Pumpkin Roll (Cake)
Slice and serve this gorgeous pumpkin roll at your next Thanksgiving dinner. It is a moist pumpkin cake with a velvety smooth cream cheese frosting. This pumpkin roll is stunning to slice and serve and will impress anyone you serve it to.
This pumpkin roll recipe is easy and shares step-by-step instructions to help you master rolling your cake with ease. No stress will be required as we take the stress out of the rolled cake. Don't let this recipe intimidate you; it is not complicated.
During the holiday season, pumpkin rolls, along with fudge and pumpkin pie, are staple desserts in many homes.
Reasons To Make This Pumpkin Roll
Impressive - If you are looking for a beautiful dessert to impress guests, this recipe is it. The cake's rolled spiral is sure to be a showcase.
Makes a Great Gift -Are you a baker who wants to bake some desserts for loved ones? This pumpkin roll cake is always a fantastic gift.
Great for Holiday Gatherings - This is the perfect pumpkin dessert for a holiday gathering. Slice and serve after your holiday feast.
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Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Cake Ingredients
- Flour: For the base of the cake, I used all-purpose flour.
- Baking Powder and Baking Soda: help create the fluffy, light texture of the cake.
- Pumpkin Spice: You can use homemade pumpkin pie spice or buy pumpkin spice from the store.
- Salt: Salt will help enhance all the flavors in the cake.
- Eggs: Eggs are the binder in the recipe. They will also help to create a fluffy texture.
- Sugar: Granulated sugar is used to help sweeten up the cake batter.
- Pumpkin Puree: Make sure to reach for pumpkin puree and not pumpkin pie mix in the can.
See the recipe card at the bottom of the post for all ingredients and quantities.
Frosting
- Cream Cheese: You must ensure the cream cheese is at room temperature so it creams together correctly.
- Powdered Sugar: This is going to be what helps to give your frosting that ultra-creamy texture.
- Butter: Real butter is used to help to richen but also create a smooth and creamy texture.
- Salt: Salt is also needed to help elevate the flavors in the frosting.
- Vanilla: A splash of vanilla is used to help brighten up the frosting.
How to Make Pumpkin Roll
Step 1 - Start by adding your dry ingredients into a large bowl and set to the side.
Step 2 - Then, add the sugar, eggs, and pumpkin puree.
Step 3 - Whisk until combined, scraping down the sides of the bowl.
Step 4 - Once the batter is mixed, pour it into the jelly roll pan and bake as directed. Once baked, let it cool enough to touch.
Step 5 - You will begin rolling the cake as directed with the parchment paper, keeping it tight as you roll it. Your cake must be warm and not cool, or it will crack.
Step 6 - Once your cake is rolled, place it seam-side down and let it cool. Do not unroll it while it is cooling.
Step 7 - When ready, begin working on the frosting. Do this by adding the butter and cream cheese to a bowl. Beat until combined.
Step 8 - Add the vanilla and salt. Mix until incorporated.
Step 9 - Beat in the powdered sugar. Scrape down the sides and bottom of the bowl.
Step 10 - Beat on medium/high speed once the powdered sugar is combined to create a fluffy cream cheese frosting.
Step 11 - Carefully unroll the cake.
Step 12 - Spread the frosting all over the surface of the cake.
Step 13 - Then, you will begin to roll the cake again, the same way you originally did. Then, place it seam-side down.
Step 14 - Carefully cut the ends of the pumpkin roll off.
Step 15 - Place the cake roll in a container and refrigerate for at least an hour. Dust with powdered sugar before serving.
Tips and Tricks
Use pumpkin puree for this recipe - not pumpkin pie filling
I used the same parchment paper I baked the cake to roll it up in. You can also use a clean tea towel sprinkled with powdered sugar to prevent sticking.
The cake gets its roll shape by being rolled up while it is still warm. Do not allow the cake to cool completely before rolling it. A cold cake will crack and crumble when rolled.
Make sure the parchment extends over the sides of the pan—this will leave the length needed to roll the cake later.
Do not try to rush this cake! Give it plenty of time to cool before assembling and chill before slicing. Doing so makes handling it much easier and provides a better result.
How To Store/Freeze
Due to the frosting, you should store this cake in a sealed container or wrapped in plastic wrap in the fridge. It will last 4-5 days.
You can also freeze it to extend its life by 2-3 months. Wrap the pumpkin roll in two layers of plastic wrap, a layer of heavy-duty aluminum foil, and pop in a freezer bag or freezer-safe container. Then, eat it straight from the freezer or thaw it in the fridge overnight.
Recipe FAQs
Greasing the pan and using parchment paper helps prevent the cake from sticking. Lightly greasing the parchment itself will help prevent it from tearing when you remove it from the cake.
Make your cake up to a day before serving it. That allows time for the cake to cool and frost fully and for the frosting to set up for that perfect sliceable roll.
Don't stress if your cake cracks. That happens, and know that sprinkling with powdered sugar or even a little frosting or whipped cream can hide the imperfections.
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Pumpkin Roll
Ingredients
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
Frosting
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- ½ cup butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Additional powdered sugar to garnish optional
Instructions
Cake
- Preheat the oven to 375 degrees F. Line a 11x17 inch jelly roll pan with parchment paper leaving a 2 inch overhang of parchment paper on the sides. Lightly spray the parchment paper with nonstick cooking spray. Dust the parchment paper with flour, tapping and tilting the pan to make sure the flour coats the entire paper and tap off any excess flour.
- In a large bowl, add the flour, baking powder, baking soda and salt. Whisk until thoroughly combined.
- Add in the sugar and whisk until combined.
- Add in the eggs and pumpkin puree and whisk until the eggs are incorporated. Scrape down the sides and bottom of the bowl to ensure there are no remnants of ingredients.
- Pour the batter into the prepared pan. Using an angled spatula, evening spread the batter to cover the entire surface being careful to not disturb the floured surface.
- Place in the preheated oven and bake for approximately 13-15 minutes or until the middle is set and the edges are slightly browned.
- Remove from the oven and allow to cool for approximately 5 to 10 minutes. It should still be warm!
- Once the cake is cool enough to touch, carefully slide the parchment with the cake still on it off from the pan onto the counter or a flat cookie sheet.
- Pick a short side (one of the 11-inch sides) of the cake and fold the overhang of parchment paper over on to the cake.
- Carefully begin to roll the cake with the parchment, keeping the cake rolled tight and lined up, as you roll. The cake should still be warm to the touch - if it is cool, it will be more likely to crack and break.
- Place the now rolled up cake on the seam of the parchment paper to keep it rolled up. Allow to cool completely. DO NOT unroll the cake before it’s completely cool. If it’s still warm in the center when you unroll it, reroll and let it sit longer to cool completely.
- While the cake is cooling, prepare the frosting.
Frosting
- Add the butter and cream cheese in the bowl of a stand mixer or in a large mixing bowl if you’re using a hand mixer. Beat on medium speed until the cream cheese is smooth and creamy.
- Add in the salt, vanilla, and powdered sugar. Mix on low speed until most of the powdered sugar is worked into the frosting and then bump the speed up to medium for another minute until the frosting is light and fluffy.
- Assembling the Cake Roll
- Once the cake roll is completely cooled throughout, you’re ready to assemble.
- Carefully unroll the cake from the parchment paper.
- Add the frosting to the top of the cake and spread the frosting evenly over the entire surface using an angled spatula.
- Using the same short side of the cake that you rolled earlier, reroll the cake with the frosting inside, removing the parchment paper on the back side of the cake as you reroll it. Carefully keep the cake tight as you roll and line up the edges.
- Set the cake on the seam to keep it rolled up and then wrap in the parchment paper or plastic wrap once again.
- Place the cake roll in the refrigerator for at least an hour to chill the frosting and set the cake.
- When ready to serve, remove the cake from the fridge and discard the parchment. Sprinkle additional powdered sugar over the top of the log. I like to cut the edges of the cake roll off so you can see the swirl on either side of the roll.
- Use a serrated knife to cut slices and serve. Enjoy!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
