If you’re after something classic and comforting, a pumpkin roll never fails to hit the spot. This delicious dessert combines the rich taste of pumpkin with a spiced cake and creamy filling, perfect for fall or any special occasion.
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Pumpkin Roll Recipe
Pumpkin Roll is a type of Swiss roll cake featuring pumpkin cake and cream cheese filling. The cake is moist and fluffy, lightly spiced with ingredients like cinnamon, nutmeg, ginger, and cloves.
The roll is made by baking a thin sheet of pumpkin cake, then while it is still warm, rolling it up. After cooling, it is unrolled, filled with the cream cheese filling, and rolled back up to form the characteristic spiral shape of the dessert.
You can enjoy the roll with a hot cup of coffee, chai tea, or a spiced latte for a perfect fall breakfast or afternoon treat. It also goes well with warm apple cider or even a mild black tea.
For more indulgent pairings, it’s delightful with vanilla ice cream or a drizzle of caramel sauce. It also pairs well with holiday favorites like roasted nuts, whipped cream, or even a scoop of pumpkin-flavored yogurt. This versatility makes the Pumpkin Roll a great choice whether it’s for brunch, dessert, or cozying up on a chilly evening.
Here’s how to make the pumpkin rolls:
Easy & Delicious Pumpkin Roll
Nutrition
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger optional
- 1/4 tsp salt
- 3 large eggs room temperature
- 2/3 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra overhang on the short sides. Lightly grease.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another large mixing bowl, beat eggs and granulated sugar for 3–4 minutes until pale and fluffy. Mix in pumpkin puree and vanilla until combined.
- Gently fold in dry ingredients until just mixed.
- Spread batter evenly into prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched.
- Place a clean kitchen towel on the counter and dust generously with powdered sugar. Invert the hot cake onto the towel, peel off parchment paper, and roll the cake tightly from the short end, towel included.
- Let the cake cool completely (about 45 minutes).
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Carefully unroll the cooled cake, spread filling evenly, then re-roll without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- For a lighter version, use reduced-fat cream cheese and less powdered sugar.
- Can be made a day ahead; tastes even better after chilling overnight.
- Freezes well for up to 2 months, thaw in fridge before serving.
SIMILAR RECIPES:
Variations
Besides this classic recipe, you can try other pumpkin roll versions:
- Whipped Cream Cheese Filling combines whipped heavy cream with cream cheese and sugar for a lighter, fluffier texture that still retains a tangy creaminess perfect for those who prefer a less dense filling.
- Marbled Pumpkin Roll is made by swirling the cream cheese filling and pumpkin batter together before baking or after spreading. This creates a beautiful marbled effect inside the cake.
- Spiced Pumpkin Roll enhances the traditional spices by adding a little extra ground ginger, cloves, or even a pinch of allspice for a deeper, more complex flavor profile.
- Nutty Addition incorporates finely chopped walnuts or pecans either in the batter or sprinkled inside the roll for added crunch and nutty richness.
- Gluten-Free Version uses a gluten-free flour blend to accommodate dietary needs.
- Chocolate Addition adds cocoa powder to the batter for a subtle chocolate twist that pairs surprisingly well with the pumpkin and the cream cheese filling.
- Mini Pumpkin Rolls are smaller, individual-sized rolls perfect for parties or gift-giving. This version is made exactly like the traditional version, but baked in smaller pans or cut into smaller pieces after rolling.