Pumpkin Roll Recipe | Gimme Some Oven (2024)

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This classic pumpkin roll recipe is madewith a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make. See the video below for a visual on how toassemble your pumpkin roll!

Pumpkin Roll Recipe | Gimme Some Oven (1)

Happy fall, everyone! In honor of the calendar officially flipping over tothe new season this week, I thought I would bump my favorite falldessert recipe to the top of the blog again.

Yep, I’m talkin’ about a good, old-fashioned, deliciously-indulgent, classic pumpkin roll. ♡

I have had a tradition ofmaking pumpkin rolls every fall for at least a decade now, and always look forward to the cozy, comforting, delicious fall vibes that they bring. ButI have to say that this year, during our first September living abroad, this small tradition has been especiallynostalgic and comforting.

Even though it now requires making a special trek across town to the one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to purchase a brick of“Philadelphia”(the name for cream cheese here in Spain, so cute), and some major tinkering with my tiny Spanish oven — the rhythms andfeels and smells and flavors of this ritual feel just as familiar as ever. And the second Islice off a beautiful round of that perfectly-paired pumpkin cake swirled with cream cheese filling,it tastes just delicious as ever. And the world feels wonderfully, magically, comfortingly small for a moment. Feels like fall.

Anyway, if you also happen to have a nostalgic craving hit this season for a classic pumpkin roll, this recipe has been my go-to for years. It calls for all of the classic ingredients (thanks, Libby’s!), but it’s updated withmy method for rolling up the cake in parchment paper, which I have found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin roll, don’t fear — it’s much easier than it may seem. Plus, I’ve included a handy step-by-step video below to take any of the guesswork out the equation. Andif your friends and family are anything like mine, they are going tolove it.

Let’s make a pumpkin roll!

Classic Pumpkin Roll Recipe| 1-Minute Video

Pumpkin RollIngredients:

To make this classic pumpkin roll recipe, you will need the following ingredients:

  • Flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar:For the base of the pumpkin cake.
  • Pumpkin pie spice:For seasoning the cake. (You can either use store-bought pumpkin pie spice, or I’ve included measurements for ingredient amounts for ground cinnamon, ginger, nutmeg and cloves.)
  • Pumpkin puree:I have always used store-bought canned pumpkin puree, which is super simple. But you are welcome to make pumpkin puree from scratch, if you prefer.
  • Cream cheese, powdered sugar, butter and vanilla:For the cream cheese filling. I told you it was indulgent. ;)

You will also need:

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How To Make A Pumpkin Roll:

Alright, let’s begin with the pumpkin cake. Simply:

  1. Make your pumpkin cake batter.You can either do this in a stand mixer, or by hand in a large mixing bowl. Whisk together thedry ingredients until combined, and set aside. Then in a separate bowl, whisk together the eggs and sugar until thick. Stirin the vanilla and pumpkin puree until combined. Thenfold in the dry ingredients until they arejust combined, being careful not to overmix the batter.
  2. Transfer batter to the baking sheet. Cover yourjelly roll pan completely with parchment paper, leaving some extra room on the long (15-inch) sides so that you can easily lift the cake out after baking. (If the parchment paper is sliding around, just sprinkle a few drops of water underneath it, which will help it to stick to the pan.) Then spread the batter evenly on top of the parchment.
  3. Bake.This part goes quickly since the cake is so thin.
  4. Remove cake from pan. This part needs to move quickly, so be ready. As soon as the cakecomes out of the oven, run a knife around theedges of the pan (if needed) to loosen the cake. Then carefully grab theedges of theparchment paper to lift the cake out of the pan and slide it over to a flat, heat-proof surface. (I recommend using oven mitts since the cake will still be very hot.)
  5. Roll the cake. Then holding onto the parchment, carefully roll up the cake — from short end to short end — until it forms a complete roll. (See video above for an example.) Transferthe rolled cake to awire cooling rackand let it cool completely to room temperature, seam-side-down so that they cake does not unroll.

While the cake is cooling, make your cream cheese filling. To do so, simply:

  1. Stir together your ingredients until smooth. It’s ok if there are a few tiny lumps of cream cheese. But in general, you want the filling to be pretty smooth. Also, it’s crucial thatyour ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)
  2. Refrigerate until ready to use. To keep it nice and fresh.

Once the cake has cooled, it’s time for the fun part. To assemble your pumpkin roll:

  1. Gently unroll the cake. Place the cake back on a flat surface and gentlyunroll it until the cake is mostly flat again, going slowly so that the cake doesn’t break. (If it does a bit, don’t worry, it will still taste delicious.)
  2. Spread on the cream cheese filling. Using a spatula, spread the cream cheese filling out evenly on top of the cake, leaving a 3/4-inch border around all sides of the cake so that the filling doesn’t spill out while the cake is being re-rolled.
  3. Re-roll the cake. Then go ahead and roll the cake back up again, carefully peeling off the parchment paper as you roll until it until it is completely released.
  4. Wrap the cake. Wrap the finished pumpkin roll tightly in plastic wrap, and refrigerate it for at least an hour until chilled.
  5. Dust with powdered sugar. When you’re ready to serve the cake,remove and unwrap it. Then lightly dust the entire roll with powdered sugar. Then…
  6. Slice and serve! I like totake a small slice off of the ends just before serving, to reveal those beautiful swirls and make it a bit prettier. Thenvoila! Your homemade pumpkin roll will be ready to enjoy!

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How To Store + Freeze A Pumpkin Roll:

Great news! Pumpkin rollskeep well in the refrigerator and freezer, so they’re the perfect dessert to make ahead of time if you’d like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months. If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving. (If you try to warm it up in the microwave or oven, it can dry out.)

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Variations:

Love this pumpkin roll recipe? Be sure to try these other dessert rolls too:

  • Chocolate Roll
  • Carrot Cake Roll

Pumpkin Roll Recipe | Gimme Some Oven (8)

Enjoy, everyone!

Print

Pumpkin Roll Recipe | Gimme Some Oven (9)

Pumpkin Roll

★★★★★4.8 from 155 reviews

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 0 About 8-10 servings 1x
Print Recipe

Description

This classic pumpkin roll recipe is madewith a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make. See the videoabove for astep-by-step visual tutorial for how to assemble your roll.

Ingredients

Scale

Pumpkin Cake Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 2 teaspoonspumpkin pie spice(*or see below for substitution)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoonvanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling Ingredients:

  • 1 (8 ounce) brick cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoonvanilla extract

Instructions

To Make The Pumpkin Roll:

  1. Preheat oven to 375° F.Line a15 x 10-inch jelly roll panwithparchment paper, leavingan extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit ofwater on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  2. Whisk together flour, baking powder, baking soda,pumpkin pie spice and salt in a large mixingbowl until combined.
  3. In a separate bowl, whiskeggs and granulated sugar for 1 minuteuntil thick. Add in the vanilla and pumpkin, and whiskuntil just combined. Foldin the flour mixture with a rubber spatula, and stir together until just combined.
  4. Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end— until it is completely rolled up. Transfer the cake rollto a wire rack, and cool until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. Oncethe cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling awaythe parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  7. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dustthe pumpkin roll on all sides with powdered sugar, if you would like. Then slice* and serve.
  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.

To Make The Cream Cheese Filling:

  1. Whisk togethercream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want amedium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

Notes

*If you do not already have a jar of pumpkin pie spice, you can use the following:

  • 1 teaspoonground cinnamon
  • 1/2 teaspoonground ginger
  • 1/4 teaspoonground nutmeg
  • 1/4 teaspoonground cloves

**If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving. Then you’ll definitely see those pretty cream cheese swirls!

Recipe is very slightly adapted fromLibby’s. Cooking time listed above does not account for cooling time.

Pumpkin Roll Recipe | Gimme Some Oven (13)

posted on September 27, 2018 by Ali

Desserts, Thanksgiving

532 Comments »

Pumpkin Roll Recipe | Gimme Some Oven (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Why does my pumpkin roll crack when I unroll it? ›

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Why is my pumpkin roll filling runny? ›

Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)

How do you keep pumpkin rolls from sticking to parchment paper? ›

Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl.

Why is my pumpkin roll dry? ›

Overbaking can lead to a dry and brittle cake that is more likely to crack when rolled. Roll While Warm: After baking, roll the cake while it's still warm. Gently lift the kitchen towel with the cake and roll it into a log shape. Rolling while warm helps the cake remember its shape and prevents cracks.

What's the difference between canned pumpkin and pumpkin filling? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Why is my pumpkin roll gummy? ›

Why is My Pumpkin Roll Wet or Sticky? As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in!

Does pumpkin roll go bad? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

Why is my pumpkin bread still raw in the middle? ›

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

How long can pumpkin roll sit out? ›

Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.

Why is my pumpkin bread not moist? ›

There are a number of reasons your pumpkin bread came out dry. It's possible the particular flour you used was extra “thirsty” for liquid. Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long.

Why is my pumpkin bread heavy? ›

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

Why does my Swiss roll crack when I unroll it? ›

Why did my swiss roll fall apart?
  • The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily.
  • The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks.
Feb 24, 2021

How do I stop my Swiss roll from cracking? ›

How do you roll a swiss roll without cracking it?
  1. Roll the cake while it's warm. Once your cake is out of the oven, leave it for 1-2 minutes, then flip it over onto your clean tea towel that's been dusted with cocoa powder. ...
  2. Wait for the cake to cool completely. ...
  3. Don't unroll it completely flat.
Feb 6, 2023

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