Pumpkin Roll Recipe
This Pumpkin Roll is the quintessential fall dessert, perfect for adding a warm, cozy touch to any autumn gathering or holiday table. Its tender, spiced pumpkin cake wrapped around a luxurious, tangy cream cheese filling creates a delightful blend of flavors and textures that are sure to impress.
Ingredients and Preparation Essentials
The magic of this recipe lies in its blend of classic ingredients. All-purpose flour forms the base of the cake, while a harmonious mix of pumpkin puree, cinnamon, allspice, ginger, and nutmeg gives it that signature seasonal flavor. Cream cheese and butter add richness to the filling, complemented by powdered sugar to achieve a smooth, creamy texture. Each ingredient contributes to a delicate balance of flavors and textures that make this pumpkin roll unforgettable.
For the best results, opt for fresh pumpkin puree if possible, or use high-quality canned pumpkin puree. Using fresh, aromatic spices enhances the warm, cozy flavor of the roll. Investing in a good vanilla extract will also add depth to both the cake and filling, elevating the overall taste.
Step-by-Step Instructions for the Perfect Pumpkin Roll
Preparing the Pumpkin Cake Batter
Start by sifting the dry ingredients to eliminate lumps and ensure a smooth, even batter. Whisk together the eggs, sugar, and vanilla until the mixture is light and airy, which will give the cake a soft texture. Gently fold in the pumpkin puree, taking care not to overmix; this will maintain the moisture and fluffiness of the cake.
Baking and Rolling the Cake
Once the batter is ready, spread it evenly in a thin layer across the prepared pan to ensure uniform baking. Bake until the cake is just set and springs back when touched, indicating it’s ready. Prepare a tea towel dusted with powdered sugar, and carefully invert the hot cake onto it. Immediately roll the cake up with the towel inside, allowing it to cool in this shape for the ideal rolled form.
Making the Cream Cheese Filling
While the cake cools, whip the butter and cream cheese together until smooth. Gradually add powdered sugar to achieve a light, fluffy texture without overwhelming sweetness. Spread the filling evenly on the unrolled cake, ensuring an even layer that’s not too thick. Leave a small border unfrosted on one end to prevent overflow when rolling.
Assembling the Pumpkin Roll
With a gentle hand, unroll the cooled cake, spread the cream cheese filling, and roll it back up, using the towel as support. Roll tightly enough to create a neat spiral, but not so tight that it causes cracks. The goal is a smooth, even roll that holds its shape beautifully.
Chilling and Serving
Place the rolled cake in the refrigerator for at least an hour to allow the filling to set. This step enhances the flavors and makes slicing easier. Before serving, dust with powdered sugar for a beautiful finish. For clean slices, use a sharp serrated knife to reveal the perfect spiral pattern inside.
Recipe Tips
Achieving the Right Texture:
Mix the batter just until combined to avoid a dense cake. Light whisking and careful folding ensure a tender result.
Avoiding Cracks When Rolling:
Roll the cake while it’s still warm with a towel to prevent cracking.
Enhancing Flavor:
A pinch of cloves or orange zest in the filling can add an unexpected layer of warmth or brightness.
What to Serve With This Recipe
Suggested Pairings
This pumpkin roll pairs wonderfully with warm drinks like spiced chai, coffee, or herbal teas, creating a cozy dessert experience. For extra indulgence, serve with a dollop of whipped cream or a drizzle of caramel sauce to complement the cream cheese filling.
Creative Presentation Ideas
Serve the pumpkin roll on a platter garnished with cinnamon sticks, star anise, or mini pumpkins for a festive touch. For special occasions, slice the roll and present each piece with a dollop of whipped cream and a sprinkle of cinnamon.
Frequently Asked Questions
Can I Freeze the Pumpkin Roll?
Yes, wrap it tightly in plastic and foil before freezing. Thaw in the fridge to preserve texture.
How Long Will It Last in the Fridge?
Store in an airtight container for up to three days for optimal freshness.
Can I Substitute the Cream Cheese Filling?
Try mascarpone or a spiced whipped cream filling as an alternative.
What If I Don’t Have a Jelly Roll Pan?
Use a similarly sized pan and adjust the baking time if needed.
How Do I Keep the Cake from Sticking?
Ensure the tea towel is generously dusted with powdered sugar before rolling.
Customizing for Special Occasions
Flavor Variations and Festive Additions
Add a hint of cloves or cardamom for extra warmth, or stir in some finely chopped nuts or chocolate chips into the filling for added texture and richness.
Creative Ways to Serve at Gatherings
For a unique presentation, cut the roll into mini rounds for bite-sized party treats. Garnish each slice with a small swirl of cream cheese frosting for an elegant touch.
This Pumpkin Roll is the perfect dessert to bring a festive flavor to any fall gathering. Its blend of spiced pumpkin and creamy filling offers a satisfying, seasonal treat that’s sure to impress friends and family alike.
Ingredients
For the Cake:
¾ cup all-purpose flour (90g)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
3 large eggs
1 cup granulated sugar (200g)
â…” cup pumpkin puree (160g)
2 teaspoons vanilla extract
¼ cup powdered sugar (30g)
For the Filling:
1 package (8 ounces, 226g) cream cheese at room temperature
1 cup powdered sugar, sifted (120g)
6 tablespoons butter, room temperature (80g)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing extra paper to extend up the sides of the pan by an inch or two. This will make it easier to lift the cake from the pan once it’s baked.
In a medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg. Whisk the dry ingredients to combine, then set aside.
In a large mixing bowl, whisk together the eggs, vanilla extract, and granulated sugar until the mixture is smooth and has lightened in color. Fold in the pumpkin puree and stir until the mixture is completely smooth.
Add the dry ingredients to the wet mixture and gently fold them together until just combined. Take care not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula or offset spatula. The batter should create a thin layer, which is ideal.
Bake the cake for 13 to 15 minutes, or until the center of the cake springs back when touched lightly.
While the cake is baking, prepare a clean, thin tea towel by dusting it generously with powdered sugar. Once the cake is done baking and still warm, lift it out of the pan using the edges of the parchment paper and carefully invert it onto the center of the powdered tea towel.
Peel the parchment paper away from the cake, then fold one short end of the tea towel over the end of the cake. Carefully roll the cake into a log, keeping the towel rolled up inside. Place the rolled cake on a wire rack and allow it to cool completely.
To prepare the cream cheese frosting, beat together the softened butter and cream cheese in a stand mixer with a whisk attachment (or in a mixing bowl with a hand mixer) until they are thoroughly combined. Add the vanilla extract and sifted powdered sugar, then beat on medium speed until the frosting is smooth, fluffy, and pale, about 2 minutes.
Once the cake has cooled, unroll it gently on a flat surface. Spread the cream cheese frosting over the surface of the cake, leaving about half an inch of one short end unfrosted.
Roll the cake back up, starting from the opposite short side with the frosting and gently pulling the towel away as you roll. Transfer the rolled cake to a serving plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour to allow the frosting to set.
Before serving, dust the pumpkin roll with powdered sugar. For clean slices, use a sharp serrated knife to cut the roll. Enjoy this delicious and festive treat!
Pumpkin Roll Recipe
Ingredients
For the Cake:
- ¾ cup all-purpose flour 90g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar 200g
- â…” cup pumpkin puree 160g
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar 30g
For the Filling:
- 1 package 8 ounces, 226g cream cheese at room temperature
- 1 cup powdered sugar sifted (120g)
- 6 tablespoons butter room temperature (80g)
- 1 teaspoon vanilla extract
Instructions
- reheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing extra paper to extend up the sides of the pan by an inch or two. This will make it easier to lift the cake from the pan once it’s baked.
- In a medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg. Whisk the dry ingredients to combine, then set aside.
- In a large mixing bowl, whisk together the eggs, vanilla extract, and granulated sugar until the mixture is smooth and has lightened in color. Fold in the pumpkin puree and stir until the mixture is completely smooth.
- Add the dry ingredients to the wet mixture and gently fold them together until just combined. Take care not to overmix.
- Pour the batter into the prepared pan and spread it evenly with a spatula or offset spatula. The batter should create a thin layer, which is ideal.
- Bake the cake for 13 to 15 minutes, or until the center of the cake springs back when touched lightly.
- While the cake is baking, prepare a clean, thin tea towel by dusting it generously with powdered sugar. Once the cake is done baking and still warm, lift it out of the pan using the edges of the parchment paper and carefully invert it onto the center of the powdered tea towel.
- Peel the parchment paper away from the cake, then fold one short end of the tea towel over the end of the cake. Carefully roll the cake into a log, keeping the towel rolled up inside. Place the rolled cake on a wire rack and allow it to cool completely.
- To prepare the cream cheese frosting, beat together the softened butter and cream cheese in a stand mixer with a whisk attachment (or in a mixing bowl with a hand mixer) until they are thoroughly combined. Add the vanilla extract and sifted powdered sugar, then beat on medium speed until the frosting is smooth, fluffy, and pale, about 2 minutes.
- Once the cake has cooled, unroll it gently on a flat surface. Spread the cream cheese frosting over the surface of the cake, leaving about half an inch of one short end unfrosted.
- Roll the cake back up, starting from the opposite short side with the frosting and gently pulling the towel away as you roll. Transfer the rolled cake to a serving plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour to allow the frosting to set.
- Before serving, dust the pumpkin roll with powdered sugar. For clean slices, use a sharp serrated knife to cut the roll. Enjoy this delicious and festive treat!
Notes
- Parchment Paper Tips: Use parchment paper with an extra 1–2 inches on the edges for easy lifting. Spray the pan with non-stick spray before placing the paper for smoother release.
- Measure Flour Correctly: Use a food scale or gently scoop and level the flour to avoid a dense, heavy cake.
- Trim Edges Before Serving: Use a serrated knife to neatly trim uneven edges after rolling to create a clean presentation.
- Make-Ahead Option: Bake, roll, and cool the cake, then wrap and refrigerate for up to a day. Let sit at room temperature for 1 hour before unrolling to avoid cracking.