As the leaves change color and the air turns crisp, there’s nothing quite like the warm, inviting aroma of pumpkin spices wafting through your kitchen. One of my favorite fall desserts is the classic pumpkin roll- a delightful combination of moist pumpkin cake and sweet cream cheese filling, all rolled up into a beautiful spiral.
Whether you are preparing for a holiday gathering simply want to indulge in a seasonal treat, this homemade pumpkin roll recipe is sure to impress!
Ingredients:
-3/4 cup all purpose flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1/2 tsp ground cinnamon
-1/2 tsp ground all spice
-1/2 tsp ground nutmeg
-1/2 tsp pumpkin pie spice
-1/2 tsp ground cloves
-3 large eggs
-1 cup granulated sugar
-2/3 cup 100 percent pure pumpkin puree
*For the Filling*
-8 ounces of cream cheese
-1 cup powdered or confectioners sugar
-6 tbsp of butter
-1 tsp vanilla extract
-Powder sugar for dusting
Step 1:
Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper. Grease the parchment paper lightly.
Step 2:
In a bowl- whisk together the flour, baking powder, baking soda, and spices all together. Set aside.
In a large mixing bowl- beat the eggs- and granulated sugar until the mixture is light and fluffy- about 3-4 minutes. Add the pumpkin puree and vanilla extract- mixing until well combined. Gradually add the dry ingredients to the wet mixture, folding it gently. Be careful not to over mix.
Step 3:
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 7-11 minutes, or until a toothpick inserted in the center comes out clean. The cake will spring back when lightly touched.
Step 4:
Once baked, remove the cake from the oven and let it cool for about 5 minutes. While it’s still warm- carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one end, roll the cake and towel together into a log shape. Allow it to cool completely while rolled up.
Step 5:
Make the cream cheese filling.
While the cake is cooling, prepare the cream cheese filling. In a medium mixing bowl- beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy. Make sure there are no lumps for a silky texture. Set aside.
Step 6:
Unroll and fill the cake.
Once the pumpkin cake has cooled completely (about 1 hour), carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving about half an inch of space around the edges.
Step 7:
Roll it up again.
Starting from the end closest to you, gently roll the cake back into a log shape- this time without the towel. Be careful to keep the filling inside as you roll. Once rolled, wrap the pumpkin roll in plastic wrap to hold its shape and refrigerate for at least 1-2 hours, or until ready to serve.
Step 8:
Serve and Enjoy.
When you’re ready to serve, carefully unwrap the pumpkin roll and place it seam- side down on a cutting board. Dust the top with powdered sugar for an elegant finish, if desired. Use a sharp knife to slice the roll into 1- inch pieces. Serve chilled or at room temperature, and watch as everyone enjoys this delightful fall treat!
Tips for a Perfect Pumpkin Roll
-Do not over bake:
Keep a close eye on the cake while it’s in the oven. Over baking can lead to a dry cake that cracks when rolling.
-Use fresh ingredients:
Fresh spices and high-quality cream cheese will elevate the flavor of your pumpkin roll.
-Make Ahead:
This dessert can be made a day in advance. Just store it in the refrigerator until you are ready to serve. Can be wrapped in parchment and plastic wrap and frozen for up to 3 months.
-Add variations:
Feel free to add chopped nuts or chocolate chips to the filling for an extra twist!
Making a homemade pumpkin roll is not only rewarding but also a wonderful way to bring the flavors of fall into your home. With its beautiful presentation and delicious taste, it’s perfect for holidays, potlucks, or simply enjoying a cup of coffee on a chilly afternoon. I hope you enjoy making this classic dessert as much as I do!