Easy To Make Pumpkin Roll Recipe

Pumpkin Roll – Pumpkin spice cake in a rolled up swirl of cream cheese buttercream, sprinkled with powder sugar.

A pumpkin roll should be a staple at every thanksgiving dinner! This year it’s on my menu and that is because it’s so pretty and really easy to whip up! It looks complicated, and hard, but don’t be fooled! This can whipped up under an hour! 

• Gooey Butter Pumpkin Cake Without A Box Mix
• Easy Pumpkin Churro Bundt Cake
• Frosted Pumpkin Sugar Cookie With Cream Cheese

Why you should make this pumpkin roll 

To clarify, as if you need anymore reasons, but here I am making sure you have no excused to make this! 

• Easy to Make: Making this Pumpkin Roll is an absolute breeze. Even if you’re not a seasoned baker, the step-by-step instructions in this recipe make it accessible for all skill levels. The simplicity of the process ensures that you can create a stunning dessert without any stress.
• Beautiful: Let’s talk aesthetics – this Pumpkin Roll is not just delicious; it’s a work of art. The elegant swirl and the sprinkling of powdered sugar make it a visual masterpiece. When you bring this beauty to your table, you’ll feel like you’ve just created a piece of culinary art.
• Great for a Small Dessert: Sometimes, you don’t need a massive cake to satisfy your sweet tooth. This Pumpkin Roll is the ideal solution for those intimate gatherings or when you simply want a delightful treat without the fuss of a large dessert. It’s perfect for those cozy evenings.

Ingredient list – Pumpkin Roll

Additionally, I have provided some key ingredients for Gingerbread Crinkle Cookies that you might not have on hand. For a full list of ingredients, check out the recipe card below!

• Pumpkin Puree: make sure you are using puree and not pumpkin pie filling! 
• Cream Cheese (Room Temperature): I use a full fat cream cheese, a light cream cheese with change the texture and flavor. 
• Pumpkin Pie Spice: You can make your own or you can buy it in the spice section! 
• Eggs: Pull this out to get room temp, if you forget run them under hot water for 3 minutes! 

• Vanilla Extract:  I like to use pure, but with prices the way that they are, I am using a vanilla blend that is much more budget friendly. 

Tips for rolling and making Pumpkin Roll

To clarify, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.

• Properly Prepare the Pan: Start by generously greasing and lining the pan with parchment paper, allowing an overhang on each side. This overhang will make it easier to lift the cake out after baking.
• Use the Right Amount of Batter: The batter should be evenly spread in a thin layer. It’s better to have a slightly thinner cake than one that’s too thick.
• Don’t Overbake: Be cautious with the baking time. Overbaking can lead to a dry cake that is more likely to crack when rolled. The cake should spring back lightly when touched.
• Sprinkle with Sugar: Just before rolling, sprinkle a layer of granulated sugar over the cake. This will help prevent sticking to the parchment paper and enhance flavor.
• Use a Clean Towel or Parchment Paper: For rolling, use a clean, lint-free kitchen towel or a sheet of parchment paper. Dust it lightly with granulated sugar to prevent sticking.
• Roll While Warm: Roll the cake while it’s still warm. As the cake cools, it can become more rigid, making it prone to cracking.
• Roll Gently: When rolling, apply gentle and even pressure. Start at one end and work your way to the other, creating a tight spiral. A gentle touch is key to preventing cracks.
• Cool Before Filling: Let the rolled cake cool before adding the cream cheese filling. If it’s too warm, the filling can melt and cause the cake to become soggy.
• Chill Before Serving: After filling and rerolling, wrap the Pumpkin Roll in plastic wrap and refrigerate for at least an hour. This not only helps set the filling but also makes the cake easier to slice.

What’s in Molly’s kitchen?

Undoubtedly, I have given you all the equipment I used in this recipe!

• Baking Sheet: You’ll need a standard 15 x 10-inch baking sheet to bake the cake. Make sure it has raised edges to prevent any spillage.
• Parchment Paper: Line the baking sheet with parchment paper to prevent sticking and ease the removal of the cake.
• Whisk: A whisk is essential for mixing the eggs and sugar to the right consistency.
• Mixing Bowls: Have a variety of mixing bowls in different sizes for mixing the dry and wet ingredients.
• Offset Spatula: This tool is handy for spreading the cake batter evenly in the pan.
• Kitchen Towel or Parchment Paper: You’ll need a clean, lint-free kitchen towel or parchment paper for rolling the cake. Make sure it’s large enough to accommodate the cake.
• Powdered Sugar Sifter: To dust the cake with powdered sugar, a sifter or fine mesh strainer is useful for achieving an even layer.
• Plastic Wrap: Wrapping the Pumpkin Roll in plastic wrap and refrigerating it is crucial to set the filling and make it easier to slice.
• Stand Mixer or Hand Mixer: For preparing the cream cheese filling, a stand mixer or a hand mixer is convenient for a smooth and fluffy texture.
• Measuring Cups and Spoons: These are my favorite!

Frequently asked questions 

Lastly, here are some questions you might have in regards  to making this Pumpkin Roll! If you have anymore questions please feel free to leave a comment below! 

Why did my Pumpkin Roll crack when I rolled it?

Pumpkin Rolls can crack for various reasons, including overbaking, rolling when the cake is too hot or too cold, or not using enough sugar to prevent sticking. To prevent cracking, follow the recommended baking time, roll while the cake is still warm, and use sugar on the cake before rolling.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but it should be drained and have a similar consistency to canned pumpkin puree. Be sure to remove excess moisture to avoid affecting the cake’s texture.

Can I make the cream cheese filling in advance?

Yes, you can prepare the cream cheese filling in advance and store it in the refrigerator. Just make sure to bring it to room temperature before spreading it on the cake.

Storing and Freezing 

To store a Pumpkin Roll, wrap it tightly in plastic wrap to prevent drying out, and place it in the refrigerator. When slicing, use a sharp knife and a gentle sawing motion to create clean, even slices. Wiping the knife clean between cuts can help maintain the neat appearance of the slices.

Freezing – Pumpkin Roll

To freeze leftover Pumpkin Roll, wrap it securely in plastic wrap to prevent freezer burn. Place it in an airtight container or a resealable freezer bag, then store it in the freezer for up to 2-3 months. Thaw the frozen cake in the refrigerator before serving.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pumpkin Roll

Molly Murphy

Pumpkin spice cake in a rolled up swirl of cream cheese buttercream, sprinkled with powder sugar.

5 from 2 votes

Print Recipe Pin Recipe

Servings 8 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• Sprinkle of granulated sugar and powdered sugar

For the cream cheese

• ½ cup unsalted butter room temp
• 3 ounces cream cheese room temp
• 3 cups powder sugar
• 1 teaspoon vanilla
• Pinch salt

Instructions

 

• Preheat your oven to 375°F (190°C). Line a 15 x 10-inch sheet pan with parchment paper, ensuring it extends over the edges for easy removal. Generously spray the parchment paper with cooking spray. Set aside.
• In a medium-sized bowl, whisk the eggs and granulated sugar for 1 minute or until the mixture becomes thick. Add the vanilla extract and pumpkin puree, then whisk until well combined.
• Add the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt to the egg mixture. Mix until there are no more visible streaks of flour.
• Use a small offset spatula to evenly spread the batter into the prepared pan.
• Bake for 15 minutes or until the top of the cake springs back when gently touched. Carefully lift the parchment paper with the cake and transfer it to a flat surface. You may need to use a butter knife to help release the edges. Before rolling the cake, sprinkle granulated sugar on top to prevent it from sticking to the parchment paper.
• Roll the cake slowly from one short end to the other and place it in the fridge to cool for about 20 minutes.
• While the cake is cooling, prepare the cream cheese filling.

Cream Cheese Filling:

• In a standard mixer bowl, beat the cream cheese and butter on high for 2 minutes. Scrape down the sides and mix on high for another minute.
• Add the powdered sugar, salt, and vanilla extract. Beat on high until the mixture becomes light and fluffy, about 1 more minute.
• Once the cake has reached room temperature, unroll it on a flat surface. Spread the cream cheese mixture evenly over the cake, leaving a ¾-inch border on all sides.
• Carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove it.
• Wrap the pumpkin roll in plastic wrap and refrigerate it for at least one hour.
• Remove and unwrap the pumpkin roll, then transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar. Slice and serve.

Tried this recipe?Let us know how it was!