Perfect Pumpkin Roll: A Delicious Fall Dessert Recipe

Create a stunning pumpkin roll cake with a silky cream cheese filling – the perfect autumn dessert that looks as impressive as it tastes.

The Magic of Pumpkin Roll Cake

There’s something magical about the moment you unroll a perfect pumpkin roll cake. The soft, spiced pumpkin sponge reveals its beautiful spiral pattern, filled with clouds of vanilla cream cheese filling. It’s one of those desserts that never fails to draw gasps of admiration, yet with the right technique, it’s surprisingly achievable for home bakers.

Why You’ll Love This Recipe

Every autumn, when the air turns crisp and leaves start to fall, this pumpkin roll becomes my go-to dessert for family gatherings and holiday celebrations. What makes it special isn’t just its stunning appearance – it’s the perfect balance of flavors and textures. The cake itself is incredibly moist and tender, with warm notes of cinnamon, nutmeg, and ginger complementing the natural sweetness of pumpkin. The filling is light and creamy, providing a delightful contrast to the spiced cake.

Ingredients

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 2/3 cup pumpkin puree
• 1 teaspoon alcohol free vanilla extract
• Powdered sugar for dusting

For the Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon alcohol free vanilla extract

Essential Equipment

• 15×10 inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Electric mixer
• Sifter for powdered sugar

Instructions

Preparing the Cake

1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving extra overhang on the short ends. Spray lightly with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, spices, and salt.
3. In a large bowl, beat eggs and sugar until thick and pale, about 5 minutes. Beat in pumpkin puree and vanilla extract.
4. Gently fold dry ingredients into wet ingredients until just combined.
5. Spread batter evenly in prepared pan.
6. Bake for 13-15 minutes, until cake springs back when lightly touched.

The Rolling Process

1. While cake bakes, lay out a clean kitchen towel and dust generously with powdered sugar.
2. When cake is done, immediately invert onto prepared towel. Carefully peel off parchment paper.
3. Starting from the short end, roll the cake up in the towel while still warm. Let cool completely on a wire rack, about 1 hour.

Making the Filling

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually beat in powdered sugar and vanilla until light and fluffy.

Assembly

1. Carefully unroll cooled cake. It may curl slightly at the edges – this is normal.
2. Spread filling evenly over cake, leaving a 1/2-inch border.
3. Re-roll cake using the towel to help guide (but not including the towel this time).
4. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
5. Before serving, dust with additional powdered sugar and slice with a serrated knife.

Pro Tips for Success

• Room temperature ingredients are crucial for the best texture
• Don’t overbake the cake – it should be springy but not dry
• Roll the cake while warm to prevent cracking
• Let the filling soften slightly before spreading
• Chill thoroughly before slicing for clean cuts

Storage Tips

Your pumpkin roll will keep well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months – just wrap it well in plastic wrap and foil, and thaw overnight in the refrigerator before serving.

Variations and Add-ins

• Add 1/2 cup finely chopped nuts to the cake batter
• Incorporate 1/4 teaspoon maple extract into the filling
• Drizzle with caramel sauce before serving
• Add a sprinkle of chocolate chips to the filling

Common Questions

Q: Why did my cake crack? A: The most common cause is rolling the cake when it’s too cool. Always roll while warm!

Q: Can I use canned pumpkin pie filling? A: Use pure pumpkin puree, not pie filling, as the latter contains additional spices and sweeteners.

Q: How do I prevent the filling from oozing out? A: Make sure to leave a border when spreading the filling and don’t overfill. Chill well before slicing.

Perfect Pairings

Serve your pumpkin roll with:

• A cup of spiced chai tea
• Fresh whipped cream
• Caramel sauce
• A scoop of vanilla ice cream
• A sprinkle of toasted pecans

Remember, the key to a perfect pumpkin roll is patience and attention to detail. Don’t rush the cooling or chilling steps, and you’ll be rewarded with a showstopping dessert that tastes as amazing as it looks.