This easy pumpkin roll recipe is delicious, moist, and full of fall flavor. If you are looking for the perfect fall dessert, this homemade pumpkin roll with cream cheese filling is a must try!
A pumpkin roll is a warm spiced soft pumpkin sponge cake filled with a rich, smooth, creamy cream cheese frosting. This is a classic fall dessert recipe that will be an impressive addition to any fall gathering dessert table.
Why You'll Love This Pumpkin Roll Recipe
- This very pumpkin roll recipe has been tested endlessly as I make at least ten of these rolls every single fall season for my family. My dad is usually wondering where his is at if I've entered into October without driving one over to him yet! Everyone in my family loves these. This recipe doubles, triples, even quadruples very well! So these pumpkin rolls are the perfect fall dessert to share!
- This easy pumpkin roll recipe is perfect for any fall gathering. Whether you are hosting Thanksgiving dinner, attending a fall potluck, or craving something sweet for fall, this homemade pumpkin roll is a great choice!
- It tastes amazing. The combination of flavor and tender texture of this delicious light and moist pumpkin cake with silky cream cheese frosting adds the perfect contrast of sweetness, warm spices, tanginess, and rich flavor.
- It looks impressive! Pumpkin rolls look like they're harder to make then they are. This pumpkin roll recipe serves a beautiful spiral of orange cake and ivory white frosting, making it just as pretty and appealing to look at as it is satisfying to eat! The key to obtaining the perfect spiral is rolling it while it is still warm and avoid over-baking to reduce cracks.
- This pumpkin roll recipe is also the perfect make ahead dessert recipe. I'd argue that roll style cakes such as this pumpkin roll cake benefit from some time in the refrigerator before diving into it. Allowing the filling to firm up making the cake roll easier to slice. Ensuring the cake is chilled prior to slicing into it will provide nice clean slices!
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Pumpkin Roll Ingredients
Pumpkin roll ingredients are simple fall ingredients such as pumpkin and warm spices.
- Pumpkin puree: Gives the signature pumpkin flavor and creates a soft and moist cake. Be sure to use 100% pumpkin puree and NOT pumpkin pie filling. You can also use homemade pumpkin puree.
- All-purpose flour: A little bit of flour goes a long way here by providing structure while keeping the cake tender and light. If you do not have a scale to weigh the flour, I recommend fluffing the flour up first with a spoon and then scooping it out sprinkling it into the measuring cup, then leveling it off. This helps ensure you do not use too much flour. You never want to pack the flour down into the cup or scoop it when it is all condensed and packed down in the bag or container.
- Large Eggs: Whipping the eggs for several minutes with the sugar helps to create cake structure and flexibility, allowing the cake to be rolled easily without cracking.
- Granulated sugar: Adds the sweetness, helps with tenderness, and whips with the eggs to provide structure and moisture.
- Warm spices: ground cinnamon, ground nutmeg, and ground cloves create the perfect compliment to the pumpkin puree creating a classic pumpkin spice cake and fall flavor.
- Lemon juice: This is a sneaky ingredient that we use to really bring out the pumpkin flavor. The light acidity adds brightness. If you don't have a lemon, don't worry...this recipe still turns out without it, but it is a secret ingredient I like to add in for that extra bright flavor.
- Cream cheese: Softened cream cheese creates a tangy sweet filling that pairs perfectly with the pumpkin cake.
- Unsalted butter: Butter is essential for the filling. If you use salted butter, be sure to omit the added pinch of salt.
- Powdered sugar: Powdered confectioners sugar is essential for the cream cheese filling. Creates a frosting like filling with the perfect amount of sweetness.
- Vanilla extract: Used to add flavor the cream cheese filling.
How To Make a Pumpkin Roll
This classic pumpkin roll may look intimidating, but it is easier to make then you would think! Follow these easy to follow instructions and you'll be sure to end up with the most delicious pumpkin roll filled with cream cheese filling.
- Step 1: In a stand mixer or handheld electric mixer fitted with a whisk attachment, whisk the eggs on medium to high speed for 3 minutes.
- Step 2: Whisk in the sugar mixing for another minute until the mixture is light and fluffy. Whisk in the pumpkin puree and lemon juice.
- Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and clove. Fold dry ingredients into the wet ingredients until just combined. Avoid over-mixing.
- Step 4: Pour the pumpkin cake batter into the prepared parchment paper lined and greased jelly roll sheet pan and spread batter evenly across the pan.
Step 5: Bake for 13-15 minutes until the cake has fluffed up and baked fully through. Because this pumpkin cake is a thin sponge cake, it bakes quickly.
Step 6: Let the cake cool for up to 5 minutes and then carefully flip the warm cake out on either a prepared sheet of parchment paper or a clean tea towel dusted with powdered sugar. If the parchment paper sticks at all to the cake that was baked with it in the pan, carefully peel it off. As long as you greased the parchment paper well, it should peel right off and not stick at all.
Step 7: Carefully and gently roll the cake while it is still warm by using the tea towel or parchment paper to roll it within the cake. Place the rolled cake in the refrigerator for an hour to fully cool.
Step 8: To make the cream cheese filling, be sure to use softened room temperature butter and cream cheese. It is very important these ingredients are similar in temperature to ensure they blend well.
With a stand mixer or handheld electric mixer fitted with a paddle attachment, beat together the softened cream cheese and butter until uniform. Add in the powdered sugar, pinch of salt, and ground cinnamon (optional) mixing on low speed until combined. Mix in the vanilla extract and beat to combine.
Step 9: Once the cake is fully chilled. Gently unroll the cake. It will slightly hold a curled shape. Spread the cream cheese frosting filling evenly leaving just a small ½ inch space at the ends. Starting with the curled end, roll and tuck the pumpkin cake into the frosting forming a log roll. Dust the top with sifted powdered sugar.
HOW TO STORE PUMPKIN ROLL
Store the completed pumpkin roll thoroughly wrapped in plastic wrap to ensure the cake roll is protected from air in the refrigerator for up to 5 days. You can also store it in an airtight container if you have one large enough. The pumpkin roll should be stored in the refrigerator until ready to serve. Serve pumpkin roll cake by slicing the pumpkin roll in 1 inch slices.
These pumpkin rolls freeze well for 2 months as long as they are securely wrapped in plastic wrap and then put into a freezer bag prior to placing in the freezer.
Equipment
- jelly roll pan (10"x15")
- parchment paper
- clean tea towel or additional parchment paper for rolling the cake
- nonstick baking spray
- electric stand or hand mixer with whisk and paddle attachment
- mixing bowls
- measuring cups and spoons
- silicone spatulas
- sifter
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Pumpkin Roll with Cream Cheese Filling
Equipment
- Electric Hand Mixer or Stand Mixer
- tea towel or extra parchment paper
Ingredients
Pumpkin Roll Cake
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all purpose flour (or gluten free 1:1 all purpose flour with xanthan gum)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, sifted (for dusting the towel and the top of the finished cake roll)
Cream Cheese Buttercream Filling
- 8 ounces cream cheese (softened, room temp.)
- 6 tablespoons unsalted butter (softened, room temp.)
- 2 cups powdered sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- pinch of fine sea salt
Instructions
Pumpkin Roll Cake
- Preheat oven to 375℉.Prepare a 10"x15" inch jelly roll sheet pan by generously spraying nonstick spray and lining with a sheet of parchment paper. Spray the nonstick spray well on top of the parchment paper as well. Set aside.
- Whisk together the flour, baking powder, ground cinnamon, fine sea salt, ground nutmeg, and ground cloves together in a bowl and set aside.¾ cup all purpose flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon fine sea salt
- In a separate bowl, with an electric hand mixer or stand mixer fitted with a whisk attachment, whip eggs on high for 3 minutes. The eggs will be pale yellow and double in size. This is a very important step!3 large eggs
- With the mixer on low-medium speed, add in the sugar and whip for another minute or two until a smooth fluffy mixture forms.1 cup granulated sugar
- Add in the pumpkin puree, lemon juice, and vanilla extract. Whisk until completely combined.⅔ cup pumpkin puree, 2 teaspoons lemon juice, 1 teaspoon vanilla extract
- Add the dry ingredients into the wet ingredients, folding with a silicone spatula until cake batter forms. Avoid overmixing!
- Pour cake batter mixture into prepared sheet pan and spread evenly from corner to corner.
- Bake for 13-15 minutes.
- While the cake is baking, lay out a clean tea towel or extra sheet of parchment paper and sprinkle with sifted powdered sugar to cover the surface.½ cup powdered sugar, sifted
- Once fully baked, pull the cake out of the oven and allow to cool for a few minutes. Once the pan is just cool to the touch but cake is still warm, carefully and quickly flip the warm cake out on to the prepared powdered sugar towel. Peel the parchment paper off gently. Carefully, start at one end and fold the edge of the towel or parchment over the end of the cake. Slowly roll the towel or parchment into the cake to form a log. Place in the refrigerator to chill for 60 minutes.
Cream Cheese Buttercream Filling
- While the cake is cooling, make the cream cheese filling by creaming together room temperature softened butter and cream cheese with an electric mixer for 5 minutes, scraping the sides of the bowl half way through to ensure mixture is uniform. Mixture should be very light and fluffy.8 ounces cream cheese, 6 tablespoons unsalted butter
- Gradually add in the powdered sugar, fine sea salt, and ground cinnamon with the mixer on low speed.2 cups powdered sugar, ¼ teaspoon ground cinnamon
- Add in vanilla extract and beat the filling for 3 full minutes on medium to high speed until fully combined and smooth.1 teaspoon vanilla extract
Assembly
- Once the cake is fully cooled, pull it out of the refrigerator and slowly unroll the cake. Take care not to move to fast or you could crack the cake.
- Gently spread the cream cheese filling onto the inside of the unrolled cake in an even layer. Roll the cake into the filling from the curled end of the cake. Starting with the curled edge ensures a perfect swirl at the end! Be very careful and roll the cake up slowly into a log.
- Once cake roll is formed, wrap the cake roll in plastic wrap and chill it in the refrigerator for at least an hour before cutting into it. This just allows time for the cake to settle with the filling and makes the cake roll sturdy to slice into perfect swirled slices. Once ready to serve, dust with remaining sifted powdered sugar over top. Slice into 1 inch slices and serve!Tip: If you would like the end of the cake to have a smooth even swirl, slice a small portion off the end first before serving (this is always my taste test slice!) Enjoy!½ cup powdered sugar, sifted
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