Pumpkin Roll Recipe
This Pumpkin Roll Recipe features a soft, spiced pumpkin cake wrapped around a smooth cream cheese filling. This dessert looks special and elegant, but it is surprisingly simple to prepare. The cake stays moist, rolls easily, and slices beautifully with a perfect swirl. It is a classic dessert for fall, holidays, and special gatherings.
Ingredients
For the Pumpkin Cake
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin spice (cinnamon, nutmeg, ginger, cloves)
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 tsp vanilla extract
For the Cream Cheese Filling
• 8 oz cream cheese, softened
• 4 tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
Instructions
1. Preheat the oven to 180°C (350°F) and line a rimmed baking tray with parchment paper.
2. Combine flour, baking powder, baking soda, salt, and pumpkin spice in a bowl and whisk until smooth. Set aside.
3. In another bowl, whisk the eggs and sugar together until the mixture becomes pale, thick, and airy. Add pumpkin puree and vanilla.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Evenly layer the batter in the ready tray and bake for 12–15 minutes.
6. When warm, place the cake on a clean towel and roll it gently. Let it cool completely.
7. Add the cream cheese, butter, powdered sugar, and vanilla to a bowl. Beat until smooth and creamy.
8. Unroll the cooled cake, spread filling evenly, and roll it back up.
9. Chill before slicing and serving.
Notes
- Roll up the cake while warm so it stays smooth and does not crack.
- Always use plain pumpkin puree, not pie filling.
- Do not overbake, or the cake may dry out.
- Spread filling evenly for a clean swirl.
- Chill the roll before cutting to get clean slices.
- Use a sharp knife and wipe between cuts.
- Cover the leftovers well and refrigerate them to preserve freshness.