Classic Pumpkin Roll Cake Recipe

There’s something magical about the aroma of pumpkin and spices filling your kitchen on a cool October evening. This Classic Pumpkin Roll Cake is the embodiment of fall moist, tender pumpkin sponge cake wrapped around a silky cream cheese filling. It’s elegant enough for Halloween gatherings yet simple enough for any cozy weekend treat. Let’s dive into this timeless dessert that captures the spirit of the season.

Ingredients List

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅔ cup canned pumpkin puree
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for dusting)

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 6 tablespoons unsalted butter (softened)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra on the sides for easy lifting later. Lightly grease the paper and dust it with flour.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices distribute evenly throughout the cake.

Step 3: Whip the Wet Ingredients

In a large bowl, beat the eggs and sugar together until pale and thick About 2 minutes. Add the pumpkin puree and vanilla extract, mixing until smooth.

Step 4: Combine and Bake

Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes or until the cake springs back when touched.

Step 5: Roll While Warm

Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely on a wire rack.

Step 6: Prepare the Filling

Beat the cream cheese, butter, powdered sugar, and vanilla until creamy and smooth. The mixture should be spreadable but firm.

Step 7: Assemble the Roll

Once cooled, unroll the cake gently. Spread the cream cheese filling evenly, leaving a small border at the edges. Roll the cake back up (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour before slicing.

Step 8: Serve and Garnish

Dust with powdered sugar before serving. For an extra festive touch, add sugared pumpkin seeds or a drizzle of caramel.

Cook Time

• Preparation: 20 minutes
• Baking: 15 minutes
• Cooling and Assembly: 60 minutes
• Total Time: Approximately 1 hour 35 minutes

Servings

• Makes 8 to 10 servings depending on slice thickness.

Nutritional Information (approx. per serving)

• Calories: 320
• Protein: 5g
• Fat: 15g
• Carbohydrates: 40g
• Sugar: 28g
• Fiber: 1g

Storage Instructions

• Store the pumpkin roll in the refrigerator, wrapped tightly in plastic wrap, for up to 5 days.
• For longer storage, freeze the roll (wrapped in both plastic and foil) for up to 2 months. Thaw overnight in the refrigerator before serving.

Suggestions

• Add toasted pecans or walnuts inside the roll for a delightful crunch.
• Spice lovers can enhance the flavor by adding a pinch of clove or cardamom.
• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that feels restaurant-quality.
• For presentation, garnish with edible flowers or cinnamon sticks on a wooden serving board for that fall-themed charm.

Seasonal Relevance

Nothing says autumn quite like pumpkin. This roll cake perfectly complements Halloween, Thanksgiving, and cozy fall evenings by the fire. Its warm spices and creamy texture make it the ideal dessert centerpiece for festive gatherings or intimate dinners alike.

Conclusion

This Classic Pumpkin Roll Cake is the definition of fall indulgence a balance of spice, sweetness, and creamy decadence. Whether you’re hosting a Halloween party or simply craving a comforting dessert, this roll delivers flavor and finesse. With just a few steps, you can create a show-stopping treat that feels straight from a pâtisserie.

FAQs

Q1: Can I make the pumpkin roll ahead of time?
Yes! In fact, it tastes even better after a day in the fridge as the flavors meld beautifully. Just keep it tightly wrapped to prevent drying out.

Q2: My cake cracked while rolling, what went wrong?
Cracks usually happen if the cake cools too much before rolling. Always roll it while warm to maintain flexibility. A dusting of powdered sugar can easily hide small cracks.

Q3: Can I substitute fresh pumpkin for canned puree?
Absolutely. Roast and puree your fresh pumpkin, then strain out excess liquid to match the thick consistency of canned puree for best results.