Easy Homemade Pumpkin Roll Recipe with Cream Cheese Frosting: Your Perfect Fall Dessert
This Homemade Pumpkin Roll is an absolute delight, simple to make, perfectly spiced with warm autumn flavors, and generously filled with a velvety, tangy cream cheese frosting. It’s truly the ultimate dessert for celebrating the cozy flavors of fall!
As soon as September rolls around, my heart (and my kitchen!) is filled with the unmistakable aroma of pumpkin, cinnamon, and all things autumn. For anyone who has followed my culinary adventures for a while, you know just how much I cherish this magical time of year. It’s not just the crisp, cool weather that brings joy, but the incredible abundance of pumpkin and apple treats that pop up everywhere. From pumpkin spice lattes to apple cider donuts, fall’s flavors are truly something special.
I have a fantastic lineup of fall-inspired recipes eagerly awaiting you, but I simply couldn’t resist kicking off the season with one of my absolute favorites: this utterly delicious and surprisingly easy pumpkin roll recipe! While the idea of making a cake roll might seem a little intimidating at first due to a few specific steps, I promise you, this particular recipe is designed to be straightforward and rewarding. And let’s be honest, who can resist the stunning, elegant swirls of moist pumpkin cake and luscious cream cheese frosting once you slice into it? It’s a showstopper that tastes as good as it looks.
If you’ve never ventured into the world of cake rolls before, there’s no need to fret! I’ve meticulously broken down every single step, offering clear instructions and helpful tips to guide you through the process. By the time you’re done, you’ll be a pro at crafting this gorgeous pumpkin swiss roll, ready to impress your family and friends with a dessert that embodies the very essence of autumn. Get ready to bake a masterpiece that tastes like a hug on a crisp fall day!
Essential Ingredients for Your Perfect Pumpkin Roll
Creating this exquisite pumpkin cream cheese roll does require a little tender loving care, but the unparalleled flavor and beautiful presentation you achieve in the end are absolutely worth every moment! To help you gather everything you need, here’s a detailed look at the key ingredients that bring this delightful fall dessert to life:
- Sugar: We use a balanced blend of both light brown sugar and granulated sugar in this pumpkin cake. The brown sugar isn’t just for sweetness; its molasses content adds a deeper, richer caramel-like flavor and contributes significantly to the cake’s desirable moist texture, preventing it from drying out.
- Eggs: You’ll need three large eggs for this recipe. For the best results, ensure your eggs are at room temperature before you start. This allows them to incorporate more evenly with the sugar and other ingredients, creating a smoother batter and a more uniform cake texture. I highly recommend beating the eggs and sugars together first until they are light and fluffy before gently folding in the remaining wet ingredients.
- Pumpkin Puree: For convenience and consistent results, I typically use store-bought pumpkin puree. However, a crucial distinction must be made: always ensure you are using pure pumpkin puree, NOT pumpkin pie filling. Pumpkin puree contains only one ingredient—pumpkin—whereas pumpkin pie filling is already sweetened and pre-spiced, which would throw off the flavor balance of our recipe. Read the label carefully!
- Vanilla Extract: A touch of pure vanilla extract is essential. It enhances all the other flavors in the cake and frosting, adding a warm, aromatic depth that complements the pumpkin and spices beautifully. Don’t skip this flavor booster!
- All-purpose flour: This pumpkin roll cake is surprisingly delicate, requiring only 3/4 cup of all-purpose flour. The key to achieving the perfect light and tender crumb is accurate measurement. Always use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then level it off with the back of a straight knife or a flat edge. Scooping directly from the bag can compact the flour, leading to too much in your recipe and a dense, dry cake.
- Baking Soda & Baking Powder: These are our primary leavening agents. Baking soda reacts with acidic ingredients (like pumpkin puree) to produce carbon dioxide, helping the cake rise and achieve a tender texture. Baking powder provides an additional lift, ensuring a light and airy roll that is less prone to cracking when rolled.
- Pumpkin Pie Spice & Salt: To simplify the spice blend and ensure that classic fall taste, I opted for a pre-mixed pumpkin pie spice. This blend typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice, providing a warm, comforting flavor profile. Salt, while often overlooked in sweet recipes, is vital for balancing the sweetness and enhancing the overall depth of flavor in the cake.
Step-by-Step Guide: How to Make a Delicious Pumpkin Roll
Crafting this impressive pumpkin roll is an enjoyable process, and I’m here to guide you through each stage. Let’s get baking!
Preparing the Pumpkin Cake Batter:
To begin your homemade pumpkin roll, start by thoroughly combining the brown sugar, granulated sugar, and eggs in a large mixing bowl. Beat these ingredients together for about one minute until they are well integrated and slightly lightened in color. Next, incorporate the pumpkin puree and vanilla extract, mixing until just combined. In a separate, medium-sized mixing bowl, whisk together all your dry ingredients: the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Ensure these are well combined to distribute the leavening and spices evenly. Once the wet and dry mixtures are ready, gently add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can lead to a tough cake.
Baking the Cake Layer:
Next, prepare your jelly roll pan (typically 10×15 inches). This step is crucial for an easy release! Line the bottom of the pan with parchment paper, leaving an overhang on the longer sides to help lift the cake. Then, generously spray the parchment paper and the exposed edges of the pan with nonstick cooking spray. This double layer of protection ensures your delicate cake won’t stick. Carefully pour the prepared batter into the lined pan, spreading it evenly to form a consistent layer. The cake will bake relatively quickly, typically taking only about 12 to 15 minutes in a preheated oven. You’ll know it’s perfectly done when the top is set and feels springy to the touch, and a toothpick inserted into the center comes out clean. Do not overbake, as this can make the cake dry and prone to cracking when rolled.
The Critical First Roll:
As soon as the cake comes out of the oven, the most important step for preventing cracks occurs: you must roll the cake while it’s still hot. Before you even start baking, have a clean kitchen towel ready, generously dusted with powdered sugar. This dusting acts as a non-stick layer. Immediately invert the hot cake onto this prepared towel, then carefully peel off the parchment paper that was lining the pan. Starting from one of the narrow ends, gently but firmly roll the warm cake and the towel together. This “memory roll” helps the cake set into the desired rolled shape as it cools, making it flexible for the final frosting stage. Place the rolled cake (still wrapped in the towel) on a wire rack to cool completely, which usually takes about 1.5 to 2 hours.
Crafting the Cream Cheese Frosting:
While your pumpkin cake cools, prepare the decadent cream cheese frosting. Since this is a pumpkin roll, a tangy and sweet cream cheese frosting is the perfect complement. My recipe is based on a classic homemade cream cheese frosting, but with slight adjustments – I use a little less butter, powdered sugar, and vanilla to ensure the rich, distinctive flavor of the cream cheese truly shines through. However, if you have a different preference or simply want to explore other options, feel free to try my homemade vanilla buttercream recipe as an alternative.
Assembling and Chilling:
Once the cake has completely cooled, gently unroll it from the towel. It should now hold its rolled shape nicely. Evenly spread the cream cheese frosting over the entire surface of the cake, making sure to leave about a 1/2-inch border unfrosted around the edges. This small gap prevents the frosting from oozing out excessively when you re-roll the cake. Carefully roll the cake back up, this time without the towel. To allow the frosting to set and firm up, which makes for much cleaner slices, place the rolled pumpkin cake in the refrigerator for at least 1 to 2 hours. This chilling time is essential for structural integrity and a beautiful presentation.
Serving Your Masterpiece:
After the pumpkin roll has sufficiently chilled, you can enhance its visual appeal by dusting it with a little more powdered sugar, if desired. This adds a delicate finish and hides any minor imperfections. Then, using a sharp, serrated knife, slice it into individual portions and prepare to savor this incredible fall dessert!
The Art of Rolling a Cake Roll: A Detailed Guide
This is arguably the most crucial step when it comes to making a successful, crack-free cake roll. You absolutely *must* roll the cake while it’s still warm and pliable. If you wait until it cools completely, it will be stiff and crack when you attempt to bend it. Here’s exactly how to execute this step perfectly:
- Prepare Your Towel: Before you even begin mixing your cake batter, lay out a clean, lint-free kitchen towel (a tea towel or thin dish towel works best, avoid terry cloth). Generously dust this towel with powdered sugar, ensuring good coverage. The powdered sugar acts as a barrier, preventing the warm cake from sticking to the towel and making it easy to unroll later.
- Immediate Transfer: As soon as the cake finishes baking and passes the toothpick test, remove it from the oven. Do not let it cool in the pan. Immediately and carefully, invert the hot cake directly onto your prepared, powdered sugar-dusted kitchen towel. Work quickly but gently.
- Peel Parchment Paper: Once the cake is on the towel, carefully and slowly peel off the parchment paper that was stuck to the bottom of the cake. Do this while the cake is still very warm to prevent it from tearing.
- The “Memory” Roll: Starting at one of the narrow ends of the cake, carefully begin rolling the cake and the towel together. Roll it up snugly, but not so tightly that you compress the cake. The goal is to train the warm cake to hold a rolled shape as it cools. The towel inside helps maintain its structure. Once fully rolled, place it seam-side down on a wire rack to cool completely. This cooling process in its rolled form is what gives the cake its flexibility and prevents cracking during the final assembly.
Frequently Asked Questions About Pumpkin Roll
How Do You Store This Delicious Pumpkin Roll?
Due to the perishable cream cheese frosting, this pumpkin cream cheese roll must be stored in the refrigerator. Place it in an airtight container to prevent it from drying out or absorbing other odors from your fridge. When properly stored, it will maintain its freshness and delicious flavor for up to 4 days. If you prefer, individual slices can also be stored in the same manner for easy grab-and-go treats.
Can I Freeze My Pumpkin Roll?
Absolutely! This pumpkin roll freezes exceptionally well, allowing you to prepare it ahead of time or save leftovers for a future craving. To freeze, wrap the entire roll (or individual slices) tightly with at least two layers of plastic wrap, ensuring no air can get in. Then, place the plastic-wrapped roll into a freezer-safe bag or an airtight container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer it to the refrigerator to thaw overnight. Once thawed, it will be ready to slice and serve, tasting just as fresh as the day it was baked.
What Can I Substitute for Pumpkin Pie Spice?
If you find yourself without a ready-made pumpkin pie spice blend, don’t worry! You can easily create your own with common spices you likely already have in your pantry. A typical pumpkin pie spice blend consists of cinnamon, nutmeg, ginger, and cloves, often with a touch of allspice. You can use my homemade pumpkin pie spice recipe, which usually involves a ratio like 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves (and sometimes 1/2 teaspoon allspice). Adjust to your taste preferences!
Pro Baking Tips for a Flawless Pumpkin Roll
- Precise Flour Measurement is Key: For a light and tender pumpkin cake that rolls beautifully without cracking, accurate flour measurement is crucial. Never scoop your measuring cup directly into the flour bag, as this compacts it and results in too much flour. Instead, gently spoon the all-purpose flour into your measuring cup until it’s overflowing, then use the flat back of a knife or another straight edge to level it off. This “spoon and level” method ensures you get the exact amount needed for a perfectly moist cake.
- Pan Preparation is Non-Negotiable: To guarantee that your delicate cake releases effortlessly from the pan, proper preparation is vital. Always line the bottom of your jelly roll pan with parchment paper, leaving a slight overhang on the longer sides. This overhang creates “handles” that make it easy to lift the baked cake. After lining, spray both the parchment paper and the exposed sides of the pan generously with nonstick cooking spray. This double protection is your best defense against sticking.
- Mastering the Art of Rolling (and Preventing Cracks): The most common concern when making a cake roll is cracking. To prevent this, remember two golden rules: First, you absolutely *must* roll the cake while it’s still warm, immediately after it comes out of the oven. This is when the cake is most flexible. Second, allow it to cool completely in its initial rolled-up state (wrapped in a powdered sugar-dusted towel). Once it’s completely cooled, you can carefully unroll it, apply your luscious cream cheese frosting, and then gently roll it back up for the final presentation. If, despite your best efforts, you do get a small crack or two, don’t despair! A generous dusting of powdered sugar over the finished roll is a classic trick that beautifully covers up any minor imperfections, leaving your pumpkin roll looking absolutely perfect.
- Room Temperature Ingredients for Success: For both the pumpkin cake batter and the cream cheese frosting, ensuring your ingredients (especially eggs, butter, and cream cheese) are at room temperature is important. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and a creamier, lump-free frosting. This leads to a better overall texture and a more professional finish for your pumpkin roll.
More Delicious Pumpkin Desserts to Try!
If you’ve fallen in love with the flavor of pumpkin, here are a few more amazing recipes from my collection that you simply must try:
- Pumpkin Cake with Cream Cheese Frosting
- Soft and Chewy Pumpkin Snickerdoodles
- Pumpkin Cupcakes with Cream Cheese Frosting
- Decadent Pumpkin Cheesecake
- Pumpkin Cream Cheese Bundt Cake
Pumpkin Roll
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Ingredients
For the pumpkin roll:
- 1/4 cup (30 grams) powdered sugar (use more or less as needed for dusting towel)
- 1/2 cup (100 grams) light brown sugar , packed
- 1/2 cup (100 grams) granulated sugar
- 3 large eggs
- 2/3 cup (160 grams) pumpkin puree
- 1 teaspoon pure vanilla extract
- 3/4 cup (95 grams) all-purpose flour spoon & leveled
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cream cheese frosting:
- 8 ounces brick-style cream cheese , softened (full-fat recommended)
- 1/2 cup (60 grams) unsalted butter , softened
- 1 and 1/2 cups (180 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
To make the pumpkin roll:
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Preheat your oven to 375°F (190°C). Prepare a 10×15-inch jelly roll pan by lining the bottom with parchment paper, allowing some overhang on the longer sides. Generously spray the parchment and the exposed sides of the pan with nonstick cooking spray, then set it aside.
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Spread out a clean, lint-free kitchen towel and generously dust it with powdered sugar. This will be used immediately after baking.
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In a large mixing bowl, using either a handheld mixer or a whisk, combine the brown sugar, granulated sugar, and eggs. Mix for about 30 seconds to 1 minute, or until the mixture is lightened and well combined. Stir in the pumpkin puree and vanilla extract until just blended.
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In a separate medium mixing bowl, whisk together the all-purpose flour (spoon & leveled), pumpkin pie spice, baking powder, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix gently until just combined. Be careful not to overmix.
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Pour the pumpkin cake batter into the prepared jelly roll pan and spread it into an even layer using an offset spatula. Bake at 375°F (190°C) for 12 to 15 minutes, or until the top is set and feels springy, and a toothpick inserted into the center comes out clean.
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Remove the cake from the oven. Immediately invert the hot cake onto the powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper. Starting at one of the narrow ends, carefully roll up the warm cake and the towel together. Place the rolled cake (still wrapped in the towel) on a wire rack to cool completely, which typically takes about 2 hours. This “memory roll” is crucial for preventing cracks.
To make the cream cheese frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the softened brick-style cream cheese and unsalted butter together until they are smooth, creamy, and well combined, with no lumps.
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Gradually add the powdered sugar and vanilla extract, mixing on low speed until the sugar is incorporated, then increase speed to medium until fully combined and fluffy. Stop to scrape down the sides of the bowl as needed to ensure everything is well mixed.
To assemble the pumpkin roll:
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Once the pumpkin cake has completely cooled, gently unroll it from the towel. Carefully peel it away from the towel, which should now come off easily thanks to the powdered sugar. Evenly spread the prepared cream cheese frosting over the entire surface of the cake, making sure to leave about a 1/2-inch border around all the edges unfrosted. This prevents the frosting from squeezing out when you roll it.
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Carefully roll the pumpkin cake back up from the narrow end, this time without the towel. Place the rolled cake seam-side down on a platter or cutting board. Refrigerate the pumpkin roll for at least 1 to 2 hours (or preferably longer) to allow the frosting to firm up, making it easier to slice and ensuring beautiful, clean spirals. Once thoroughly chilled, you can dust it with a little more powdered sugar if desired, then slice into elegant pieces and enjoy your delightful homemade pumpkin roll!
Notes
Freezing Instructions: To freeze, wrap the entire roll or individual slices tightly with plastic wrap, then place in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Pumpkin Puree: Always ensure you are using pure pumpkin puree, not pumpkin pie filling. The only ingredient listed on the can should be pumpkin.
Pumpkin Pie Spice: Don’t have any on hand? You can easily make your own! Use my homemade recipe (typically a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice).
Cream Cheese: For the best results and a stable frosting, it’s highly recommended to use brick-style, full-fat cream cheese, softened to room temperature. Reduced-fat cream cheese can be used, but fat-free cream cheese is not suggested as it can result in a runny frosting.
Slightly adapted from Libby’s classic pumpkin roll recipe.