Pumpkin Roll Cake Recipe
- Published
- 39 comments
It is pumpkin season, so why not make a delicious dessert like my Pumpkin Roll Cake that will surely impress your loved ones this holiday season. I will show you how easy it is to bake this moist cake made with pumpkin puree, warm spices, and a smooth homemade cream cheese filling that makes every slice irresistible.
Dessert recipes are always the highlight of any holiday, so if you are looking to impress your family and friends, I definitely recommend exploring the dessert section on my blog. Over the years, I have added countless decadent recipes like my apple galette and homemade cannoli, perfect for anyone with a sweet tooth who has been baking along with me.
Pumpkin Roll
Pumpkin rolls are most often served during the fall holidays as part of the main meal. They are an easy dessert to prepare, and with their warm pumpkin flavor, they are both seasonal and festive.
What I love most is that pumpkin rolls can be made ahead of time, which takes away some of the stress of holiday baking. I use a simple trick where, as soon as the cake finishes baking, I flip it onto a clean kitchen towel dusted with powdered sugar. This keeps it from sticking and makes it so much easier to roll later.
Since pumpkin rolls are basically sponge cakes, my recipe made with canned pumpkin can easily be adapted for spring or summer too, keeping it enjoyable all year if you are a pumpkin fan. In my house, we mostly make it during the fall season, especially for Thanksgiving or even Christmas, when everyone looks forward to that sweet slice after dinner.
Ingredients and Substitutions
To keep things simple, I separated the ingredients for the cake and the homemade cream cheese filling when making this pumpkin roll cake recipe.
For the Cake:
- Flour – I use all-purpose flour. If you want to make it gluten-free, a 1:1 gluten-free baking blend works well too.
- Baking soda – I add baking soda to help the cake rise evenly.
- Baking powder – This helps the pumpkin roll stay light and fluffy.
- Spices – I like using ground cinnamon and nutmeg. You can swap them for pumpkin pie spice for an easy shortcut.
- Eggs and salt – The eggs always at room temperature and I always add a pinch of sea salt.
- Sugar – I use white sugar for sweetness. Brown sugar can add a deeper flavor if you like a hint of caramel taste.
- Pumpkin puree – This is a key ingredient for soft texture and signature taste. You can use homemade pumpkin puree or even canned butternut squash puree.
- Vanilla extract – I love adding vanilla for a sweet aroma. Almond extract can be used for a slightly different flavor.
- Powdered sugar – I use powdered sugar to dust the cake.
For the Cream Cheese Filling:
- Softened cream cheese – I use cream cheese for its creamy and slightly tangy flavor. If you need a lighter option, whipped cream cheese or mascarpone works great.
- Softened unsalted butter – You can use salted butter if that is what you have, just skip adding any extra salt.
- Vanilla extract – You can not skip a little vanilla in the filling.
- Powdered sugar – I add powdered sugar to make the filling sweet and fluffy.
How to Make Pumpkin Roll Cake
Make the filling: First, I add the softened cream cheese, unsalted butter, and vanilla to my stand mixer. Then I whip everything on high speed with the paddle attachment for about 5 minutes until the mixture looks light and fluffy.
Finish mixing: I lower the mixer speed to low and slowly add the powdered sugar. Then I increase the speed to medium and whip until everything is fully mixed, setting it aside until I am ready to use it.
Make the cake: I start by sifting all the dry ingredients into a large mixing bowl. This helps remove any lumps and makes the cake batter light and smooth.
Combine the wet ingredients: Next, I add the eggs, pumpkin puree, and vanilla extract to the bowl. I whisk everything together until the mixture is completely blended.
Spread the batter: I pour the batter onto a standard 1/2 sheet tray lined with parchment paper. Then I use a rubber spatula to spread it evenly so it bakes with a smooth and uniform texture.
Bake the cake: I place the tray in the oven at 350 degrees and bake for about 15 to 17 minutes.
Invert: As soon as the cake is done baking, I carefully flip it onto a clean kitchen towel dusted with powdered sugar.
Roll and cool: I gently roll up the warm cake in the towel right away and place it on a cooling rack. Then I let it rest until it is completely cool before adding the filling.
Add the filling: Once the cake has cooled, I carefully unroll it and spread the cream cheese filling evenly over the center. I make sure to cover it from edge to edge.
Roll, chill and serve: I gently roll the cake back up with the filling inside and place it in the refrigerator for at least one hour so the filling can set. Once it is chilled, I dust it with powdered sugar, slice it into even pieces, and serve.
chef tip + notes
The key to keeping the cake from cracking is to roll it up right away while it is still warm from the oven. I always keep a clean towel dusted with powdered sugar ready before the cake comes out so I can move fast. Rolling it warm helps it keep that perfect spiral shape later, and once it cools completely, I spread the cream cheese filling and roll it back up without any cracks.
- Use room temperature ingredients: I always make sure the eggs, butter, and cream cheese are at room temperature. This helps everything blend smoothly and keeps the batter light and even.
- Do not overbake: I keep a close eye on the cake and take it out as soon as the top looks lightly golden. Overbaking can make it dry and harder to roll.
- Let it chill before slicing: I always chill the rolled cake for at least an hour before cutting. This makes the filling firm and keeps the slices neat and clean.
- Use parchment paper: Lining the baking sheet with parchment paper makes it easy to lift the cake out of the pan and prevents it from breaking.
- Size cookie sheet: I use a standard 1/2 sheet tray that measures about 18 inches by 13 inches. It is the perfect size for spreading the batter evenly and getting the right thickness for rolling.
Serving Suggestions
I typically serve this pumpkin roll cake as a dessert after a warm meal like my butternut squash bisque or a bowl of my classic chicken vegetable soup. The soft and spiced cake is the perfect sweet ending to a casual fall dinner, and I have to admit that everyone at the table always asks for another slice. I usually make an extra cake and store it so I can sneak a piece in the afternoon to enjoy with my coffee.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.
How to Store: I wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.
More Dessert Recipes
Video
Pumpkin Roll Cake Recipe
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 4 eggs
- 1 1/3 cup sugar
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
- 1/3 cup powdered sugar
For the Cream Cheese Filling:
- 12 oz softened cream cheese
- 1 stick softened unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cup powdered sugar
Instructions
- Preheat the oven to 350°.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.
- Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula.
- Bake the cake in the oven at 350° for 15 to 17 minutes or until the top is lightly browned. It should be cooked but soft.
- While the cake is baking generously sift powdered sugar onto a large clean kitchen towel.
- When the cake is done baking invert it right onto the kitchen towel and then immediately roll it up.
- Cool the cake completely on a cooling rack to room temperature, which takes about 2 hours.
- While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
- Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
- Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
- Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
- Dust with powdered sugar, slice and serve.
I made this Pumpkin Roll Cake last night, before Halloween. I doubled the recipe and had it in the oven within the 15 minutes the recipe predicts. I followed the recipe exactly, and had no difficulties. My husband had a slice for breakfast, and said this recipe is a definite keeper! The family is coming to watch the world series game tonite, and I expect the two rolls to disappear.
Thank you Billy, for generously sharing your fabulous recipes.
That’s awesome! So glad to hear it turned out well!
I needed a dessert for tonight’s dinner and made this. It is so easy to make and tastes delicious. I question why so many people asked about the sheet pan size, it says right in the directions: 13″ x 18″! I am taking this to a dinner with friends next week, I am sure it will be a hit!
Chef, I can’t make one of these to save my life!. They always crack on me. I would love to make one and have it come out Beautiful like yours. Is my cake layer to thick or am I baking it to long or what? I’m trying yours today. I have all the stuff and I home alone for a change and maybe I can work some kind of magic here. I will let you know