Get ready to embrace the cozy flavors of fall with this incredibly easy pumpkin roll cake recipe! It’s an old-fashioned favorite that brings a touch of warmth and sweetness to any gathering. Forget complicated baking techniques; this recipe is designed for simplicity, ensuring a delicious outcome every time.
Using canned pumpkin for convenience, this recipe delivers a moist, flavorful cake that’s rolled up with a creamy, dreamy filling. It’s the perfect treat to share with family and friends, or simply to enjoy with a cup of coffee on a crisp autumn afternoon.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Easy Pumpkin Roll Cake
- Total Time: 1 hour 35 minutes
- Yield: 1 roll, 8-10 servings 1x
Description
This easy pumpkin roll cake is an old-fashioned favorite, perfect for fall gatherings. It features a moist pumpkin cake rolled with a creamy, tangy cream cheese filling. Designed for simplicity, it’s a quick and impressive dessert that’s great for any occasion.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Line a 15×10-inch jelly roll pan with parchment paper, extending the paper over the short ends to create “handles.” Lightly grease the parchment paper with cooking spray or butter, then dust generously with flour, tapping out any excess.
2. In a large bowl, beat the eggs, granulated sugar, pumpkin puree, and lemon juice together until well combined and slightly lightened in color.
3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour the batter evenly into your prepared jelly roll pan, spreading it to the edges with an offset spatula.
5. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
6. Immediately upon removing the cake from the oven, invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature, which will take about an hour.
7. While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar until smooth and creamy.
8. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges. Reroll the cake tightly, without the towel this time. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the cake to firm up. Before serving, dust with additional powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 13-15 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: pumpkin, cake, roll, cream cheese, fall, dessert, easy, holiday, baking, sweet
What You’ll Love About This Quick And Easy Recipe
This easy pumpkin roll cake is a true crowd-pleaser, perfect for anyone looking to whip up a delightful dessert without spending hours in the kitchen. It’s ideal for busy parents, new bakers, or anyone who appreciates a straightforward recipe that delivers on taste. You’ll love how quickly this comes together, making it a fantastic option for last-minute potlucks, family dinners, or simply to satisfy a sweet craving. The combination of a tender pumpkin cake and a rich, tangy cream cheese filling is a classic for a reason, and this recipe ensures a perfectly balanced flavor profile that everyone will adore. Serve it as a dessert after a comforting meal, as a special treat for a fall gathering, or even as a delightful addition to a brunch spread.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this pumpkin roll is a breeze, as most items are likely already in your pantry or easily found at any grocery store. We’re leaning into the convenience of canned pumpkin to keep things simple and ensure a consistently moist cake. Don’t stress about fancy flours or hard-to-find spices; this recipe uses everyday staples to create something truly special.
INGREDIENTS:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup powdered sugar, plus more for dusting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the pumpkin puree, make sure you’re grabbing pure canned pumpkin, not the pre-spiced pumpkin pie filling, as the latter will alter the flavor profile of your cake. If you don’t have all the individual spices, a good quality pumpkin pie spice blend can be a convenient substitute for the cinnamon, ginger, and nutmeg. Just use about 2-3 teaspoons of the blend to taste. For the cream cheese, full-fat block cream cheese works best for a sturdy and creamy filling, but you can use reduced-fat if preferred, though the texture might be slightly softer.
Time Needed From Start To Finish
This easy pumpkin roll cake is designed to be a relatively quick dessert to prepare, making it perfect for when you want something impressive without a huge time commitment.
- Preparation Time: 20 minutes
- Baking Time: 13-15 minutes
- Chilling Time: 1 hour (minimum, for best results)
- Total Time: Approximately 1 hour 35 minutes
While the chilling time for the rolled cake is important for the filling to set and for easier slicing, the active hands-on time is quite minimal, allowing you to focus on other tasks while the cake cools and chills.
How To Make It Step By Step With Visual Cues
Creating this delicious pumpkin roll is simpler than you might think. Follow these steps for a perfectly baked cake and a beautifully rolled dessert.
- Prepare Your Baking Surface: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, extending the paper over the short ends to create “handles.” Lightly grease the parchment paper with cooking spray or butter, then dust generously with flour, tapping out any excess. This step is crucial for preventing the cake from sticking.
- Whisk the Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, pumpkin puree, and lemon juice together until well combined and slightly lightened in color. This mixture should be smooth and uniform.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Ensure there are no lumps and the spices are evenly distributed.
- Fold and Spread the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Pour the batter evenly into your prepared jelly roll pan, spreading it to the edges with an offset spatula.
- Bake the Cake: Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Roll the Warm Cake: Immediately upon removing the cake from the oven, invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature, which will take about an hour. This step “trains” the cake to hold its rolled shape.
- Prepare the Cream Cheese Filling: While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar until smooth and creamy. Make sure there are no lumps of cream cheese or butter.
- Fill and Chill: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges. Reroll the cake tightly, without the towel this time. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the cake to firm up, making it easier to slice. Before serving, dust with additional powdered sugar if desired.
Easy Variations And Serving Ideas That Fit Real Life
This pumpkin roll cake is wonderfully versatile and can be adapted to suit different tastes and occasions. For a fun twist, consider adding a sprinkle of mini chocolate chips or finely chopped pecans to the cream cheese filling before rolling. This adds a delightful textural contrast and extra flavor. If you’re serving this to kids, a drizzle of caramel sauce or a dollop of whipped cream on each slice can make it even more appealing.
For a party or buffet, you can slice the pumpkin roll into individual portions and arrange them artfully on a platter. A light dusting of cocoa powder or a few candied pecans on top of each slice can elevate the presentation. This cake pairs beautifully with a warm cup of coffee, a spiced chai latte, or even a scoop of vanilla bean ice cream for a more indulgent dessert experience. You can also experiment with different extracts in the filling; a touch of maple extract instead of vanilla could enhance the fall flavors even further.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this pumpkin roll, a few common mistakes can trip up a beginner. Knowing what to watch out for can help you achieve perfect results every time.
One frequent issue is not properly preparing the pan. If you skip greasing and flouring the parchment paper, or don’t extend the paper enough to create “handles,” your cake might stick, making it difficult to remove and roll. Always take the extra minute to prepare your pan thoroughly.
Another common pitfall is overmixing the cake batter. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a light and tender one. Mix only until the ingredients are just combined.
Rolling the cake too late is another mistake. The cake needs to be rolled while it’s still warm and pliable, immediately after coming out of the oven. If you wait for it to cool completely before rolling it with the towel, it will likely crack. The warmth allows the cake to be flexible and “trains” it into its rolled shape.
Conversely, unrolling the cake too early when it’s still warm can also cause cracking. The cake needs to cool completely in its rolled-up towel before you attempt to unroll it and spread the filling. Patience here is key!
Finally, not chilling the finished roll long enough can result in a messy slicing experience. The cream cheese filling needs time in the refrigerator to firm up and set, which helps the cake hold its shape and makes for clean, neat slices. Don’t rush this final chilling step.
How To Store It And Make It Ahead Without Ruining Texture
This easy pumpkin roll cake is fantastic for making ahead, which is a huge plus when you’re planning for a gathering or simply want a delicious dessert ready to go. Once assembled and rolled, wrap the entire pumpkin roll tightly in plastic wrap. This prevents it from drying out and absorbing any refrigerator odors. Store it in the refrigerator for up to
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
