Classic Pumpkin Roll Cake
You know those desserts that just scream fall? This Classic Pumpkin Roll Cake is exactly that—like a warm hug wrapped in a swirl of cinnamon-spiced pumpkin goodness. I remember the first time I made this for a family gathering; the kitchen filled with the smell of pumpkin and spices, and everyone’s eyes lit up when that cream cheese filling peeked out of the soft cake roll. It’s a bit like a pumpkin pie decided to take a fun, twirly vacation, and honestly, I can’t get enough of it. Plus, it’s surprisingly easy to pull off once you know the tricks—like rolling while it’s warm to keep those cracks away. Ready to bake something that feels like autumn on a plate?
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
How I Make It
Step 1:
First things first, preheat your oven to 375°F and grease a 15×10 inch jelly roll pan. Line it with parchment paper so your cake lifts out easily—this is key! Next, in a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This blend gives the cake its signature warm flavor.
Step 2:
In a separate large bowl, beat together eggs and sugar until thick and pale—this usually takes about 3-4 minutes with an electric mixer. Then stir in the pumpkin puree and vanilla extract until just combined. Slowly fold in your dry ingredients, being careful not to overmix.
Step 3:
Pour the batter evenly into your prepared pan and spread it out gently. Bake for about 15 minutes, until the top springs back lightly when touched and a toothpick inserted near the center comes out clean.
Step 4:
While the cake is still warm, sprinkle a clean kitchen towel with powdered sugar and invert the cake onto it. Carefully peel off the parchment paper. Then, starting at the short end, roll the cake and towel up together—this step helps prevent cracks later. Let it cool completely while rolled up.
Step 5:
While the cake cools, whip up the filling by beating cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Step 6:
Unroll the cooled cake gently, spread the filling evenly over the surface, and then roll it back up without the towel this time. Wrap it in plastic wrap and chill for at least an hour to let it set before slicing.
Variations & Tips
- Use fresh pumpkin puree for a fresher flavor—just roast and mash your own.
- Add a sprinkle of chopped pecans into the filling for some fun crunch.
- If you’re short on time, chilling the cake in the freezer for 20 minutes speeds up the setting.
- For a gluten-free twist, substitute the flour with a 1-to-1 gluten-free baking flour blend.
- Keep your cream cheese and butter at room temp to avoid lumps in the filling.
How I Like to Serve It
This pumpkin roll is perfect for holiday parties—slice it thin and serve alongside hot apple cider. It also makes a cozy weekend dessert, especially when paired with a drizzle of caramel sauce or a scoop of vanilla ice cream. I love bringing it out at Thanksgiving as a festive alternative to traditional pies, and it’s always a showstopper.
Notes
- Store any leftovers tightly wrapped in the fridge for up to 4 days.
- If reheating, warm slices gently in the microwave for about 10 seconds to soften the cream cheese filling.
Closing: This pumpkin roll is one of those reliably delicious treats that bring cozy autumn vibes right into your kitchen—trust me, once you make it, it’ll quickly become a seasonal favorite!
