Delightful Pumpkin Roll Recipe

Pumpkin Roll Recipe
The Pumpkin Roll is a delightful treat that combines the warm flavors of fall with a creamy, sweet filling. It’s a cake rolled up with a rich cream cheese filling, creating a dessert that is as beautiful as it is delicious. Whether for a holiday gathering, family get-together, or just a cozy night in, this recipe is sure to impress everyone who tries it.
Why Make This Recipe
This Pumpkin Roll recipe is not just any dessert; it embodies everything we love about autumn. The hints of cinnamon, nutmeg, and ginger provide a warm, spicy flavor that pairs perfectly with the lightness of the pumpkin. Making a Pumpkin Roll is also a fun baking project that you can easily complete at home. Plus, it’s a great way to use canned pumpkin, making it a perfect choice for the fall season and Thanksgiving. Trust us; everyone will want seconds!
How to Make Pumpkin Roll
Follow these steps to make your own Pumpkin Roll:
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting and filling)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract (for filling)
Directions:
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Step 1
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Step 2
- In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in pumpkin puree and vanilla. Step 3
- Gradually fold in the dry ingredients until just combined. Spread the batter evenly in the prepared pan. Step 4
- Bake for 13–15 minutes or until the cake springs back when touched lightly in the center. Step 5
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Step 6
- Immediately after baking, invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack. Step 7
- For the filling: beat cream cheese, butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar until smooth and fluffy. Step 8
- Unroll the cooled cake and spread the cream cheese mixture evenly over it. Gently re-roll the cake without the towel. Step 9
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired. Step 10
How to Serve Pumpkin Roll
Serve slices of Pumpkin Roll on a platter for a beautiful presentation. You can dust the top with more powdered sugar and add a dollop of whipped cream for added sweetness. It pairs wonderfully with a warm drink like coffee or tea, making it perfect for any gathering.
How to Store Pumpkin Roll
Store any leftover Pumpkin Roll in the refrigerator. Wrap it in plastic wrap or keep it in an airtight container. It can stay fresh for up to a week, although you’ll probably finish it much sooner!
Tips to Make Pumpkin Roll
- Make sure to roll the cake while it’s still warm to avoid cracking.
- Dust the towel generously with powdered sugar to prevent sticking.
- If the filling is too thick, you can add a splash of milk to make it easier to spread.
Variation
You can customize your Pumpkin Roll by adding nuts or chocolate chips to the batter or by experimenting with different spices. Some like to add a layer of chocolate ganache on top of the cream cheese filling for a chocolate twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the pumpkin until it is smooth.
How do I know when the cake is done?
The cake is done when it springs back after being touched lightly in the center.
Can I freeze the Pumpkin Roll?
Absolutely! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
Now you have everything you need to make a delicious Pumpkin Roll! Enjoy baking and sharing this delightful treat.

Pumpkin Roll
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling
- 1 cup powdered sugar For dusting and filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract For filling
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in pumpkin puree and vanilla.
- Gradually fold in the dry ingredients until just combined. Spread the batter evenly in the prepared pan.
- Bake for 13–15 minutes or until the cake springs back when touched lightly in the center.
Cooling and Rolling
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Immediately after baking, invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
Making the Filling
- For the filling: beat cream cheese, butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar until smooth and fluffy.
Assembly
- Unroll the cooled cake and spread the cream cheese mixture evenly over it. Gently re-roll the cake without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired.