Simple Pumpkin Roll

This simple pumpkin roll is a cozy dessert that brings a burst of fall flavor with every bite. It’s a perfect treat for family gatherings or a special weekend baking project that yields a moist cake wrapped around a creamy, tangy filling.

I discovered this recipe when craving pumpkin but short on time. It quickly became my favorite fall dessert to make when I want something impressive but fuss-free.

Ingredients

• Three large eggs: for structure and a light fluffy texture
• One cup granulated sugar: to keep it sweet but not overwhelming
• Two-thirds cup canned pumpkin puree: provides moisture and seasonal flavor, choose a vibrant, smooth puree if possible
• One teaspoon vanilla extract: enhances the overall aroma and sweetness
• Three quarters cup all-purpose flour: provides the body of the cake, sift if it’s been stored a while for the best rise
• One teaspoon baking powder and half teaspoon baking soda: for lift and a tender crumb
• Half teaspoon salt: to balance sweetness and enhance flavors
• One tablespoon pumpkin pie spice: for that classic warming mix of cinnamon, nutmeg, and cloves, fresh ground if you can
• Eight ounces cream cheese softened: ensures a smooth filling
• Four tablespoons butter softened: adds richness and creaminess to the filling
• One cup powdered sugar: sweetens and smooths the filling without grittiness
• One teaspoon vanilla extract: in the filling to deepen the vanilla notes and tie it all together

Instructions

Preheat Oven and Prepare Pan:

Preheat your oven to 375 degrees Fahrenheit. Line a 10 by 15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This step ensures your pumpkin roll slides out easily when baked.

Mix Wet Ingredients:

In a large bowl beat together the eggs and granulated sugar until the mixture becomes light and fluffy. This aeration is crucial for the cake’s delicate texture. Next, stir in the pumpkin puree and vanilla extract until evenly combined.

Combine Dry Ingredients:

In a separate bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice well to distribute the leavening agents and spices evenly throughout.

Fold Dry into Wet:

Gently fold the dry ingredients into the wet pumpkin mixture using a spatula. Take your time folding just until fully incorporated to keep the batter airy without overmixing, which can make the cake tough.

Bake the Cake:

Evenly spread the batter into the prepared pan and bake it in your preheated oven for 13 to 15 minutes until the cake springs back lightly when touched. Avoid overbaking to maintain moisture.

Roll the Cake Warm:

Immediately upon removing from the oven, invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and use the towel to roll the cake up from the short end. This rolling at a warm stage prevents cracks when filling later. Allow the rolled cake to cool completely.

Prepare Filling:

While the cake cools, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy. This step is easier if all ingredients are at room temperature.

Fill and Re-Roll:

Once the cake is completely cool, gently unroll it and spread the cream cheese filling evenly over the surface. Roll it back up carefully without the towel to create that classic pumpkin roll shape.

Chill and Serve:

Wrap the filled roll tightly in plastic wrap and chill for at least one hour. Chilling helps the filling set and makes slicing cleaner. Slice into generous rounds and enjoy.

I always appreciate how the pumpkin pie spice sets the warm, comforting tone in this cake. Baking it always reminds me of cozy autumn mornings spent with family where the house smells like pumpkin and cinnamon.

Storage Tips

Store the pumpkin roll wrapped tightly in the refrigerator for up to four days. It actually tastes better after the flavors meld overnight. Avoid leaving it out at room temperature too long because of the cream cheese filling.

Ingredient Swaps

You can swap canned pumpkin puree for homemade roasted and pureed pumpkin for a fresher taste. Using cream cheese alternatives like mascarpone or Neufchatel can lighten the filling while keeping creaminess.

Serving Ideas

Serve slices with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra indulgence. It pairs beautifully with a hot cup of chai or coffee.

This pumpkin roll is a delightful fall dessert that’s as enjoyable to make as it is to eat.

Frequently Asked Recipe Questions

→ What pan size is best for baking this pumpkin roll?

A 10×15-inch jelly roll pan works best to ensure the cake bakes evenly and rolls easily.

→ How can I prevent the cake from cracking while rolling?

Rolling the warm cake immediately with a powdered sugar-dusted towel helps it retain shape and prevents cracking.

→ Can I make the filling ahead of time?

Yes, the cream cheese filling can be prepared and chilled in advance for convenience.

→ What spices are included in the cake batter?

The batter is flavored with pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves.

→ How long should the roll chill before serving?

It's best to chill the rolled cake for at least one hour to firm up the filling and enhance flavors.

→ Is fresh pumpkin puree recommended over canned?

Canned pumpkin puree is convenient and consistent, but fresh pumpkin puree can also be used with similar results.