Pumpkin Roll Recipe

I absolutely love this Pumpkin Roll Recipe because it perfectly balances that cozy pumpkin flavor with a light, fluffy cake wrapped around a creamy, dreamy filling. It’s that kind of dessert that instantly brings a warm, homemade vibe to your kitchen, whether it’s for a holiday gathering or a simple weekend treat. If you’ve ever been intimidated by rolled cakes, don’t worry—I’m here to share my tips and tricks to make this a guaranteed success for you.

What makes this Pumpkin Roll Recipe stand out is how easy it is to prepare, yet it looks and tastes like you spent hours perfecting it. You’ll find that once you master the technique of rolling it up while it’s warm, it becomes a total crowd-pleaser that your family and friends will beg you to make again. Trust me, I’ve been there—this recipe saved many festive dinners and turned casual coffee dates into something extra special.

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Ingredients You’ll Need

For the best Pumpkin Roll Recipe, you want ingredients that bring out the warm spices and that rich pumpkin flavor while keeping the cake light and moist. I always recommend using canned pumpkin for convenience and consistent texture, and cream cheese that’s not fat-free for the perfect creamy filling.

• All-purpose flour: The base for the cake’s soft texture; sifting helps keep it light.
• Baking powder & baking soda: These leavening agents ensure the cake rises just right and stays tender.
• Ground cinnamon, pumpkin pie spice, allspice: These spices bring that classic pumpkin flavor we all adore.
• Vanilla extract: Adds subtle sweetness and depth of flavor.
• Salt: Enhances all the flavors, so don’t skip it.
• Eggs: Key for structure and fluffiness; beating thoroughly is a must!
• Granulated sugar: Sweetens the cake and helps with the light texture.
• Canned pumpkin: The star ingredient that gives the roll its moistness and vibrant fall taste.
• Non-stick spray: To prevent sticking and help with easy cake release.
• Powdered sugar: Used to dust the towel for rolling, and optionally for topping—adds a delicate sweetness.
• Light cream cheese: For the creamy filling; remember to use light or full-fat as fat free is too thin.
• Powdered sugar (for filling): Sweetens the cream cheese mixture without graininess.
• Fat free Fage Greek yogurt: Adds tang and lightness to the filling; a nice swap for heavy cream.
• Chopped walnuts (optional): Adds texture and a bit of crunch if you like a nutty twist.
• Vanilla extract (for filling): Lifts the flavor of the filling perfectly.

Variations

I love to tweak my Pumpkin Roll Recipe depending on the season or what I have on hand. Don’t hesitate to customize! You can make it dairy-free, add nuts, or even swirl in chocolate chips for a fun twist.

• Dairy-free variation: Swap out cream cheese and Greek yogurt for coconut cream or a vegan cream cheese alternative; it’s surprisingly delicious!
• Nut-free: Simply omit the walnuts if you have allergies or for a smoother texture.
• Spice it up: Add a pinch of ground ginger or nutmeg for extra warmth—my family loves this cozy boost.
• Chocolate twist: Fold mini chocolate chips into the batter or sprinkle on the filling for a mocha pumpkin roll.

How to Make Pumpkin Roll Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 375°F and position the rack in the center. Spray a 15 x 10 inch jelly roll pan with non-stick spray, then line it with parchment paper. Don’t forget to spray the parchment lightly and dust it with flour; this little step is a game-changer to help your cake release easily without tearing.

Step 2: Mix the Dry Ingredients

Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. Sifting helps keep the batter airy, which is key for a delicate roll that won’t crack when it bakes.

Step 3: Beat Eggs and Sugar to Perfection

This part is crucial—beat your eggs and granulated sugar on high speed for about 5 minutes until thick, pale yellow, and fluffy. When you lift the beaters, the batter should fall back slowly in ribbons. This is what gives your cake great lift and sponginess, so don’t rush or skimp here.

Step 4: Add Wet Ingredients and Fold in Dry Mix

Beat in the vanilla extract and pumpkin puree next, mixing until fully combined. Then, gently fold in your sifted dry ingredients with a spatula—don’t overmix, or your cake will turn dense. You want to keep as much air as possible to maintain that soft texture.

Step 5: Bake and Roll While Warm

Pour the batter evenly into your prepared pan and spread it neatly with an offset spatula or knife. Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed. Here’s the secret: as soon as you take it out, invert the cake onto a clean dish towel dusted generously with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel while it’s still warm and pliable. This helps prevent cracks later.

Step 6: Prepare the Creamy Filling

Beat your light cream cheese, fat-free Greek yogurt, and vanilla extract until fluffy. Then add powdered sugar and beat again until smooth. This makes a luscious, tangy filling that complements the sweet cake perfectly. Fold in chopped walnuts if you like a textural contrast.

Step 7: Assemble and Chill

Once your cake has cooled completely rolled up in the towel, unroll carefully and spread the filling evenly. Then tightly re-roll without the towel and place on a platter. Cover and chill in the fridge for a few hours or overnight to set the filling and make slicing easier. Just before serving, sprinkle with a little extra powdered sugar for that classic, pretty finish.

How to Serve Pumpkin Roll Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar on top just before serving. Sometimes I sprinkle a few extra chopped walnuts or a tiny drizzle of caramel sauce when I want to make it look a little more special. Fresh whipped cream on the side is always a winner too!

Side Dishes

I like pairing this pumpkin roll with hot coffee or a cozy chai latte. It also goes nicely alongside vanilla ice cream or a simple bowl of fresh berries to balance the richness. For holiday dinners, it’s fabulous with a scoop of cinnamon-spiced whipped topping.

Creative Ways to Present

For a holiday party, I’ve made mini pumpkin rolls by baking the batter in smaller pans and slicing into bite-sized pinwheels. Another fun idea is to drizzle melted white chocolate or sprinkle festive colored sugar on top. If you’re gifting, wrap the roll tightly and tie it with a ribbon for a perfect homemade present.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin roll tightly wrapped with plastic wrap in the refrigerator to keep it moist. It holds up really well for about 3 to 4 days without losing flavor or texture, which makes it excellent for make-ahead dessert plans.

Freezing

You can freeze this Pumpkin Roll Recipe by wrapping it thoroughly with plastic wrap and then with aluminum foil. It keeps great for up to 2 months. When ready to eat, thaw it overnight in the fridge and then serve chilled or at room temperature.

Reheating

I usually serve my pumpkin roll chilled, but if you prefer it a bit warmer, I pop individual slices in the microwave for 10-15 seconds—just enough to soften the filling without melting it completely. Warmed up this way, the spices really smell amazing!

FAQs

Final Thoughts

This Pumpkin Roll Recipe is one of those treats that always makes me smile when I bake it—and I’m sure you’ll feel the same once you nail it. It’s cozy, comforting, and just the right amount of spiced sweetness rolled into one beautiful cake. Give it a try next time you want to wow your family or friends with something homemade and heartfelt—I’m betting it’ll become a new favorite in your recipe box!

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