Pumpkin Roll
Updated
Updated
This Pumpkin Roll features moist, perfectly spiced pumpkin cake and a sweet, luscious cream cheese filling. I always get a big wow when I serve it, but it’s actually quite easy to make, and perfect for any holiday table!
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5 STAR REVIEW
The Best Pumpkin Roll Recipe
Move over, pumpkin pie, this pumpkin roll cake is about to become the star of the Thanksgiving dessert table!
I make this classic pumpkin dessert with a super moist, spiced pumpkin cake topped with an irresistible tangy-sweet cream cheese frosting. I then roll it into a log and cut it into slices to reveal a show-stopping piece of pumpkin cake swirled with creamy filling.
Many people think this pumpkin roll cake is difficult to make, and while I’ll admit that there are some things you’ll want to be aware of, it’s actually not hard at all.
Helpful Tips
- Use a jelly roll pan. For perfect results, use a jelly roll pan with dimensions of 10×15 inches. Avoid using a larger or smaller pan, as it may lead to uneven thickness.
- Don’t skip the refrigeration. It helps in obtaining clean slices and prevents the cake roll from cracking. Remember to trim off the ends before serving.
- A few small cracks are common. You can either use a little more cream cheese frosting or a powdered sugar dusting to conceal the cracks.
- For clean slices. Wipe the knife between each cut, and don’t worry about the ends appearing flawless; you can trim the log before serving and enjoy the scrumptious end pieces as a treat.
- Add chopped walnuts or pecans. These can add some texture and additional flavor to the pumpkin roll.
Pumpkin Roll
Ingredients
For the cake
- ¾ cup all-purpose flour, spooned and leveled
- 1 tbsp cornstarch
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ⅔ cup canned pumpkin puree, (not pumpkin pie filling)
- powdered sugar, (for dusting the towel)
For the frosting
- 4 oz. cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Take a jelly roll pan measuring 10×15 inches and line it with parchment paper, ensuring that the paper extends beyond all four sides. Set the prepared pan aside.
- In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, pumpkin pie spice, and salt. Give the dry ingredients a good whisk and set them aside.
- In a larger mixing bowl, add the eggs, granulated sugar, brown sugar, and vanilla extract. Use an electric hand mixer to beat the ingredients until the mixture becomes thick and frothy, around 5 minutes.
- Add the pumpkin puree into the egg mixture and mix it until you achieve a smooth consistency.
- Gradually add the dry ingredients to the wet mixture, stirring as you go to ensure everything is well combined.
- Transfer the batter to the prepared pan, spreading it evenly and making sure it reaches all four corners.
- Bake the batter in the oven for approximately 13-15 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, place a clean kitchen towel on the countertop and evenly sprinkle powdered sugar over it.
- Once the cake is done baking, immediately transfer it to the prepared kitchen towel while it's still hot. Very gently peel off the parchment paper from the cake.Take one end of the towel and fold it over the short end of the cake. Roll the cake gently with the towel. (Refer to the pictures and video for visual aid, if needed.) Set it aside to cool at room temperature for about 2 hours.
- While the cake is cooling, prepare the cream cheese frosting. Take a large mixing bowl and beat the softened cream cheese and butter together using an electric hand mixer until the mixture becomes smooth and fluffy. This should take around 8 minutes.Gradually add in the powdered sugar, one tablespoon at a time, along with the vanilla extract, continuing to mix until the frosting is well combined and reaches a creamy texture.
- Carefully and slowly unroll the cake from the towel and evenly spread the prepared cream cheese frosting over the cake, leaving about a one-inch gap between the longest side and the open end of the cake.
- Gently roll the cake again, this time without the towel. Place the cake on a platter and wrap it compactly in plastic wrap, twisting the ends. Let the cake chill in the refrigerator for 1 hour.
- Remove the cake from the plastic wrap, let it soften at room temperature for about 15 minutes, then slice, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pumpkin Roll Cake Step by Step
Gather your ingredients and preheat the oven: Preheat the oven to 350°F and line a 10×15 jelly roll pan with parchment paper, making sure it extends over all sides.
Combine the dry ingredients: In a medium-sized mixing bowl, combine ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, 2 tsp pumpkin pie spice, and ½ tsp salt. Give it all a good whisk and set aside.
Beat the egg mixture: In a separate bowl, beat 3 eggs, ¾ cup granulated sugar,
¼ cup light brown sugar, and 1 tsp of vanilla. To achieve a fluffy, sponge-like cake texture, ensure you beat the eggs for a complete 4-5 minutes.
Stir in ⅔ cup pumpkin puree. Gradually add the dry ingredients and stir until everything is well incorporated.
Bake: Transfer the batter to the jelly roll pan, spreading it evenly into all the corners, and bake for 13 to 15 minutes.
Roll: Place a clean kitchen towel on the counter and sprinkle it with powdered sugar. As soon as you take the cake out of the oven, transfer it to the kitchen towel and gently peel off the parchment paper. Fold one end of the towel over the short end of the cake and roll gently. Set aside to cool for 2 hours.
Make the cream cheese frosting: Beat 4 oz. cream cheese and ½ cup butter until smooth and fluffy. This usually takes me between 8-10 minutes. Gradually add 2 cups powdered sugar, a tablespoon at a time, along with ½ tsp vanilla extract, until the frosting has a creamy, fluffy texture.
Assemble the cake roll: Carefully unroll the cake from the kitchen towel and spread the cream cheese frosting over the top, leaving a one-inch gap on all sides. Gently roll the cake up again, without the towel this time. Place on a platter, wrap tightly in plastic wrap, twisting the ends.
Chill: Place the rolled pumpkin roll in the fridge for at least an hour.
Unwrap and serve: Unwrap from the plastic, slice, and enjoy!
What to Serve With Pumpkin Roll
For the ultimate fall dessert experience, I’ll serve this pumpkin roll with a quick and easy fall apple crisp, perfectly spiced baked pears, and to top it all off, I’ll make a batch of slow cooker hot chocolate.
How to Store
This pumpkin poll can be stored in the refrigerator for up to 4-5 days, tightly wrapped in an airtight container.
To freeze, wrap the slices in plastic and then place them in freezer-safe Ziploc pouches. Freeze for up to 3 months and thaw in the fridge.
Excellent flavor and super easy to make! Big hit in our house