Pumpkin Roll Recipe

If you’re on the hunt for a dessert that screams autumn coziness in every bite, you’ve got to try this Pumpkin Roll Recipe. It’s like a giant hug wrapped in a fluffy pumpkin-spiced cake rolled around a luscious cream cheese filling. Trust me — once you make this, you’ll have a new favorite for fall gatherings, holidays, or any time you want to impress without fussing over complicated baking.

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Ingredients & Why They Work

Getting the ingredients right is key for a successful pumpkin roll. Each one works together to create that signature moist, tender cake and creamy filling you’ll keep coming back for. Fresh eggs and room-temperature cream cheese help the batter and frosting blend easily, while good-quality pumpkin puree adds that authentic fall flavor.

• Eggs: Bring structure and richness to the cake; room temperature eggs whip better.
• Pumpkin puree: Use canned pure pumpkin (not pumpkin pie mix) for that deep, natural flavor and moist texture.
• Granulated sugar: Adds sweetness and lightness to the sponge.
• Brown sugar: Provides moisture and a slight caramel note that pairs perfectly with pumpkin.
• Vanilla extract: Enhances overall flavor with a warm sweetness.
• All-purpose flour: The base that gives the cake structure without weighing it down.
• Baking soda: Reacts to acidity and helps the cake rise tenderly.
• Ground cinnamon: The quintessential pumpkin spice flavor that makes this recipe shine.
• Kosher salt: Balances sweetness and enhances flavor depth.
• Cream cheese: The star of the filling — creamy, tangy, and smooth.
• Unsalted butter: Gives richness and smooth texture to the frosting.
• Powdered sugar: Keeps the filling silky and sweet, plus dusting on top adds that classic look.

Tweak to Your Taste

I love how versatile this Pumpkin Roll Recipe is! Over time, I’ve made little tweaks to suit my cravings or the occasion, so feel free to experiment. You could dial up the spices, swap out cream cheese for mascarpone, or even add a drizzle of caramel on top. It’s fun to make it your own.

• Spice it Up: I sometimes add nutmeg or ginger along with cinnamon for a deeper pumpkin pie vibe.
• Chocolate Lover’s Variation: Swirl some mini chocolate chips into the filling for a surprise twist I’ve adored at family dinners.
• Dairy-Free Adaptation: Use vegan cream cheese and butter substitutes to keep it allergy-friendly without losing that creamy texture.
• Frosting Alternatives: Try maple or honey in the frosting in place of vanilla for a unique flavor.

Step-by-Step: How I Make Pumpkin Roll Recipe

Step 1: Prep Your Pan and Ingredients

First things first— preheat the oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. I always spray the pan and then the parchment to prevent sticking because the last thing you want is a cake that tears when you flip it out. Having everything ready — from room temperature eggs to pumpkin puree measured out — makes the process smooth and stress-free.

Step 2: Mix Wet Ingredients

In a large bowl, stir together the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth. The mix will look rich and velvety — that’s your sign that the base is just right before adding dry ingredients.

Step 3: Combine Dry Ingredients and Fold In

Whisk together flour, baking soda, cinnamon, and salt in a separate bowl. Then gently add this to your wet ingredients, mixing just until combined. I try to avoid over-mixing here because I want the cake tender, not tough.

Step 4: Bake and Roll While Warm

Pour the batter into your prepared pan and spread evenly. Bake for 15-20 minutes until the cake springs back when lightly touched. Once the cake’s hot from the oven, dust a clean kitchen towel with powdered sugar, flip the cake out onto it, and carefully peel off the parchment. This is your moment — roll up the cake with the towel starting from the short side to prevent cracking. Let it cool completely rolled up; this will set the shape perfect for filling later.

Step 5: Whip the Cream Cheese Filling

While the cake cools, beat cream cheese until smooth, add butter, then powdered sugar and vanilla, mixing on low at first to avoid a powdered sugar cloud in your kitchen! Once combined, increase speed and beat until creamy and luscious. It’s the best frosting — so silky and just the right amount of sweetness.

Step 6: Fill and Chill

Unroll the cooled cake gently, spread an even layer of cream cheese filling, then roll up again—this time without the towel. Transfer it to a serving plate, cover, and refrigerate for about 30 minutes. This chill step helps the filling set and makes slicing neater.

How to Serve Pumpkin Roll Recipe

Garnishes

I keep it simple with a light dusting of powdered sugar on top — it makes the pumpkin roll look pure and inviting. Sometimes I sprinkle a pinch of extra cinnamon or even some toasted pecans for crunch, which adds a lovely texture contrast.

Side Dishes

This pumpkin roll pairs beautifully with a warm cup of coffee or spiced chai tea. For an autumn brunch, I’ve served it alongside fresh fruit or a creamy yogurt parfait to balance the richness.

Creative Ways to Present

For holiday parties, I’ve placed the pumpkin roll on a wooden board with fresh cranberries and fall leaves for an eye-catching presentation. You can also slice it into bite-sized rounds and serve as finger food with an extra drizzle of caramel sauce on top. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I wrap leftover pumpkin roll tightly with plastic wrap and place it in an airtight container in the fridge. It keeps well for 3-4 days, and honestly, it tastes even better the next day when the flavors have melded.

Freezing

Freezing pumpkin roll works great if you want to prep ahead. I freeze it uncut, wrapped in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge before slicing and serving — it stays moist and delicious.

Reheating

I prefer eating pumpkin roll chilled, but if you want to warm it slightly, I pop a slice in the microwave for about 10 seconds. This softens the cream cheese just a touch without turning it runny. Perfect for cozy mornings!

FAQs

Final Thoughts

This Pumpkin Roll Recipe has become one of my go-to desserts for fall and beyond. There’s something so comforting in that tender, fragrant cake paired with rich cream cheese frosting — it instantly feels like a celebration. I’m confident you’ll enjoy making it as much as eating it, and it’s a great way to bring a bit of homemade joy to any occasion. Give it a try, and don’t be surprised if it becomes the highlight of your dessert rotation!

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