Delicious Homemade Pumpkin Roll Recipe

If you’re craving a cozy fall dessert that’s both impressive and absolutely scrumptious, you’re in the right place. This Delicious Homemade Pumpkin Roll Recipe has been a favorite in my kitchen for years, and I promise you, once you try it, it’ll become a staple in yours too. From the tender, spiced cake to the creamy luscious filling, it’s like autumn wrapped in a sweet, fluffy hug. Stick with me—I’m going to share every tip I’ve learned to help you nail it perfectly.

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Ingredients You’ll Need

Getting the flavors and textures just right starts with fresh, quality ingredients. Each part works together to create that melt-in-your-mouth pumpkin roll experience you’re after. Here’s a quick rundown, along with handy tips to help you shop smart.

• All-purpose flour: Make sure to spoon and level your flour for accuracy—too much flour can dry out your cake.
• Baking powder & baking soda: These leaveners give your cake the perfect rise and light texture, so don’t skip them!
• Ground cinnamon & pumpkin pie spice: I prefer store-bought pumpkin pie spice for convenience, but if you like, you can mix your own blend using cinnamon, nutmeg, cloves, and ginger.
• Salt: Just a pinch balances the sweetness and spices beautifully.
• Eggs: Room temperature eggs blend better and trap air for a fluffier cake.
• Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and consistency.
• Brown sugar & granulated sugar: I like mixing both for a richer sweetness and moist crumb.
• Vanilla extract: Pure vanilla really makes the flavors pop.
• Confectioners’ sugar: This is essential for rolling the cake without sticking and making that smooth frosting.
• Cream cheese: Full-fat and softened to room temperature for silky smooth frosting.
• Unsalted butter: Also softened, it blends perfectly with the cream cheese for a luscious filling.

Variations

One of the things I love about this Delicious Homemade Pumpkin Roll Recipe is how easy it is to make it your own. Over the years, I’ve played around with different twists to suit tastes and occasions, and you’re welcome to do the same. Make it uniquely yours!

• Spice it up: I sometimes add a pinch of ground cloves or ginger for an extra warm kick—my family goes crazy for this subtle twist.
• Make it gluten-free: I’ve swapped in a gluten-free flour blend with great results if you need to avoid gluten.
• Swap the filling: For a lighter option, try whipped cream cheese mixed with a little mascarpone or whipped cream instead of all butter and cream cheese.
• Mini pumpkin rolls: If you want to wow guests, try making smaller rolls using a jelly roll pan—they’re perfect for parties and easier to slice.

How to Make Delicious Homemade Pumpkin Roll Recipe

Step 1: Prep with patience and precision

Before you turn on the oven, read through the entire recipe at least once. I promise it’s worth it—especially because the cake needs to be rolled immediately after baking. Preheat your oven to 350°F (177°C). Grease a 10×15-inch pan with nonstick spray or butter, then line it with parchment paper. Don’t forget to spray or grease the parchment too—this little extra step saves you from frustration when the cake comes out.

Step 2: Mix dry and wet ingredients separately

Whisk all your dry ingredients—flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt—in a large bowl to ensure even distribution of flavors and leaveners. In a separate bowl, beat the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla until smooth and combined. Gently pour your wet ingredients into the dry and whisk until just mixed, being careful not to overmix or your cake could get tough.

Step 3: Bake and roll with love

Spread the batter evenly in the pan, giving it a little shake to settle the batter into every corner. Bake for 17–18 minutes and check doneness by lightly pressing the center—it should spring back. Here’s a crucial part: right when you pull it from the oven, sprinkle a clean kitchen towel with confectioners’ sugar, invert the cake onto it, peel off the parchment, and gently roll the cake up with the towel from the narrow end. This step shapes your cake roll while it’s still flexible and prevents cracking.

Step 4: Cool, frost, and roll again

Let the rolled cake cool completely—this can take a couple of hours in the fridge if you want to speed things up. Meanwhile, beat softened cream cheese and butter till creamy, then blend in confectioners’ sugar and vanilla. Carefully unroll the cake, spread the frosting evenly but leave a small border, then slowly roll it back up without the towel. Tuck it into the fridge for a quick chill before slicing.

How to Serve Delicious Homemade Pumpkin Roll Recipe

Garnishes

I love dusting the top with a little extra confectioners’ sugar for a delicate snowy finish. Sometimes, I’ll sprinkle chopped toasted pecans on top for extra crunch—that nutty contrast really kicks it up a notch. A dollop of whipped cream on the side doesn’t hurt either!

Side Dishes

Pairing this pumpkin roll with a hot cup of coffee, chai tea, or even a spiced latte makes a perfect afternoon treat. It also shines alongside a scoop of vanilla ice cream if you want a decadent dessert pairing.

Creative Ways to Present

For special occasions, I’ve served pumpkin roll slices stacked in a pretty tiered dessert stand, garnished with fresh cinnamon sticks and tiny pumpkins for a festive vibe. You could also drizzle a caramel sauce over the top before serving for an indulgent twist that’ll wow guests every time.

Make Ahead and Storage

Storing Leftovers

Once iced and rolled, I wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator. It stays fresh and delicious for up to 4 days, though honestly, mine rarely lasts that long!

Freezing

I’ve successfully frozen slices wrapped individually in plastic wrap and placed in an airtight container. When you’re ready to enjoy, thaw in the fridge overnight and bring to room temperature before serving—it still tastes like freshly made.

Reheating

Since the pumpkin roll is best enjoyed chilled or at room temp, I usually just take it out of the fridge 20 minutes before serving. If you prefer warmer cake, a quick zap in the microwave for 10-15 seconds works wonders, but watch out—you don’t want to melt the frosting!

FAQs

Final Thoughts

This Delicious Homemade Pumpkin Roll Recipe holds a special place in my heart—it’s the one dessert that immediately fills my home with warmth and happiness. I love how effortless it actually is to make something that looks so fancy and tastes so nostalgic. If you’re a fan of all things pumpkin (or just love a great roll cake!), give this recipe a try. I promise you’ll be thrilled by the results, and it might just become your go-to pumpkin treat every fall.

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