Pumpkin Roll

As the leaves start to paint the town and the air becomes crisp, there’s one delicious delight that makes its triumphant return to our tables – the Pumpkin Roll!

So, what exactly is this pumpkin roll, you ask? Well, imagine a tender, spiced pumpkin cake, smeared with a velvety layer of cream cheese frosting, and then carefully rolled up into a snug spiral of pure bliss. It’s like a cinnamon-scented hug from fall itself! But hey, let’s not get ahead of ourselves. Let’s dive into the rolly-polly goodness of this fall favorite.

Pumpkin Roll

Think of a pumpkin roll as the pastry version of a Swiss roll, but with a hearty autumn twist. The cake is essentially a delightful blend of pumpkin puree, eggs, sugar, flour, and a dash of cozy spices like cinnamon, nutmeg, and cloves. The comforting aroma that wafts through your kitchen as this cake bakes – it’s practically a scented candle’s dream come true!

Pumpkin rolls are often generously sized, making them perfect for sharing. It’s the dessert that brings people together – a sweet conversation starter at any fall gathering.

Ingredients

• Eggs
• Sugar
• Pumpkin puree not pumpkin pie filling
• Lemon juice
• Flour
• Baking powder
• Cinnamon
• Ground ginger
• Ground nutmeg
• Powdered sugar 

Recipe Instructions

1. Prep & Bake: Preheat to 375°F line a 10×15 inch pan with parchment, and spray with non-stick spray. Bake for 15 mins until a toothpick comes out clean.
2. Whip & Sweeten: Beat eggs on high speed for 5 mins, gradually adding granulated sugar.
3. Pumpkin Mix: Mix in pumpkin puree and lemon juice.
4. Dry Blend: Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
5. Combine & Spread: Gently fold dry mix into pumpkin mixture. Evenly spread batter, bake for 15 mins.
6. Roll & Cool: Sprinkle a clean tea towel generously with powdered sugar. Invert baked cake onto the sugared towel, roll cake, and let it cool in the rolled position.
7. Cream & Serve: Beat powdered sugar, cream cheese, butter, and vanilla extract until smooth. Unroll cooled cake, spread cream cheese mixture evenly. Reroll cake without the towel, sprinkle with powdered sugar, then slice and serve.

Frequently Asked Questions

More Recipes

• Pumpkin Dump Cake
• Pumpkin Chicken Curry
• Pumpkin Buttermilk Pancakes
• Pumpkin Sheet Cake with Caramel Frosting
• Pumpkin Biscuits

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 3 votes

Pumpkin Roll

By: Melissa Griffiths

A pumpkin roll is a delightful dessert that wraps the comforting flavors of spiced pumpkin cake and creamy filling into a perfect spiral of autumn joy.

Prep: 20 minutes mins

Cook: 15 minutes mins

Cooling Time: 20 minutes mins

Total: 55 minutes mins

Servings: 12

SaveSaved Pin Recipe Rate Recipe Print Recipe

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

For the cake:

• ▢ 3 large eggs
• ▢ 1 cup granulated sugar
• ▢ 2/3 cup pumpkin puree, (not pumpkin pie filling)
• ▢ 1 teaspoon lemon juice
• ▢ 3/4 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon ground ginger
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon salt
• ▢ powdered sugar, for dusting

For the filling:

• ▢ 1 cup powdered sugar
• ▢ 8 ounces cream cheese, (1 package), at room temperature
• ▢ 4 tablespoons unsalted butter, at room temperature
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ Additional powdered sugar, for sprinkling on top

Instructions 

• Preheat your oven to 375°F (190°C). Prepare a jelly roll pan (or a 10×15 inch shallow pan) by lining it with parchment paper and spraying with non-stick baking spray.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for about 5 minutes, until they’re light and frothy.
• Gradually add the white granulated sugar to the beaten eggs, continuing to mix until fully incorporated.
• Stir in the pumpkin puree and lemon juice until evenly mixed.
• In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Sifting these ingredients ensures they’re well combined and free of lumps.
• Gradually fold the dry ingredients into the pumpkin mixture until just combined, taking care not to overmix.
• Spread the batter evenly into the prepared pan.
• Bake in your preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, sprinkle a clean tea towel generously with powdered sugar.
• Immediately after removing the cake from the oven, carefully invert it onto the powdered sugar-dusted tea towel.
• Starting at one short end, roll the cake up with the towel. Let it cool completely in this rolled position.

For the filling:

• In a large bowl, beat together the powdered sugar, room-temperature cream cheese, room-temperature butter, and vanilla extract until the mixture is smooth and creamy.
• Once the cake has cooled completely, carefully unroll it.
• Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
• Re-roll the cake without the towel, using the towel as a guide. Be sure to roll the cake tightly to ensure a nice spiral of filling.
• Sprinkle the top of the cake with additional powdered sugar before slicing and serving.

Notes

• It’s important to use room temperature cream cheese and butter for the filling to ensure a smooth, lump-free texture.
• Rolling the warm cake in a tea towel helps it take on its rolled shape without cracking.
• The rolled cake needs to be completely cool before you add the filling, or the filling may melt.
• If you prefer a different type of cream cheese filling, you could add a bit of lemon zest or substitute some or all of the vanilla extract with another extract, like almond or maple.
• This cake can be made a day in advance and kept in the refrigerator, tightly wrapped in plastic wrap.
• Store leftovers in the refrigerator for up to 3-4 days.
• If your cake does crack on the top, don’t worry, just fill in the crack with powdered sugar. It’s my favorite trick and no one can tell.

Nutrition

Serving: 1 of 12 slices, Calories: 254kcal, Carbohydrates: 35g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 70mg, Sodium: 209mg, Potassium: 83mg, Fiber: 1g, Sugar: 28g, Vitamin A: 2549IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg

Like this recipe? Rate and comment below!

Indulging in a pumpkin roll is like savoring the essence of fall in every bite, making it a must-have treat for anyone seeking a taste of cozy seasonal bliss.