If you’re looking for a festive, crowd-pleasing dessert that combines the warm flavors of autumn with a delightfully creamy filling, this Easy Pumpkin Roll Recipe is exactly what you need. It’s a gorgeous, spiced pumpkin sponge rolled around a luscious cream cheese frosting, creating a perfect balance of moist cake and rich sweetness. Whether you’re a pumpkin lover or just looking to wow guests with a homemade treat, this recipe is simple, straightforward, and truly irresistible.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this pumpkin roll a showstopper. Each item plays a key role in delivering the texture, flavor, and color that make this dessert so special.
- ¾ cup all-purpose flour: The base of the sponge cake, providing structure and a light crumb.
- ½ teaspoon baking powder: Helps the cake rise just enough without becoming too fluffy.
- ½ teaspoon baking soda: Works with the acid in the pumpkin to give the cake a tender texture.
- ½ teaspoon salt: Balances sweetness and enhances the spices.
- 2 teaspoons ground cinnamon: Adds that classic warm pumpkin pie aroma and flavor.
- ½ teaspoon ground nutmeg: Brings a subtle spicy sweetness to the mix.
- ½ teaspoon ground ginger: Provides gentle heat and depth to the spice blend.
- 3 large eggs: Give the cake lift and richness.
- 1 cup granulated sugar: Sweetens the cake without overpowering the pumpkin.
- ⅔ cup pumpkin puree: The star ingredient delivering natural moisture, color, and fall flavor.
- 8 oz cream cheese: For the creamy, tangy filling that perfectly complements the spiced cake.
- 4 tablespoons unsalted butter: Adds richness and smoothness to the cream cheese frosting.
- Powdered sugar for dusting: Keeps the rolling towel from sticking and finishes the look with a delicate touch of sweetness.
How to Make Easy Pumpkin Roll Recipe
Step 1: Prepare Your Pan and Towel
Start by preheating your oven to 375°F (190°C) and greasing a jelly roll pan. Line it with parchment paper to make sure your cake doesn’t stick. Then, sprinkle a clean kitchen towel generously with powdered sugar—this towel will be crucial for rolling the cake perfectly without cracks.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and your aromatic spices: cinnamon, nutmeg, and ginger. This blend of dry ingredients will give your pumpkin roll its signature warmth and inviting fragrance.
Step 3: Beat Eggs and Sugar, Then Add Pumpkin
In a separate large bowl, beat the eggs and granulated sugar on high speed until the mixture is thick and pale—this gives the cake its tender yet airy texture. Next, gently fold in the pumpkin puree along with a splash of vanilla extract for an extra layer of flavor.
Step 4: Combine and Spread Batter
Carefully fold the dry ingredients into the pumpkin mixture until just combined—be gentle to keep the batter light. Pour and spread the batter evenly into your prepared jelly roll pan, ensuring a smooth surface for even baking.
Step 5: Bake Until Springy
Bake for 13 to 15 minutes, or until the cake springs back when lightly pressed. This quick baking time means the sponge stays soft and pliable, perfect for rolling without cracking.
Step 6: Roll the Cake While Warm
As soon as the cake comes out of the oven, loosen the edges and carefully invert it onto the powdered sugar-covered towel. Peel off the parchment paper, then roll the cake up in the towel from the short side. Rolling it while warm forms the shape and prevents cracks later. Let it cool completely rolled up.
Step 7: Prepare the Cream Cheese Filling
While the cake cools, beat together the cream cheese, unsalted butter, vanilla, and powdered sugar until smooth and fluffy. This is the rich, tangy filling that makes this recipe shine—don’t rush this step, smoothness is key!
Step 8: Fill and Re-roll
Once cooled, gently unroll the cake and spread the cream cheese filling evenly across the surface. Re-roll the cake without the towel, wrapping it tightly in plastic wrap. Chill it in the fridge for at least one hour to let the filling set and flavors meld wonderfully.
How to Serve Easy Pumpkin Roll Recipe
Garnishes
When it comes to garnishing your pumpkin roll, simplicity reigns. A light dusting of powdered sugar over the top adds an elegant, snowy finish that invites smiles at any gathering.
Side Dishes
Serve slices alongside a cup of rich coffee or a creamy chai latte to complement the warm spices. For a festive feast, pair with vanilla ice cream or whipped cream to elevate the dessert experience even more.
Creative Ways to Present
Try slicing the pumpkin roll into smaller bite-sized pinwheels for a party platter, or decorate the top with toasted pecans, a drizzle of caramel sauce, or fresh cranberries for a seasonal twist. These little touches make it feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your pumpkin roll, wrap any leftovers tightly in plastic wrap and store in the refrigerator. It will keep fresh and moist for 3 to 4 days, making it an excellent make-ahead dessert.
Freezing
You can freeze the pumpkin roll, wrapped securely in plastic wrap and then foil, for up to two months. Thaw overnight in the refrigerator before serving to retain its creamy texture and vibrant flavors.
Reheating
Because this is a cream cheese-filled dessert, it’s best served chilled. If you prefer it slightly less cold, leave it at room temperature for 15 to 20 minutes before slicing, rather than reheating it.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and makes this Easy Pumpkin Roll Recipe even more convenient to prepare without sacrificing flavor or texture.
What if my cake cracks when rolling?
If cracks appear, don’t worry! Rolling while the cake is warm prevents most cracking, but if cracks happen, just patch them with a bit of extra filling or frost the outside to disguise them.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy a gluten-free version without compromising taste.
How long does it take to cool before filling?
Make sure the rolled cake is completely cool before adding the filling, usually about an hour at room temperature, to prevent the cream cheese filling from melting or sliding.
Is this pumpkin roll suitable for freezing after baking, before filling?
You can freeze the plain rolled cake after baking and cooling, then thaw and add the cream cheese filling later for fresh frosting when ready to serve.
Final Thoughts
This Easy Pumpkin Roll Recipe is truly a slice of autumn perfection made simple. From the warm spices to the creamy filling and that beautiful rolled presentation, it’s one of those desserts that feels like a big seasonal hug. I can’t wait for you to try it yourself—it’s bound to become a new favorite to pull out every fall and impress everyone you know!
Print
Easy Pumpkin Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy pumpkin roll recipe offers a moist, spiced pumpkin cake rolled with a creamy, luscious cream cheese filling. Perfect for fall gatherings or holiday dessert tables, this delightful treat combines warm autumn flavors with a soft, tender texture. The process involves baking a thin pumpkin cake layer, rolling it with a cinnamon-sweetened towel to shape, and finishing with a rich cream cheese frosting for a show-stopping presentation.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for filling and dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper to prevent sticking.
- Prepare Towel: Lay out a clean kitchen towel and generously sprinkle it with powdered sugar. This will help prevent the pumpkin cake from sticking when you roll it.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Stir in the pumpkin puree and vanilla extract until fully incorporated.
- Combine Batter: Gently fold the dry ingredient mixture into the wet ingredients, mixing carefully just until no flour streaks remain. Be careful not to overmix.
- Bake Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for about 13 to 15 minutes or until the cake springs back when lightly pressed.
- Roll Cake: Immediately turn the cake out onto the prepared powdered sugar-dusted kitchen towel. Starting at one short end, roll the cake and towel together tightly. Allow the rolled cake to cool completely to set the shape.
- Prepare Filling: Beat the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar in a bowl until the mixture is smooth and creamy.
- Assemble Roll: Carefully unroll the cooled cake, remove the towel, and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least one hour to set.
- Serve: Before serving, dust the exterior with powdered sugar for a decorative touch. Slice and enjoy your delicious pumpkin roll!
Notes
- Use fresh pumpkin puree for best flavor or canned pure pumpkin (not pumpkin pie filling).
- Sifting the powdered sugar over the towel prevents sticking and helps create a smooth roll.
- Ensure the cream cheese and butter are at room temperature for a smooth filling.
- Refrigerate the roll before slicing to make cleaner cuts.
- This pumpkin roll can be stored covered in the refrigerator for up to 3 days.
