When autumn arrives, there is nothing quite like the warm, comforting flavors of pumpkin and spice. The classic Pumpkin Roll is a quintessential fall dessert that truly captures the spirit of the season. This elegant and incredibly delicious treat features a moist, spiced pumpkin cake rolled around a rich, tangy cream cheese frosting. It looks impressive, yet it is surprisingly simple to make at home. You will love how this Pumpkin Roll brings smiles to everyone’s faces and becomes a cherished part of your fall traditions.
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Delicious Classic Pumpkin Roll
This classic Pumpkin Roll features a soft, spiced pumpkin sponge cake rolled around a rich cream cheese frosting. It looks impressive, slices beautifully, and is perfect for fall gatherings, Thanksgiving tables, or any time you crave a cozy pumpkin dessert.
- Total Time: 120
- Yield: 12 slices
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan (rimmed baking sheet) and line it with parchment paper, leaving some overhang. Lightly grease the parchment as well.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar together with a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until thick, pale, and slightly fluffy.
4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low until just combined and smooth.
5. Gently add the dry ingredient mixture to the wet ingredients and fold or mix on low just until no dry streaks remain. Do not overmix.
6. Pour the batter into the prepared jelly roll pan and spread it into an even layer all the way to the corners.
7. Bake for 11–15 minutes, or until the cake springs back lightly when touched in the center and a toothpick inserted into the middle comes out clean.
8. While the cake bakes, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.
9. As soon as the cake comes out of the oven, run a knife around the edges if needed. Carefully invert the hot cake onto the prepared towel. Slowly peel off the parchment paper.
10. Starting at a short end, gently roll the warm cake up with the towel inside. Roll fairly snugly but without squeezing. Place the rolled cake seam-side down on a cooling rack and let it cool completely.
11. Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
12. Add the vanilla extract and gradually beat in the sifted powdered sugar until the frosting is thick, smooth, and spreadable.
13. Once the cake roll is completely cool, carefully unroll it. Do not force it completely flat; a few small cracks are normal.
14. Spread the cream cheese frosting evenly over the surface of the cake, leaving a small border around the edges.
15. Gently re-roll the cake (without the towel) into a tight log.
16. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1–2 hours to set and firm up for cleaner slices.
17. Before serving, dust the outside of the roll with powdered sugar if desired. Slice into 1/2- to 1-inch slices and serve chilled or slightly cool.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Rolling the cake while it is still warm helps it hold its shape and reduces cracking later.
- If the cake cracks a little when unrolling or re-rolling, do not worry—the cream cheese filling and powdered sugar will hide small imperfections.
- Chill the pumpkin roll before slicing for the neatest slices; use a sharp serrated knife and wipe it between cuts.
- You can make this dessert 1–2 days in advance. Store tightly wrapped in the refrigerator until ready to serve.
- Pumpkin roll also freezes well. Wrap tightly in plastic wrap and then in foil, freeze up to 2 months, and thaw overnight in the refrigerator before serving.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Gather these simple ingredients to create your perfect Pumpkin Roll.
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
Step-by-step Instructions
Making a Pumpkin Roll might seem daunting, but it is straightforward with these clear steps.
- First, prepare your baking sheet. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang on the sides. Then lightly grease the parchment paper. This step is crucial for easy rolling later.
- Next, combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Set this aside.
- Then, mix the wet ingredients. In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for about 5 minutes. The mixture should become thick, pale, and fluffy. After that, reduce the speed to low and mix in the pumpkin puree and vanilla extract until just combined. Be careful not to overmix.
- Carefully combine wet and dry. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. Do not overmix; a few streaks of flour are acceptable.
- Bake the cake. Pour the batter evenly into your prepared jelly roll pan. Spread it to the edges. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center.
- Prepare for rolling. While the cake bakes, lay a clean kitchen towel on your counter and generously dust it with powdered sugar. Immediately after removing the cake from the oven, invert it onto the prepared towel.
- Roll the warm cake. Carefully peel off the parchment paper from the cake. Starting from one short end, tightly roll the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely for at least 1 hour. This initial roll sets the cake’s shape and prevents cracking later.
- Prepare the cream cheese frosting. While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Add the vanilla extract. Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
- Unroll and frost. Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border (about ½ inch) around the edges.
- Re-roll the cake. Starting from the same short end you began with, carefully and tightly re-roll the cake without the towel. Take your time to ensure a snug roll.
- Chill and serve. Wrap the finished Pumpkin Roll tightly in plastic wrap. Chill it in the refrigerator for at least 1 hour, or preferably longer, to allow the frosting to set and the flavors to meld. Before serving, dust with additional powdered sugar if desired. Slice with a sharp knife and enjoy!
Variations
You can easily customize your Pumpkin Roll to suit different tastes or dietary needs.
- Spiced Up Flavor: For an extra kick, add ½ teaspoon of ground ginger to the cake batter. You can also incorporate a pinch of cardamom for a more exotic spice profile. This intensifies the autumnal warmth of the dessert.
- Nutty Crunch: Sprinkle finely chopped pecans or walnuts over the cream cheese frosting before re-rolling the cake. This adds a delightful textural contrast and a rich, nutty flavor.
- Lighter Frosting: If you prefer a less sweet or “lighter” frosting, you can reduce the powdered sugar in the frosting by ½ cup. Alternatively, use a combination of cream cheese and Greek yogurt for a tangier, slightly healthier option. However, be aware that the consistency might be softer.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your chosen blend contains xanthan gum for proper structure. The baking time might vary slightly, so keep an eye on the cake.
- Chocolate Twist: Melted white chocolate can be swirled into the cream cheese frosting for a decadent white chocolate pumpkin roll. This adds another layer of sweetness and richness.
Tips
These practical tips will help you achieve a perfect Pumpkin Roll every time.
- Do Not Overbake: An overbaked cake will be dry and more prone to cracking when rolled. Watch it carefully and remove it from the oven as soon as it springs back.
- Roll While Warm: Rolling the cake with the towel immediately after baking is critical. This “trains” the cake to hold its rolled shape and prevents it from cracking once cooled.
- Cool Completely: Ensure the cake is completely cool before unrolling and frosting. Warm cake will melt the frosting and create a messy result.
- Sift Powdered Sugar: Sifting the powdered sugar for the frosting prevents lumps and ensures a smooth, creamy texture.
- Room Temperature Ingredients: Use softened cream cheese and butter for the frosting. This ensures a smooth, lump-free frosting that spreads easily.
- Dust Generously: Do not be shy with the powdered sugar on the kitchen towel. It prevents the warm cake from sticking to the towel, making unrolling much easier.
- Sharp Knife: Use a sharp, thin knife to slice the chilled Pumpkin Roll. Clean the knife between slices for neat, professional-looking pieces.
Serving Suggestions
The Pumpkin Roll is a showstopper on its own, but a few accompaniments can make it even more special.
Serve individual slices of this delightful Pumpkin Roll with a dollop of freshly whipped cream. A light dusting of cinnamon or nutmeg on top of the cream adds an elegant touch. For a truly indulgent experience, drizzle a little caramel sauce or a sprinkle of toasted pecans over each slice. This dessert is absolutely perfect for holiday gatherings like Thanksgiving or Christmas, as well as a beautiful centerpiece for a fall brunch. You can also offer it as a sophisticated treat with your afternoon coffee or tea. Consider pairing it with a glass of crisp apple cider or a warm vanilla latte for a truly autumnal spread.
Cooking Notes
Here are some extra details to help you manage your Pumpkin Roll creation.
- Make-Ahead Advice: This Pumpkin Roll is an excellent make-ahead dessert. You can prepare and assemble the entire roll up to 2-3 days in advance. Store it tightly wrapped in plastic wrap in the refrigerator. The flavors actually meld and deepen over time, making it even more delicious.
- Freezing Instructions: For longer storage, you can freeze the Pumpkin Roll. Wrap the entire roll tightly in plastic wrap, then wrap it again in aluminum foil. It will keep well in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving.
- Troubleshooting Cracks: If your cake cracks slightly when you unroll it, do not panic! The cream cheese frosting will often act as a “glue” and fill in minor cracks. Spread the frosting carefully, and once re-rolled and chilled, the cracks will be much less noticeable.
- Storage: Always store leftover Pumpkin Roll in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh for up to 5 days.
- Ingredient Substitutions: If you do not have ground cloves, you can increase the cinnamon and nutmeg slightly, or use a pumpkin pie spice blend. For the pumpkin puree, ensure it is 100% pure pumpkin and not the pre-spiced pie filling, which contains added sugars and spices.
Details
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes (including cooling and chilling)
Yield: 10-12 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian
Keywords: Pumpkin Roll, Fall Dessert, Cream Cheese Frosting, Classic Pumpkin Cake, Holiday Baking, Autumn Treat
Nutrition
Serving Size: 1 slice (approx. 1/10th of roll)
Calories: 420
Sugar: 58 g
Sodium: 210 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 100 mg
FAQs
Q: Why did my Pumpkin Roll crack when I unrolled it?
A: Your Pumpkin Roll likely cracked because it was either overbaked, making it too dry, or it was not rolled immediately while warm. Rolling the warm cake sets its shape, which helps prevent cracks later.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, you should not use pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of the cake. Always use 100% pure pumpkin puree for this Pumpkin Roll recipe.
Q: How long does a Pumpkin Roll last in the refrigerator?
A: A prepared Pumpkin Roll, tightly wrapped and stored in the refrigerator, will stay fresh and delicious for up to 5 days. The cream cheese frosting requires refrigeration.
Q: What if I do not have a jelly roll pan?
A: A 15×10-inch jelly roll pan is ideal for this recipe. If you do not have one, you might try using a larger baking sheet (like a half-sheet pan) and forming a slightly thicker cake, but adjust baking time accordingly. However, a proper jelly roll pan is highly recommended for best results.
Q: Can I make the cream cheese frosting less sweet?
A: Yes, you can certainly adjust the sweetness of the cream cheese frosting. Reduce the powdered sugar by ½ cup or even more to suit your preference. Just be aware that reducing the sugar too much might affect the frosting’s firmness.
Conclusion
Creating your own Delicious Classic Pumpkin Roll is a truly rewarding experience, especially when the crisp air of fall settles in. This recipe delivers a perfectly spiced, moist pumpkin cake beautifully complemented by a rich, tangy cream cheese frosting, all rolled into an impressive spiral. It is a dessert that looks sophisticated but is surprisingly simple to master with a few key tips.
Overall, this Pumpkin Roll is more than just a dessert; it is a comforting tradition waiting to happen in your kitchen. Whether you are baking for a holiday gathering or simply treating yourself, you will find this recipe to be a true crowd-pleaser. So, gather your ingredients, follow these steps, and enjoy the satisfaction of making this ultimate fall dessert. Do not hesitate to customize it with your favorite spices or nuts, making it uniquely yours!