There is something truly special about the first scent of pumpkin spice in the air. It signals cozy sweaters, crisp autumn leaves, and of course, delicious baked goods. And what dessert says fall better than a classic Pumpkin Roll? It looks so elegant with its perfect swirl of cake and cream cheese filling, you might think it is difficult to make. But I am here to share a secret with you.
Making a beautiful Pumpkin Roll at home is so much easier than you imagine. This recipe is straightforward, uses simple ingredients, and the result is a wonderfully moist, flavorful cake that will have everyone asking for a second slice. I promise, this is the Best Pumpkin Roll Recipe you will find, and it is perfect for beginners.
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Why You’ll Love This Recipe
First off, the flavors are absolutely perfect. The pumpkin cake is light, airy, and packed with warm spices like cinnamon and nutmeg. It is the ideal companion to the rich and tangy cream cheese filling. Each bite is a wonderful balance of sweet and spiced.
This recipe is also incredibly forgiving. We are going to walk through a few key techniques together, like rolling the cake while it is still warm. This little trick is the key to preventing any cracks and achieving that picture perfect spiral. You are going to feel like a professional baker.
It is also a fantastic dessert to make ahead of time. You can bake and assemble the Pumpkin Roll a day or two before you need it. It actually tastes even better after it has had some time to chill in the refrigerator. The flavors meld together beautifully. This makes it a great choice for holiday gatherings or dinner parties.
Finally, it is just so impressive. When you bring out a perfectly sliced Pumpkin Roll, dusted with a little powdered sugar, your friends and family will be so wowed. It is a showstopper dessert that requires very little fuss. You will love seeing their faces when they take that first delicious bite.
Ingredients
Before we get started, let us gather everything we need. Most of these are pantry staples, especially during the fall baking season. Using quality ingredients will give you the Best Pumpkin Roll Recipe possible.
For the Cake
- ¾ cup (93.75 g) all purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (163 g) canned pure pumpkin
For the Filling
- 8 ounces (227 g) cream cheese
- 6 tablespoons natural butter
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnishing
- Powdered sugar, for dusting
Step By Step Instructions
Alright, let’s get baking! Follow these instructions for a Pumpkin Roll With Cream Cheese Filling Easy enough for anyone to master. Take your time and enjoy the process.
Step 1: Make The Cake
First things first, preheat your oven to 375°F or 190°C. Getting the oven ready now ensures it is at the perfect temperature when your batter is ready. This is key for an even bake.
Next, prepare your pan. You will need a 10 by 15 inch jelly roll pan. Grease it well with butter or an oil spray. Then, line it with parchment paper. Make sure to leave about a one inch overhang on the two long sides. This will act as little handles later. Lightly grease the parchment paper too. This double greasing step guarantees your cake will not stick.
In a medium bowl, it is time to combine the dry ingredients. Whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisking helps to distribute everything evenly, so you do not get a clump of spice in one bite.
Now for the wet ingredients. In a separate large bowl, whisk the granulated sugar, room temperature eggs, and vanilla extract. Keep whisking for about two minutes. You are looking for the mixture to become thick and a pale yellow color. This process whips air into the eggs, which helps make the cake light and spongy.
Once your egg mixture is ready, add the pure pumpkin puree. Mix it in until everything is smooth and well combined. The batter will turn a beautiful orange color.
Now, gently fold the dry ingredients into the wet mixture. Use a spatula and a light hand. You want to mix only until you no longer see any dry streaks of flour. Overmixing can make the cake tough, and we want it to be tender.
Pour the batter into your prepared pan. Spread it out evenly, making sure it reaches all the corners. An offset spatula works great for this. Bake for 13 to 15 minutes. You will know it is done when the top of the cake springs back when you gently touch it.
Step 2: Roll The Cake
This step is the most important part of making a successful Pumpkin Roll. You need to work while the cake is warm. As soon as it comes out of the oven, use the parchment paper overhangs to lift the entire cake out of the pan. Place it on a heatproof surface like a wire rack or a clean countertop.
Do not peel off the parchment paper yet. Starting from one of the short sides, carefully and tightly roll the warm cake up with the parchment paper still inside. The paper prevents the cake from sticking to itself. This trains the cake into a rolled shape while it is pliable, which is the secret to a crack free roll.
Place the rolled up cake, seam side down, on a wire rack. Now you just need to let it cool completely. This can take about an hour or so. Be patient here. If you try to unroll and fill it while it is still warm, the filling will melt.
Step 3: Make The Filling
While the cake is cooling, you can make the delicious cream cheese filling. This part is super simple. In a large bowl, beat the cream cheese and butter together. Use an electric mixer if you have one. You want to beat them for about two minutes, until the mixture is completely smooth and fluffy. No lumps allowed.
Next, add the sifted powdered sugar and the vanilla extract. Sifting the sugar is a small step that makes a big difference. It ensures your filling is silky smooth. Beat everything together again until it is creamy and well combined.
Step 4: Assemble The Pumpkin Roll
Once your cake is completely cool to the touch, it is time for the fun part. Gently and slowly unroll the cake. The parchment paper should come away easily. Discard the paper.
Now, spread that creamy cream cheese filling evenly over the surface of the cake. Make sure to leave a small border, about half an inch, around all the edges. This prevents the filling from squishing out too much when you roll it back up.
Carefully roll the cake back up, this time without the parchment paper inside. Roll it tightly but gently. You have got this. Your beautiful Pumpkin Roll is almost complete.
Wrap the entire roll tightly in plastic wrap. This helps it hold its shape. Place it in the refrigerator to chill for at least one hour. This chilling time is crucial. It allows the filling to set up and makes slicing the roll so much cleaner.
Step 5: Serve
When you are ready to serve, unwrap your chilled Pumpkin Roll. For a final touch, dust the top generously with powdered sugar. It looks so pretty, like a light dusting of snow. Use a sharp knife to slice it into rounds, and serve it chilled. Enjoy every single bite.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. The key is to keep the Pumpkin Roll from drying out. Make sure it is wrapped tightly in plastic wrap or placed in an airtight container.
Store it in the refrigerator for up to five days. The flavors actually get even better after a day or two, so it is a perfect dessert to have on hand for a sweet treat. I find it just as delicious on day three as it is on day one.
You can also freeze your pumpkin roll for longer storage. You can freeze the entire roll or individual slices. Wrap it very well in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to three months. When you are ready to enjoy it, just let it thaw in the refrigerator overnight.
Tips
Here are a few extra tips to make sure you get the Best Pumpkin Roll Recipe every single time. Little details can make a big difference in baking.
Do not overbake the cake. This is probably the number one reason a Pumpkin Roll might crack. An overbaked cake is a dry cake, and a dry cake does not want to bend. Keep a close eye on it and check it at the 13 minute mark. As soon as it springs back to the touch, it is ready.
Make sure your ingredients for the cake and filling are at room temperature. This is especially important for the eggs and the cream cheese. Room temperature ingredients combine more easily and create a smoother batter and filling. It really does affect the final texture.
Do not skip the parchment paper. Seriously. It is your best friend in this recipe. It prevents the cake from sticking to the pan and is essential for the initial rolling process. The overhangs make lifting the hot cake out of the pan a breeze.
When you spread the filling, try to make it as even as possible. An offset spatula is the perfect tool for this job. An even layer of filling means that every slice will have the perfect ratio of cake to cream cheese. And that is what we are all here for, right?
Conclusion
And there you have it. A complete guide to making a delicious, beautiful, and completely achievable Pumpkin Roll right in your own kitchen. It is the perfect dessert to celebrate the autumn season, to bring to a holiday gathering, or just to enjoy with a cup of coffee on a lazy afternoon.
I hope you feel confident and excited to give this recipe a try. Remember, baking should be fun. Enjoy the process, from mixing the batter to that final dusting of powdered sugar. I know you will love the results. Happy baking!
FAQ
Why Did My Pumpkin Roll Crack?
Cracking is a common concern, but it is usually easy to fix. The most likely reason is that the cake was slightly overbaked, making it a little too dry to roll flexibly. The other main reason is not rolling it up immediately while it is still hot from the oven. That initial warm roll is what trains the cake’s structure.
Can I Make This Ahead Of Time?
Absolutely. This is a fantastic make ahead dessert. You can prepare the entire Pumpkin Roll, wrap it tightly, and store it in the refrigerator for up to two days before serving. It gives the flavors time to meld and makes slicing even easier.
Can I Use Fresh Pumpkin Instead Of Canned?
You can, but canned pumpkin puree is often recommended for consistency. Fresh pumpkin puree can have a much higher water content, which can affect the texture of the cake. If you do use fresh, make sure you cook it down and drain any excess liquid very thoroughly before using.
Do I Have To Use Parchment Paper?
Yes, for this recipe, parchment paper is not really optional. It is the key to getting the cake out of the pan in one piece and is crucial for the rolling step. Greasing and flouring the pan alone is not enough to prevent this thin, delicate cake from sticking or breaking.
Classic Pumpkin Roll
This classic Pumpkin Roll features a wonderfully moist, spiced pumpkin cake swirled around a rich and tangy cream cheese filling. An impressive and flavorful fall dessert that’s surprisingly easy to make.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper leaving an overhang on the long sides, and lightly grease the paper.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the granulated sugar, eggs, and 1 teaspoon of vanilla extract for about 2 minutes, until the mixture is thick and pale yellow. Mix in the pure pumpkin puree until smooth.
- Gently fold the dry ingredients into the wet pumpkin mixture with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 13 to 15 minutes, or until the top of the cake springs back when gently touched.
- As soon as the cake is out of the oven, lift it out of the pan using the parchment overhangs. Starting from a short side, carefully and tightly roll the warm cake up with the parchment paper still inside. Place seam-side down on a wire rack to cool completely (about 1 hour).
- While the cake cools, prepare the filling. In a large bowl, use an electric mixer to beat the softened cream cheese and butter for 2 minutes until completely smooth and fluffy.
- Add the sifted powdered sugar and the remaining 1 teaspoon of vanilla extract to the cream cheese mixture. Beat again until creamy and well combined.
- Once the cake is completely cool, gently unroll it and remove the parchment paper. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges.
- Carefully re-roll the cake up tightly (without the paper this time). Wrap the entire roll in plastic wrap to hold its shape and chill in the refrigerator for at least 1 hour to set.
- When ready to serve, unwrap the pumpkin roll, dust generously with powdered sugar, and slice into rounds.
Notes
Do not overbake the cake. An overbaked cake is dry and more likely to crack when rolled. Check it at the 13-minute mark.
Ensure your ingredients, especially the eggs and cream cheese, are at room temperature for a smoother batter and filling.
Using parchment paper with an overhang is essential for easily removing the hot cake from the pan and for the initial rolling process.
Nutrition
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