Creamy Pumpkin Roll
A soft and spiced pumpkin cake rolled around a smooth cream cheese filling, perfect for fall desserts. This easy-to-make pumpkin roll is rich in fiber, protein, and flavor, making it an ideal sweet treat for everyday baking or holiday celebrations.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 17½” x 13” x 1” baking sheet (or similar)
- Parchment Paper
- Offset spatula
- Wire rack
- Plastic wrap
- Hand mixer or stand mixer
Ingredients
Pumpkin Cake Batter:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
Cream Cheese Filling:
- 8 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract or paste
- 1 cup powdered sugar plus extra for dusting
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature. While the oven is heating, line a 17½” x 13” x 1” baking sheet with parchment paper. Allow about an inch of overhang on all sides to make lifting the cake easier later. The parchment will prevent sticking and help create a clean, smooth roll.
- Whisk Together Wet Ingredients: In a large mixing bowl, combine 3 large eggs, 1 cup granulated sugar, and ⅔ cup pumpkin puree. Using a hand mixer or stand mixer, beat these together on medium speed until the mixture is smooth, light in color, and slightly frothy. This step ensures the cake has a soft, airy texture and that the pumpkin flavor is evenly distributed.
- Mix Dry Ingredients Separately: In a medium mixing bowl, combine ¾ cup all-purpose flour, 1 tablespoon pumpkin pie spice, and 1 teaspoon baking soda. Stir the mixture gently to distribute the spices evenly and break up any clumps of flour. Properly mixing the dry ingredients ensures your cake rises evenly and maintains a consistent texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, about a third at a time, folding gently with a spatula or mixing slowly with the mixer. Continue until all ingredients are fully incorporated and the batter is smooth with no streaks of flour. Avoid overmixing, as this can make the cake dense. The final batter should be thick but pourable.
- Spread Batter into Pan: Transfer the batter onto the prepared baking sheet. Using an offset spatula, spread it evenly, smoothing it into the corners so that the thickness is uniform. A consistent layer will ensure that the cake bakes evenly and is easy to roll later. The batter layer should be about 1 inch thick.
- Bake the Pumpkin Cake: Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the top of the cake springs back when gently touched. To check doneness, lightly press the center—if it feels soft but bounces back, it’s ready. Avoid overbaking, as this can cause cracking when rolling.
- Cool and Prepare for Rolling: Remove the cake from the oven and allow it to cool just enough to handle safely. Using the parchment paper overhang, carefully lift the cake out of the pan. Place it on a clean kitchen towel or wire rack.
- Initial Rolling of Cake: Starting from one of the short ends, gently roll the cake along with the parchment paper. Rolling the cake while it is still slightly warm prevents cracking later. Allow the rolled cake to cool completely in this shape, which will make unrolling and filling easier.
- Prepare Cream Cheese Filling: While the cake cools, make the filling. In a large bowl, beat 8 ounces softened cream cheese, 3 tablespoons softened butter, 1 teaspoon vanilla paste, and 1 cup powdered sugar until the mixture is smooth, creamy, and free of lumps. Taste the filling and adjust sweetness slightly if desired.
- Unroll and Spread Filling: Once the cake has cooled completely, gently unroll it from the parchment paper. Using an offset spatula, spread the cream cheese filling evenly over the surface of the cake. Leave about ¼-inch border along the edges to prevent the filling from oozing out when rolling.
- Roll Cake with Filling: Carefully roll the cake back up without the parchment paper, keeping the roll tight but gentle to maintain the soft texture. Wrap the finished roll in plastic wrap to help it hold its shape and chill it in the refrigerator for at least 2 hours. Chilling allows the filling to set and makes slicing cleaner.
- Slice and Serve: Once chilled, unwrap the cake and place it on a serving platter. Lightly dust the top with powdered sugar for an elegant finishing touch. Use a sharp serrated knife to cut slices about 1–1½ inches thick, wiping the knife clean between cuts for perfect presentation.
- Enjoy or Store: Serve immediately for the freshest texture, or store the pumpkin roll in an airtight container in the refrigerator for up to 3–4 days. For longer storage, it can be wrapped tightly and frozen for up to 1 month, then thawed in the refrigerator before serving.
Notes
- Ensure cream cheese and butter are fully softened for a smooth, lump-free filling.
- Roll the cake gently while slightly warm to prevent cracks.
- Use an offset spatula for even spreading of the filling.
- A serrated knife helps create clean, neat slices.
- Baking time is short—avoid overbaking to keep the cake soft and pliable.
- Parchment paper overhang makes lifting and rolling the cake easier.
- Can be doubled for larger gatherings or adapted with extra spices.
- Dust with powdered sugar for an elegant finishing touch.
- Chilled cake slices hold their shape better and are easier to serve.
- Perfect for parties, holiday desserts, or cozy everyday treats.
