This Pumpkin Roll Cake is a delightful dessert that features soft, spiced pumpkin cake rolled with creamy cream cheese filling. It’s as pretty as it is tasty!
Rolling the cake might sound tricky, but I promise it’s easier than it looks! Plus, they make great gifts—if you can resist eating it all yourself! 🎃
I love serving this cake with a sprinkle of powdered sugar on top. It looks fancy but is super easy to make and share with friends and family.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cake structure. You could try using a gluten-free blend if you need a gluten-free option. Just make sure it’s a 1:1 ratio blend for the best results.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices. In a pinch, you can make your own puree using roasted pumpkin or butternut squash.
Cream Cheese: For a lighter filling, you can substitute with Greek yogurt or mascarpone cheese, though the flavor will differ slightly. I prefer the classic cream cheese for that rich taste!
Spices: The spice mix here is perfect for autumn. If you don’t have all spices on hand, you can use pumpkin pie spice instead. Just use about 2 teaspoons to replace all the spices above!
How Do You Roll the Cake without Cracking It?
The rolling technique is key for a successful pumpkin roll. Follow these simple steps:
- Roll the cake while it’s still warm. This keeps it flexible and prevents cracking.
- Dust the towel with powdered sugar generously before placing the cake on it to avoid sticking.
- Use a slow, gentle motion to roll the cake. Start at one end and roll tightly, but not too tight that the cake squishes.
- Allow it to cool in this rolled shape. This helps set the roll and will make it easier to fill later.
With these tips, you’ll have a beautiful, rolled cake every time! Don’t worry if it doesn’t look perfect—it will taste amazing no matter what.
How to Make Pumpkin Roll Cake
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Roll Cake takes about 20 minutes to prepare, plus another 15 minutes to bake. After that, let it cool for about an hour before chilling. Overall, you’re looking at around 1 hour and 35 minutes before this dessert is ready to serve. A bit of patience is worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 375°F (190°C). Grab a 15×10-inch jelly roll pan, grease it, and line it with parchment paper. Don’t forget to lightly grease the parchment too—this will help the cake come out easily later on!
2. Mix Dry Ingredients:
In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Give it a good whisk to combine everything, then set it aside for later.
3. Beat Eggs and Sugar:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until the mixture is thick and pale—this usually takes about 5 minutes. It should look fluffy and light!
4. Add Pumpkin and Vanilla:
Gently fold in the pumpkin puree and vanilla extract until everything is mixed together nicely. You want it to be well combined but be careful not to overmix!
5. Incorporate Dry Ingredients:
Slowly add the dry mixture to the pumpkin mixture and gently fold together using a spatula until just combined. Remember, overmixing can make your cake dense, so be gentle!
6. Bake the Cake:
Spread the batter evenly into your prepared pan. Bake in the preheated oven for 13-15 minutes, or until the cake springs back lightly when touched. Make sure to keep an eye on it!
7. Roll the Cake While Warm:
As soon as the cake is out of the oven, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely while rolled up on a wire rack.
8. Make the Filling:
While your cake is cooling, you can whip up the cream cheese filling! In a mixing bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until it’s smooth and creamy. Yummy!
9. Unroll and Fill:
Once the cake is cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a half-inch border around the edges. This will prevent it from oozing out when you roll it back up.
10. Re-roll and Chill:
Roll the cake back up without the towel. Place the seam side down on a serving platter. Wrap it in plastic wrap and pop it in the fridge for at least 1 hour to let it set.
11. Serve:
Once it’s chilled, take it out and dust the top with powdered sugar before slicing. Optionally, you can pipe some extra cream cheese frosting on top and garnish with fresh mint leaves or cinnamon sticks for a lovely presentation!
Enjoy the moist and spiced Pumpkin Roll Cake with its creamy, luscious filling. It’s the perfect treat for fall or any festive gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring. For this recipe, about 1 small sugar pumpkin should yield the 2/3 cup needed. Just be sure to remove excess moisture.
How Can I Prevent the Cake from Cracking When Rolling?
To avoid cracks, roll the cake while it’s warm and use a clean kitchen towel dusted with powdered sugar. Roll it gently and not too tightly. Allow it to cool in this rolled shape before unrolling and filling.
What’s the Best Way to Store Leftover Pumpkin Roll Cake?
Wrap any leftover pumpkin roll in plastic wrap and store it in the refrigerator. It will be good for up to 3 days. For longer storage, you can freeze it by wrapping it tightly in plastic wrap, then placing it in an airtight container for up to 2 months. Just thaw in the refrigerator when you’re ready to enjoy!
Can I Make This Ahead of Time?
Absolutely! You can prepare the cake and filling a day in advance. Just roll it up with the filling, wrap it in plastic wrap, and refrigerate. This allows the flavors to meld beautifully!
