This pumpkin roll is a fun dessert filled with smooth cream cheese frosting, all wrapped in a soft pumpkin cake. It’s like a cozy hug in dessert form!
When I make this, my kitchen smells like autumn. Plus, it impresses everyone, and it’s surprisingly easy to roll up. Who doesn’t love a good pumpkin treat? 🎃
It’s a delightful way to enjoy pumpkin flavor without the fuss. I always serve it with a sprinkle of powdered sugar on top—it makes it look fancy! Enjoy it with friends or at family gatherings!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. You can substitute it with a gluten-free flour blend if you want to make a gluten-free version. Just ensure it has a binding agent like xanthan gum.
Canned Pumpkin Puree: Canned pumpkin is convenient, but you can use homemade puree as well. Just roast and blend fresh pumpkin until smooth. It adds a richer flavor!
Cream Cheese: For the filling, you can use vegan cream cheese or even mascarpone for a different taste. If you want a lower-fat option, consider using Neufchâtel cheese instead.
Spices: The warm spices give great flavor. Feel free to adjust them based on your preference, or use pumpkin pie spice if you have it on hand!
How Do You Get Your Pumpkin Roll to Stay Rolled?
One tricky part of making a pumpkin roll is getting it to stay rolled without cracking. Here’s how to do that!
- Roll the cake while it’s still warm. This helps it hold the shape even after cooling.
- Use a clean kitchen towel dusted with powdered sugar when rolling the cake. It prevents sticking.
- Once rolled, let it cool completely in that rolled position. This will set the shape and keep it firm for filling.
Taking these steps really helps! You’ll have a beautiful roll that looks just as good as it tastes!
Soft and Creamy Pumpkin Roll
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful pumpkin roll takes approximately 30 minutes for preparation and 15 minutes for baking. After baking, it needs about 1 hour to cool and set in the fridge. In total, you’re looking at around 2 hours from start to finish, with most of that being cooling time!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
First, preheat your oven to 375°F (190°C). While it’s warming up, grease a 15×10-inch jelly roll pan and line it with parchment paper, then lightly grease the parchment paper as well. This will help prevent sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mixing these dry ingredients ensures that the spices are evenly distributed throughout the batter.
3. Beating the Eggs and Sugar:
In a large bowl, use an electric mixer to beat together the eggs and granulated sugar on high speed until the mixture is thick and pale, which should take about 3-5 minutes.
4. Adding Pumpkin and Vanilla:
Next, add the pumpkin puree and vanilla extract to your egg mixture, mixing until everything is well combined. This will create a nice, smooth batter.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until blended. Be careful not to overmix; you want your cake to be light and fluffy!
6. Baking the Cake:
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.
7. Preparing the Towel:
While the cake is baking, dust a clean kitchen towel generously with powdered sugar. This will help when you roll the cake later to avoid sticking.
8. Inverting the Cake:
Once the cake is done, take it out of the oven and loosen the edges with a knife. Carefully invert the cake onto the prepared towel and peel off the parchment paper. It’s a bit hot, so be careful!
9. Rolling the Cake:
Starting from one of the short ends, roll the cake and the towel together into a tight roll. This step is key for helping the cake keep its shape as it cools. Let it cool completely on a wire rack.
10. Making the Cream Cheese Filling:
While the cake cools, prepare the cream cheese filling. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Then, add the powdered sugar and vanilla extract, mixing until it’s light and fluffy.
11. Filling the Cake:
Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake.
12. Re-rolling the Cake:
Carefully re-roll the cake without the towel this time, wrapping it up nicely. Once rolled, wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour, or until it’s fully set.
13. Serving Your Pumpkin Roll:
When you’re ready to serve, take the pumpkin roll out of the fridge and dust it with some additional powdered sugar for a lovely finish. Slice and enjoy the creamy, spiced goodness!
Frequently Asked Questions (FAQ)
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast a fresh pumpkin until soft, scoop out the flesh, and blend it until smooth. It adds a fresh flavor, but ensure it’s well-drained to avoid excess moisture in the batter.
How Do You Store Leftover Pumpkin Roll?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap followed by aluminum foil for up to 2 months.
What Can I Use Instead of Cream Cheese in the Filling?
If you’re looking for a dairy-free option, you can use vegan cream cheese or a cashew cream. Simply blend soaked cashews with a bit of maple syrup, vanilla, and a dash of lemon juice for a similar creamy texture and flavor.
Can I Make This Cake Ahead of Time?
Yes, you can! Prepare the pumpkin roll and filling a day in advance. Just wrap it tightly after it’s filled and refrigerate. This time allows the flavors to meld beautifully, making it even tastier!