The Ultimate Easy Pumpkin Roll Recipe: A Must-Have Thanksgiving Dessert
As the leaves turn golden and a crisp autumn breeze fills the air, there’s one flavor that consistently captures the essence of the season: pumpkin. While pumpkin pie often steals the spotlight, we’re here to introduce you to a dessert that’s equally beloved, perhaps even more elegant, and surprisingly simple to master: the Pumpkin Cake Roll. This delightful creation is not just a cake; it’s a beautiful, moist pumpkin spice sponge cake, generously filled with a tangy, rich cream cheese frosting, then carefully rolled into a stunning spiral. It’s the perfect sweet treat to feature on your Thanksgiving dessert table, fall potlucks, or simply to enjoy with a warm cup of coffee on a cozy afternoon. Get ready to impress your guests and satisfy every pumpkin lover’s craving with this irresistible recipe!
Why This Pumpkin Roll Recipe Will Become Your New Fall Favorite
Are you searching for a dessert that goes beyond the traditional pumpkin pie or pecan pie? Don’t misunderstand – those classic choices are wonderful, and certainly two of my personal favorites. However, a pumpkin cake roll offers an exceptional blend of visual appeal and exquisite taste that truly stands out. It looks incredibly impressive, giving the illusion of complex baking, but in reality, it requires far less effort than you might think. It’s an ideal way to ‘wow’ your guests with a homemade dessert that feels both rustic and refined.
This pumpkin roll isn’t just a dessert; it’s an experience. Imagine a delicate, moist pumpkin cake, infused with warm autumn spices, providing the perfect canvas for a rich, tangy cream cheese frosting. The magic happens when the cake is gently rolled, creating a stunning spiral effect that reveals layers of flavor and texture in every slice. Whether you choose to include crunchy walnuts or pecans for an added dimension or keep it smooth and simple, the result is always a slice of pure, sweet heaven. It’s a delightful change from the usual and guarantees smiles around the table.
A pumpkin roll is a thin, incredibly moist pumpkin cake—you can choose to incorporate crunchy walnuts or pecans for added texture, or keep it nut-free. This delicate cake is then generously filled with a creamy, rich frosting, creating a harmonious blend of flavors and textures. The true artistry comes from wrapping it into a perfect swirl, transforming it into a centerpiece-worthy dessert. Each bite offers a delightful balance of sweet pumpkin, aromatic spices, and a luscious, smooth cream cheese filling that melts in your mouth.
Essential Tips for Baking a Perfect Pumpkin Cake Roll
Baking a successful pumpkin cake roll is easier than it looks, especially with a few key tips and tricks. Don’t be intimidated by the rolling process; it’s truly simpler than you might imagine. Here are some crucial points to keep in mind to ensure your pumpkin roll turns out perfectly moist, beautifully swirled, and utterly delicious every single time:
- The Right Pan is Key: You will absolutely need a 15 x 10-inch jelly roll pan. This specific size is crucial for achieving the thin, flexible cake layer necessary for rolling. A pan that’s too small will result in a thicker cake that is difficult to roll and prone to cracking, while a pan that’s too large might yield a cake that’s too thin and potentially dry.
- Handle with Care During Rolling: This is arguably the most critical step. When you are rolling and re-rolling the cake, be extra gentle to prevent any cracks. The cake needs to be just the right consistency – not too wet, which would make it sticky and difficult to handle, and not too dry, which would make it brittle and prone to breaking. A slightly underbaked cake is more pliable than an overbaked one, so aim for that sweet spot of doneness.
- Even Filling, Perfect Swirl: Once your cake is unrolled and cooled, spread the cream cheese filling evenly across the entire surface. This meticulous step ensures that when you slice through the finished roll, you’ll be greeted with a beautiful, consistent, round swirl of cake and frosting in every single piece. An uneven spread can lead to a lopsided or less visually appealing swirl.
- Visual Guidance is Best: If you’re new to cake rolls or just want to feel more confident, I highly recommend watching the instructional video embedded later in this post. Seeing the process step-by-step, particularly the rolling technique, can make all the difference and show you just how easy it truly is!
- Dusting for Success: Don’t skip dusting your kitchen towel with confectioner’s sugar. This acts as a non-stick barrier, preventing the warm cake from adhering to the towel and making the initial roll-up smooth and effortless.
- Patience with Cooling and Chilling: Allow the cake to cool completely in its rolled-up state before attempting to unroll and fill it. Once filled and re-rolled, chilling the pumpkin roll for at least an hour (or longer) is essential. This allows the cake and filling to firm up, making it much easier to slice cleanly and preventing the roll from collapsing.
How to Make This Incredible Pumpkin Cake Roll: A Detailed Guide
Creating this pumpkin cake roll is a journey that’s as rewarding as the final taste. The process is broken down into two main components: the spiced pumpkin cake and the decadent cream cheese filling. Each step is designed to be straightforward, leading you to a show-stopping dessert. For a comprehensive visual walkthrough, there’s a video embedded further down this post that will demonstrate each stage, ensuring your success. You can also scroll to the end of this post for the full printable ingredients list and detailed instructions.
Preparing the Cake:
- Preheat and Prepare Your Pan: Begin by preheating your oven to 375 degrees F. This ensures the oven is at the correct temperature for even baking. Grease a 15 x 10 inch jelly roll pan thoroughly. This critical step prevents the cake from sticking. Next, line the pan with parchment paper, making sure it extends slightly over the edges. This “overhang” will act as handles, making it much easier to lift the baked cake out of the pan. Lightly flour the parchment paper to further ensure a non-stick surface. Finally, lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (ensure it’s at least 15 x 10 inches), preparing it for the cake’s initial roll.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together your flour (all-purpose or cake flour works well), baking powder, baking soda, ground Saigon cinnamon, ground cloves, and Kosher salt. These spices are what give the pumpkin cake its signature fall aroma and flavor. Sifting these ingredients together can help prevent lumps and ensure even distribution.
- Wet Ingredients Foundation: In a separate, large mixing bowl, beat the eggs and granulated white sugar until the mixture becomes thick, pale, and well combined. This process incorporates air, giving the cake its light and airy texture. Once you’ve achieved this, gently fold in the pumpkin puree. Ensure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- Blend and Add Nuts (Optional): Gradually stir the dry flour mixture into the wet pumpkin mixture until just combined. Be careful not to overmix, as this can lead to a tough cake. If you’re adding nuts, gently fold in 1 cup of chopped walnuts or pecans at this stage. Alternatively, you can spread the batter into the prepared jelly roll pan and then sprinkle the nuts evenly over the top. If you prefer a nut-free cake, simply omit them.
- Bake and Roll Immediately: Pour the batter into your prepared jelly roll pan and spread it evenly to the edges. Bake for 13-15 minutes. Keep in mind that dark pans tend to cook faster, so start checking for doneness around 11 minutes. The cake is ready when it springs back lightly when touched and a toothpick inserted into the center comes out clean (or with moist crumbs, but no wet batter). Do not overbake, as this will make the cake brittle and difficult to roll. As soon as the cake is out of the oven, immediately invert it onto the confectioner’s sugar-dusted tea towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently and carefully roll the warm cake up in the towel. Let it cool completely on a wire rack. Rolling it while warm helps train the cake to hold its shape and prevents cracking later.
Crafting the Creamy Filling:
- Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese, confectioner’s sugar (sift it first if it has any lumps for a smoother frosting), softened unsalted butter, and pure vanilla extract until the mixture is completely smooth and creamy. Ensure all your ingredients, especially the cream cheese and butter, are at room temperature to prevent lumps and achieve a silky consistency.
- Fill and Re-roll: Once the pumpkin cake has cooled completely (this is important – a warm cake will melt the frosting), carefully and slowly unroll it from the tea towel. Using an offset spatula, spread the creamy filling evenly over the entire surface of the cake, leaving a small border around the edges. If desired, sprinkle with orange sugar sprinkles for an extra festive touch.
- Chill to Set: Carefully and slowly roll the cake back up, starting from the same short end you began with. Once rolled, wrap the entire pumpkin cake roll tightly in plastic wrap. Refrigerate for at least 1 hour (or ideally 2-3 hours) to allow the cake and filling to set properly. This chilling time is essential for clean, neat slices.
- Serving and Storage: Before serving, unwrap the chilled pumpkin roll and sprinkle it generously with additional confectioner’s sugar for a beautiful presentation. For storing any leftover cake, keep it wrapped tightly in plastic wrap or an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. You can also freeze slices for longer storage.
Variations and Customizations for Your Pumpkin Roll
While the classic pumpkin roll is perfect as is, you can easily customize it to suit your taste or occasion:
- Nutty Crunch: If you love nuts, consider toasting your chopped walnuts or pecans before folding them into the batter or sprinkling them on top. Toasting enhances their flavor and adds a deeper crunch.
- Spice it Up: Feel free to adjust the spice blend. A pinch of ground ginger or allspice can complement the cinnamon and cloves beautifully. For an extra kick, a tiny bit of freshly grated nutmeg can elevate the flavor profile.
- Maple Cream Cheese: For a delightful autumn twist, add a tablespoon or two of pure maple syrup to your cream cheese filling. This adds a subtle sweetness and a rich, earthy flavor that pairs wonderfully with pumpkin.
- Caramel Drizzle: After slicing, you can drizzle each piece with a touch of homemade or store-bought caramel sauce for an extra layer of indulgence.
- Chocolate Chips: For chocolate lovers, mini chocolate chips can be folded into the batter or sprinkled into the filling before rolling.
I genuinely believe you will adore this pumpkin cake roll recipe! It’s not just a dessert; it’s a comforting taste of autumn, a showstopper for any gathering, and a testament to how simple yet elegant homemade baking can be.
More Festive Thanksgiving and Fall Recipes
Looking for more delicious ideas to complete your fall menu or Thanksgiving feast? We’ve got you covered with a variety of sweet and savory dishes that celebrate the season’s bounty:
- Pumpkin Deviled Eggs: A creative and flavorful appetizer that’s sure to surprise and delight.
- Pumpkin Lasagna: A hearty and comforting main dish with a seasonal twist.
- Candied Yams: A classic Thanksgiving side, sweet and caramelized to perfection.
- One Pan Roasted Broccoli: A simple, healthy, and flavorful vegetable side that requires minimal cleanup.
- Pumpkin Cobbler: A warm, spiced dessert reminiscent of pie but with a delicious crumbly topping.
- Spice Cake: Another classic, packed with warm spices perfect for autumn.
- Crockpot Caramel Apple Cider: The ultimate cozy drink for chilly days, easy to make in a slow cooker.
- Baked Apple Crisp: A timeless fall dessert featuring tender apples and a buttery, crumbly topping.
I am passionate about baking and cooking, and I love sharing my favorite recipes with all of you! I know it can be challenging to remember to come back and search for new ideas, so I’ve made it incredibly easy with my weekly newsletter. You can subscribe for free today, and I’ll send a collection of delicious, tested recipes straight to your email inbox every week, ensuring you never miss out on your next culinary adventure!
Pumpkin Cake Roll
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cake:
- ¾ cup all-purpose or cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground Saigon cinnamon
- ½ tsp ground cloves
- ¼ tsp Kosher salt
- 3 large eggs
- 1 cup granulated white sugar
- ⅔ cup pumpkin puree
- optional: 1 cup chopped walnuts or pecans
- confectioner’s sugar for dusting
Filling:
- 8 ounce cream cheese room temperature
- 1 cup confectioner’s sugar sift if it’s lumpy
- 6 tbsp unsalted butter
- 1 tsp pure vanilla extract
- orange sugar sprinkles optional
Things You’ll Need
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Mixing bowls
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Offset icing spatula
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15 x 10 jelly roll pan
Before You Begin
- You will need a 15 x 10-inch jelly roll pan.
- Be careful when you are rolling and re-rolling the cake being careful not to crack the cake. You want to make sure that your cake isn’t too wet or too dry.
- Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!
- Watch the video in this post to see how easy it really is!
- Calorie count does not include optional chopped walnuts or pecans, or the orange sugar sprinkles.
Instructions
Cake:
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Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
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In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves and Kosher salt.
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In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree.
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Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.
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Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it’s not wet. When it’s done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let cool on a wire rack.
Filling:
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In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even.
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Add orange sugar sprinkles, if desired. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner’s sugar before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Frequently Asked Questions About Pumpkin Cake Roll
- Can I make this pumpkin roll ahead of time? Absolutely! This pumpkin roll is an excellent make-ahead dessert. You can prepare the entire roll, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2-3 days before serving. The flavors often deepen and meld beautifully over time.
- Can I freeze pumpkin roll? Yes, you can! For longer storage, wrap the entire roll (or individual slices) tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight before serving, and dust with fresh confectioner’s sugar.
- What kind of pumpkin puree should I use? Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the taste and texture of your cake. Check the label carefully!
- Why did my pumpkin cake crack when I rolled it? A common reason for cracking is an overbaked cake. Overbaking makes the cake dry and less pliable. Ensure you bake it just until it springs back when gently touched. Another reason could be not rolling it while warm. The warmth helps the cake “train” its shape. Make sure your tea towel is adequately dusted with confectioner’s sugar to prevent sticking.
- Can I use a different size pan? It’s highly recommended to stick to a 15×10 inch jelly roll pan for this recipe. This size ensures the cake is thin enough to roll without cracking. Using a larger pan might result in a cake that’s too thin and dry, while a smaller pan will yield a thicker cake that’s difficult to roll and more likely to crack.
- What if I don’t have an offset spatula? While an offset spatula is ideal for smoothly spreading the filling, you can use the back of a spoon or a regular butter knife. Just aim for as even a spread as possible.
This post was originally published here on November 20, 2017, and has been updated with enhanced content, additional tips, and improved SEO for your ultimate baking success.