Pumpkin Roll Cake

Name: Pumpkin Roll Cake: Discover the Secret to Perfection!
Prep time: 20 min
Cook time: PT-487788H8M42S
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1 cup powdered sugar; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened

Posted on August 24, 2025

Dessert

Introduction to Pumpkin Roll Cake

As the leaves turn and the air gets crisp, I find myself craving the warm, cozy flavors of fall. One of my absolute favorites is the Pumpkin Roll Cake. This delightful dessert is not just a treat; it’s a celebration of the season! Perfect for busy moms like us, it’s a quick solution for those last-minute gatherings or a sweet surprise for your loved ones. With its moist pumpkin base and luscious cream cheese filling, this cake is sure to impress. Let’s dive into this delicious recipe that brings joy to every bite!

Why You’ll Love This Pumpkin Roll Cake

This Pumpkin Roll Cake is a game-changer for busy days. It’s easy to whip up, taking just over an hour from start to finish. The flavors are a delightful blend of warm spices and creamy sweetness, making it a crowd-pleaser at any gathering. Plus, it’s a fantastic way to use canned pumpkin, ensuring you get that seasonal taste without the fuss. Trust me, your family will be asking for seconds!

Ingredients for Pumpkin Roll Cake

Gathering the right ingredients is the first step to creating a delightful Pumpkin Roll Cake. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cake, providing structure and texture.
Baking powder and baking soda: These leavening agents help the cake rise, giving it that light, fluffy feel.
Ground cinnamon: A warm spice that adds a cozy flavor, perfect for fall.
Ground nutmeg: This spice brings a hint of sweetness and depth to the cake.
Salt: Just a pinch enhances all the flavors, balancing the sweetness.
Large eggs: They provide moisture and richness, helping to bind everything together.
Granulated sugar: This sweetens the cake, creating a delightful contrast with the spices.
Canned pumpkin puree: The star of the show! It adds moisture and that signature pumpkin flavor. Make sure to use pure pumpkin puree, not pie filling.
Vanilla extract: A splash of vanilla rounds out the flavors beautifully.
Powdered sugar: Essential for the creamy filling, it gives that sweet, melt-in-your-mouth texture.
Cream cheese: This is the heart of the filling, providing a rich and tangy contrast to the sweet cake.
Unsalted butter: Adds creaminess and helps the filling spread smoothly.

For those looking to mix things up, consider adding a pinch of cloves for an extra spiced flavor. You can find all the exact measurements at the bottom of the article, ready for printing!

How to Make Pumpkin Roll Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 375°F (190°C). This step is crucial for getting that perfect rise in your Pumpkin Roll Cake. While the oven warms up, grab a 15×10 inch jelly roll pan and grease it well. You want to ensure the cake releases easily after baking, so don’t skip this part!

Step 2: Mix Dry Ingredients

In a medium bowl, combine your all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until they’re well blended. This mix of dry ingredients is what gives your cake its lovely texture and flavor. Set it aside for now; we’ll come back to it shortly!

Step 3: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together. Use an electric mixer for best results. You want to mix until the mixture is thick and pale, which usually takes about 3-5 minutes. This step is key to achieving that light, airy cake texture. It’s like giving your cake a little pep talk!

Step 4: Combine Wet Ingredients

Now, it’s time to add the canned pumpkin puree and vanilla extract to your egg mixture. Mix well until everything is combined. The pumpkin adds moisture and that signature flavor we all love. It’s like a warm hug in cake form!

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture. I like to do this in three parts, mixing gently until just combined. Be careful not to overmix; we want to keep that fluffy texture. It’s all about balance here!

Step 6: Spread and Bake

Spread the batter evenly in your prepared jelly roll pan. Make sure it reaches the corners for even baking. Pop it in the oven and bake for 15-20 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma will be heavenly!

Step 7: Cool and Roll

Once baked, remove the pan from the oven and let it cool for a few minutes. Then, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully roll it up with the towel inside. This helps shape the cake while it cools completely. Let it sit for about an hour.

Step 8: Prepare the Filling

While the cake cools, let’s whip up the filling! In a mixing bowl, beat together the softened cream cheese, unsalted butter, and powdered sugar until smooth. This creamy filling is what makes the Pumpkin Roll Cake so irresistible. It’s like the icing on the cake—literally!

Step 9: Assemble the Cake

Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Then, roll it back up without the towel. This is where the magic happens, transforming your cake into a beautiful roll!

Step 10: Chill and Serve

Finally, wrap your rolled cake in plastic wrap and chill it in the refrigerator for at least an hour. This helps the flavors meld together and makes slicing easier. When you’re ready to serve, slice it into pieces and watch your family’s eyes light up. Enjoy every delicious bite!

Tips for Success

Always use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
Dust your towel with powdered sugar generously to prevent sticking.
Don’t overmix the batter; it should be just combined for a light texture.
Chill the cake before slicing for cleaner cuts and easier serving.
Feel free to experiment with spices like cloves for a unique twist!

Equipment Needed

15×10 inch jelly roll pan: A standard size for this recipe; a baking sheet with sides can work too.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Electric mixer: A hand mixer is perfect; a whisk can work if you’re feeling strong!
Kitchen towel: A clean one for rolling the cake; parchment paper can be a substitute.

Variations of Pumpkin Roll Cake

Chocolate Pumpkin Roll: Add cocoa powder to the batter for a rich chocolate twist. Pair it with a chocolate cream cheese filling for an indulgent treat.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well.
Nutty Delight: Fold in chopped walnuts or pecans into the batter for added crunch and flavor. They complement the pumpkin beautifully!
Spiced Pumpkin Roll: Enhance the flavor by adding a pinch of ground ginger or cloves to the batter for a spicier kick.
Vegan Version: Replace eggs with flaxseed meal mixed with water and use a dairy-free cream cheese alternative for the filling.

Serving Suggestions for Pumpkin Roll Cake

Pair with a dollop of whipped cream for an extra touch of sweetness.
Serve alongside a warm cup of spiced chai or apple cider for a cozy vibe.
Garnish with a sprinkle of cinnamon or chopped nuts for added texture.
Slice and arrange on a festive platter for a beautiful presentation.

FAQs about Pumpkin Roll Cake

Can I make Pumpkin Roll Cake ahead of time?

Absolutely! You can prepare the cake a day in advance. Just roll it up with the filling and store it in the refrigerator. This actually enhances the flavors!

What can I use instead of cream cheese in the filling?

If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will still give you that creamy texture!

How do I store leftover Pumpkin Roll Cake?

Store any leftovers in an airtight container in the refrigerator for up to three days. Just make sure to slice it before serving for easy access!

Can I freeze Pumpkin Roll Cake?

Yes, you can freeze it! Wrap the rolled cake tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Just thaw it in the fridge before serving.

What’s the best way to slice the cake?

For clean slices, use a serrated knife. Make sure the cake is chilled before slicing, as this helps maintain its shape and prevents the filling from oozing out.

Final Thoughts

Making this Pumpkin Roll Cake is more than just baking; it’s about creating memories. The aroma of warm spices fills your kitchen, wrapping you in a cozy embrace. Each slice reveals a beautiful swirl of cake and cream cheese filling, inviting smiles from family and friends. Whether it’s a festive gathering or a simple family dinner, this cake brings joy to the table. I hope you find as much happiness in making and sharing this delightful dessert as I do. So, roll up your sleeves and let the magic of fall flavors inspire your kitchen adventures!