Description
This Easy Pumpkin Roll recipe is a delightful and simple dessert that combines the warm, spiced flavors of pumpkin with a rich cream cheese filling. Perfect for the fall season, it’s a crowd-pleaser at Thanksgiving, Halloween, or any cozy gathering. The rolled cake looks elegant but is surprisingly easy to make, even for beginners. With minimal ingredients and a straightforward process, this pumpkin roll is an ideal dessert for busy bakers who want something that tastes homemade without too much hassle. You can make it ahead of time and store it for a few days, making it perfect for holiday prep.
Ingredients
Cake
Filling
Instructions
- Preheat an oven to 375° F and line a 15×10 baking sheet with parchment paper.
- In a large bowl mix together the eggs and granulated sugar until fully combined. Stir in the pumpkin purée and vanilla extract. Mix well.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon and ground cloves. Whisk until fully combined.
- Slowly combine the dry ingredients with the wet ingredients. Stir until fully combined.
- Spread the cake batter evenly in the prepared pan. Sprinkle over the chopped pecans. Place in the oven and bake for 13-15 minutes. The cake is done when a toothpick inserted in the cake comes out clean. Do not overbake the cake, an overbaked cake is harder to roll.
Filling
- In the bowl of a mixer cream together the softened cream cheese and butter until smooth.
- Slowly mix in the powdered sugar and vanilla extract. Stir until fully incorporated.
- Lightly dust your counter with powdered sugar. Lay a large piece of cheesecloth or a tea towel on top of the powdered sugar. Lightly dust the cloth with powdered sugar.
- Once the cake is done baking immediately invert it onto the prepared cheesecloth/tea towel. Begin slowly rolling the cake lengthwise, using the edge of the cloth to help you. Roll all the way up, let cool completely on the counter before continuing.
- Once the cake has completely cooled begin slowly unrolling it. Gently spread the cream cheese frosting over the cake, sprinkle over the finely chopped pecans. Gently roll the cake back up and place in the refrigerator for 1-2 hours.
- When you are ready to serve the pumpkin roll lightly dust it with powdered sugar and slice. Enjoy!
Notes
- Pumpkin Puree:
Canned pumpkin works best for convenience and consistency, but homemade puree can be used if you prefer. Ensure it’s thick and well-drained to avoid adding too much moisture to the batter. - Spices:
A blend of cinnamon, nutmeg, ginger, and cloves gives the pumpkin roll its characteristic warmth. You can adjust the spice levels to your preference—feel free to add more cinnamon or ginger for a bolder flavor, or tone it down if you prefer a milder taste. - Filling:
The cream cheese filling is a classic pairing with the spiced pumpkin cake. Make sure your cream cheese and butter are fully softened to avoid lumps. You can also flavor the filling with a hint of maple syrup or vanilla extract for a delicious twist. - Rolling Tips:
The key to a successful pumpkin roll is rolling the cake while it’s still warm. This helps prevent cracking. Use a kitchen towel or parchment paper to roll it up gently, and let it cool in that shape before adding the filling. If cracks do happen, they can be hidden with a dusting of powdered sugar or decorative toppings. - Make Ahead:
This pumpkin roll can be made ahead and stored in the refrigerator for up to 3 days. It’s a perfect make-ahead dessert for holidays, and the flavor actually improves as it sits. You can also freeze it for up to 3 months; just thaw in the fridge before serving. - Variations:
For a fun twist, you can experiment with flavor variations. Add cocoa powder to the batter for a chocolate pumpkin roll, or substitute dairy-free cream cheese for a vegan version. You can also make it gluten-free by using a gluten-free flour blend.