Pumpkin Roll is a soft, perfectly spiced pumpkin sponge cake rolled around a rich cream cheese filling and finished with a dusting of powdered sugar. It’s an impressive fall dessert that’s surprisingly simple to make and perfect for holidays, Thanksgiving, or cozy weekends.
Pumpkin Roll
This Easy Pumpkin Roll is soft, warmly spiced, and filled with a smooth cream cheese filling that makes every bite irresistible. It's a beautiful make-ahead dessert that's perfect for fall celebrations, Thanksgiving, and holiday dessert tables.
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3 to 4 minutes.
- Mix in the pumpkin puree and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Immediately turn the hot cake onto the prepared towel and carefully peel away the parchment paper.
- Starting from the short end, gently roll the cake up with the towel inside.
- Let the rolled cake cool completely.
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Roll the cake back up tightly without the towel.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar just before serving.
Notes
- Roll the cake while it’s still warm to prevent cracking.
- Don’t overbake the cake or it may become dry.
- Full-fat cream cheese gives the best filling.
- Chill before slicing for clean, neat pieces.
- Wipe the knife between slices for a beautiful presentation.
Variations
- Add chopped pecans or walnuts to the filling.
- Mix a little maple extract into the cream cheese filling.
- Sprinkle mini chocolate chips over the filling before rolling.
- Add orange zest for a bright citrus flavor.
- Top with caramel sauce before serving.
Serving Suggestions
- Serve with whipped cream.
- Pair with hot coffee or chai tea.
- Add toasted pecans for crunch.
- Serve with vanilla ice cream.
- Garnish with a sprinkle of cinnamon.
Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the cream cheese soften before mixing.
- Chill the roll well before slicing.
- Store covered in the refrigerator for up to 5 days.
- Freeze the whole roll or individual slices for up to 2 months.
Prep Time, Bake Time, and Total Time
Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings
Serves: 10
Nutrition Information (Approximate Per Serving)
- Calories: 310
- Protein: 5g
- Carbohydrates: 38g
- Fat: 16g
- Sodium: 210mg
FAQs
Why did my pumpkin roll crack?
- Small cracks are normal. Rolling the cake while it’s still warm helps keep it flexible and prevents major cracking.
Can I make pumpkin roll ahead of time?
- Yes. It actually tastes even better after chilling overnight, making it perfect for holiday gatherings.
Can I freeze pumpkin roll?
- Yes. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months and thaw overnight in the refrigerator.
Can I use homemade pumpkin puree?
- Absolutely. Just make sure it’s thick and well-drained so the cake batter isn’t too wet.
How do I get clean slices?
- Chill the roll thoroughly and use a sharp knife, wiping it clean between each slice.
Do I have to refrigerate pumpkin roll?
- Yes. Because of the cream cheese filling, store it covered in the refrigerator until ready to serve.
