Pumpkin Roll Recipe

I absolutely love this Pumpkin Roll Recipe because it brings all the warm, cozy flavors of fall right into your kitchen with a luscious cream cheese filling wrapped in a soft, spiced pumpkin cake. It’s the kind of dessert that’s perfect for holiday dinners, potlucks, or any time you want to impress guests with something homemade but not too complicated.

When I first tried making pumpkin rolls, I was a little intimidated by the rolling part—let’s be real, it sounds tricky! But once you get the hang of rolling the cake while it’s still warm and pliable, it’s pretty straightforward. You’ll find that the recipe’s balance of spices and creamy filling really makes it a standout. Plus, it’s a fantastic way to use pumpkin beyond pies.

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Ingredients You’ll Need

This Pumpkin Roll Recipe uses pantry staples and a few fresh ingredients that work beautifully together to create a light yet flavorful dessert. Picking good-quality canned pumpkin and full-flavored spices will really make a difference!

• All-purpose flour: Look for fresh flour for the best rise and structure.
• Baking powder and baking soda: These help the cake rise nicely and stay tender.
• Ground cinnamon, pumpkin pie spice, and allspice: Using a mix of warm spices adds depth without overpowering the pumpkin.
• Vanilla extract: Enhances the sweetness and complements the pumpkin perfectly.
• Salt: Balances the sweetness and spices.
• Large eggs: Beating these well is the secret to a fluffy cake.
• Granulated sugar: Sweetens the cake; I haven’t substituted it because of the desired texture.
• Canned pumpkin: Make sure it’s pure pumpkin and not pumpkin pie filling.
• Non-stick spray: I use Smart Balance; it helps the cake release cleanly.
• Powdered sugar: For dusting the towel so the cake doesn’t stick and for garnish.
• Light cream cheese: At room temperature for a smooth filling; avoid fat free.
• Fat free Fage Greek Yogurt: Adds tang and lightness to the filling.
• Chopped walnuts (optional): Adds crunch and a nutty flavor if you like.
• Powdered sugar (optional for topping): Just a light dusting adds a pretty finishing touch.

Variations

I love to tweak the filling or mix up the spices a bit depending on the mood or occasion. This Pumpkin Roll Recipe is really flexible, so don’t hesitate to make it your own!

• Nut-free version: Skip the walnuts or swap for sunflower seeds for a bit of crunch—works just as well for allergy-friendly treats.
• Spice swap: Try adding a pinch of ground ginger or nutmeg to deepen the fall flavor profile.
• Sweetener alternatives: Use coconut sugar instead of granulated sugar for a richer, less sweet cake.
• Filling adjustments: Substitute the Greek yogurt with full-fat cream cheese for an even creamier filling if you prefer.

How to Make Pumpkin Roll Recipe

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 375°F and make sure your oven rack is in the center position. This helps the cake bake evenly. Then, spray a 15 x 10 inch baking pan generously with non-stick spray, line it with parchment paper, spray again on top of the paper, and lightly dust with flour. This triple layer of non-stick protection is my trick to prevent sticking and makes the rolling process so much easier.

Step 2: Mix Your Dry Ingredients

Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. I like sifting because it aerates the mixture and ensures even flavor distribution, helping the cake stay light.

Step 3: Beat Eggs and Sugar Wisely

Using a hand or stand mixer, beat the eggs and granulated sugar on high speed for about five minutes until pale yellow, thick, and fluffy. You’ll know it’s ready when you lift the beaters and the batter ribbons slowly fall back into the bowl. This step is crucial—it’s what gives the cake its beautiful, tender crumb and helps it hold together when rolling.

Step 4: Flavor and Fold

Mix in the vanilla extract and canned pumpkin until just blended. Then gently fold in the sifted dry ingredients with a spatula—use a light hand here to keep all that air trapped in the batter. Spread the batter evenly in your prepared pan using a spatula or the back of a knife.

Step 5: Bake and Roll While Warm

Bake for 13 to 15 minutes, checking with a toothpick—it should come out clean. The cake should also spring back gently when you press it. Here’s the crucial part: as soon as the cake comes out of the oven, invert it onto a clean dish towel dusted generously with powdered sugar, carefully peel off the parchment, and roll it up in the towel while still hot. Rolling while warm prevents cracking and makes the whole process way easier. Let it cool completely in that rolled-up shape on a wire rack.

Step 6: Make the Creamy Filling

Beat the light cream cheese, Greek yogurt, and vanilla extract until fluffy. Gradually add powdered sugar and beat until smooth. If you’re a fan of texture, gently fold in walnuts here. Refrigerate the filling for at least an hour to allow it to firm up and develop flavor.

Step 7: Assemble and Chill

Carefully unroll the cooled cake, spread the chilled filling evenly over the surface, and then re-roll it without the towel. Transfer the pumpkin roll to a serving platter, cover it with plastic wrap, and chill in the fridge for a few hours or overnight. Chilling helps the flavors meld and makes slicing easier. Just before serving, dust lightly with powdered sugar for that classic finished look.

How to Serve Pumpkin Roll Recipe

Garnishes

For garnishes, I usually keep it simple with a light dusting of powdered sugar, but you could also add a few chopped walnuts or a drizzle of caramel sauce for extra decadence. A sprig of fresh mint looks cute if you’re serving this at a party.

Side Dishes

I like to pair this pumpkin roll with a hot cup of spiced chai tea or coffee to echo the warm spice notes. It’s also wonderful with whipped cream or a scoop of vanilla ice cream if you want to go all out.

Creative Ways to Present

For holiday dinners, I sometimes slice the pumpkin roll into mini pinwheels and arrange them on a festive platter with autumn leaves or edible flowers. It’s a great conversation starter and guests love the cute, bite-sized presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin roll covered tightly with plastic wrap in the refrigerator. It stays moist and fresh for 3-4 days, and the flavors even deepen as it sits.

Freezing

Freezing the pumpkin roll works well if you wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to keep its texture intact.

Reheating

If you want to warm up a slice, just let it come to room temperature or pop it in the microwave for 10-15 seconds. I avoid overheating so the cream cheese filling doesn’t melt or become too runny.

FAQs

Final Thoughts

This Pumpkin Roll Recipe holds a special place in my heart because it’s one of those desserts that feels like a big, warm hug from the inside out. It’s perfect for sharing with family and friends, and once you master the rolling technique, you’ll be hooked. I can’t recommend it enough if you want a show-stopping fall dessert that’s as fun to make as it is to eat!

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