Pumpkin Roll

Make this classic Pumpkin Roll dessert for any fall gathering or for Thanksgiving. This pumpkin cake is covered with delicious cream cheese filling then rolled and sliced. Sprinkle with powdered sugar and serve this beautiful dessert for all your guests to enjoy!

This Pumpkin Roll dessert is perfect for fall! Fall screams for sweet pumpkin, cinnamon, cloves and warm spices. Blend these together with some basic ingredients and you will get one moist, tender, pumpkin cake. This cake is then topped with an irresistible cream cheese filling then rolled to create one show-stopping dessert!

A rolled dessert? This may seem intimidating but once you get the hang of it, it’s actually pretty easy. Don’t worry, you can do it! With a few basic tools and tricks you’ll be making rolled desserts for all the holidays!

What are the ingredients in this pumpkin roll?

• Flour: use standard all-purpose flour.
• Ground cinnamon, cloves and nutmeg: use this combination of classic pumpkin spices to create one delicious pumpkin roll. You can also use allspice or pumpkin pie spice instead.
• Salt: enhances the flavor of your cake.
• Baking soda and baking powder: these are leavening agents that help make the cake rise.
• Eggs: provide structure and richness to the cake. It also binds the cake batter together.
• Sugar: adds flavor and sweetness to the cake.
• Pumpkin puree: is pumpkin that has been cooked and pureed until smooth. Spices are then added to create a unique and rich flavor. Don’t use pumpkin pie mix because it already has sweeteners and spices added.
• Vanilla extract: adds extra flavor to both the cake and the filling. For best results always use pure vanilla extract. Imitation vanilla definitely has a different taste although some people feel there is little difference.

What are the ingredients in the cream cheese filling?

Just four simple ingredients!

• Cream cheese: is so versatile and has a mildly, sweet, tangy flavor that is great for fillings. For best results, bring the cream cheese to room temperature to ensure a smooth and creamy texture.
• Powdered sugar: adds sweetness to the cream cheese. Powdered sugar dissolves well at room temperature, ensures a smooth, creamy texture without any graininess.
• Unsalted butter: provides a smooth silky texture to the filling. Use unsalted butter for this recipe because there is already salt in the cream cheese.
• Vanilla extract: enhances the flavors and brings them all together.

Tools and Tips for the Best Pumpkin Roll

For best results invest in the following baking items…

• Jelly roll pan (10×15-inch): is a type of flat sheet pan. It features a 1-inch rim around the pan’s sides. Jell roll pans are designed to make thin sponge or sheet cakes that are sturdy enough to top with fillings. In addition, this type of cake can then be easily rolled into a cylinder shape.
• Hand mixer: in order to easily mix both the cake and the filling, use a good hand mixer or stand mixer with a whisk attachment.
• Wire rack: used for cooling and eliminating carry over baking.
• Parchment paper: use parchment paper to ensure that your cake won’t stick to the pan and for easy removal.
• Clean dish towel sprinkled well with powdered sugar: to roll the warm cake into a cylinder.
• Don’t skip cooling and chilling times: it’s important to cool your cake first before adding the filling. If the cake is warm, then the filling will melt and ooze out when you roll your cake. In order to get clean slices, you need to chill your cake first.

Add nuts if desired

If you love nuts, then add them to this dessert! Chopped pecans and walnuts will work great in this recipe. Add about 1 cup to your cake batter before baking. Invert the cake first before rolling so that the nuts will be on the outside of your roll. Forgot to add the nuts to the batter? No worries, just sprinkle them over the cream cheese filling before rolling it up!

Pumpkin Roll-Ingredients

Pumpkin Cake

• 3/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 eggs
• 1 tsp pure vanilla extract
• 1 cup granulated sugar
• 2/3 cup pumpkin puree

Cream Cheese Filling

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 6 tbsp butter (unsalted, softened)
• 1 1/2 tsp pure vanilla extract

Instructions

Pumpkin Cake

• Preheat the oven to 375 degrees. 
• Line a jelly roll pan with parchment paper.
• Whisk together flour, baking soda, baking powder, ground cinnamon, ground cloves, nutmeg and salt. Set aside.
• In a large mixing bowl, beat eggs, granulated sugar and pure vanilla extract until well combined. Add pumpkin puree and mix until incorporated.
• Add flour mixture and beat until combined. Pour batter into prepared jelly roll pan and spread evenly.
• Bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan for about 10 minutes. 
• Take a clean towel and sprinkle powdered sugar over the top liberally. Turn cake onto the towel and remove the parchment paper while still warm. 
• Starting with the short side of the cake, roll the cake and towel up into a tight cylinder. Move to a wire rack and cool completely, about 30 minutes.

Cream Cheese Filling

• Using a hand mixer, beat cream cheese until smooth. Add butter and beat until combined. Add powdered sugar and pure vanilla extract and beat until smooth and creamy. 
• Place the cooled cake on a clean work surface and unroll the cake/towel. 
• Spread filling evenly over the entire cake. Re-roll the cake (without the towel) tightly. Carefully wrap in plastic wrap. Place the cake seam-side down onto a plate. 
• Refrigerate for at least 2 hours or until completely chilled. 
• Remove from the refrigerator, sprinkle powdered sugar over the top and cut into 1-inch slices.
• Serve and enjoy!
• Store leftovers covered in the refrigerator for 3-5 days.

For other pumpkin recipes try:

Easy Pumpkin Cookies

Pumpkin Spice Martini

Pumpkin Bread

Simple Mini Spiced Pumpkin Cakes

The Best Pumpkin Muffins