If you’re looking for a simple and delicious fall dessert, a pumpkin roll is a perfect choice. This moist, spiced cake rolled with creamy cream cheese filling brings a classic holiday flavor that everyone loves.
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The key to a great pumpkin roll is a soft, tender cake that won’t crack when you roll it up, paired with a rich, smooth cream cheese frosting.
Making a pumpkin roll might sound tricky, but with easy steps, you can create a beautiful dessert that’s great for family gatherings or unexpected guests.
You can even make it ahead of time and freeze it for later, so you’re always ready to serve something special. This recipe strikes a balance between classic flavors and simple techniques that anyone can follow.
How to Make a Pumpkin Roll
To make a pumpkin roll, you need to focus on choosing fresh ingredients, preparing a soft pumpkin cake, making a smooth cream cheese filling, and carefully rolling the cake without cracks. Each step is important to get a neat, tasty dessert.
How to Make a Pumpkin Roll
Making a pumpkin roll involves preparing the cake batter, baking it thinly, and carefully rolling it with a creamy filling. You’ll gather a few simple ingredients, then follow clear steps to bake, cool, and fill the cake without cracking it.
Pumpkin Roll Recipe
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
Powdered sugar (for rolling and finishing)
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the paper to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Related Recipe: Easy Pumpkin Scones Recipe for Thanksgiving Brunch
In a large mixing bowl, beat the eggs and sugar together until thick and pale. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually fold in the dry ingredients until just combined — don’t overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for about 13–15 minutes, or until the cake springs back lightly when touched in the center.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the towel. Gently peel off the parchment paper. Starting at the short end, roll the warm cake up in the towel. Let it cool completely on a wire rack.
Related Recipe: Pumpkin Chocolate Chip Muffins Recipe
While the cake cools, make the filling. Beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake (without the towel this time).
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to set. Before serving,
Serving and Storing Your Pumpkin Roll
Your pumpkin roll needs the right touch when serving and storing to keep it fresh and looking great. Small details like how you cut it or store it can make a big difference in taste and presentation.
Decorating Ideas
You can keep your pumpkin roll simple with a light dusting of powdered sugar to cover any small cracks or imperfections. If you want to add more flair, try drizzling a thin layer of melted white chocolate on top.
Fresh fruits like sliced strawberries or raspberries also make a nice topping without overpowering the pumpkin flavor. For an extra festive touch, sprinkle chopped nuts like pecans or walnuts on the cream cheese filling before rolling.
Adding a small dollop of whipped cream on each slice is an easy way to make your dessert more inviting. These simple ideas make your pumpkin roll look as good as it tastes.
Cutting and Serving Tips
Use a sharp knife to cut your pumpkin roll to avoid squishing the cake or filling. Wipe the knife clean between slices for neat edges.
Cut the roll into slices about 1 to 1.5 inches thick. This size keeps the filling and cake balanced in each piece. You can serve on small plates for easy handling.
Serve your pumpkin roll cold or at room temperature. To make slicing and serving smoother, refrigerate the roll for at least two hours after assembling. This helps the cake hold its shape.
Storage Recommendations
Wrap your pumpkin roll tightly in plastic wrap before refrigerating. It will keep fresh for up to 3-4 days this way.
If you want to store it longer, wrap the roll in plastic wrap first, then cover it in aluminum foil before freezing. It can last up to 2 months in the freezer.
To thaw, move the roll to the fridge overnight. This keeps the texture and cream cheese filling fresh and creamy. Avoid leaving it out at room temperature for too long after thawing.
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