Classic Pumpkin Roll Recipe

When it comes to classic fall desserts, nothing says autumn quite like a pumpkin roll. This classic pumpkin roll recipe features a moist, spiced pumpkin cake rolled up with a luscious cream cheese filling, making it not only delicious but also stunning in presentation. It’s the perfect dessert for any occasion—whether you’re hosting a family dinner, attending a holiday party, or simply craving a sweet treat to celebrate the season. Don’t be intimidated by the rolling technique—this step-by-step guide will ensure your pumpkin roll turns out perfect every time. Read on to discover how to make this beloved fall dessert from scratch!

What is a Pumpkin Roll?

A pumpkin roll is a classic Swiss roll-style dessert that consists of a light and fluffy pumpkin sponge cake rolled up with a sweet and tangy cream cheese filling. The cake is packed with the warm flavors of cinnamon, ginger, nutmeg, and cloves, while the cream cheese filling adds a creamy, slightly tangy contrast. Once rolled, the cake is dusted with powdered sugar for a beautiful finish. Pumpkin rolls not only taste delicious but also make for an impressive dessert that can be sliced into beautiful spirals.

Ingredients List for Pumpkin Roll

To make this classic pumpkin roll, you’ll need the following ingredients:

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 4 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract

Substitutions and Variations

Pumpkin rolls are incredibly versatile, and you can easily adjust the recipe to suit your preferences. Here are a few substitutions and variations to consider:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Low-Sugar Variation: Substitute some or all of the granulated sugar with a sugar alternative like erythritol or monk fruit sweetener to reduce the sugar content.
• Dairy-Free Pumpkin Roll: Use dairy-free cream cheese and butter for the filling, and substitute almond or coconut milk for the dairy in the cake (if needed).
• Nutty Twist: Add chopped pecans or walnuts to the cream cheese filling for added crunch and flavor.
• Spice Blend: If you don’t have all the individual spices, use 2 teaspoons of pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg, and cloves.

Step-by-Step Cooking Instructions

This classic pumpkin roll is made in two parts: the pumpkin sponge cake and the cream cheese filling. Follow these steps for perfect results.

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 15x10-inch jelly roll pan (or baking sheet) and line it with parchment paper, making sure to leave some overhang on the sides. Grease the parchment paper as well to ensure easy release.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Step 3: Beat the Wet Ingredients

1. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 2-3 minutes.
2. Add the pumpkin puree and vanilla extract to the egg mixture and mix until fully combined.

Step 4: Combine Wet and Dry Ingredients

1. Gently fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix; fold just until the flour mixture is incorporated.

Step 5: Spread the Batter

1. Pour the pumpkin cake batter into the prepared jelly roll pan and spread it evenly using an offset spatula.
2. Tap the pan on the counter a few times to remove any air bubbles and ensure an even layer.

Step 6: Bake the Cake

1. Bake the pumpkin roll cake for 13-15 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
2. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.

Step 7: Roll the Cake

1. As soon as the cake is done baking, remove it from the oven and carefully run a knife around the edges of the pan to loosen the cake.
2. Immediately invert the cake onto the prepared kitchen towel dusted with powdered sugar.
3. Gently peel off the parchment paper.
4. Starting from one of the short sides, carefully roll the cake up (along with the towel) into a tight spiral. This step helps set the shape of the roll.
5. Let the rolled cake cool completely while wrapped in the towel, about 1-2 hours.

How to Make the Cream Cheese Filling: A Step-by-Step Guide

While your cake is cooling, it's time to make the cream cheese filling.

Step 1: Beat the Cream Cheese and Butter

1. In a medium bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy, about 2-3 minutes.

Step 2: Add the Powdered Sugar

1. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated.
2. Add the vanilla extract and mix on medium speed until the filling is light and fluffy.

How to Assemble the Pumpkin Roll

Once the cake has cooled and the cream cheese filling is ready, it's time to assemble your pumpkin roll.

Step 1: Unroll the Cake

1. Carefully unroll the cooled pumpkin cake. If the edges are a bit stuck, gently ease them away from the towel.
2. Don't worry if there are minor cracks—once the filling is applied and the cake is rolled back up, they'll be less noticeable.

Step 2: Spread the Filling

1. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border (about ½ inch) around the edges to prevent the filling from oozing out when you roll it up again.

Step 3: Roll the Cake Again

1. Gently re-roll the cake (without the towel this time), starting from the same short side. Roll it as tightly as possible without squeezing the filling out.
2. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to firm up and hold its shape.

Step 4: Slice and Serve

1. When ready to serve, unwrap the pumpkin roll and transfer it to a serving platter.
2. Dust the top with powdered sugar for a final decorative touch.
3. Slice into beautiful spirals and serve!

Common Mistakes to Avoid

• Not Using Enough Powdered Sugar on the Towel: When rolling the cake in the towel, make sure to use plenty of powdered sugar to prevent the cake from sticking.
• Overbaking the Cake: Overbaking will make the cake dry and more prone to cracking when you roll it. Keep an eye on the baking time and check for doneness with a toothpick.
• Filling the Cake While It’s Warm: Be sure to let the cake cool completely before adding the cream cheese filling. If the cake is still warm, the filling may melt and become runny.

Serving and Presentation Tips

Pumpkin rolls are perfect for serving at fall gatherings or holiday dinners. With a few extra touches, you can make them look even more festive!

How to Serve Pumpkin Roll:

• Slice the pumpkin roll into even spirals using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.
• Serve the slices slightly chilled or at room temperature.

Presentation Ideas for Pumpkin Roll

• Dust with Powdered Sugar: Before serving, give the pumpkin roll a generous dusting of powdered sugar for an elegant, frosted look.
• Decorate with Whipped Cream: Add a dollop of whipped cream next to each slice or pipe whipped cream rosettes on top of the pumpkin roll for extra flair.
• Add Seasonal Garnishes: Garnish the serving platter with fall decorations like mini pumpkins, cinnamon sticks, or edible autumn leaves to make the dessert more festive.

Pumpkin Roll Recipe Tips

• Make-Ahead Dessert: Pumpkin rolls are perfect for making ahead. You can prepare the roll up to 2 days in advance, wrap it tightly in plastic wrap, and refrigerate until ready to serve.
• Freezing the Pumpkin Roll: This dessert freezes beautifully. Wrap the pumpkin roll in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing and serving.
• Flavored Cream Cheese Filling: For a fun twist, try adding some maple syrup or a dash of pumpkin spice to the cream cheese filling.

Frequently Asked Questions (FAQs)

Q: Can I freeze the pumpkin roll? A: Yes! Pumpkin rolls freeze exceptionally well. Wrap the roll tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to serve, thaw the roll in the refrigerator overnight.

Q: Why did my pumpkin roll crack? A: Cracking can happen if the cake is overbaked or if it cools down too much before rolling. Be sure to roll the cake in the towel while it’s still warm to prevent cracks from forming.

Q: Can I make this recipe with homemade pumpkin puree? A: Yes, you can use homemade pumpkin puree. Just make sure it’s well-drained, as homemade puree tends to be more watery than canned pumpkin.

Q: How do I store leftover pumpkin roll? A: Store any leftover pumpkin roll in an airtight container in the refrigerator for up to 3-4 days. Keep it tightly wrapped to prevent the cake from drying out.

Conclusion

This Classic Pumpkin Roll is the perfect dessert to capture the flavors of fall. It’s soft, spiced, and perfectly complemented by the rich cream cheese filling. Whether you’re making it for a holiday dinner or as a treat for yourself, this pumpkin roll is guaranteed to impress with its taste and stunning presentation. Don’t hesitate to try out this recipe—you’ll be rolling in compliments in no time!

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