Pumpkin Roll

A traditional holiday treat, this Pumpkin Roll is a spiced pumpkin cake roll filled with a sweet cream cheese filling. It’s easy to make ahead and always a hit on your holiday table!

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I’m all about trying new and exciting, different recipes. Especially for the holiday season. But sometimes, you just need a classic. Pecan pie, Sweet Potato Casserole, and yes – this Pumpkin Roll.

I’m sure you are like me and have been eating this since you were a child. It’s a classic for a reason – it’s so, so good!

You really can’t go wrong with a soft, spiced pumpkin cake roll with a smooth cream cheese frosting. A slice of this out of the refrigerator, and I’m in heaven!

Here is the recipe I’ve been using for years, along with some tips and tricks!

Ingredients

For the cake:

Eggs: The eggs are what make this cake light and airy. You’ll beat lots of air into them to create the texture.
Sugar: You’ll use regular granulated sugar.
Pumpkin Puree: You can use homemade or store bought. If you are using canned pumpkin, make sure it is pumpkin puree, not pumpkin pie mix.
Lemon Juice: This is the acid that is needed to activate the baking soda.
Flour: I like to use regular all-purpose flour. You could probably use cake flour, as well, but I find that all-purpose works perfectly.
Baking Soda: To give the cake some rise.
Cinnamon, Ginger & Nutmeg: These are to give the cake a warm bit of spice. You could also sub in 3 1/2 teaspoons of pumpkin pie spice.
Salt: To balance the flavors.
Powdered Sugar: The powdered sugar is used on the outside of the cake to keep it from sticking together.

For the Cream Cheese Filling:

Cream Cheese: I like to use a whole 8 oz of cream cheese here because I like a good amount of cream cheese filling.
Butter: You could use either unsalted or salted butter.
Powdered Sugar: If you want a super smooth filling, feel free to sift the powdered sugar. I don’t because I don’t find it necessary, but I’m not as picky about how smooth it is.
Vanilla: I find that pure vanilla extract gives the best flavor, or vanilla bean paste would be delicious, as well.

How to Make a Pumpkin Roll

This recipe is pretty simple to make, and doesn’t take a lot of hands on time. Here is how I make it:

1. Prep the Pan: To start, you’ll need a jelly roll pan. This is smaller than most cookie sheets you probably use, and has edges that are raised. You’ll want a jelly roll pan that is 10 inches by 15 inches. Line this with a piece of parchment paper. I also spray the parchment paper with nonstick cooking spray because I want to make sure the cake doesn’t stick at all.
2. Make the Batter: Beat the eggs until they have lightened in color, about 2 minutes, then slowly add in the sugar. Add the pumpkin puree and the lemon juice.
3. Add the Dry Ingredients: Whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Add the dry ingredients to the wet ingredients and stir just until combined. You can do this in the mixer, but I like to just mix them in by hand with a spatula to avoid over mixing the batter.
4. Pour the Batter: Gently pour the batter into the prepared pan. Use your spatula or an offset spatula to even out the batter as much as possible.
5. Bake the Cake: Transfer to the oven and bake until the cake is done. You want to make sure it is baked through, but not overbaked. It’s a fine line (so that you won’t end up with cracking) so I like to keep an eye on it during the last couple minutes of baking.
6. Prep the Towel: While the cake is baking, take a tea towel (more on that below) and sprinkle it generously with powdered sugar.
7. Turn the Cake: When the cake is done, remove it from the oven and turn it out onto the towel. You need to do this when the cake is hot, because if it cools down, it won’t roll up properly without cracking. Gently peel off the parchment paper, then roll the cake up in the towel. You don’t want to roll the cake by itself because it will stick together. Let the cake cool completely.
8. Make the Filling: To make the filling, beat the cream cheese and butter, then add in the powdered sugar and vanilla. It will be fairly thick.
9. Assemble the Cake: When the cake is cool, unroll it and spread the filling over the cake. Roll it back up without the towel. Wrap the whole thing in plastic wrap and refrigerate it until it is chilled through.

Tips and Tricks

• One of the most important parts of making a cake roll is rolling the cake while it is hot. My mom always rolled her cake roll in a tea towel, so that is what I have always done. More recently, I’ve seen several recipes that have you roll the cake roll with the parchment, eliminating the towel altogether. I have tried this a few times, and personally, it’s not my favorite method because my cake ended up overly moist and sticky. I’m guessing it’s because the parchment paper holds the heat and moisture in so well that it may affect the cake. This method might totally work for you, and it is less messy this way, but I still prefer the towel.
• Speaking of the towel, the kind of towel is very important here. You can’t use just any old kitchen towel. Any sort of terry cloth towel will stick to the cake like crazy. My mom always used flour sack towels. If you can’t find those, make sure you are using a similar type of cotton towel. I have a ton that were super inexpensive at IKEA.
• You want the cake to cool off and come to room temperature before you put the filling in and roll it back up. I wouldn’t suggest refrigerating it at this point, though, because if it gets too cold, it might crack when you unroll it. I leave it to cool for about an hour before filling it. You can even fill it when it’s just a tiny bit warm – you just don’t want to have it so warm that it melts or absorbs the filling.
• I think that this pumpkin roll is the best when it’s chilled, so I like to thoroughly chill it after it’s been filled. Wrap it in plastic wrap and put it in the fridge until you are ready to serve it. This is another reason this cake is so perfect for the holidays – because you can make it in advance!
• I like to use a serrated knife to cut the roll when it’s time to serve. Just use a gentle sawing motion for perfect cuts!

Frequently Asked Questions:

Do I have to line the pan with parchment paper? This is one instance where you don’t want to just grease the pan. At least I’ve never been able to make a pumpkin roll successfully without parchment paper. You’ll be removing a hot cake from the pan, so the parchment paper really is needed here.

How far in advance can you make a pumpkin roll? You can make the pumpkin roll up to 3 days in advance. Store it wrapped in plastic wrap in the refrigerator.

Can you freeze a pumpkin roll? This pumpkin roll is super easy to freeze, as well. Just wrap it tightly in plastic wrap. I then like to wrap it in a layer of foil. Then transfer to the freezer.

When you are ready to serve it, you can place it in the refrigerator to unthaw overnight or place it on a counter for about an hour. You don’t want to put it in the microwave.

Can you add nuts? Yes! There are several ways you can do this. You can stir chopped nuts straight into your cake batter. You can also sprinkle the nuts on your jelly roll sheet before pouring out the batter so that they are on the outside of the cake. The easiest way to add nuts is to stir the chopped nuts into the cream cheese filling.

More Fall Holiday Recipes

Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cheesecake with Caramel Sauce
Apple Crisp Recipe
Chocolate Cream Pie
Apple Cider Donuts

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Pumpkin Roll Recipe

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• Author: Deborah Harroun
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

A traditional holiday treat, this Pumpkin Roll is a spiced pumpkin cake roll filled with a sweet cream cheese filling. It’s easy to make ahead and always a hit on your holiday table!

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Scale 1x2x3x

Ingredients

Cake:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• Powdered sugar

Filling:

• 8 oz cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

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Instructions

1. Preheat the oven to 350ºF. Line a 10×15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Place the eggs in the bowl of a stand mixer. (You can also use a hand mixer, but it’s easier with a stand mixer.).Beat the eggs until they are lemon colored, about 1-2 minutes. Gradually add the sugar.
3. Add the pumpkin puree and the lemon juice and beat to combine.
4. In another bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. 
5. Add the dry ingredients to the wet ingredients and stir together just until combined.
6. Pour the batter into the prepared pan. Bake in the preheated oven until the cake is set, about 15 minutes.
7. While the cake is baking, sprinkle powdered sugar on a tea towel.
8. When the cake is baked, remove from the oven. Carefully turn the hot cake out onto the towel. Carefully remove the parchment paper. Roll the cake up tightly and let it cool completely.
9. To make the filling, combine the cream cheese and the butter together until they are light and fluffy. Beat in the powdered sugar and vanilla.
10. When the cake is cool, carefully unroll the cake. Spread the filling evenly over the cake, then re-roll the cake.
11. Wrap the cake in plastic wrap and refrigerate until completely chilled.
12. Sprinkle with additional powdered sugar before serving, if desired.

Recipe Notes:

Adapted from Lion House Desserts

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1/12 of cake
• Calories: 259
• Sugar: 28 g
• Sodium: 228 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 76 mg

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