If you’ve been searching for a delightful fall treat that’s both impressive and surprisingly simple, this Easy Pumpkin Roll Recipe is absolutely for you. Picture a soft, spiced pumpkin sponge cake rolled around a luscious, creamy filling that melts in your mouth with every bite. It’s the perfect way to celebrate the cozy flavors of autumn, whether you’re hosting a holiday gathering or just craving a sweet, seasonal indulgence any day of the week. Trust me, once you try this recipe, it’ll become a cherished favorite in your baking repertoire!
Ingredients You’ll Need
Getting this Easy Pumpkin Roll Recipe just right means starting with a few straightforward ingredients that each play a key role. From the warm spices that bring the pumpkin to life, to the silky cream cheese filling that perfectly complements the cake’s tender crumb, every component matters and comes together beautifully.
- ¾ cup all-purpose flour: The base for the cake’s soft structure, giving it just the right texture without weighing it down.
- ½ teaspoon baking powder: Helps the cake rise lightly, ensuring your roll is delightfully fluffy and springy to the touch.
- ½ teaspoon baking soda: Works alongside the baking powder to give your pumpkin sponge that tender crumb.
- ½ teaspoon salt: Balances the sweetness and enhances the flavors of the spices and pumpkin.
- 2 teaspoons ground cinnamon: The spice that defines fall, infusing the cake with warmth and comforting aroma.
- ½ teaspoon ground nutmeg: Adds a cozy, nutty depth that pairs seamlessly with the cinnamon.
- ½ teaspoon ground ginger: For a subtle spicy kick that lifts the flavor profile just right.
- 3 large eggs: Provide structure, richness, and moisture to the pumpkin cake.
- 1 cup granulated sugar: Sweetens the cake to perfection without overpowering the spices.
- ⅔ cup pumpkin puree: The star ingredient delivering vibrant color, moisture, and that unmistakable pumpkin flavor.
- 8 oz cream cheese: Creates the smooth, tangy filling that perfectly contrasts the spiced cake.
- 4 tablespoons unsalted butter: Adds richness and a velvety texture to the cream cheese frosting.
- Powdered sugar for dusting: Used not only for sweetness in the frosting but also as a pretty finish on your roll.
How to Make Easy Pumpkin Roll Recipe
Step 1: Prepare Your Pan and Toweling
Start by preheating your oven to 375 degrees Fahrenheit (190°C). Grease a jelly roll pan and line it with parchment paper—this will help the cake come out cleanly when it’s time to roll. Meanwhile, lay out a clean kitchen towel and sprinkle it generously with powdered sugar. This sweet bed will prevent sticking and add a subtle touch of extra sweetness as you roll the cake.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Mixing the dry ingredients first ensures the spices are evenly distributed throughout the cake, so every bite is packed with that signature autumn flavor.
Step 3: Whip the Wet Ingredients
In a separate bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale, showing that enough air has been incorporated for a light sponge cake. Next, fold in the pumpkin puree and vanilla extract, then gently incorporate the dry ingredient mix. This careful folding prevents the batter from deflating, preserving the tender crumb you want for your pumpkin roll.
Step 4: Bake the Cake
Spread your batter evenly in the prepared jelly roll pan, smoothing it to the edges. Bake it in your preheated oven for about 13 to 15 minutes, or until the cake springs back gently when you press it with your finger. Avoid overbaking – this sponge needs to stay moist and flexible for rolling.
Step 5: Roll the Cake with Towel and Cool
As soon as the cake is out of the oven, carefully invert it onto the powdered sugar-dusted kitchen towel. Gently peel off the parchment paper, then using the towel to help, roll the cake up from one short end. Rolling while the cake is still warm shapes it without cracking, creating that perfect roll form. Let it cool completely in this rolled position.
Step 6: Prepare the Cream Cheese Filling and Assemble
Beat together the cream cheese, unsalted butter, vanilla extract, and powdered sugar until your filling is smooth and silky. When the cake is fully cooled, unroll it gently, spread the luscious filling evenly across the surface, then carefully reroll without the towel. Wrap your pumpkin roll tightly in plastic wrap and chill it in the refrigerator for at least an hour to let the flavors meld and the filling firm up for slicing.
How to Serve Easy Pumpkin Roll Recipe
Garnishes
A light dusting of powdered sugar adds a lovely finishing touch that’s both elegant and festive. For an extra special presentation, sprinkle chopped toasted pecans or a drizzle of caramel sauce on top to elevate every slice visually and flavor-wise. These garnishes perfectly complement the rich spices and creamy filling.
Side Dishes
This easy pumpkin roll pairs beautifully with a cup of freshly brewed coffee or a spiced chai latte, enhancing that cozy fall vibe. If you’re offering it during a meal, a scoop of vanilla ice cream or a dollop of lightly whipped cream makes a perfect companion to this sweet, spiced treat.
Creative Ways to Present
Try slicing your pumpkin roll into thick medallions and arranging them on a platter lined with autumn leaves or festive napkins for a charming seasonal centerpiece. You can also cut it into bite-sized pinwheels for a party tray that’s both visually appealing and easy to grab. Adding a few sprigs of fresh rosemary or cinnamon sticks nearby can bring fragrant flair to your presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, wrap them tightly with plastic wrap or store in an airtight container in the refrigerator. Your pumpkin roll will stay fresh and moist for up to 3 days, making it a fantastic make-ahead dessert for busy holiday weeks.
Freezing
To extend its shelf life, you can freeze the pumpkin roll wrapped securely in plastic wrap and then foil. It freezes wonderfully for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to preserve the creamy filling’s texture and the cake’s softness.
Reheating
For a warm treat, slice your refrigerated or thawed pumpkin roll and microwave individual servings for about 10 to 15 seconds. This quick warm-up enhances the flavors and softens the filling just enough without melting it completely. Serve immediately for the best experience.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is perfect for this Easy Pumpkin Roll Recipe and makes it easy to bake year-round without worrying about fresh pumpkins.
What’s the best way to avoid cracks when rolling the cake?
Rolling the cake while it’s still warm, using a powdered sugar-dusted towel, and rolling it tightly but gently are key steps. This helps the cake “train” into the rolled shape and prevents cracks when you add the filling.
Can I make the cream cheese filling ahead of time?
Yes, you can prepare the filling a day in advance and keep it refrigerated. Just give it a quick whisk before spreading to maintain its smooth texture.
Is this pumpkin roll recipe gluten-free friendly?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you could experiment with gluten-free flour blends that work for cakes, keeping in mind that texture may vary slightly.
How long should I chill the pumpkin roll before serving?
An hour in the refrigerator allows the filling to firm up and makes slicing much easier. If you have more time, chilling for up to 4 hours will only improve these results.
Final Thoughts
This Easy Pumpkin Roll Recipe is more than just a dessert; it’s a cozy celebration of everything wonderful about fall baking. The tender pumpkin cake swirled with creamy filling is sure to win hearts at your table and bring a smile to your face every time you slice into it. Give it a try—you’re going to love how easy and rewarding it is to make this seasonal classic your own!
Print
Easy Pumpkin Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Pumpkin Roll Recipe is a delightful autumn dessert featuring a tender, spiced pumpkin sponge cake filled with a smooth cream cheese filling. Rolled into a beautiful swirl, it’s perfect for holiday gatherings or cozy fall treats. With simple ingredients and straightforward steps, you can create an impressive and delicious pumpkin roll that combines festive flavors and a creamy filling.
Ingredients
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 to 1½ cups powdered sugar, sifted (adjust to desired sweetness and consistency)
For Assembly and Garnish:
- Powdered sugar for dusting
- Clean kitchen towel
- Plastic wrap for wrapping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and line a jelly roll pan (approximately 10×15 inches) with parchment paper to ensure the cake releases easily after baking.
- Prepare the Towel: Lay out a clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar. This will prevent the cake from sticking when rolled.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until the mixture is thick and pale, indicating it’s aerated properly. Stir in the pumpkin puree and vanilla extract gently until fully incorporated.
- Combine and Fold: Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Fold until just combined to maintain the cake’s light texture.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake While Warm: Immediately after removing from the oven, loosen the edges of the cake and invert it onto the prepared, powdered sugar-dusted towel. Carefully peel off the parchment paper. Using the towel, roll the cake gently from a short edge, rolling the towel inside. Allow it to cool completely while rolled up to set the shape.
- Prepare the Filling: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar until the filling is sweetened and spreadable.
- Fill and Re-roll: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface. Then, re-roll the cake tightly without the towel this time to form a neat spiral.
- Wrap and Chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the top of the pumpkin roll lightly with powdered sugar. Slice and enjoy this festive treat!
Notes
- For easier rolling, make sure the cake is warm but not hot when rolling it with the towel to avoid cracking.
- Adjust the amount of powdered sugar in the filling for desired sweetness and consistency.
- You can add chopped nuts or raisins to the filling for added texture if desired.
- Store any leftovers covered in the refrigerator for up to 3 days; the flavors will deepen overnight.
- For best results, use fresh pumpkin puree, either homemade or canned pure pumpkin, not pumpkin pie filling, which contains added spices and sweeteners.
