
- Easy to Make: The method is straightforward: whisk, spread, bake, roll, and fill. Even beginner bakers can follow the steps and get great results.
- Beautiful Presentation: The spiral of spiced cake and cream cheese is eye-catching. A light dusting of powdered sugar finishes it off for an elegant look.
- Perfect Portion Size: This recipe makes a moderate-sized dessert that’s ideal for small gatherings or for when you want something special without baking a large layer cake.
Ingredient list – Pumpkin Roll
Below are the key ingredients you’ll need for the pumpkin roll and the cream cheese filling. Use canned pumpkin puree for consistent texture unless you have drained and thickened fresh pumpkin to the same consistency.
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling.
- Cream Cheese (room temperature): Full-fat cream cheese gives the best texture and flavor.
- Pumpkin Pie Spice: Store-bought or homemade both work well.
- Eggs: Room temperature eggs whisk up better; if you forget, place them briefly under warm water to warm slightly.
- Vanilla Extract: Pure vanilla is ideal but a vanilla blend will also work.
Tips for rolling and making Pumpkin Roll
These practical tips will help you avoid common issues and achieve a neat, crack-free roll.
- Prepare the Pan Well: Grease the pan and line it with parchment paper, leaving an overhang to lift the cake out easily after baking.
- Spread Batter Thinly: Spread the batter into an even, thin layer. A thin cake rolls more easily and reduces the chance of cracking.
- Avoid Overbaking: Bake just until the top springs back lightly. Overbaking dries the cake and increases the risk of cracks while rolling.
- Sprinkle Sugar Before Rolling: A thin layer of granulated sugar on the warm cake helps prevent sticking to the parchment as you roll.
- Roll While Warm: Roll the cake while it is still warm and pliable; cool it in that rolled position to set the spiral before filling.
- Use a Clean Towel or Parchment: Roll with a clean, lint-free towel or an extra sheet of parchment dusted with sugar to protect the cake surface.
- Chill Before Slicing: After filling and re-rolling, wrap the roll and refrigerate for at least an hour to firm up the filling and make neat slices.
What’s in Molly’s kitchen?
The basic tools make this recipe simple to execute and help produce even, consistent results.
- 15 x 10-inch baking sheet: A standard jelly-roll pan with raised edges works best.
- Parchment paper: For easy release and clean edges.
- Whisk and mixing bowls: For combining wet and dry ingredients.
- Offset spatula: Helpful for spreading batter evenly.
- Clean kitchen towel or extra parchment: To roll the cake while warm.
- Electric mixer: Stand or hand mixer for a smooth cream cheese filling.
- Plastic wrap and sharp knife: For chilling and clean slicing.
Frequently asked questions
Answers to common questions when making a pumpkin roll.
Why did my pumpkin roll crack when I rolled it?
Cracking usually happens if the cake is overbaked, rolled when too cool, or rolled with too much pressure. To reduce cracking, remove the cake from the oven as soon as it springs back, roll it while warm and pliable, and use a light touch when forming the spiral.
Can I use fresh pumpkin instead of canned puree?
Yes, if you cook and puree fresh pumpkin and then strain off excess moisture so the consistency matches canned puree. Excess water will alter the batter and the cake’s texture.
Can I make the cream cheese filling ahead of time?
Yes. Store the filling in the refrigerator until ready to use. Bring it to room temperature and beat briefly before spreading if it firms up too much.
Storing and Freezing
To store the pumpkin roll, wrap it tightly in plastic wrap to prevent drying and keep it in the refrigerator. For clean slices, use a sharp knife and wipe it between cuts. To freeze, wrap the roll well in plastic and place it in an airtight container or resealable freezer bag. Freeze for up to 2–3 months and thaw in the refrigerator before serving.
If you try this recipe, feel free to leave a comment and rating. Your feedback helps others decide if this pumpkin roll is right for their holiday table.
Recipe
Pumpkin Roll
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- Sprinkle of granulated sugar and powdered sugar for dusting
For the cream cheese filling
- 1/2 cup unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 15 x 10-inch sheet pan with parchment paper, leaving an overhang for easy removal. Spray the parchment lightly with cooking spray.
- In a medium bowl, whisk the eggs and granulated sugar for about 1 minute until the mixture is slightly thickened. Add the vanilla extract and pumpkin puree and whisk until combined.
- Add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Stir until no dry streaks remain.
- Spread the batter evenly in the prepared pan using a small offset spatula so the layer is thin and uniform.
- Bake for about 15 minutes, or until the top springs back when touched. Carefully lift the cake from the pan using the parchment overhang and transfer it to a flat surface. Sprinkle granulated sugar over the top to prevent sticking, then roll the cake slowly from one short end to the other. Place the rolled cake in the refrigerator to cool for about 20 minutes.
- While the cake cools, prepare the cream cheese filling. In a mixer bowl, beat the cream cheese and butter on high for 2 minutes. Scrape the sides and beat again for 1 minute.
- Add the powdered sugar, salt, and vanilla. Beat on high until light and fluffy, about 1 minute more. If the filling is very stiff, beat briefly at low speed to reach spreadable consistency.
- When the cake is at room temperature, unroll it gently and spread the cream cheese mixture evenly, leaving a 3/4-inch border around the edges.
- Carefully re-roll the cake, peeling away the parchment as you go, until the cake is completely rolled. Wrap tightly in plastic wrap and refrigerate for at least one hour to set.
- When ready to serve, unwrap and transfer the roll to a serving plate. Dust lightly with powdered sugar. Slice with a sharp knife using a gentle sawing motion for clean pieces.