Pumpkin Roll

Pumpkin Roll is a classic fall dessert made with spiced pumpkin cake and a smooth cream cheese filling. This easy homemade recipe is perfect for Thanksgiving or Christmas, featuring warm cinnamon and pumpkin pie spice flavors in a soft, moist roll that’s simple to make and beautiful to serve.

Ingredients

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• ⅔ cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract

Filling:

• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus extra for dusting

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Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C).
2. Prepare the pan:
   Lightly grease a 10×15-inch jelly roll pan with nonstick spray. Line it with parchment paper, leaving about 1 inch of overhang on both long sides for easy lifting. Lightly grease the parchment paper as well.
3. Mix the dry ingredients:
   In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
4. Mix the wet ingredients:
   In another bowl, whisk together the eggs, sugar, vanilla, and pumpkin puree until smooth and well combined.
5. Combine:
   Add the dry ingredients to the wet ingredients and stir gently until just combined—do not overmix. Pour the batter into the prepared pan and spread it evenly.
6. Bake:
   Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
7. Roll the cake:
   Immediately lift the parchment paper and cake out of the pan and place on a flat, heat-safe surface. While the cake is still hot, roll it up (with the parchment paper inside) starting from a short end. Let it cool completely on a wire rack—this prevents condensation and keeps it soft.
8. Make the filling:
   In a medium bowl, beat the softened cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy.
9. Assemble the roll:
   Once the cake has completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a 1-inch border. Gently re-roll the cake, this time without the parchment paper.
10. Chill and serve:
    Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.

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Why You’ll Love This Recipe

• Soft, moist pumpkin sponge filled with creamy, tangy cream cheese frosting.
• Beautiful presentation for holidays, especially Thanksgiving and Christmas.
• Make-ahead friendly—tastes even better after chilling.
• Easy to slice and serve for parties or family gatherings.

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Tips

• Don’t skip rolling while warm: Rolling the cake hot helps prevent cracking later.
• Cool completely before adding filling to avoid melting the frosting.
• Grease and line the pan well for easy release.
• Use canned pumpkin puree, not pumpkin pie filling (which already has sugar and spices).
• Chill before slicing for clean, even slices.

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Variations and Substitutions

• Add chopped pecans or walnuts to the batter for crunch.
• Swap pumpkin pie spice for cinnamon, nutmeg, and ginger if you don’t have it.
• Replace cream cheese frosting with mascarpone for a lighter flavor.
• Make it gluten-free by using a 1:1 gluten-free flour blend.
• Dust with cocoa powder instead of powdered sugar for a twist.

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FAQs

Can I make Pumpkin Roll ahead of time?
Yes! It can be made up to 2 days in advance. Keep it wrapped tightly in plastic wrap and store in the fridge until ready to serve.

Can I freeze Pumpkin Roll?
Absolutely. Wrap tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Why did my Pumpkin Roll crack?
It likely cooled too much before being rolled the first time. Always roll it while warm to maintain flexibility.

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Serving

Serve Pumpkin Roll chilled, lightly dusted with powdered sugar. It’s perfect with coffee, tea, or hot cocoa and makes a stunning dessert centerpiece for fall celebrations.

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Suggestions

• Garnish with candied pecans or a drizzle of caramel sauce for a festive touch.
• Add a sprinkle of pumpkin pie spice on top before serving for extra flavor.
• Serve individual slices with a dollop of whipped cream or vanilla ice cream.