If you’re looking for a dessert that beautifully combines the cozy flavors of fall with a light and fluffy texture, you’re going to adore this Pumpkin Cake Roll Recipe. It’s a delightful twist on your classic pumpkin cake, rolled up with a creamy, dreamy cream cheese filling that makes every bite a celebration of autumn’s best spices. This dessert not only looks impressive but also feels like a warm hug from the inside, perfect for sharing at gatherings or simply enjoying with a cup of coffee on a crisp afternoon.
Ingredients You’ll Need
This Pumpkin Cake Roll Recipe calls for ingredients that are straightforward yet essential to capture the perfect balance of flavor, texture, and color. Each component plays its part in crafting a tender, spiced cake and the luscious filling that complements it so well.
- 3 large eggs (separated, room temperature): Eggs provide structure and lightness, with the whites whipped for a fluffy sponge.
- 1 cup sugar (divided): Sweetness is balanced by dividing sugar between the batter and egg whites.
- 2/3 cup canned pumpkin: The heart of the recipe, bringing moisture, rich color, and that unmistakable autumn flavor.
- 3/4 cup all-purpose flour: Gives the cake its structure without weighing it down.
- 1 teaspoon baking soda: Helps the cake rise just enough to stay light yet moist.
- 1/2 teaspoon ground cinnamon: Adds warm spice and depth.
- 1/2 teaspoon nutmeg: A nutty warmth that complements the pumpkin perfectly.
- 1/2 teaspoon cloves: A subtle hint of spice that rounds out the flavor profile.
- 1/8 teaspoon salt: Enhances all the other flavors while balancing sweetness.
- 8 ounces cream cheese (softened): The creamy base of the rich, tangy filling.
- 2 tablespoons butter (softened): Adds smoothness and richness to the cream cheese frosting.
- 1 cup confectioners’ sugar: Sweetens and thickens the filling to the ideal texture.
- 3/4 teaspoon vanilla extract: Brings warmth and a fragrant finish to the filling.
How to Make Pumpkin Cake Roll Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, and grease it lightly. This ensures the cake will release easily after baking and maintains its delicate texture throughout the rolling process.
Step 2: Whip Egg Whites
In a clean bowl, beat the egg whites with half of the sugar (½ cup) until stiff peaks form. This step is crucial—it incorporates air that makes the cake incredibly light and springy, helping it to roll without cracking.
Step 3: Combine Yolks and Pumpkin
In a separate bowl, whisk together the egg yolks and remaining sugar until the mixture is pale and thick. Add the canned pumpkin and stir until smooth. This luscious mixture will give the cake its moist texture and vivid orange color.
Step 4: Mix Dry Ingredients
In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This mix of spices infuses every bite with that signature pumpkin pie vibe, and the baking soda helps the cake stay tender and rise just right.
Step 5: Combine Batter
Slowly fold the dry ingredients into the pumpkin mixture, taking care not to over-mix. Then gently fold in the whipped egg whites in thirds, preserving as much air as possible. This delicate folding technique ensures a cake that is airy but stable enough to roll.
Step 6: Bake and Roll
Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes or until the cake springs back lightly to the touch. While still warm, carefully invert the cake onto a clean kitchen towel dusted generously with confectioners’ sugar. Peel off the parchment paper, then roll the cake up in the towel from the short side. Let it cool completely rolled up—this helps prevent cracks later.
Step 7: Prepare the Cream Cheese Filling
Beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract and continue to beat until light and fluffy. This will create a luscious, slightly tangy filling that provides the perfect balance to the spiced pumpkin cake.
Step 8: Assemble the Cake Roll
Once the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly across the surface. Gently re-roll the cake without the towel to form a tight spiral. Chill in the refrigerator for at least an hour to set the filling and make slicing easier.
How to Serve Pumpkin Cake Roll Recipe
Garnishes
A dusting of extra confectioners’ sugar or a sprinkle of ground cinnamon right before serving adds a festive touch. For an extra pop, top with a few chopped toasted pecans or a drizzle of caramel sauce that complements the warm spices and creamy filling beautifully.
Side Dishes
This cake roll pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a hot cup of spiced chai or coffee. The richness and spice of the cake come alive with these simple accompaniments, making for a balanced and satisfying dessert experience.
Creative Ways to Present
To impress guests, slice the roll into neat spirals and arrange them on a serving platter. You can alternate thick and thin slices for visual interest or serve individual slices atop a drizzle of pumpkin spice syrup. Wrapping slices in parchment for party favors or arranging them on a dessert buffet adds charm and invites everyone to grab a piece.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cake Roll Recipe stays fresh when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It keeps well for up to 3 days, making it an excellent option to prepare ahead for a holiday or special occasion.
Freezing
You can freeze the cake roll either before adding the filling or after it’s assembled. Wrap it securely in plastic wrap followed by foil to prevent freezer burn. Frozen pumpkin cake roll lasts up to 2 months. When ready, thaw overnight in the refrigerator for the best texture.
Reheating
This cake is best enjoyed chilled or at room temperature to preserve its soft sponge and creamy filling. If you prefer a slightly warm slice, briefly warm a slice in the microwave for 10 seconds, but be careful not to melt the filling completely.
FAQs
Can I use fresh pumpkin instead of canned?
Fresh pumpkin can work if it’s cooked and pureed until smooth, but canned pumpkin is preferred for its consistent moisture content and texture, which helps achieve the perfect cake crumb.
How do I prevent the cake from cracking when I roll it?
Rolling the cake while it is still warm and using a towel dusted with confectioners’ sugar helps maintain flexibility. Also, rolling gently and not re-rolling too tightly reduces the chance of cracks.
Can I make the cream cheese filling ahead of time?
Absolutely! The filling can be made a day ahead and stored in the refrigerator. Just give it a quick whisk before spreading if it becomes too firm.
Is this Pumpkin Cake Roll Recipe gluten-free friendly?
Not as is; this recipe uses all-purpose flour. However, you can experiment with gluten-free flour blends that are designed for cakes, keeping in mind measurement and texture adjustments.
How long does it take to chill before serving?
Ideally, chill the assembled cake roll for at least one hour so the filling sets nicely. If possible, chilling overnight improves flavor melding and makes slicing cleaner.
Final Thoughts
This Pumpkin Cake Roll Recipe is truly one of those seasonal delights that brings comfort and festive cheer with every slice. Its inviting spices, tender crumb, and velvety cream cheese filling come together in a way that will have everyone asking for seconds. Don’t hesitate to try this recipe—it’s a wonderful way to celebrate fall flavors and create sweet memories with loved ones.
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Pumpkin Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cake Roll is a moist, spiced cake filled with a creamy, sweetened cream cheese filling. Perfect for fall celebrations or anytime you crave a deliciously festive dessert, this cake roll combines the warm flavors of pumpkin and classic spices wrapped in a light sponge cake and filled with a luscious cream cheese frosting.
Ingredients
Cake
- 3 large eggs (separated, room temperature)
- 1 cup sugar (divided)
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup confectioners’ sugar
- 3/4 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Separate the eggs, placing the yolks and whites in separate bowls. In the bowl with yolks, add half of the sugar and beat until thick and pale, then stir in the canned pumpkin.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Whip Egg Whites: In the bowl with egg whites, beat until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form, creating a meringue.
- Fold in Egg Whites: Gently fold the egg whites into the pumpkin batter in three additions, careful to maintain the light and airy texture for the sponge cake.
- Bake the Cake: Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter evenly into the pan and spread it out. Bake for 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel, starting from the short side. Let it cool completely in the rolled shape to prevent cracking.
- Prepare the Filling: Beat together the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until creamy and fluffy.
- Fill and Re-roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.
Notes
- Ensure eggs are at room temperature for better volume in the batter.
- Be gentle when folding in egg whites to keep the cake light and fluffy.
- Rolling the cake while warm helps prevent cracks.
- Chill the cake roll well before slicing to achieve clean, neat slices.
- This cake roll is best eaten within 2 days but can be stored in the refrigerator for up to 4 days.
