Pumpkin Cake Roll

There’s nothing that captures the essence of fall quite like a pumpkin cake roll. This classic dessert combines the soft texture of a spiced pumpkin sponge cake with a rich and creamy filling, skillfully rolled for a show-stopping presentation. Whether you’re planning a festive gathering or simply craving an autumnal treat with your coffee, this guide will walk you through creating the ultimate homemade pumpkin roll.

Why Everyone Loves a Pumpkin Cake Roll

A pumpkin cake roll is more than just a pretty dessert—it’s a taste of comfort. Bursting with warm spices like cinnamon, nutmeg, and cloves, this dessert represents everything cozy about the season. Plus, it’s easier to make than it looks, and it’s perfect for impressing guests at Thanksgiving or a fall brunch.

What Is a Pumpkin Cake Roll?

A pumpkin cake roll is a light pumpkin sponge cake that’s baked in a jelly roll pan, spread with a creamy filling—usually a sweetened cream cheese mixture—and then carefully rolled into a log. Once chilled, it is sliced to reveal beautiful spirals of golden cake and white filling.

Health and Nutrition Facts

While a pumpkin roll is certainly an indulgent treat, it does provide some nutritional perks thanks to pumpkin puree:

Rich in Vitamin A: One slice offers a good percentage of your daily intake.
Contains fiber: Pumpkin adds a little boost of digestion-friendly fiber.
Lower in fat: Compared to heavy layer cakes, this treat can be made lighter by using reduced-fat cream cheese or Greek yogurt in the filling.

Ingredients You’ll Need

Pumpkin Cake

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

Cream Cheese Filling

8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp unsalted butter, softened
1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prep the Pan

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Preheat your oven to 375°F (190°C).

2. Make the Batter

In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. In another large bowl, beat eggs and sugar until light. Add in the pumpkin and vanilla. Gradually fold in the dry ingredients until smooth.

3. Bake and Roll the Cake

Spread the batter evenly in the prepared pan and bake for 13 to 15 minutes. When it springs back to the touch, it’s done.
Immediately loosen edges and turn the cake out onto a clean tea towel dusted with powdered sugar. Gently peel off the parchment. Starting from the short end, roll the cake up inside the towel. Let it cool completely.

4. Make the Filling

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

5. Assemble the Roll

Once cooled, carefully unroll the cake and evenly spread the filling. Re-roll without the towel. Wrap in plastic wrap and refrigerate for at least an hour.

6. Slice and Serve

Dust with powdered sugar before slicing. Serve chilled or at room temperature.

Expert Tips for the Perfect Roll

Use parchment paper and powdered sugar to prevent sticking.
Roll while warm: This helps set the shape without cracking.
Chill before slicing: This firms up the filling and makes cleaner cuts.
Don’t overbake: A dry cake will crack when rolled.

Make It Yours: Variations to Try

Chocolate Pumpkin Roll: Add cocoa powder to the batter for a chocolatey twist.
Maple Cream Cheese Filling: Add a tablespoon of pure maple syrup for that irresistible autumn flavor.
Nutty Topping: Sprinkle chopped pecans or walnuts on the filling before rolling for texture.

Serving Suggestions

Pair your pumpkin cake roll with a cup of hot chai tea or coffee for the ultimate cozy moment. It’s also perfect with a scoop of vanilla ice cream.

Storage Tips

Keep leftovers wrapped in plastic wrap in the refrigerator for up to 5 days.
You can freeze the roll (un-sliced) for up to 2 months. Thaw overnight in the fridge before serving.

Internal Linking Opportunities

Link to a guide on choosing the right pumpkin puree.
Link to a collection of fall dessert recipes.
Link to a classic cream cheese frosting recipe.

External Linking Suggestions

Better Homes & Gardens for additional holiday dessert ideas.
Nutrition Value for full nutrient profile of pumpkin.

Frequently Asked Questions About Pumpkin Cake Roll

Can you freeze a pumpkin cake roll?

Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Why did my pumpkin roll crack?

Cracks can happen if the cake is overbaked or not rolled while still warm. Rolling the cake right out of the oven helps it hold shape.

Is pumpkin puree the same as canned pumpkin?

Yes, as long as you’re buying 100% pure pumpkin and not “pumpkin pie mix,” which contains added sugar and spices.

Can I make it ahead of time?

Absolutely! A pumpkin cake roll is perfect for making 1–2 days in advance. Just keep it refrigerated until you’re ready to serve.

Conclusion: Time to Roll Up Some Fall Flavor

There’s something magical about creating a dessert that’s as delicious as it is beautiful. A pumpkin cake roll is the perfect way to celebrate the flavors of fall, impress your guests, and enjoy a cozy homemade treat. With the step-by-step guide above, you’ll master it in no time.

Ready to try it? Grab your apron and roll into the season with this irresistible dessert!

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