This Perfect Pumpkin Roll is the ultimate fall dessert that brings together the warm, spiced flavors of pumpkin and a rich, creamy filling. It’s soft, moist, and packed with holiday flavor, making it a favorite for Thanksgiving or any seasonal gathering. Whether you’re hosting family or looking for a sweet treat to enjoy with friends, this pumpkin roll is sure to impress!
Ingredients:
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
For Garnish:
Powdered sugar for dusting
Instructions:
Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 15×10-inch jelly roll pan by greasing it and lining it with parchment paper. Grease the paper and sprinkle it lightly with flour.
Make the Pumpkin Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a separate bowl, beat the eggs and sugar until thick and pale. Add the canned pumpkin and mix well.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched.
While the cake is still warm, carefully roll it up in a clean kitchen towel dusted with powdered sugar, starting from the short end. Let the rolled cake cool completely.
Prepare the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Pumpkin Roll:
Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the cake.
Re-roll the cake without the towel and place it seam-side down on a serving platter.
Serve and Garnish:
Dust the pumpkin roll with powdered sugar before serving for an elegant finish.
Slice and enjoy this irresistible fall dessert!
Serving Tips:
Chill Before Serving: For best results, refrigerate the pumpkin roll for at least 30 minutes before slicing. This helps the cream cheese filling set and makes slicing cleaner and easier.
Slice Thinly: Use a sharp knife to slice the pumpkin roll into even pieces, about ½ inch thick. Wipe the knife with a clean towel between cuts for neat slices.
Serve with Extras: Add a touch of elegance by garnishing with whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce for extra indulgence.
Pairing: This dessert pairs wonderfully with a cup of hot coffee, spiced tea, or a cozy latte to bring out the warm fall flavors.
Storage Tips:
Refrigeration: Store the pumpkin roll in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled to maintain the texture of the cream cheese filling.
Freezing: To freeze the pumpkin roll, wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 1 month. Thaw it in the refrigerator overnight before serving.
Avoid Room Temperature Storage: Since the filling contains cream cheese, avoid storing the roll at room temperature for extended periods to prevent spoilage.
Pre-Slicing for Convenience: If you’re serving guests, you can pre-slice the pumpkin roll and store the individual slices in a container with parchment paper between each slice. This makes it easier to serve and keeps the slices looking neat.
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FAQs:
Can I make the pumpkin roll ahead of time?
Yes! You can make the pumpkin roll 1-2 days in advance. Prepare the roll as directed, refrigerate it, and slice before serving. This allows the flavors to meld, and the cake becomes even more moist.
How do I prevent the pumpkin roll from cracking?
Rolling the cake while it’s still warm in a clean kitchen towel dusted with powdered sugar helps prevent cracking. If the cake cools too much before rolling, it can become stiff and more likely to crack.
Can I freeze the pumpkin roll?
Absolutely! Wrap the entire roll tightly in plastic wrap and then in aluminum foil before freezing. It will stay fresh in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.
Can I substitute the canned pumpkin with fresh pumpkin puree?
Yes, you can substitute canned pumpkin with homemade pumpkin puree. However, ensure the puree is well-drained and thick, as fresh pumpkin tends to have more moisture, which could affect the cake’s texture.
Conclusion:
This Perfect Pumpkin Roll is a delightful dessert that brings a touch of fall to any occasion. Whether you’re celebrating Thanksgiving or just want to indulge in a seasonal treat, this recipe will become a favorite in your kitchen!
📖 Recipe:
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Perfect Pumpkin Roll
- Total Time: 1 hour (including cooling)
- Yield: 10-12 slices
- Diet: Vegetarian
Description
This Perfect Pumpkin Roll is a soft and moist dessert, filled with a rich cream cheese filling and spiced with cinnamon and cloves. It’s the perfect fall dessert for family gatherings and holiday celebrations. Easy to make and impressive to serve, this pumpkin roll is sure to be a seasonal favorite!
Ingredients
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
For Garnish:
Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, grease the paper, and lightly sprinkle with flour.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat eggs and sugar until thick. Stir in canned pumpkin and gradually add the dry ingredients.
- Spread the batter evenly in the prepared pan and bake for 13-15 minutes. While still warm, roll the cake in a kitchen towel dusted with powdered sugar and let it cool.
- Beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cooled cake, spread the filling, then re-roll the cake without the towel.
- Dust with powdered sugar, slice, and serve.
Notes
Roll the cake while it’s still warm to prevent cracking.
If freezing, wrap the roll tightly in plastic wrap and aluminum foil. It will stay fresh for up to 1 month in the freezer.
Ensure you use pure canned pumpkin, not pumpkin pie filling, for the perfect consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12 slices
- Calories: Approx. 270 kcal per slice
