For years, my family thought I was a bit too adventurous in the kitchen. I’d try wild spice combinations and ingredients they’d never heard of. Then came the day I perfected my Pumpkin Roll. Suddenly, I wasn’t just “that aunt who cooks weird things” anymore. I was the Pumpkin Roll queen! It’s become the centerpiece of our fall gatherings, a sweet and spicy reminder of togetherness.

What surprised me most wasn’t just how much everyone loved the Pumpkin Roll, but how much they loved making it with me. My kitchen became a classroom, filled with laughter, flour dust, and the irresistible aroma of cinnamon and spice. I learned the real joy wasn’t just in the perfect recipe, but in the moments it created. This recipe for Pumpkin Roll is more than just a dessert; it’s an invitation to create those moments in your own kitchen.

As fellow flavor seekers, I want to invite you on a kitchen adventure to create an authentic, flavorful Pumpkin Roll for your loved ones. I’m here to share my family-tested recipe that’s sure to become a beloved tradition. Grab your aprons, and let’s get baking!

INGREDIENTS You’ll Need:

Here’s what you need to craft a truly special Pumpkin Roll. Trust me, this ingredient list focuses on quality over quantity for authentic flavors!

3/4 cup all-purpose flour: For the best texture, I recommend using unbleached flour.
1 teaspoon baking powder: Ensures a light and airy pumpkin cake roll.
1/2 teaspoon baking soda: Helps with the rise and gives a lovely color.
1 teaspoon ground cinnamon: Adds warmth and classic fall flavor.
1/2 teaspoon ground ginger: Provides a touch of spice and complexity.
1/4 teaspoon ground cloves: A little goes a long way, adding depth.
1/4 teaspoon ground nutmeg: Enhances the overall spice profile.
1/4 teaspoon salt: Balances the sweetness and brings out the other flavors.
3 large eggs: Adds richness and structure to the Pumpkin Roll.
1 cup granulated sugar: Sweetens the cake and helps with browning.
2/3 cup pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
1 teaspoon vanilla extract: Enhances the overall flavor of the cake.

For the Cream Cheese Filling:

8 ounces cream cheese, softened: Make sure it’s properly softened for a smooth filling.
6 tablespoons unsalted butter, softened: Adds richness and creaminess to the filling.
3 cups powdered sugar: Sweetens and thickens the filling.
1 teaspoon vanilla extract: Complements the cream cheese flavor.

All the ingredients needed for making a delicious homemade Pumpkin Roll

You’ll find the freshest spices for this Pumpkin Roll at your local spice shop. I also love sourcing my pumpkin puree from local farms when they’re in season. This Pumpkin Roll proves that authentic flavor comes from thoughtful ingredient choices. My family loves when I add a pinch of cardamom to the spice mixture – it adds an unexpected warmth that everyone enjoys.

Let’s Create This Together!

Now, let’s dive into creating this delicious Pumpkin Roll together. Don’t worry, I’ll guide you through each step with a sprinkle of kitchen wisdom!

Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This makes removing the Pumpkin Roll so much easier!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Here’s a spice secret: toast your spices lightly in a dry pan before grinding for an even more intense aroma. This pumpkin cake roll starts with aromatic foundations.
Mix Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Gradually add the pumpkin puree and vanilla extract. Make sure everything is well combined. In my kitchen, this flavorful Pumpkin Roll typically takes about 2-3 minutes to reach the right consistency.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
Spread and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Perfect time to appreciate the aromatic transformation!
Roll It Up: Immediately after baking, loosen the edges of the cake and invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one of the short ends, roll up the cake with the towel inside. Let it cool completely. Your Pumpkin Roll should fill the kitchen with amazing aromas by now.
Make the Filling: While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Don’t be surprised if your Pumpkin Roll filling looks too sweet – the spice of the cake balances it perfectly.
Unroll and Fill: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface.
Re-roll and Chill: Re-roll the cake without the towel. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 2 hours before serving. Here’s where I used to miss a key step with my Pumpkin Roll – learn from my experience!
Slice and Serve: Before serving, dust the Pumpkin Roll with additional powdered sugar, if desired. Slice and enjoy! While your Pumpkin Roll is developing these flavors, take a moment to appreciate creating something special for your family!

How We Love to Enjoy This!

This Pumpkin Roll isn’t just a dessert; it’s a centerpiece for celebrations. My family has so many ways to enjoy it!

We often serve our Pumpkin Roll with a dollop of whipped cream and a sprinkle of chopped pecans. The creamy texture of the whipped cream complements the spice of the cake, while the pecans add a delightful crunch. For a truly decadent experience, try serving it alongside a scoop of vanilla ice cream. The family gathers quickly when this aromatic Pumpkin Roll appears with a steaming pot of coffee.

For Thanksgiving, this Pumpkin Roll takes center stage alongside our traditional pumpkin pie. It offers a lighter, yet equally satisfying, alternative. During the holiday season, I love to drizzle it with a simple caramel sauce for an extra touch of sweetness.

Leftover Pumpkin Roll never goes to waste in my house. I love to slice it up and use it as a component in a trifle, layered with custard and berries. You can also crumble it over yogurt or oatmeal for a delicious breakfast treat. This recipe for a pumpkin cake roll is perfect for those evenings when we want something truly satisfying! The best thing is, it is easy to modify the spices you love to make it your own.

For a festive presentation, slice the Pumpkin Roll and arrange the slices on a platter, alternating with fresh berries. A dusting of powdered sugar adds a touch of elegance. For seasonal variations, I sometimes add a layer of cranberry sauce between the cake and the cream cheese filling during the Christmas holidays. I am so inspired by this Easy Pumpkin Roll Recipe – Tastes Better From Scratch.

FAQs: Your Questions Answered

Here are some common questions I get about making Pumpkin Roll, answered with a little kitchen wisdom!

Does this Pumpkin Roll really satisfy hearty appetites?

Absolutely! While it’s a dessert, the rich flavors and creamy filling make it surprisingly satisfying. A slice or two is often enough to satisfy even the heartiest appetites at our family gatherings. It is also a nice finish to a comforting meal like these Pumpkin Rolls with Cinnamon Cream Cheese Filling.

What if someone in my family prefers milder flavors in their Pumpkin Roll?

No problem! You can easily adjust the amount of spices to suit their tastes. Reduce the cinnamon, ginger, cloves, and nutmeg by half for a milder flavor. You might also consider adding a touch of lemon zest to the cream cheese filling for a brighter, less intense flavor profile.

How can I prepare this Pumpkin Roll ahead for busy weeks?

You can definitely prepare the Pumpkin Roll ahead of time. In fact, it’s best to chill it for at least 2 hours before serving to allow the flavors to meld. You can make it a day or two in advance and store it in the refrigerator, tightly wrapped in plastic wrap.

Can I freeze this Pumpkin Roll?

Yes, you can! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

What if my Pumpkin Roll cracks when I roll it?

Don’t worry, a few cracks are perfectly normal! The key is to roll it gently and evenly. If it cracks a bit, the cream cheese filling will help to hold it together. Plus, a dusting of powdered sugar will hide any imperfections.

Can I use a different type of flour?

While all-purpose flour works best, you can experiment with other types of flour. Spelt flour or a gluten-free blend can be used, but keep in mind that it may affect the texture of the Pumpkin Roll.

How do I prevent the towel from sticking to the cake when I roll it?

Make sure to dust the towel generously with powdered sugar before inverting the cake onto it. This will create a barrier and prevent the cake from sticking. Also, peel off the parchment paper carefully and gently. I often find additional tips from Pumpkin Roll Recipe | Gimme Some Oven to be helpful.

Final Kitchen Wisdom:

This Pumpkin Roll is more than just a recipe; it’s a way to bring your family together through the magic of authentic flavors. It is a dessert that supports our family’s authentic meal goals by providing something sweet and comforting with the flavors of the season. It adds joy to gatherings.

My Pumpkin Roll Flavor Secrets:

Spice it Right: Don’t be afraid to experiment with different spice combinations. A pinch of cardamom, allspice, or even a hint of black pepper can add unexpected depth.
Pumpkin Power: Use high-quality pumpkin puree for the best flavor and texture.
Chill Time: Allowing the Pumpkin Roll to chill thoroughly is crucial for easy slicing and serving.

Family-Tested Variations:

My son loves it with a chocolate ganache drizzled over the top.
My daughter prefers a sprinkle of toasted coconut for added texture.
My husband enjoys it with a scoop of vanilla ice cream and a drizzle of caramel sauce.

I hope this recipe inspires you to create your own signature Pumpkin Roll that will become a beloved tradition in your family. Remember, the most important ingredient is love. Embrace the kitchen adventures, trust your instincts, and don’t be afraid to experiment. Happy baking, fellow flavor seekers! With the right spices and preparation, you can transform an ordinary dessert into something truly extraordinary, like this Spiced Creamy Pumpkin Roll! Don’t forget to explore the deliciousness of my Pumpkin Cheesecake Truffles or Cinnamon Roll Protein Crepes for more treats your family will love!

Pumpkin Roll

Print Recipe

This classic Pumpkin Roll is a delightful fall dessert. A moist pumpkin cake is filled with a sweet cream cheese frosting and rolled into a beautiful spiral.

Author: Savannah Rose
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup chopped walnuts or pecans, optional
Powdered sugar, for dusting

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in nuts, if using.
Pour batter into prepared pan and spread evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, spread a clean kitchen towel with powdered sugar.
As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting at one short end, roll up the cake tightly in the towel. Let cool completely on a wire rack.
While the cake is cooling, prepare the cream cheese filling (recipe below).
Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the cake.
Reroll the cake tightly, without the towel.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours before serving.
Before serving, dust with powdered sugar.

Notes

Serve chilled for best flavor. You can also add chocolate chips to the filling for an extra touch of indulgence.