As soon as the air turns crisp and the leaves begin to change, it’s officially pumpkin season! This Delicious Pumpkin Roll recipe is a classic autumn dessert, perfect for family gatherings, holiday dinners, or simply treating yourself. With its light, spiced cake wrapped around a rich, creamy filling, this pumpkin roll is sure to become a seasonal favorite. And the best part? The longer it sits, the better it tastes, so you can make it ahead of time!
Ingredients
Pumpkin Roll:
- 3 large eggs
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup canned pumpkin (make sure it’s 100% pure pumpkin, not pie mix)
- 3/4 cup self-rising flour
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
Directions
- Prepare the batter:
Start by beating the eggs for 5 minutes until they are light and frothy. This will give the cake a light and fluffy texture. In a separate bowl, sift together the flour, cinnamon, and nutmeg. Gradually add the sugar to the beaten eggs, then slowly incorporate the spiced flour mixture, alternating with the canned pumpkin. Mix until everything is well combined. - Bake the cake:
Grease a 10x15x1-inch jelly roll pan (or line it with parchment paper for easier removal). Spread the pumpkin mixture evenly in the pan. Bake at 350°F for 15 minutes, or until the cake springs back when lightly touched. - Roll the cake:
While the cake is baking, sprinkle a clean kitchen towel generously with powdered sugar. Once the cake is done, immediately turn it onto the towel. Carefully roll up the cake (with the towel inside) from the short end, forming a jelly roll shape. Let it cool completely while rolled in the towel. This step helps the cake maintain its shape without cracking. - Make the filling:
While the cake is cooling, prepare the filling by beating together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until creamy and well combined. - Fill and roll the cake:
Once the cake is completely cool, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake. Gently re-roll the cake (without the towel this time!) into a jelly roll shape. - Dust and serve:
Lightly dust the top of the pumpkin roll with powdered sugar for a final touch. The longer the cake sits, the better it gets, so feel free to make it ahead of time and store it in the fridge until you’re ready to serve. Slice and enjoy!
Q&A
Can I make this ahead of time?
Absolutely! In fact, this pumpkin roll tastes even better the next day as the flavors have time to meld. Store it in the refrigerator, tightly wrapped, for up to 3 days.
What if I don’t have self-rising flour?
You can substitute by using 3/4 cup all-purpose flour, 1/4 teaspoon salt, and 3/4 teaspoon baking powder. Mix them together and use it as a replacement.
How do I prevent the cake from cracking?
Rolling the cake while it’s still warm is key to preventing cracks. The warmth allows the cake to mold to the rolled shape, and it will hold this shape once cooled.
Can I freeze a pumpkin roll?
Yes, you can freeze a pumpkin roll for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
This Pumpkin Roll is a show-stopping dessert that’s not only beautiful but also bursting with fall flavors!
