Welcome to the ultimate guide for creating a flawless, delicious pumpkin roll. This Pumpkin Roll Recipe is your ticket to a stunning holiday dessert that looks as incredible as it tastes. Forget dry, cracked cakes and lackluster fillings. We’re diving deep into the simple techniques that guarantee a moist, tender cake with a perfect swirl of sweet cream cheese filling every single time. This is more than just a recipe; it’s a promise of a show-stopping dessert that will become a treasured part of your fall and winter celebrations.
Why This Pumpkin Roll Recipe is a Guaranteed Hit
There are many pumpkin roll recipes out there, but this one is specifically designed for success. We focus on a few key details: a flexible, moist cake that resists cracking and a perfectly balanced cream cheese filling that’s sweet but not overpowering. The secret lies in the method—specifically, how you roll the cake immediately after it comes out of the oven. Follow these steps closely, and you’ll master this classic dessert, impressing family and friends with your baking prowess.
Essential Ingredients for the Perfect Pumpkin Roll
Gathering the right ingredients is the first step to success. Here’s what you’ll need, broken down for the cake and the filling.
For the Pumpkin Cake
All-Purpose Flour: Provides the structure for our cake.
Granulated Sugar: For the perfect amount of sweetness.
Baking Soda: Helps the cake rise and become fluffy.
Spices: A warm blend of ground cinnamon, ginger, and cloves for that classic autumn flavor.
Salt: Balances the sweetness and enhances the other flavors.
Large Eggs: Binds the ingredients and adds richness.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
Powdered Sugar: Essential for dusting the towel to prevent the cake from sticking.
For the Cream Cheese Filling
Cream Cheese: Full-fat, brick-style cream cheese, softened to room temperature for a smooth, lump-free filling.
Unsalted Butter: Softened to room temperature.
Powdered Sugar: Sweetens and thickens the filling.
Vanilla Extract: Adds a touch of warm flavor.
Perfectly sliced and ready to enjoy!
The Right Tools for the Job
You don’t need fancy equipment, but one item is non-negotiable: a 15×10-inch jelly roll pan. This specific size ensures the cake is the right thickness to roll without breaking. You will also need parchment paper to prevent sticking and a thin, clean kitchen towel (not terrycloth) for rolling the warm cake.
How to Make the Best Pumpkin Roll Recipe: A Step-by-Step Guide
Follow this detailed guide to create a perfect pumpkin cake roll. We’ve broken it down into simple, manageable steps.
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 375°F (190°C). Grease your 15×10-inch jelly roll pan thoroughly. Line it with parchment paper, then grease the parchment paper as well. This double-greasing step is crucial for ensuring the cake releases cleanly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt. Whisking ensures the spices and leavening are evenly distributed, which is key for a uniform cake texture.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the large eggs and granulated sugar with an electric mixer on high speed for about 2-3 minutes, or until the mixture is thick and pale yellow. This step incorporates air into the batter, which helps create a light and airy cake.
Step 4: Combine Wet and Dry
Add the pumpkin puree to the egg mixture and beat until just combined. Gradually fold in the dry flour mixture until everything is incorporated. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
Step 5: Spread and Bake
Pour the batter into your prepared jelly roll pan. Use an offset spatula to spread the batter evenly into all corners. Bake for 13-15 minutes, or until the top of the cake springs back when you gently touch it. Don’t overbake, as this is a primary cause of cracking!
Step 6: The Crucial First Roll (How to Avoid Cracks!)
This step is the most important for a crack-free pumpkin roll. While the cake is baking, lay a clean kitchen towel on your counter and generously dust it with powdered sugar (at least 1/4 cup). As soon as the cake comes out of the oven, immediately invert the hot pan onto the towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the warm cake up with the towel inside. Let it cool completely on a wire rack, seam-side down. This “trains” the cake into a rolled shape while it’s still pliable.
The rich cream cheese filling spread evenly before the final roll.
Step 7: Make the Cream Cheese Filling
While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Stir in the vanilla extract. The filling should be smooth and spreadable.
Step 8: Fill and Re-roll the Cake
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small half-inch border along the edges. Gently re-roll the cake, this time without the towel. The cake will remember its shape.
Step 9: Chill and Serve
Wrap the pumpkin roll tightly in plastic wrap. Refrigerate for at least one hour to allow the filling to set. This makes slicing much cleaner. Once chilled, unwrap, dust with additional powdered sugar if desired, and slice into 1-inch thick pieces to serve.
Pro Tips from a Seasoned Baker
For the absolute best pumpkin roll recipe experience, keep these tips in mind:
Do Not Overbake: An overbaked cake is a dry cake, and a dry cake will crack. Watch it closely and pull it from the oven as soon as it springs back to the touch.
Be Generous with Powdered Sugar: Don’t be shy when dusting your towel. The sugar creates a barrier that prevents the warm, slightly sticky cake from adhering to the fabric.
Roll it Hot: You must roll the cake in the towel while it’s still hot from the oven. This is the single most important step for preventing cracks.
Cool Completely: Ensure the cake is fully cooled before you unroll it and add the filling. A warm cake will melt the cream cheese.
Storing Your Pumpkin Roll
Your finished pumpkin roll should be stored in the refrigerator due to the cream cheese filling. Wrap it tightly in plastic wrap, and it will keep for up to 5 days. You can also freeze it! For best results, wrap the entire roll or individual slices in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
The most common reasons for a pumpkin roll to crack are overbaking the cake, which makes it dry and brittle, or not rolling the cake up in a towel while it is still hot from the oven. Rolling it while hot ‘trains’ the cake to hold the rolled shape.
The key is to roll it immediately after it comes out of the oven. Invert the hot cake onto a kitchen towel generously dusted with powdered sugar, peel off the parchment, and roll the cake up with the towel inside. Let it cool completely in this shape.
Absolutely! A pumpkin roll is a great make-ahead dessert. You can prepare it, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days before serving. It can also be frozen for up to 3 months.
Due to the cream cheese filling, the pumpkin roll must be refrigerated. Wrap it tightly in plastic wrap to keep it from drying out. It will stay fresh for up to 5 days.
Yes, but it requires an extra step. You’ll need to cook, drain, and puree the fresh pumpkin until it has a consistency similar to canned pumpkin puree. Canned puree is often more consistent in moisture content, which is important for the cake’s texture.
We’d love to hear from you! If you made this Pumpkin Roll Recipe, please leave a comment and rating below. Your feedback helps other bakers and is greatly appreciated. For more delicious inspiration, be sure to follow us on Pinterest where we share new recipes daily!
Get the foolproof recipe for this beautiful, crack-free pumpkin roll!
The Ultimate Pumpkin Roll Recipe
FL Recipes
Pumpkin Roll Recipe (The Last One You’ll Ever Need)
This foolproof Pumpkin Roll Recipe guides you through making a perfectly moist pumpkin spice cake with a sweet cream cheese filling. Learn the secrets to a crack-free roll every time!
Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan. Line with parchment paper, then grease the parchment paper.
In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt.
In a large bowl, beat eggs on high speed for 2-3 minutes until thick and pale. Beat in the pumpkin puree.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
While the cake bakes, generously dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper.
Starting at a short end, roll the warm cake and towel up together. Let cool completely on a wire rack, seam-side down.
To make the filling, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then the vanilla extract.
Carefully unroll the cooled cake. Spread the filling evenly over the cake, leaving a small border. Re-roll the cake without the towel.
Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set before slicing and serving.
Nutrition
Calories: 295kcalProtein: 4gFat: 14gFiber: 1g
Notes
Do not overbake the cake, as this is the main cause of cracking. Be very generous with the powdered sugar on the towel to prevent sticking. The cake must be rolled while it is hot from the oven.
Keyword fall baking,pumpkin cake roll,pumpkin roll
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
