Pumpkin Roll Recipe
Introduction
This Pumpkin Roll is a delightful fall treat featuring a moist pumpkin sponge cake rolled with a creamy spiced cream cheese filling. It’s perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
- ¾ cup all-purpose flour (sifted)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable oil
- ⅔ cup pumpkin puree
- ¾ cup chopped walnuts (optional)
- 1 ½ packages cream cheese (12 ounces, softened)
- 4 tablespoons unsalted butter (softened)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
- Step 1: Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease it with baking spray or butter.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
- Step 3: In another bowl, beat the eggs and sugar until combined. Add the vanilla extract, vegetable oil, and pumpkin puree, mixing gently with a spatula.
- Step 4: Fold the dry ingredients into the pumpkin mixture until just combined. If using, gently fold in the chopped walnuts.
- Step 5: Pour the batter evenly into the prepared pan and spread smoothly.
- Step 6: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Let the cake cool slightly, then carefully roll it up with the parchment paper or a clean kitchen towel. Allow it to cool completely on a wire rack before adding the filling.
- Step 8: For the filling, beat the cream cheese and softened butter together until smooth.
- Step 9: Add the powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese mixture, and mix until creamy and well combined.
- Step 10: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, then carefully reroll the cake without the parchment paper.
- Step 11: Dust the top with powdered sugar and refrigerate the pumpkin roll until ready to serve.
Tips & Variations
- For a nut-free version, omit the walnuts or substitute with chocolate chips if desired.
- Be sure to cool the cake completely before adding the filling to prevent the cream cheese from melting.
- Wrap the roll tightly in plastic wrap before refrigerating to keep it moist and fresh.
Storage
Store the pumpkin roll covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. To serve, thaw in the refrigerator and bring to room temperature before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pumpkin roll ahead of time?
Yes, you can prepare the pumpkin roll a day ahead. Just wrap it tightly and refrigerate. This also allows the flavors to meld nicely.
What if my cake cracks when rolling?
If the cake cracks during rolling, it’s usually because it wasn’t rolled while warm. To fix this, roll it back up with the parchment paper while warm, then unroll and add filling once cooled. Small cracks won’t affect the taste.
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Pumpkin Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This delightful Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled with a creamy, luscious pumpkin pie spice-flavored cream cheese filling. Perfect for autumn gatherings and holiday celebrations, this classic dessert combines warm spices, moist pumpkin puree, and a rich filling for an irresistibly festive treat.
Ingredients
Scale
For the Cake:
- ¾ cup all-purpose flour (sifted)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable oil
- ⅔ cup pumpkin puree
- ¾ cup chopped walnuts (optional)
For the Cream Cheese Filling:
- 1 ½ packages cream cheese (12 ounces, softened)
- 4 tablespoons unsalted butter (softened)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly-roll pan with parchment paper and grease it thoroughly with baking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice until well combined.
- Cream Eggs and Sugar, Add Wet Ingredients: In another bowl, beat the three large eggs and granulated sugar until smooth and light. Stir in the vanilla extract, vegetable oil, and pumpkin puree using a spatula until fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, gently folding with a spatula until just combined. If desired, fold in the chopped walnuts carefully to distribute evenly.
- Pour Batter and Bake: Transfer the batter evenly into the prepared jelly-roll pan, smoothing the surface. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Roll the Cake Warm: Remove the cake from the oven and immediately loosen edges. While still warm, turn the cake out onto a clean kitchen towel or parchment paper dusted with powdered sugar and carefully roll it up from the short side to form a log. Let it cool completely while rolled to set its shape.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice, then continue mixing until smooth and creamy.
- Unroll and Fill Cake: Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel or parchment.
- Finish and Chill: Lightly dust the finished pumpkin roll with powdered sugar. Refrigerate for at least 1 hour before serving to allow the filling to set and flavors to meld.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Using parchment paper or a kitchen towel dusted with powdered sugar helps prevent sticking during rolling.
- Chopped walnuts are optional; omit them for a nut-free version.
- Refrigerate the pumpkin roll before slicing for clean, even pieces.
- Allow the cake to cool completely before spreading the cream cheese filling to avoid melting or sliding filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin roll cake, pumpkin dessert, cream cheese filling, fall dessert, holiday dessert, pumpkin puree, spiced cake
