Why You’ll Love Perfect Pumpkin Roll Recipe
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Seasonal Favorite: Packed with warm spices and rich pumpkin flavor, it’s the perfect fall dessert.
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Beautiful Presentation: Rolled into a swirl with a cream cheese center, it looks as good as it tastes.
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Make-Ahead Friendly: Can be prepared a day or two in advance, making it perfect for busy holiday schedules.
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Easy to Slice and Serve: Great for potlucks, buffets, or dessert trays.
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Crowd-Pleaser: A classic treat that everyone from kids to adults will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
For Garnish:
Powdered sugar for dusting
Directions
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Preheat Oven: Set your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, grease the paper, and lightly dust it with flour.
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Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt. In a separate bowl, beat the eggs and sugar until thick and pale. Add canned pumpkin and mix well. Gradually combine the dry ingredients with the wet ingredients until just incorporated.
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Bake: Pour the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched lightly.
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Roll the Cake: While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Starting from the short end, roll it up with the towel and let it cool completely.
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Make the Filling: Beat the cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
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Assemble: Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel.
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Garnish and Serve: Place the roll seam-side down on a platter. Dust with powdered sugar, slice, and serve.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Cooling and Assembly Time: 25 minutes
Total Time: 1 hour
Servings: 10–12 slices
Calories: Approximately 270 kcal per slice
Variations
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Nutty Twist: Add finely chopped pecans or walnuts to the filling or sprinkle them on top.
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Maple Flavor: Replace the vanilla extract in the filling with maple extract for an autumn-inspired twist.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
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Spice Boost: Add a pinch of nutmeg or pumpkin pie spice for extra warmth.
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Chocolate Drizzle: Drizzle melted dark chocolate over the top for added richness.
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Lighter Version: Use reduced-fat cream cheese and less sugar in the filling.
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Mini Rolls: Divide the batter into smaller pans to make mini pumpkin rolls.
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Coconut Cream Filling: Substitute the cream cheese filling with a whipped coconut cream for a dairy-free version.
Storage/Reheating
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Refrigerator: Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days.
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Freezer: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Reheating: This dessert is typically served chilled or at room temperature. No reheating needed.
FAQs
What’s the best way to roll the pumpkin cake without cracking?
Roll it while it’s still warm using a kitchen towel dusted with powdered sugar. This helps shape the roll and prevents cracks.
Can I make this pumpkin roll ahead of time?
Yes, it can be made 1–2 days ahead and stored in the refrigerator until ready to serve.
Do I have to use parchment paper?
Yes, parchment helps prevent sticking and makes it easier to lift the cake from the pan and roll it up.
How do I keep the cake from getting soggy?
Let the cake cool completely before spreading the filling, and make sure it’s wrapped well when storing.
Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s well-pureed and not too watery. Canned pumpkin is usually thicker and more consistent.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar, but it may affect sweetness and texture.
How do I slice the roll cleanly?
Use a sharp serrated knife and wipe it clean between each slice for neat presentation.
Can I add spices to the cream cheese filling?
Absolutely. A pinch of cinnamon or nutmeg adds a cozy touch.
What kind of pan should I use?
A 15×10-inch jelly roll pan works best. It’s shallow and perfect for sponge cakes meant to be rolled.
Is it okay to skip the powdered sugar on top?
Yes, it’s optional, but it adds a pretty, snowy finish to the roll.
Conclusion
This Perfect Pumpkin Roll is a festive and flavorful dessert that brings the warm essence of fall to your table. With its soft, spiced sponge cake and smooth cream cheese filling, it’s a seasonal classic that never fails to delight. Whether you’re making it for Thanksgiving, a fall gathering, or just because, it’s a treat that looks impressive but is easy to make. Serve it chilled, slice it up, and enjoy the compliments!
