There is something special about the smells of fall baking. The warm cinnamon, the earthy pumpkin, and the sweet vanilla just fill the kitchen with pure comfort. It’s a feeling I look forward to all year long. And nothing captures that feeling better than a slice of a beautiful pumpkin roll.
If you’ve ever admired those perfect swirls in a bakery window, I have great news. You can make these stunning Pumpkin Roll Desserts right at home. This recipe is designed to be simple, fun, and totally delicious. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is just incredible. We’re talking about a super moist, lightly spiced pumpkin cake. It is perfectly balanced by a rich and tangy cream cheese filling. It’s a classic combination that never fails to impress.
This is honestly the Best Pumpkin Roll Recipe because it’s so straightforward. The instructions are broken down into easy to follow parts. There are no complicated techniques or fancy equipment needed. Just a little patience and a love for good food.
Plus, it looks so elegant! That beautiful spiral of cake and cream cheese frosting is a showstopper. Your friends and family will think you spent hours on it. It will be our little secret that it was actually a fun and easy project.
This Pumpkin Cake Roll With Cream Cheese is also wonderfully versatile. It is perfect for a holiday gathering, a cozy weekend treat, or even a special after dinner dessert. It’s a recipe you will come back to again and again.
Ingredients
Before we start, let’s gather up everything we need. Having all your ingredients measured and ready to go makes the whole process so much smoother. Here’s what you’ll need for these amazing Pumpkin Roll Desserts.
For The Cake
- ¾ cup (94 g) all purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store bought or homemade)
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ⅔ cup (150 g) canned pumpkin puree
- ½ cup (100 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
For Rolling
- ¾ cup (90 g) confectioners’ sugar
For The Cream Cheese Frosting
- 6 ounces (170 g) cream cheese, softened to room temperature
- ¼ cup (56 g) natural butter (or plant based butter alternative)
- 1½ cups (180 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Step By Step Instructions
Alright, let’s get into the fun part! This is our Pumpkin Roll With Cream Cheese Filling Easy Recipe. Just follow along one step at a time, and you’ll have a gorgeous dessert in no time.
Step 1: Prepare The Pan
First things first, preheat your oven to 350 degrees Fahrenheit, which is 177 degrees Celsius. Getting the oven hot early ensures your cake bakes evenly from the moment it goes in.
Next, grab a ten by fifteen inch baking pan. This specific size is important for getting the right cake thickness. You want a thin cake that can be rolled easily without breaking.
Grease the pan with some butter or an oil spray. Then, line it with parchment paper. Let the paper hang over the sides a little. This overhang will act like handles later, making it super easy to lift the cake out. Don’t forget to grease the parchment paper too. This double greasing is key to preventing any sticking.
Step 2: Mix Dry Ingredients
In a large bowl, we will combine all our dry ingredients. Add the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
Whisk them all together. This step is more important than it seems. It helps distribute the leavening agents and spices evenly. That way, you get a consistent flavor and rise throughout the cake.
Step 3: Mix Wet Ingredients
Now for the wet ingredients. In a separate bowl, whisk together the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Make sure your eggs are at room temperature. This helps them mix better with the other ingredients.
Keep whisking until everything is fully combined and smooth. You should have a lovely, vibrant orange mixture. The combination of brown and granulated sugars adds a wonderful depth of flavor and moisture.
Step 4: Combine
It’s time to bring it all together. Pour the wet mixture into the bowl with the dry ingredients. Gently whisk until everything is just combined and you no longer see any dry flour streaks.
A very important tip here is to not overmix. Overmixing can develop the gluten in the flour too much. This can lead to a tough or rubbery cake. We want a tender and soft texture, so mix just enough.
Step 5: Bake
Pour the batter into your prepared pan. Spread it out evenly with a spatula, making sure it reaches all the corners. Give the pan a light shake on the counter to level out the batter. This ensures an even thickness for your Pumpkin Cake Roll With Cream Cheese.
Bake for 17 to 18 minutes. You’ll know it’s done when the cake springs back when you gently press it with your finger. The kitchen will smell absolutely amazing at this point!
Step 6: Roll The Cake
This step is time sensitive, so prepare while the cake is baking. Lay a clean, thin kitchen towel flat on your counter. Generously sprinkle it with confectioners’ sugar. This sugar coating prevents the warm cake from sticking to the towel.
As soon as the cake comes out of the oven, you need to work quickly. Immediately invert the pan onto the sugared towel. Lift the pan off. Carefully and gently peel away the parchment paper.
Now, starting from one of the narrow ends, slowly and gently roll the warm cake up with the towel inside. Rolling it while it’s hot trains the cake into a rolled shape. This is the secret to preventing cracks later.
Let the rolled cake cool completely on a wire rack. To speed this up, you can place it in the fridge for about two hours.
Step 7: Make The Frosting
While the cake cools, let’s make the delicious cream cheese filling. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it is smooth. This should take about a minute.
Next, add the butter and beat again until everything is creamy and well combined. Finally, mix in the confectioners’ sugar and vanilla extract. Beat until the frosting is light, fluffy, and perfectly smooth.
Step 8: Assemble The Roll
Once the cake is completely cool, it’s time to assemble your masterpiece. Carefully unroll the cake. Don’t worry if you see a few small cracks. They will be hidden by the frosting.
Spread the cream cheese frosting evenly over the surface of the cake. Be sure to leave about a half inch border all around the edges. This prevents too much frosting from squeezing out when you roll it back up.
Now, gently roll the cake back up, this time without the towel. Roll it snugly to create a nice, tight spiral. It’s okay if a little bit of frosting squeezes out the sides. That’s just a little bonus for the baker!
Step 9: Chill And Serve
You are almost there! Loosely wrap the finished roll in plastic wrap. Place it in the refrigerator to chill for at least 20 minutes. This helps the frosting set, making it much easier to get clean, beautiful slices.
When you’re ready to serve, you can dust the top with a little more confectioners’ sugar for a pretty, finished look. Slice it up and get ready for the compliments to roll in. Enjoy your homemade Pumpkin Roll Desserts!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. The cream cheese filling means the roll needs to be refrigerated. Tightly wrap the remaining pumpkin roll in plastic wrap or place it in an airtight container.
It will stay fresh and delicious in the fridge for up to 5 days. Honestly, it might even taste better the next day as the flavors have more time to meld together.
You can also freeze it for longer storage. Wrap the entire roll or individual slices tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Just thaw it in the refrigerator overnight before serving.
Tips
Here are a few extra tips to make sure you get the Best Pumpkin Roll Recipe results every single time.
- Don’t Overbake the Cake: Keep a close eye on the cake in the oven. An overbaked cake is more likely to crack when you roll it. It should be just springy to the touch.
- Use Room Temperature Ingredients: For both the cake and the frosting, using room temperature eggs, cream cheese, and butter helps everything mix together smoothly for the best texture.
- Roll it Warm: I can’t stress this enough. Rolling the cake while it is still warm is the most crucial step for a crack free roll. The steam helps make it pliable.
- For Clean Slices: Use a sharp, thin knife to slice the roll. It can help to wipe the knife clean between each cut to keep the slices looking neat and tidy.
- Adjust Spices to Your Liking: Feel free to adjust the amount of cinnamon or pumpkin pie spice. If you love a spicier cake, add a little extra.
Conclusion
And there you have it! A beautiful, delicious, and totally achievable recipe for homemade Pumpkin Roll Desserts. It’s the perfect way to celebrate the flavors of fall and create a dessert that is sure to wow everyone.
From the tender, spiced cake to the creamy, tangy filling, every bite is a little taste of autumn perfection. I hope you have as much fun making this Pumpkin Cake Roll With Cream Cheese as you will eating it. Happy baking!
FAQ
Can I Use Fresh Pumpkin Instead Of Canned?
You can, but canned pumpkin puree is generally recommended for consistency. Fresh pumpkin puree can have a higher water content, which might affect the texture of the cake. If you use fresh, make sure to drain it well.
Why Did My Pumpkin Roll Crack?
Cracking usually happens for one of two reasons. The cake might have been slightly overbaked, making it dry. Or, it might not have been rolled while it was still very warm from the oven. Be sure to roll it immediately!
Can I Make This Recipe Gluten Free?
Yes, you can try substituting the all purpose flour with a good quality one to one gluten free baking flour blend. The texture might be slightly different, but it should still be delicious.
How Far In Advance Can I Make This?
This is a great make ahead dessert! You can prepare the entire roll one to two days in advance. Just keep it tightly wrapped and stored in the refrigerator until you are ready to serve.
Classic Pumpkin Roll with Cream Cheese Filling
Experience the comforting aromas of fall with this simple and delicious pumpkin roll recipe. A moist, lightly spiced pumpkin cake is swirled with a rich and tangy cream cheese filling, creating a beautiful and classic dessert perfect for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F (177°C). Grease a 10×15 inch baking pan, line with parchment paper, leaving an overhang, and grease the paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 17-18 minutes, or until the cake springs back when gently pressed.
- While the cake bakes, lay a clean kitchen towel on the counter and generously sprinkle with ¾ cup of confectioners’ sugar.
- Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Starting from a narrow end, gently roll the cake up with the towel inside.
- Let the rolled cake cool completely on a wire rack, about 2 hours. You can refrigerate to speed this up.
- To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Mix in the confectioners’ sugar and vanilla until light and fluffy.
- Carefully unroll the cooled cake. Spread the frosting evenly over the surface, leaving a ½ inch border.
- Gently re-roll the cake without the towel. Wrap in plastic wrap and chill for at least 20 minutes before slicing and serving.
Notes
Don’t Overbake the Cake: An overbaked cake is more likely to crack when you roll it. It should be just springy to the touch.
Use Room Temperature Ingredients: This helps everything mix together smoothly for the best texture in both the cake and frosting.
Roll it Warm: Rolling the cake while it is still warm is the most crucial step for a crack-free roll.
For Clean Slices: Use a sharp, thin knife and wipe it clean between each cut to keep the slices looking neat.
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