There’s just something special about the rich, spiced aroma of a freshly baked pumpkin roll that really captures the essence of autumn. If you’re anything like me, I’m sure you get a little giddy when the leaves start turning, and the air gets that crisp, cozy feeling. That’s why I’m all about enjoying those seasonal flavors. Picture a soft, moist pumpkin sponge cake swirled with a deliciously creamy filling—trust me, it’s as delicious as it sounds and super easy to make too!
This recipe only takes minutes to prepare before filling your home with the scent of warm fall spices. You might feel so cozy that you’ll be curled up in your favorite nook, sipping a hot beverage, while the smell of a baking pumpkin roll fills the air. It’s a scene straight out of a storybook, and we’ll bring it to life with the best pumpkin roll recipe you’ll want to make a yearly tradition.
Why I Love This Pumpkin Roll Recipe
- It’s the Perfect Balance – The pumpkin sponge cake is wonderfully moist and packed with autumn spices, while the cream cheese filling is rich and velvety without being too sweet.
- It’s a Showstopper – Whether you’re serving it at a family gathering or a casual fall brunch, this pumpkin roll never fails to impress. The beautiful swirl of cake and filling looks fancy but is surprisingly easy to achieve.
- Make-Ahead, freeze, and gifting! – I absolutely love making this pumpkin roll recipe! I often bake multiple batches to give to my family and friends as gifts. Whenever I’m craving a treat, I also like to wrap it up and store it in the freezer for later.
Ingredients to Make a Pumpkin Roll
For the Pumpkin Sponge Cake:
- Dry ingredients: flour, baking powder, baking soda, and salt
- Spices: cinnamon, nutmeg, ginger, all spice
- Eggs: Make sure they are at room temperature for a more even bake.
- Sugar: I like using a combination of granulated and brown sugar to sweeten the cake and help create a tender crumb.
- Pumpkin puree: The star of the show! This adds moisture and that unmistakable pumpkin flavor. Just make sure you use 100% pumpkin puree, like Libby’s and avoid using pumpkin pie mix.
For the Cream Cheese Filling:
- Cream cheese: The creamy base of our filling. Make sure it’s at room temperature for easy mixing.
- Powdered sugar: Sweetens the filling without making it gritty. Sifting ensures a smooth texture.
- Unsalted butter : Adds richness and helps create a silky filling.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
How to Make a Classic Pumpkin Roll
- Prep the Oven and Pan: Preheat your oven and line a large sheet pan with parchment paper, leaving some overhang.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- Make the Batter: In another bowl, beat the eggs and sugars until thick and pale. Add the pumpkin puree and vanilla, mixing until well combined. Gradually fold in the dry ingredients until just blended.
- Bake the Cake: Spread the batter evenly in the prepared pan. Give it a little shimmy to level it out. Bake for 13-15 minutes, or until the top springs back when lightly touched.
- Roll the Cake: Lift the cake from the pan onto a flat surface and carefully roll the cake up from short en dot short end. Let it cool completely.
- Prepare the Filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Assemble the Roll: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake. Roll it back up while peeling away the parchment paper as you go. Wrap it in plastic wrap and refrigerate for at least two hours.
- Serve and Enjoy: When ready to serve, unwrap the pumpkin roll and place it on a serving platter. Dust the top with powdered sugar for a lovely finish. Slice and enjoy the delicious swirls of autumn goodness!
Recipe Tips and Substitutions
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Ground spices lose their potency over time, so if your cinnamon and nutmeg have been sitting in the pantry for a while, consider replacing them.
- Canned Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use pure canned pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Room Temperature Ingredients: Make sure your eggs, cream cheese, and butter are at room temperature before you start. This ensures a smooth batter and filling.
- Avoid Overmixing: When combining the wet and dry ingredients for the cake batter, mix just until blended. Overmixing can make the cake tough.
- Rolling Technique: Rolling the cake while it’s still warm helps to shape it and prevent cracks. Don’t skip this step!
- Chill for Clean Slices: For the neatest slices, chill the pumpkin roll thoroughly before cutting. A serrated knife works best for slicing without squishing the cake.
- Make it Nutty: Add a bit of crunch by sprinkling chopped walnuts or pecans on top of the cream cheese filling before rolling up the cake.
Frequently Asked Questions
There you have it! All the tips, tricks, and details you need to create a perfect pumpkin roll right in your cozy kitchen. Enjoy every delicious bite!
More Fall Dessert Recipes
Pumpkin Roll
Course: All RecipesCuisine: AmericanDifficulty: Easy10
servings20
minutes15
minutes3
minutesThis pumpkin roll features a soft sponge cake rolled up with a sweet and creamy filling, perfect for cozy gatherings or as a comforting treat.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2/3 cup pumpkin puree
- Cream Cheese Filling
1 (8-ounce) black cream cheese, at room temperature
1 cup powdered sugar
4 tablespoon butter, softened
1 teaspoon vanilla extract
Directions
- Preheat your oven to 375°F and line a 15 x 10-inch sheet pan with parchment paper, leaving an extra overhang on the sides to easily lift the cake from the pan after baking.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.
- In a separate bowl, whisk eggs and sugars for 1 minute until thick. Add vanilla and pumpkin and whisk until just combined.
- Gently fold in the flour mixture with a rubber spatula until just combined. Spread the batter evenly in the pan and bake for 13 to 15 minutes or until the cake’s top springs back when touched.
- Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Immediately roll the cake slowly from one short end to the other. The cake will still be very hot, so you can use a kitchen towel to help roll it up. Transfer the cake roll to a wire rack and let it cool to room temperature.
- Make the cream cheese filling by combining the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Spread the cream cheese mixture evenly over the cake, leaving a 1/2-inch border on all sides.
- Gently re-roll the cake, peeling away the parchment paper as you roll until you can remove and discard it.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for 2 hours or overnight for best results. Unwrap, dust with powdered sugar if desired, and serve cold.