If you’re searching for a show-stopping fall dessert that’s as delightful to make as it is to eat, look no further than this Pumpkin Roll Cake. A tender, spiced pumpkin sponge is wrapped around a dreamy cream cheese filling, making each slice a swirl of pure autumn magic. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding, with every bite bringing cozy flavors and a beautiful presentation that never fails to impress at gatherings or family dinners.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of pantry and fridge staples come together to create a memorable Pumpkin Roll Cake. Each ingredient plays an important role, so don’t skip or substitute unless you have to. The result is a cake that’s soft, flavorful, and perfectly balanced.
- Eggs: Provide structure and that signature springy sponge texture.
- Granulated Sugar: Sweetens the cake and helps create a light crumb.
- Canned Pumpkin Puree: Adds moisture, flavor, and a gorgeous orange hue.
- Vanilla Extract: Brings warmth and depth to both cake and filling.
- All-Purpose Flour: Forms the base of the cake, keeping it tender yet sturdy enough to roll.
- Baking Powder & Baking Soda: Give the cake its rise and delicate crumb—don’t skip either.
- Cinnamon & Pumpkin Pie Spice: Infuse the cake with classic fall flavor.
- Salt: Balances sweetness and enhances the spices.
- Powdered Sugar (for dusting): Creates a pretty, nonstick surface for rolling and a final snowy finish.
- Cream Cheese (softened): The heart of the luscious filling—use full-fat for best results.
- Unsalted Butter (softened): Adds richness and smoothness to the filling.
- Powdered Sugar (for filling): Sweetens and thickens the creamy layer inside the roll.
How to Make Pumpkin Roll Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it, making sure the paper extends slightly beyond the edges for easy lifting later. This prep step is key for releasing your Pumpkin Roll Cake without sticking or tearing.
Step 2: Whip Up the Cake Batter
In a large mixing bowl, beat the eggs and granulated sugar together for about 3 to 4 minutes, until the mixture is pale and fluffy. This aerates the eggs, giving your cake that signature light texture. Next, blend in the pumpkin puree and vanilla extract until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. This ensures everything is evenly distributed, so you get a perfectly spiced cake in every bite.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. You want the batter to be just combined—this keeps your Pumpkin Roll Cake tender and prevents it from becoming tough.
Step 5: Bake the Cake
Pour the batter into your prepared pan and gently spread it into an even layer. Bake for 13 to 15 minutes, or until the cake springs back when lightly touched. Keep an eye on it; overbaking can make rolling tricky.
Step 6: Roll While Warm
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake comes out of the oven, immediately turn it out onto the towel, peel off the parchment, and gently roll it up (starting from the short end) with the towel inside. Rolling while warm is the secret to a crack-free Pumpkin Roll Cake. Let it cool completely while wrapped up.
Step 7: Make the Filling
While the cake cools, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy and luscious. This dreamy filling is what takes the Pumpkin Roll Cake from good to irresistible.
Step 8: Fill and Re-Roll
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly all over, reaching the edges for that signature swirl. Gently re-roll the cake (this time without the towel), then wrap it tightly in plastic wrap and chill for at least an hour to set the shape and flavors.
Step 9: Slice and Dust
When you’re ready to serve, unwrap the Pumpkin Roll Cake, dust it generously with powdered sugar, and cut into beautiful spiraled slices that wow every time.
How to Serve Pumpkin Roll Cake
Garnishes
A light sprinkle of powdered sugar makes each slice look like it’s been kissed by the first snowfall. For special occasions, garnish with a few toasted pecans, a drizzle of caramel sauce, or even a dollop of whipped cream for extra flair.
Side Dishes
This cake shines alongside a hot mug of coffee, chai, or spiced apple cider. For a plated dessert, pair slices with fresh berries or a scoop of vanilla ice cream to contrast the richness of the cream cheese filling.
Creative Ways to Present
Arrange your Pumpkin Roll Cake slices on a rustic wooden board for a cozy feel, or stack them slightly overlapping on a cake stand for an elegant centerpiece. Mini rolls can be made for individual servings, perfect for parties or a dessert buffet.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pumpkin Roll Cake tightly in plastic wrap and refrigerate. It stays moist and delicious for up to four days, making it a fantastic make-ahead treat for busy weeks or special events.
Freezing
To freeze, wrap the entire roll (or individual slices) securely in plastic wrap and then in foil. Freeze for up to one month. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Pumpkin Roll Cake is best served chilled or at room temperature, so no reheating is necessary. If you prefer a slightly warmer slice, let it sit out for 10 to 15 minutes before serving—just enough to soften the filling and bring out the spices.
FAQs
Why does my Pumpkin Roll Cake crack when I roll it?
Cracking usually happens if the cake is overbaked or not rolled while still warm. Rolling the cake fresh from the oven with a dusted towel helps keep it flexible and prevents those pesky cracks.
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and well-drained; excess moisture can affect the cake’s texture and make rolling more difficult.
Do I have to chill the cake before serving?
Yes, chilling is important. It sets the cream cheese filling and helps the Pumpkin Roll Cake hold its beautiful spiral shape when sliced. Plus, the flavors meld together even more deliciously after an hour in the fridge.
Can I make this gluten-free?
You can swap the all-purpose flour for a gluten-free 1:1 baking blend. Be sure to check that all other ingredients are gluten-free as well, and watch the cake carefully while baking, as times may vary slightly.
What’s the best way to slice the Pumpkin Roll Cake neatly?
For clean, picture-perfect slices, use a sharp serrated knife and wipe it clean between cuts. Chilling the cake first makes slicing much easier and gives you those distinct, defined swirls.
Final Thoughts
There’s just something magical about baking and sharing a Pumpkin Roll Cake—it’s a labor of love that tastes even better than it looks. Give this recipe a try and watch it become a new tradition at your table. I hope you enjoy every sweet, spiced bite as much as I do!
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Pumpkin Roll Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A classic Pumpkin Roll Cake featuring a moist, spiced pumpkin sponge rolled around a creamy, sweetened cream cheese filling. Perfect for fall gatherings and Thanksgiving celebrations, this dessert combines festive flavors and a beautiful presentation that’s sure to impress.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- powdered sugar for dusting
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes. Then add the pumpkin puree and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt thoroughly. Gradually fold these dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 13–15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely while rolled to help set its shape and prevent cracking.
- Prepare the Filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble the Roll: Once the cake has completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Reroll the cake, this time without the towel, and wrap it tightly in plastic wrap.
- Chill and Serve: Refrigerate the rolled cake for at least 1 hour to set the filling. Before serving, dust with additional powdered sugar for a festive finish.
Notes
- Roll the cake while still warm to avoid cracks in the sponge.
- This pumpkin roll can be prepared a day ahead and stored in the refrigerator wrapped tightly.
- The dessert freezes well for up to 1 month; thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
