If you’re searching for a festive treat that brings together the cozy flavors of fall with a delightful creamy filling, this Easy Pumpkin Roll Recipe is about to become your new favorite. It’s a tender, spiced pumpkin sponge cake rolled around a luscious cream cheese frosting that perfectly balances sweetness and spice. Whether you’re serving it at a holiday gathering or just craving a slice of autumn comfort, this recipe is straightforward, rewarding, and full of flavor that makes every bite feel like a warm hug.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Easy Pumpkin Roll Recipe plays a crucial role in creating the perfect balance of taste, texture, and color. From the aromatic spices to the rich cream cheese filling, these simple pantry staples come together to deliver a show-stopping dessert with ease.
- ¾ cup all-purpose flour: Provides the structure for the soft, spongy cake base.
- ½ teaspoon baking powder: Helps the cake rise lightly without being dense.
- ½ teaspoon baking soda: Adds a subtle lift and aids in tenderness.
- ½ teaspoon salt: Enhances the flavors and balances sweetness.
- 2 teaspoons ground cinnamon: Infuses that classic warm spice flavor essential in pumpkin desserts.
- ½ teaspoon ground nutmeg: Adds a slightly nutty, sweet spice that complements pumpkin perfectly.
- ½ teaspoon ground ginger: Offers a gentle zing that brightens the spice mix.
- 3 large eggs: Provide richness and help bind the batter into a tender cake.
- 1 cup granulated sugar: Sweetens the cake without overpowering the spices.
- â…” cup pumpkin puree: The star ingredient giving moistness and that unmistakable pumpkin flavor and vibrant color.
- 8 oz cream cheese: The base of the decadent, smooth filling that pairs wonderfully with the spiced cake.
- 4 tablespoons unsalted butter: Adds richness and creaminess to the frosting.
- Powdered sugar for dusting: Keeps the cake from sticking when rolling and adds a pretty finishing touch.
How to Make Easy Pumpkin Roll Recipe
Step 1: Prepare Your Pan and Towel
Start by preheating your oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper to prevent sticking and ensure an easy release. Then, lay out a clean kitchen towel and sprinkle it generously with powdered sugar; this will prevent the cake from sticking when you roll it later and add a pretty dusting to your pumpkin roll’s surface.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combination of spices is what gives this pumpkin roll its signature autumn warmth, so make sure they are evenly incorporated to distribute that wonderful flavor throughout the batter.
Step 3: Beat Eggs and Sugar, then Add Pumpkin
In another bowl, beat the eggs and granulated sugar until the mixture is thick and pale, indicating plenty of air for a light sponge. Next, fold in the pumpkin puree and vanilla extract carefully to maintain the batter’s airiness before gently adding the dry mixture. This folding technique keeps the cake fluffy and tender.
Step 4: Bake the Pumpkin Batter
Spread the batter evenly into your prepared pan, smoothing the top for an even rise. Bake for about 13 to 15 minutes until the cake springs back lightly when touched. This step is key to ensuring your cake is moist yet sturdy enough to roll without cracking.
Step 5: Roll the Cake Warm
When the cake is freshly out of the oven, carefully invert it onto your sugared towel. Peel off the parchment paper and immediately roll the cake up inside the towel, starting from the narrow end. Rolling the cake while warm helps it remember the shape, making it much easier to fill later without breaking.
Step 6: Prepare Cream Cheese Filling and Assemble
Beat together cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy; this luscious filling is the perfect match for the spiced pumpkin cake. Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Then, carefully re-roll without the towel, wrap tightly in plastic wrap, and refrigerate for at least an hour to let the flavors meld and the shape set beautifully.
How to Serve Easy Pumpkin Roll Recipe
Garnishes
A simple dusting of powdered sugar is classic and elegant. For an extra touch, sprinkle crushed pecans or a light drizzle of caramel sauce on top to enhance the fall vibe and add a bit of texture and sweetness contrast.
Side Dishes
Pair your Easy Pumpkin Roll Recipe with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. A hot cup of coffee or spiced chai is also a fantastic companion, balancing the sweetness and rounding out the flavors beautifully.
Creative Ways to Present
For a festive look, slice the roll into neat, even rounds and arrange them on a rustic wooden board lined with autumn leaves or a decorative platter. Alternatively, serve individual slices topped with a sprinkle of toasted pumpkin seeds or a drizzle of honey for added flair and a delightful crunch.
Make Ahead and Storage
Storing Leftovers
This Easy Pumpkin Roll Recipe keeps beautifully in the refrigerator for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container, making it perfect for preparing ahead of a special occasion.
Freezing
You can freeze the completed, wrapped pumpkin roll for up to 2 months. Thaw it overnight in the refrigerator, then slice and enjoy as if freshly made, making this recipe a convenient option to have ready for unexpected company or last-minute dessert cravings.
Reheating
Because it’s best served chilled or at room temperature, reheating is not usually necessary. However, if you prefer a softer texture, let the frozen roll thaw fully, then bring it to room temperature in about 30 minutes before serving to revive its tender crumb and creamy filling perfectly.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works wonderfully and is convenient, ensuring consistent moisture and flavor. Just make sure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
What if my cake cracks when rolling?
If your cake cracks, don’t worry! It often happens when the cake cools before rolling or if rolled too tightly. Make sure to roll it warm in the sugared towel and handle it gently. You can patch small cracks by spreading a little extra filling over them once filled.
Can I substitute the spices?
Feel free to adjust the spice blend to your taste, but cinnamon, nutmeg, and ginger create the classic pumpkin roll flavor profile. You could add a pinch of cloves or allspice if you like a deeper spice but keep it balanced to avoid overpowering the cake.
Is the cream cheese filling very sweet?
Not at all! The filling is sweet but balanced, with the cream cheese lending a slight tang that complements the pumpkin and spices perfectly. You can adjust the powdered sugar amount if you prefer it less sweet or more.
How do I prevent the cake from sticking to the pan?
Greasing the jelly roll pan thoroughly and lining it with parchment paper is key, along with greasing the parchment itself lightly. This triple layer of protection ensures the delicate pumpkin sponge releases easily when it’s time to roll.
Final Thoughts
This Easy Pumpkin Roll Recipe is a celebration of fall flavors wrapped in a deceptively simple yet impressive package. With its tender cake and tangy, creamy filling, it’s sure to become a staple dessert for your autumn gatherings or cozy nights in. Don’t hesitate—grab those ingredients and enjoy making this incredible pumpkin roll that’s as fun to bake as it is delicious to eat!
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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 features a spiced pumpkin cake rolled with a creamy, smooth cream cheese filling. Perfect for fall gatherings or holiday desserts, this dessert combines classic autumn flavors with a moist, tender cake and a rich, sweet filling. The step-by-step instructions guide you through baking the cake, rolling it properly, and preparing the delicious cream cheese frosting.
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
- â…” cup pumpkin puree
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- Powdered sugar for dusting and filling (approximately ¾ cup, divided)
- 1 teaspoon vanilla extract (added to both cake batter and filling)
Instructions
- Prepare Baking Pan and Oven: Preheat the oven to 375°F (190°C). Grease and line a jelly roll pan (approximately 15×10 inches) with parchment paper to ensure easy removal of the cake.
- Prepare Towel: Lay a clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar to prevent sticking when rolling the cake later.
- 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.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar vigorously until the mixture is thick and pale in color. Then mix in the pumpkin puree and 1 teaspoon vanilla extract until fully incorporated.
- Combine Batter: Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix to maintain a tender cake texture.
- Bake Cake: Evenly spread the batter into the prepared jelly roll pan. Bake for 13–15 minutes, or until the surface springs back when lightly touched and a toothpick inserted comes out clean.
- Roll Cake: Once baked, immediately turn the cake out onto the prepared powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake up tightly in the towel to shape it and let cool completely in the rolled position.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, unsalted butter, remaining vanilla extract, and about ½ to ¾ cup powdered sugar until the mixture is smooth, creamy, and well combined.
- Fill and Re-roll: Once the cake is completely cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire surface. Roll the cake up again carefully without the towel.
- Chill and Serve: Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the flavors to meld. Dust with additional powdered sugar before slicing and serving.
Notes
- Make sure the cake is slightly warm when rolling initially to prevent cracking.
- Use a jelly roll pan size close to 15×10 inches for best results.
- Ensure cream cheese and butter are softened for a smooth filling texture.
- Can be made a day ahead; keep refrigerated and bring to room temperature before serving for best flavor.
- For variation, add chopped nuts or raisins to the filling if desired.
