This Easy Pumpkin Roll is a fall favorite! Soft pumpkin cake is rolled up with a creamy, sweet cream cheese filling. It’s like a cozy hug on a plate!
Honestly, the best part is cutting into it and seeing that swirl. Who doesn’t love a delicious surprise? I like to serve it at parties, and it’s always a hit!
Making this treat is a breeze, too! Just mix, bake, and roll it up. It’s a fun activity that the whole family can enjoy together. You’ll be smiling all season long!
Key Ingredients & Substitutions
All-Purpose Flour: This gives your pumpkin roll structure. If you’re looking for gluten-free options, you can use a gluten-free all-purpose blend.
Pumpkin Puree: Canned pumpkin is convenient and works well, but homemade puree is delicious too! Just roast a pumpkin and blend until smooth.
Cream Cheese: For a lighter filling, consider using Neufchâtel cheese. It’s a bit lower in fat but maintains that awesome creaminess!
Spices: Feel free to adjust the spices to your liking! Add more cinnamon or try a dash of fresh nutmeg for a different flavor.
How Do You Roll a Cake Without Cracking It?
Rolling the cake properly is key to this recipe. It may seem tricky, but here’s how to get it right:
- While the cake is baking, prepare the clean towel with powdered sugar. This prevents sticking.
- As soon as it comes out of the oven, invert the cake onto the towel carefully. Don’t let it cool first!
- Start rolling the cake from one end while it’s still warm. This helps the cake keep its shape without cracking.
- Make sure to roll tightly but not too tight, as the filling will add volume.
Letting the cake cool rolled up helps it maintain that lovely spiral when you unroll it later. Enjoy making it!
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
For the Cream Cheese Filling:
- 8 oz (about 225 g) cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious pumpkin roll can be prepared in about 30 minutes, with an additional hour for chilling. You’ll spend about 15 minutes mixing and baking, while the cooling and chilling times ensure your roll is perfectly set and easy to slice. It’s a fun way to kick off the fall season!
Step-by-Step Instructions:
1. Preheat the Oven:
First, heat your oven to 375°F (190°C). Grab a jelly roll pan (15×10 inches) and line it with parchment paper, making sure to lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This will help to evenly distribute the spices and leavening agents.
3. Prepare the Pumpkin Batter:
In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes. Add in the canned pumpkin and mix until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to over-mix!
5. Bake the Cake:
Pour the batter into your prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for about 15 minutes or until the cake springs back when you lightly touch it.
6. Roll the Cake:
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Starting from one short end, roll the cake up in the towel. Let it cool completely while rolled up, which ensures it’ll hold its shape.
7. Make the Cream Cheese Filling:
While waiting for the cake to cool, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
8. Assemble the Pumpkin Roll:
Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake.
9. Final Roll and Chill:
Roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least one hour, allowing the flavors to meld and the roll to set up nicely.
10. Slice and Serve:
After chilling, remove the pumpkin roll from the fridge and slice it into generous pieces. Serve chilled and enjoy your delightful pumpkin roll with cream cheese filling!
FAQ for Easy Pumpkin Roll Recipe
Can I Use a Different Kind of Flour?
Yes! You can substitute all-purpose flour with a gluten-free all-purpose blend. Just ensure it contains xantham gum for the best results. The texture might vary slightly, but it should still turn out great!
How Do I Store Leftovers?
Store any leftover pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it wrapped in plastic and placed in an airtight container for up to 2 months. Thaw it in the fridge overnight before serving!
Can I Make This Recipe Ahead of Time?
Absolutely! You can bake the pumpkin roll ahead of time and store it in the refrigerator for up to 2 days before adding the cream cheese filling. Just keep it wrapped tightly so it doesn’t dry out. The flavors often meld beautifully after a day!
What If My Cake Cracks While Rolling?
If your cake cracks, don’t worry! Just gently press the cracks together and fill any gaps with the cream cheese filling. The roll will still be delicious, and the filling will cover any imperfections. Remember, the more you practice rolling, the better it gets!