The Best Pumpkin Roll Recipe

There’s nothing quite like a perfectly spiced pumpkin roll to usher in the fall season.

Print Recipe

Course Dessert

Cuisine American

Servings

Ingredients

For the Pumpkin Sponge Cake

¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
3 large eggs
1 cup sugar
⅔ cup canned pumpkin (not pumpkin pie filling)
1 tsp vanilla extract

For the Cream Cheese Filling

8 oz cheese, softened
1 cup powdered sugar, sifted
6 Tbs unsalted butter, softened
1 tsp vanilla extract

Instructions

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the paper to prevent sticking.
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. Stir in the canned pumpkin and vanilla extract until fully combined.
Gradually add the dry ingredients to the pumpkin mixture, folding gently with a spatula until everything is just incorporated. Be careful not to overmix—this helps keep the cake tender.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake as it may dry out and become difficult to roll.
As soon as the cake comes out of the oven, carefully lift the parchment paper and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
Starting at the short end, roll the warm cake (with the towel inside) into a tight spiral. This helps the cake “learn” its rolled shape, preventing cracks later. Let it cool completely rolled up.
While the cake cools, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, unroll it gently. Spread the cream cheese mixture evenly across the surface, leaving a small border at the edges to avoid oozing.
Re-roll the cake without the towel this time. Roll it as tightly as you can without squishing the filling out the sides. Wrap the finished roll in plastic wrap and refrigerate for at least one hour to set.
Before serving, dust the top with powdered sugar for a snowy effect. Slice the roll into thick rounds,

Notes

TIPS AND TRICKS FOR PUMPKIN ROLL SUCCESS:

Use Room Temperature Ingredients: Both your eggs and cream cheese should be at room temperature. This ensures that your cake batter is smooth and your filling is creamy without lumps.
Don’t Overbake the Cake: Overbaking can make the cake dry, which increases the likelihood of cracking when you roll it. The key is to remove the cake from the oven just when it’s fully set and springs back to the touch.
Roll While Warm: Rolling the cake while it’s warm and flexible is essential. If you wait until the cake cools, it may crack when you try to roll it. A tea towel dusted with powdered sugar prevents sticking.
Chill Before Slicing: Refrigerating the pumpkin roll helps the filling firm up and hold its shape, making it much easier to slice cleanly. A chilled roll also enhances the flavors.
Customize the Filling: While the classic cream cheese filling is unbeatable, you can get creative by adding a touch of maple syrup, a dash of cinnamon, or even some chopped nuts for a crunchy twist.
Use Parchment Paper in the Pan: This makes it incredibly easy to lift the cake out of the pan without tearing and ensures a smooth release every time.
Double the Recipe for Larger Crowds: Pumpkin rolls freeze beautifully! If you’re making these for a big event or to enjoy later, consider doubling the recipe. Simply wrap the roll tightly in plastic wrap and foil, and freeze for up to two months. Thaw in the fridge overnight.

Keyword fall, fall recipe, pumpkin, pumpkin roll, thanksgiving

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