As the leaves turn golden and the air grows crisp, there’s nothing quite like the aroma of pumpkin spice wafting through your kitchen. Today, we’re sharing our best-ever pumpkin roll recipe – a dessert that’s sure to become your new fall favorite. This classic treat combines a moist, spiced pumpkin cake with a velvety cream cheese filling, all rolled up into a beautiful swirl that’s as delightful to look at as it is to eat.
What You’ll Need
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, plus extra for dusting
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Let’s Get Rolling!
- Prep Your Pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly. This will be your ticket to easy cake removal!
- Mix the Batter: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the eggs and pumpkin puree until smooth. Fold the wet ingredients into the dry mix until just combined. Don’t overmix – we want a tender cake!
- Bake to Perfection: Spread the batter evenly in your prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Keep a close eye on it – overbaking is the enemy of a pliable cake!
- The Rolling Trick: Here’s where the magic happens! As soon as the cake comes out of the oven, dust a clean kitchen towel with powdered sugar. Quickly invert the cake onto the towel, peel off the parchment, and roll the cake up in the towel, starting from the short end. Let it cool completely on a wire rack. This pre-roll ensures your cake won’t crack later!
- Whip Up the Filling: While the cake cools, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. This filling is the perfect balance of sweet and tangy – you might want to make extra for “quality control” tastes!
- The Grand Finale: Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges. Re-roll the cake (without the towel this time), wrap it tightly in plastic wrap, and chill for at least an hour.
- Serve in Style: When you’re ready to serve, dust the top generously with powdered sugar. Slice into rounds with a sharp knife, revealing that beautiful swirl inside.
This pumpkin roll is more than just a dessert – it’s a celebration of autumn on a plate. The balanced texture of the cake, with its moist crumb and tender bite, perfectly complements the luscious cream cheese filling. Each forkful is a harmonious blend of warm spices, sweet pumpkin, and creamy richness.
Whether you’re cozying up with a slice by the fireplace or sharing it with loved ones at your holiday table, this pumpkin roll is sure to become a cherished part of your fall traditions. So go ahead, give it a whirl!
Happy baking, and may your autumn be filled with the sweet scent of pumpkin spice!
