There’s something undeniably cozy about a homemade pumpkin roll. It’s like wrapping yourself in a warm blanket of cinnamon and spice, with a swirl of sweet cream cheese just begging to be devoured. Whether it’s fall, the holidays, or you just need a little pick-me-up on a random Tuesday, this dessert brings the perfect balance of tender cake and creamy filling.
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Trust me, once you’ve made this pumpkin roll, you’ll be looking for excuses to whip it up again and again. It’s easier than it looks (I promise!), and it turns out so impressively beautiful that your friends and family will think you’ve been hiding secret pastry chef skills. Let’s get into why this treat is totally worth rolling up your sleeves for.
Why You’ll Love Pumpkin Roll
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dessert at gatherings. Picture this: a cozy evening in, cup of tea in hand, and a slice of this soft, spiced roll to savor. Or imagine bringing it to a party—cue the oohs and aahs when you slice into that perfect swirl.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need to hunt down fancy baking supplies—this roll is proof that pantry staples can work magic.
Quick and Easy: Straightforward steps that even beginners can follow. Don’t be intimidated by the rolling part; it’s actually super doable (and kind of fun!).
Customizable: Easy to tweak with different spices or fillings. Love extra spice? Add a bit more cinnamon or even a pinch of nutmeg. Prefer a less sweet filling? Adjust the sugar in the cream cheese. It’s yours to play with!
Crowd-Pleasing: A guaranteed hit with both kids and adults. The soft sponge and creamy center strike the perfect chord of nostalgia and indulgence.
Ingredients in Pumpkin Roll
Here’s the delicious breakdown of what makes this dessert so special. Every bite is a little celebration of fall flavors and creamy goodness.
Pumpkin Puree: This is the heart of the recipe—rich, earthy, and full of autumn charm. Be sure to use pure pumpkin, not pumpkin pie filling.
Eggs: They help bind everything together and give the cake its tender texture.
Granulated Sugar: Sweetens the sponge just enough to let the spices and pumpkin shine.
All-Purpose Flour: The backbone of the sponge, giving it structure without being heavy.
Baking Powder & Baking Soda: These leavening agents ensure the cake is light and fluffy.
Cinnamon: The ultimate warm spice—it brings the whole flavor profile together.
Salt: Just a pinch to balance the sweetness and enhance the other flavors.
Cream Cheese: Tangy, rich, and dreamy—perfect for that signature swirl.
Powdered Sugar: Adds sweetness to the filling and a dusting of magic on top.
Butter: Softened and mixed into the filling for that silky, luxurious texture.
Vanilla Extract: Adds a soft, aromatic sweetness that ties the whole thing together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to the temperature listed in the recipe card. This ensures your sponge bakes evenly and has that light, airy texture we’re after.
Combine Ingredients: In a large bowl, whisk together your eggs, sugar, and pumpkin puree until smooth. Then gradually add the dry ingredients—flour, cinnamon, baking soda, baking powder, and salt. Stir until just combined; don’t overmix!
Prepare Your Cooking Vessel: Line a jelly roll pan with parchment paper and lightly grease it. This will make rolling the cake later much easier and mess-free.
Assemble the Dish: Pour the batter into the prepared pan and spread it evenly. Use a spatula to smooth out the top—it doesn’t have to be perfect, just fairly even.
Cook to Perfection: Bake for the time listed until the cake springs back when gently pressed in the center. Be careful not to overbake—it should be soft and pliable.
Finishing Touches: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently roll it up (yes, with the towel inside) and let it cool completely in the rolled-up shape. This sets the “memory” for the roll.
Serve and Enjoy: Once cooled, unroll the cake, spread the cream cheese filling evenly, then roll it back up (this time without the towel!). Slice and serve—it’s a showstopper every time.
How to Serve Pumpkin Roll
This roll is a stunner on its own, but here’s how to take it to the next level:
Fresh Salads: Okay, hear me out—this isn’t a pairing, but if you’re serving it after dinner, a light salad beforehand keeps things balanced.
Crusty Bread: Again, not with the pumpkin roll—but serve this after a rustic dinner with fresh bread and butter, and you’ve got the ultimate comfort meal.
Creamy Accompaniments: Add a little whipped cream or vanilla ice cream on the side for a decadent dessert moment.
Vegetable Sides: Still more about the meal it follows—roasted carrots or sweet potatoes keep things autumnal and delicious.
As a Standalone: Honestly? It needs nothing else. Just a fork and maybe a cup of coffee or tea. Bliss.
Additional Tips
Prep Ahead: You can make the sponge and filling ahead of time and assemble later. It also stores really well!
Spice It Up: Add a pinch of cloves or ginger if you want more warming spice. Even a splash of maple extract can be fun.
Dietary Adjustments: Use gluten-free flour or dairy-free cream cheese to suit your needs. It’s a flexible recipe.
Storage Tips: Keep leftovers tightly wrapped in the fridge for up to 4 days. It stays moist and delicious!
Double the Batch: Want to freeze one? Go for it. Wrap it tightly in plastic and foil, and freeze for up to 2 months.
FAQ Section
Q1: Can I use fresh pumpkin instead of canned?
A1: Absolutely, just make sure it’s well-puréed and not too watery. You want a smooth texture for the batter.
Q2: Can I make this ahead of time?
A2: Yes! In fact, it’s even better the next day once the flavors have had time to meld.
Q3: How do I store leftovers?
A3: Keep it wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yep! Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q5: What’s the best way to reheat this dish?
A5: You really don’t need to reheat it, but if you want a slightly warm slice, microwave in 10-second intervals until just warm.
Q6: Can I double the recipe?
A6: Yes, but bake it in two separate pans for best results.
Q7: What if my roll cracks?
A7: Don’t worry! Just dust with powdered sugar or top with whipped cream—it’ll still taste amazing.
Q8: Can I add nuts or chocolate chips?
A8: Totally! Chopped pecans or mini chocolate chips in the filling add a fun twist.
Q9: Can I skip the towel step?
A9: Not recommended—it helps shape the roll and prevents cracks later. It’s worth the extra effort.
Q10: What if I don’t have a jelly roll pan?
A10: Use a rimmed baking sheet that’s roughly 10×15 inches. Just keep an eye on the baking time.
Conclusion
So there you have it—your new favorite dessert is just a roll away. The pumpkin roll is a timeless classic for a reason: soft, spiced cake, creamy filling, and that oh-so-satisfying swirl. Whether you’re making it for a fall gathering or just because you feel like treating yourself (and you should!), this one’s a game-changer. Happy baking, and trust me, you’re going to love every bite!
Print
Pumpkin Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including cooling and refrigeration)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Roll is a fall favorite that combines a light and fluffy cake with a rich and creamy filling. Perfect for holiday gatherings or as a sweet treat any time of the year!
Ingredients
- 1/4 cup powdered sugar, to dust the towel, plus more to serve
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- Filling Ingredients:
- 8 oz cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. Lightly dust the paper with powdered sugar.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Set aside.
- In a separate bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 3-4 minutes until the mixture is thick and pale.
- Stir in the pumpkin puree, then fold in the dry ingredients until fully combined.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely.
- While the cake is cooling, make the filling by beating the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until fully combined and creamy.
- Once the cake has cooled, unroll it and spread the cream cheese filling evenly over the surface.
- Carefully roll the cake back up without the towel, then place it seam-side down on a serving platter.
- Dust the top with additional powdered sugar and refrigerate for 1 hour before slicing and serving. Enjoy!
Notes
- Make sure the cake is completely cooled before adding the filling to avoid melting the cream cheese mixture.
- Store any leftover pumpkin roll in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg