Pumpkin Roll

Pumpkin Roll

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If you love the rich, spiced flavor of pumpkin desserts but want something a little more impressive than a basic pie or muffin, a pumpkin roll is exactly what you need. This classic dessert features a moist and spiced pumpkin sponge cake wrapped around a sweet cream cheese filling, creating beautiful spirals in every slice.

Pumpkin Roll

Why You’ll Love This Pumpkin Roll Recipe

  1. Visually Stunning – The spiral design makes it perfect for holidays and special events.

  2. Full of Fall Flavors – Spiced pumpkin cake pairs beautifully with tangy cream cheese filling.

  3. Easy to Make Ahead – Keeps well in the fridge or freezer.

  4. Customizable – Add nuts, chocolate, or flavor twists.

  5. Crowd Favorite – Always a hit at Thanksgiving and fall gatherings.

What Is a Pumpkin Roll?

A pumpkin roll is a rolled sponge cake flavored with pumpkin puree and warm spices. Once baked, the cake is turned out onto a kitchen towel, rolled up while still warm, and then unrolled to spread with cream cheese filling before rolling again into its final form. When sliced, the roll reveals beautiful spirals that make this dessert stand out.

Ingredients List

For the Pumpkin Cake:

  • ¾ cup all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves

  • 3 large eggs

  • 1 cup granulated sugar

  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened

  • 1 cup powdered sugar

  • 6 tablespoons unsalted butter, softened

  • 1 teaspoon vanilla extract

Timing and Servings

  • Prep Time: 20 minutes

  • Bake Time: 13–15 minutes

  • Cooling & Chilling Time: 2 hours

  • Total Time: 2 hours 30 minutes

  • Servings: 10–12 slices

How to Make a Pumpkin Roll (Step-by-Step Guide)

Step 1: Prepare the Jelly Roll Pan

  • Preheat oven to 375°F (190°C).

  • Line a 10×15-inch jelly roll pan with parchment paper.

  • Grease the parchment lightly.

Step 2: Mix the Batter

  • In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.

  • In another bowl, beat eggs and sugar until thick and pale (about 5 minutes).

  • Stir in pumpkin puree and vanilla, then fold in dry ingredients.

Step 3: Bake the Cake

  • Spread batter evenly in the prepared pan.

  • Bake for 13–15 minutes until cake springs back when touched.

Step 4: Roll the Cake

  • While cake is still hot, loosen edges and turn out onto a clean kitchen towel dusted with powdered sugar.

  • Peel off parchment paper.

  • Gently roll the cake and towel together, starting from the short side.

  • Let cool completely on a wire rack.

Step 5: Make the Filling

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

Step 6: Fill and Roll Again

  • Carefully unroll the cooled cake.

  • Spread filling evenly, then re-roll tightly without the towel.

  • Wrap in plastic wrap and chill for at least 1 hour.

Step 7: Slice and Serve

  • Dust with powdered sugar before slicing.

  • Cut with a sharp serrated knife for clean spirals.

Pumpkin Roll

Tips for Rolling Without Cracking

  1. Roll while hot – This prevents breakage and sets the shape.

  2. Use a clean towel with powdered sugar – Keeps the cake from sticking.

  3. Don’t overbake – Overbaking dries out the cake and increases cracking risk.

  4. Let cool fully before filling – Warm cake will melt the cream cheese mixture.

  5. Roll gently but firmly – Keep pressure even to prevent breaks.

Pumpkin Roll Variations to Try

1. Walnut Pumpkin Roll

  • Sprinkle chopped walnuts over the batter before baking for extra texture.

2. Chocolate Chip Filling

  • Stir mini chocolate chips into the cream cheese filling.

3. Maple Cream Cheese

  • Replace vanilla with maple extract or add 1 tablespoon maple syrup for a fall-inspired twist.

4. Gluten-Free Pumpkin Roll

  • Use a gluten-free 1:1 flour blend and check your other ingredients for cross-contamination.

5. Pumpkin Mocha Roll

  • Add 1 tablespoon espresso powder to the cake batter for a subtle coffee flavor.

How to Make It Ahead of Time

Pumpkin roll is an ideal make-ahead dessert:

  • Chill in fridge: Up to 3 days

  • Freeze: Wrap in plastic and foil; store up to 2 months

  • Thaw: In refrigerator overnight before serving

  • Slice after chilling: For cleanest cuts and best texture

What to Serve with Pumpkin Roll

  • Hot beverages – Coffee, tea, chai latte, or spiced apple cider

  • Whipped cream or ice cream – Adds contrast to the dense texture

  • Fresh berries – Raspberries or cranberries complement the spice

Nutritional Information (Per Slice)

Approximate values based on 12 servings:

  • Calories: 280

  • Fat: 14g

  • Carbohydrates: 35g

  • Protein: 4g

  • Sugar: 25g

  • Fiber: 1g

Note: Values will vary based on ingredient brands and portion sizes.

Storing and Freezing Tips

Refrigerating

  • Store wrapped in plastic wrap or airtight container for up to 3–4 days.

  • Best served cold or slightly chilled.

Freezing

  • Wrap tightly in plastic and foil.

  • Store in the freezer for up to 2 months.

  • Thaw in fridge before slicing and serving.

Common Mistakes to Avoid

  1. Using pumpkin pie filling – Too wet and sweetened, which throws off the batter.

  2. Skipping parchment paper – Makes removing the cake from the pan difficult.

  3. Filling too early – Warm cake will cause the filling to melt and run.

  4. Overfilling – Makes rolling difficult and causes filling to squeeze out.

  5. Not chilling – Warm cake slices messy; chilling sets the roll beautifully.

FAQs

Q1: Can I make a pumpkin roll without a jelly roll pan?

You can try using a rimmed baking sheet, but make sure it’s around 10×15 inches. A too-large pan will spread the batter too thin.

Q2: My cake cracked—can I still serve it?

Yes! Just dust with powdered sugar or cover with whipped cream. The flavor is still perfect.

Q3: Can I add spices like cardamom or allspice?

Absolutely. Feel free to adjust the spice mix to your liking.

Q4: Can I use low-fat cream cheese?

You can, but the filling may not be as rich or hold its shape as well.

Q5: Do I need to refrigerate pumpkin roll?

Yes. Because of the cream cheese filling, it must be refrigerated.

Conclusion

A pumpkin roll is more than just a dessert—it’s a seasonal tradition. It’s beautiful to look at, comforting to eat, and surprisingly easy to make once you’ve tried it once or twice. Whether you’re bringing it to a holiday table or enjoying it with a cup of coffee on a crisp afternoon, this pumpkin roll will impress your guests and satisfy your sweet tooth.

Try making your first pumpkin roll this fall and you might just find it becomes a favorite recipe you return to year after year.