As the leaves start to turn and the air grows crisp, there’s nothing quite like the sweet scent of spices and pumpkin filling the kitchen. A pumpkin roll cake perfectly captures the essence of fall with its moist, flavorful sponge wrapped around a creamy filling.

Not only does it make a stunning centerpiece for any autumn gathering, but it’s also surprisingly simple to make. Let’s dive into this delightful recipe that’s sure to impress your friends and family!

Ingredients Needed for This Recipe

For the Pumpkin Cake:

3/4 cup all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

For the Cream Cheese Filling:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar, sifted

6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Optional for Garnishing:

Powdered sugar for dusting

Chopped nuts or cinnamon

Instructions for Making Pumpkin Roll Cake

Preheat the Oven: Begin by preheating your oven to 375 degrees F (190 degrees C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch overhanging the sides to help lift the cake out after baking. Grease the parchment paper lightly.
Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar until thick and pale. This should take about 3 minutes with an electric mixer on high speed. Add the pumpkin puree and vanilla extract, mixing until smooth.
Combine with Dry Ingredients: Gently fold in the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix.
Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until the top of the cake springs back when touched.

Roll the Cake: Immediately after removing the cake from the oven, lift it out of the pan using the overhanging parchment paper and place it on a flat surface. Roll the cake along with the paper from the short end. Allow the rolled cake to cool completely on a wire rack.
Prepare the Filling: While the cake is cooling, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
Unroll and Fill the Cake: Once the cake has cooled, carefully unroll it and remove the parchment paper. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the paper.

Chill: Wrap the filled cake roll in plastic wrap and refrigerate for at least an hour before serving.
Serve: When ready to serve, dust the cake with powdered sugar, and if desired, sprinkle with chopped nuts or a dash of cinnamon.

Tips for Perfecting the Recipe

Ensure Ingredients are at Room Temperature: Ingredients like eggs and cream cheese blend more smoothly if they’re at room temperature. This prevents lumps and ensures your cake and filling are silky smooth.

Sift Dry Ingredients: Sifting helps aerate the flour and other dry ingredients, resulting in a lighter, fluffier cake.

Do Not Overmix the Batter: Mix just until the dry ingredients are moistened to keep the cake tender.

Roll the Cake While Hot: Rolling the cake while it’s still warm is crucial as it prevents cracking. The cake is more pliable when it’s warm.

Cool Completely Before Filling: Be patient and let the cake cool completely before spreading the filling. This prevents the filling from melting.

Tight Rolling: When re-rolling the cake with the filling, roll it tightly to ensure a good spiral and to prevent the cake from unrolling during slicing.

Serving Suggestions

Serve with Ice Cream: A scoop of vanilla or cinnamon ice cream makes an excellent companion to the rich flavors of pumpkin and spices.

Drizzle with Caramel: A warm caramel drizzle over the sliced pumpkin roll adds a deliciously decadent touch.

Dust with Spices: A light dusting of cinnamon or nutmeg can amplify the fall flavors in your pumpkin roll.

Add a Dollop of Whipped Cream: Serve each slice with a dollop of whipped cream for an extra touch of indulgence.

Storage Tips

Refrigerate: Pumpkin roll cake should be kept in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil to keep it moist and fresh. It will last for up to 5 days when stored properly.

Freeze: For longer storage, you can freeze the pumpkin roll for up to 2 months. Wrap the cake roll in plastic wrap, then again in foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned? A: Yes, you can use homemade pumpkin puree. Make sure it’s well-strained and not too watery.

How can I prevent the cake from cracking when rolling? A: Ensure not to overbake the cake, and roll it while it’s still warm. Also, rolling it with the parchment paper helps prevent cracks.

Can I make the pumpkin roll in advance? A: Yes, you can prepare the pumpkin roll a day or two in advance. Just keep it wrapped in the refrigerator until ready to serve.

What can I do if my filling is too runny? A: Make sure your cream cheese and butter are not too soft or melted. If the filling is too runny, chill it in the refrigerator for an hour to firm up before spreading on the cake.

Pumpkin Roll Cake

A pumpkin roll cake perfectly captures the essence of fall with its moist, flavorful sponge wrapped around a creamy filling.

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Serving Size

Ingredients

For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs

1 cup granulated sugar
2/3 cup pumpkin puree not pumpkin pie filling
1 teaspoon vanilla extract

For the Cream Cheese Filling:
1 package 8 oz cream cheese, softened
1 cup powdered sugar sifted

6 tablespoons unsalted butter softened
1 teaspoon vanilla extract
Optional for Garnishing:

Powdered sugar for dusting
Chopped nuts or cinnamon

Instructions

Preheat the Oven: Begin by preheating your oven to 375 degrees F (190 degrees C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch overhanging the sides to help lift the cake out after baking. Grease the parchment paper lightly.

Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar until thick and pale. This should take about 3 minutes with an electric mixer on high speed. Add the pumpkin puree and vanilla extract, mixing until smooth.
Combine with Dry Ingredients: Gently fold in the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix.

Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until the top of the cake springs back when touched.
Roll the Cake: Immediately after removing the cake from the oven, lift it out of the pan using the overhanging parchment paper and place it on a flat surface. Roll the cake along with the paper from the short end. Allow the rolled cake to cool completely on a wire rack.
Prepare the Filling: While the cake is cooling, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.

Unroll and Fill the Cake: Once the cake has cooled, carefully unroll it and remove the parchment paper. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the paper.
Chill: Wrap the filled cake roll in plastic wrap and refrigerate for at least an hour before serving.
Serve: When ready to serve, dust the cake with powdered sugar, and if desired, sprinkle with chopped nuts or a dash of cinnamon.