This Pumpkin Roll Cake is a fun treat for fall! It’s a soft, spiced cake rolled up with creamy cream cheese filling, making every slice a delightful surprise.
When I make this cake, I can’t resist licking the filling off the spatula—it’s just too good! 😂 Perfect for sharing at parties or cozy gatherings with loved ones!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pumpkin roll cake. If you need a gluten-free option, consider using a gluten-free flour blend, which can work well in most recipes. Just check that it contains a binding agent like xanthan gum.
Canned pumpkin puree: Use pure pumpkin puree for the best flavor and texture. If you have fresh pumpkin, you can roast and puree it as a substitute, but you’ll need to remove excess moisture by draining it.
Cream cheese: The cream cheese filling is essential. For a lighter option, you can use mascarpone cheese or Greek yogurt instead. They will lend a slightly different flavor but still taste delicious.
Spices: The combination of spices is what gives this cake its warm, cozy flavor. Feel free to adjust the amounts based on your taste; more cinnamon is always a winning choice in my book!
How Can I Roll the Cake Without Cracking It?
Rolling the cake is a key step that takes a bit of technique. The trick is to start rolling it while it’s warm! Here’s how:
- After baking, immediately turn the cake out onto a kitchen towel dusted with powdered sugar. This prevents sticking.
- Carefully peel off the parchment paper while the cake is still warm. Gently roll it up starting from a short edge, using the towel to help.
- Let it cool completely in this rolled position. This shapes the cake and makes it less likely to crack when you unroll it later.
Take your time here; patience is key, and it gets easier with practice! The more you do this, the more confident you’ll become.
How to Make Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (optional, for desired consistency)
For Garnish (Optional):
- Powdered sugar for dusting
- Thin white icing drizzle (simple powdered sugar glaze)
How Much Time Will You Need?
This Pumpkin Roll Cake takes about 20 minutes of prep time and 15-20 minutes to bake, plus an additional hour to chill. So, in total, you’ll need around 1.5 to 2 hours before you can slice and enjoy this delicious dessert!
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
First, preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, then lightly grease it. This will make sure your cake doesn’t stick, making it easier to roll later on!
2. Sift Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if you’re using them), and salt. This will help mix everything evenly and ensure there are no lumps. Set this bowl aside for now.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 3-5 minutes, until it looks thick and pale. Next, add the pumpkin puree and vanilla extract, mixing everything until it’s well blended.
4. Combine Dry and Wet Ingredients:
Now, take your dry ingredients and gradually fold them into the wet mixture until just combined. Be careful not to overmix—this keeps your batter light and fluffy!
5. Bake the Cake:
Pour the blended batter evenly into your prepared jelly roll pan. Make sure to spread it out smoothly. Bake in the preheated oven for 15-20 minutes, or until the cake feels springy and a toothpick inserted in the center comes out clean.
6. Roll the Cake While Warm:
While the cake is still warm, place it onto a clean kitchen towel that has been sprinkled generously with powdered sugar. Carefully peel off the parchment paper, then starting from a short edge, roll the cake and towel together into a spiral. Let it cool completely in this rolled-up shape to prevent cracking.
7. Prepare the Filling:
While your cake is cooling, take another bowl and beat the softened cream cheese and butter together until they are smooth and creamy. Add the sifted powdered sugar and vanilla, mixing until it’s all combined. If the filling appears too thick, you can add a little heavy cream or milk to reach your desired consistency.
8. Fill and Re-Roll:
Once the cake is completely cool, gently unroll the towel to expose the cake. Spread the cream cheese filling evenly over the top of the cake, leaving a small border along the edges. Carefully roll the cake back up without the towel this time, getting it as tight as you can.
9. Chill:
Wrap your filled cake roll in plastic wrap and place it in the fridge for at least an hour to set. This will help the flavors meld and make slicing easier!
10. Serve:
Before serving, dust the top of the pumpkin roll with powdered sugar. If you want, you can also drizzle it with a simple glaze made from powdered sugar mixed with a bit of milk or water for decoration. Slice, serve, and enjoy this autumn delight!
You’ll have a beautiful, moist pumpkin cake filled with rich cream cheese—perfect for any fall gathering or just a cozy treat at home!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! If you prefer homemade pumpkin puree, just make sure to cook it until it’s soft and blend it smoothly. Don’t forget to drain any excess moisture; the consistency should be similar to canned puree for the best results!
What If My Cake Cracks When Rolling?
No worries! If your cake cracks, it’s not the end of the world. You can always use extra filling to cover up the cracks, or simply serve it as it is; a little imperfection adds charm! Just ensure you roll it while it’s still warm, as this helps prevent cracking.
How Should I Store Leftovers?
Leftover pumpkin roll can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it! Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 2 months. Just thaw in the fridge when you’re ready to enjoy it again.
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure that the blend contains some sort of binding agent, like xanthan gum, to mimic the properties of regular flour!