Fall desserts have a special charm. But the Pumpkin Roll? It’s pure magic. Imagine a tender, spiced pumpkin sponge cake wrapped around a luscious cream cheese filling. Every bite is a celebration of cozy flavors and textures. It’s not just a dessert—it’s a statement, perfect for wowing your guests or indulging yourself on a quiet afternoon.
Let’s bring this irresistible treat to life in your kitchen.
Ingredients
For the Pumpkin Roll Cake:
- 3/4 cup (95 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2/3 cup (150 g) canned pumpkin puree
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 1 package (8 oz/225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 6 tablespoons (85 g) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
1. Prepare Your Canvas (aka the pan):
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly. Dust a clean kitchen towel with powdered sugar—this will keep the cake from sticking later.
2. Create the Cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate large bowl, beat the eggs and sugar until thick and pale—this takes about 2 minutes. Add the pumpkin puree and mix until smooth. Gradually fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly in the prepared pan.
3. Bake and Roll:
Bake for 13-15 minutes, or until the cake springs back when gently pressed. Remove it from the oven, and while it’s still hot, invert it onto the prepared towel. Carefully peel away the parchment paper. Starting at the narrow end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.
4. Whip Up the Filling:
In a bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. This filling is what dreams are made of!
5. Assemble the Roll:
Gently unroll the cooled cake and spread the filling evenly, leaving a slight border around the edges. Reroll the cake (without the towel this time) and wrap it tightly in plastic wrap. Chill it in the fridge for at least an hour—this sets the filling beautifully.
6. Slice, Dust, and Devour:
Dust the top with powdered sugar, slice into neat rounds, and watch as your guests swoon over the stunning swirl.
Why this recipe works
- Perfect Pairing of Flavors: The warm spices in the pumpkin cake complement the creamy tang of the filling.
- A Feast for the Eyes: That signature swirl isn’t just pretty; it’s a sign of a well-executed dessert.
- Effortless Elegance: It’s impressive enough for special occasions yet simple enough for a casual treat.
Tips for success
- Don’t Overbake: A dry cake is harder to roll. Watch closely as it bakes!
- Cool It Down: Letting the rolled cake cool completely prevents the filling from melting.
- Plan Ahead: This dessert can be made a day in advance and still taste amazing.
FAQs
Can I freeze the Pumpkin Roll?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before serving.
What if my cake cracks?
No worries! Cracks can happen, but the filling helps hold everything together—and it’ll still taste fantastic.
Can I substitute fresh pumpkin for canned?
Absolutely! Just ensure your homemade pumpkin puree is smooth and well-drained.
The Pumpkin Roll isn’t just a dessert—it’s a moment of joy. From the first bite of its spiced cake to the creamy filling that lingers, this treat is a true celebration of fall. So, grab your apron, roll up your sleeves, and let the magic of this recipe bring warmth and wonder to your table. Don’t forget to share your creations—I can’t wait to hear how yours turns out!
