Crisp autumn air calls for cozy sweaters, vibrant leaves, and of course, the irresistible aroma of pumpkin spice wafting through your kitchen. This perfect pumpkin roll recipe is your ticket to becoming the star of any fall gathering, combining the warmth of pumpkin with the creamy delight of a rich filling, all rolled into one stunning dessert.
Why This Recipe Works
- The combination of pumpkin puree and a blend of spices creates a moist, flavorful cake that rolls without cracking.
- A dusting of powdered sugar on the towel before rolling ensures the cake releases easily, keeping its perfect shape.
- The cream cheese filling is perfectly balanced, not too sweet, with a hint of vanilla that complements the pumpkin spice.
- Chilling the rolled cake before slicing makes for clean, beautiful servings every time.
- This recipe uses simple, pantry-staple ingredients, making it accessible for bakers of all levels.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus extra for dusting
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
Equipment Needed
- 15×10-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Clean kitchen towel
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Line your jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. This ensures your spices are evenly distributed throughout the batter for that signature pumpkin spice flavor in every bite.
Mix the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale yellow, about 3 minutes. This step is crucial for adding air to the batter, making the cake light and fluffy. Then, mix in the pumpkin puree and vanilla extract until just combined. Gently fold in the dry ingredients with a rubber spatula, being careful not to overmix to keep the cake tender.
Bake to Perfection
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched. The key here is not to overbake, as the cake needs to be flexible enough to roll. Immediately after removing from the oven, loosen the edges and invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll and Cool
Starting at the short end, roll the cake and towel together into a log. This helps the cake ‘remember’ its shape for when you add the filling later. Let it cool completely on a wire rack, about 1 hour. Meanwhile, beat the cream cheese, butter, and powdered sugar until smooth for the filling.
Fill and Chill
Unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges. Roll the cake back up, this time without the towel, and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour before serving to set the filling and make slicing easier.
Tips and Tricks
For an extra smooth filling, ensure your cream cheese and butter are at room temperature before mixing. If you’re in a hurry, you can speed up the cooling process by placing the rolled cake in the freezer for about 20 minutes. To prevent the cake from sticking to the towel, generously dust it with powdered sugar before rolling. For a decorative touch, dust the finished roll with additional powdered sugar or drizzle with caramel sauce before serving.
Recipe Variations
- Swap the cream cheese filling for a whipped chocolate ganache for a decadent twist.
- Add a layer of toasted pecans or walnuts to the filling for added crunch.
- Incorporate a tablespoon of bourbon or rum into the filling for an adult version.
- Use sweet potato puree instead of pumpkin for a slightly different flavor profile.
- Top with a maple glaze instead of powdered sugar for a Vermont-inspired treat.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. The texture might be slightly different, but the flavor will still be delicious.
How do I store the pumpkin roll?
The pumpkin roll can be stored in the refrigerator, wrapped in plastic wrap, for up to 3 days. For longer storage, freeze the roll (without any additional toppings) for up to 1 month. Thaw in the refrigerator overnight before serving.
Why did my cake crack when I rolled it?
Cracking usually occurs if the cake is overbaked or if it wasn’t rolled while still warm. Make sure to roll the cake immediately after baking and to not overbake it. If it does crack, don’t worry—the filling will hide most imperfections!
Summary
This perfect pumpkin roll is a show-stopping dessert that’s surprisingly simple to make. With a moist, spiced pumpkin cake and a creamy filling, it’s a festive treat that’s sure to impress. Follow these tips and tricks for a flawless roll every time, and don’t be afraid to try out the variations to make it your own.