Pumpkin Roll Recipe

This classic Pumpkin Roll is made with a soft, spiced pumpkin cake, a rich cream cheese filling, and finely chopped pecans. This recipe creates a beautiful, swirled, and incredibly moist dessert that is both impressive and delicious. It is a perfect treat for any autumn gathering or holiday party, yielding about 16 impressive slices.

Pumpkin Roll Ingredients

For the Pumpkin Cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup pecans, finely chopped
• Confectioners’ sugar, for dusting the towel

For the Cream Cheese Filling:

• Two 3-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) butter, room temperature
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

How To Make a Pumpkin Roll

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Generously grease a 17 1/2- by 12 1/2-inch jelly roll pan, then dust it with flour, tapping out any excess.
2. Mix the cake batter: Using an electric mixer, beat the eggs, granulated sugar, pumpkin puree, and lemon juice until the mixture is smooth. In a separate bowl, sift together the flour, ginger, salt, baking powder, and cinnamon.
3. Combine and bake the cake: Add the sifted dry ingredients to the wet pumpkin mixture and blend until just combined. Spread the batter evenly in the prepared jelly roll pan. Sprinkle the top evenly with the finely chopped pecans. Bake for about 14 minutes, or until a cake tester inserted in the center comes out clean.
4. Roll the warm cake: Let the cake cool in the pan for 5 minutes—no longer. While it cools, lay a large, clean tea towel on your work surface and sprinkle it generously with confectioners’ sugar. Carefully invert the warm cake onto the sugared towel. Fold the sides of the towel over the cake and, starting from one of the short ends, gently roll the cake up with the towel inside.
5. Cool the rolled cake: Place the rolled-up cake and towel on a wire rack and transfer it to the refrigerator to cool completely, for about 45 minutes.
6. Make the cream cheese filling: While the cake cools, combine the confectioners’ sugar, room temperature cream cheese, room temperature butter, and vanilla in a bowl. Beat with an electric mixer until the filling is completely smooth and creamy.
7. Fill and re-roll the cake: Carefully unroll the cooled cake, removing the towel. Spread the cream cheese filling evenly over the inside surface of the cake. Gently re-roll the cake, this time without the towel.
8. Chill and serve: Wrap the finished pumpkin roll in plastic wrap and refrigerate it until you are ready to serve. Just before serving, dust the top with a final sprinkle of confectioners’ sugar and slice into rounds.

Recipe Tips

• Roll the Cake While It’s Warm: This is the most important step for success. A warm cake is flexible and will “memorize” the rolled shape as it cools. If you wait for the cake to cool, it will crack when you try to roll it.
• Don’t Overbake the Cake: A moist, slightly underdone cake is more pliable and less prone to cracking. Bake just until a tester comes out clean, and be careful not to let the edges get dry and crispy.
• Use a Lint-Free Tea Towel: Choose a smooth kitchen towel, not a fuzzy terrycloth one. Terrycloth can stick to the cake and leave an unwanted texture on the surface.
• Be Generous with Sugar: Dusting the tea towel heavily with confectioners’ sugar is crucial. It creates a barrier that prevents the warm, slightly sticky cake from adhering to the towel.

What To Serve Pumpkin Roll

This pumpkin roll is a complete and impressive dessert that needs very little accompaniment. It is perfect when served chilled with a hot beverage. A freshly brewed cup of coffee, a frothy cappuccino, or a warm mug of spiced apple cider are all excellent pairings that complement the rich, spiced flavors of the cake.

How To Store Pumpkin Roll Leftovers

• Refrigerate: Due to the cream cheese filling, the pumpkin roll must be stored in the refrigerator. Wrap it tightly in plastic wrap to keep it from drying out. It will stay fresh and delicious for up to 5 days.
• Freeze: This dessert freezes exceptionally well. Wrap the entire roll (or individual slices) securely in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.

Pumpkin Roll Nutrition Facts

• Calories: 280 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 160mg
• Total Carbohydrate: 31g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Frequently Asked Questions

• Why did my cake crack when I rolled it? Cracking usually happens for two reasons: the cake was slightly overbaked and became too dry, or it was allowed to cool for too long before being rolled in the towel. Be sure to roll it while it is still warm and flexible.
• What is a jelly roll pan? Can I use something else? A jelly roll pan is a type of baking sheet with 1-inch-high sides, which are necessary to contain the thin layer of cake batter. If you don’t have one, a rimmed half-sheet pan of a similar size (around 18×13 inches) can be used as a substitute.
• Can I make this pumpkin roll ahead of time? Yes, this is an excellent make-ahead dessert. You can prepare it completely, wrap it well, and refrigerate it for up to 2 days before serving. The flavors will have even more time to meld together.
• Can I leave out the pecans? Absolutely. If you have a nut allergy or simply don’t care for them, you can omit the pecans entirely. The cake will still be delicious.

Try More Recipes:

• Pumpkin Pie Recipe
• Pumpkin Chocolate Chip Cookies Recipe
• Gina’s Pumpkin Cheesecake Recipe