This perfectly spiced pumpkin roll cake with a delicate sweet cream cheese filling is the perfect fall dessert. It's a showstopping treat that is easy to make in under an hour, and the delicious festive flavors of ginger, nutmeg, cinnamon, and pumpkin are guaranteed to leave your family and friends asking for more!
Contents
🌟 Why this recipe works
A classic pumpkin roll cake is the perfect fall dessert that's moist, packed with flavor, and has a cream cheese frosting that makes it irresistible. Plus, it can be made ahead of time, so it's great for entertaining and taking to putlocks or parties.
The flavor of this pumpkin roll cake is fantastic! The pumpkin puree gives it a rich flavor with a soft texture, while the spices add just the right amount of warmth. And the cream cheese frosting is the perfect finishing touch. It's creamy and sweet and complements the pumpkin cake perfectly.
This classic pumpkin roll recipe is also very easy to make and uses many common household spices and ingredients.
The pumpkin cake batter comes together quickly and can be baked in just a few minutes. Then, while the cake is cooling, you make the delicious cream cheese filling. Once everything is assembled, it's time to slice and serve!
And if you're looking for other tasty pumpkin treats to make this fall, check out these amazing recipes: pumpkin bread, Jack Daniels pumpkin pie, or pumpkin gingerbread bars. You'll be in pumpkin heaven!
🍽 Key Ingredients
This easy-peasy pumpkin roll cake is such a delicious festive treat that doesn't require any fancy equipment or cooking skills to make it and uses many common pantry ingredients.
Eggs - The eggs in this recipe help bind the ingredients together and give the cake its structure.
Sugar - You'll need sugar for both the cake and the frosting. The granulated sugar in the cake helps to sweeten it and balance out the spices, and the powdered sugar for the cream cheese mixture will give it a lovely sweetness and thick consistency.
Pumpkin puree - This is the key ingredient that gives the cake its pumpkin flavor and soft texture. You'll need a can of pumpkin puree for this recipe. Be sure to use pure pumpkin and not pumpkin pie filling.
Lemon juice - The lemon juice in this recipe helps to add a bit of brightness and acidity to the cake.
Flour mixture - You'll need all-purpose flour and baking powder to help the cake rise and keep it fluffy.
Spices - Household spices like cinnamon, ginger, and nutmeg give this cake its delicious heart-warming fall flavor and delicious smell.
Salt - Salt is always a necessary ingredient in baking to help balance out the sweetness and enhance the flavors.
Cream cheese - The cream cheese is key for the frosting that goes on top of the delicious pumpkin cake. It's what gives it that delicious, sweet creamy flavor.
Butter - The butter in this recipe helps to give the frosting a lovely smooth texture.
Vanilla extract - To enhance the flavor of the heavenly cream cheese filling, you'll want to add a bit of vanilla extract.
Substitutions
Cream cheese
As a substitute for cream cheese, you could use ricotta or mascarpone cheese.
Spices
2 teaspoons of Allspice mixture will work just as well for this recipe or pumpkin pie spice as it has the same ingredients of cinnamon, nutmeg, and ginger. Allspice will usually have anis or clove mixed in, which is fine for this recipe.
Baking powder
If you don't have baking powder, you can use ⅓ teaspoon of baking soda instead.
🔪 How to make
This classic pumpkin roll cake is guaranteed to impress your friends and family with the beautiful swirls of cream cheese filling inside the soft texture of pumpkin cake. Follow the recipe below for the step-by-step guide.
Preparations
- Take the cream cheese and butter out of the fridge to come to room temperature so that it mixes easily.
Cooking instructions
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Crack the eggs into a large bowl and beat at high speed for about 5 minutes. Gradually add the sugar, then stir in the pumpkin puree and lemon juice.
Step 3
Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.
Step 4
Fold the dry mixture into the wet mixture, then pour it into an ungreased jelly roll pan (10.5 x 15.5") or a shallow baking tray lined with parchment paper.
Step 5
Bake the pumpkin mixture in the preheated oven for around 12 - 15 minutes. If the cake springs back when pressed slightly, it's ready.
Step 6
Remove the pumpkin cake from the oven and leave it in the pan for about 15 minutes. Lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll the cake tightly in the towel, and allow it to cool completely.
Step 7
While the cake is cooling, make the frosting by beating the butter and cream cheese until smooth. Pour in the vanilla and powdered sugar and beat again until combined and thick.
Step 8
Unroll the cooled cake and spread the cream cheese filling across it. Roll it up and dust it with powdered sugar on top.
Step 9
Refrigerate the pumpkin rolled cake or slice it and serve the pumpkin rolls to your guests.
💭 Cooking tips
Letting the cake cool
It is important to allow the cake to completely cool before spreading the filling so that it doesn't become runny from the heat.
Hard or runny frosting
If your cream cheese frosting is a bit runny before spreading it, refrigerate it for 30 minutes to an hour to harden slightly. You don't want it too hard, or else it will be difficult to spread.
📖 Variations
This is the classic pumpkin roll recipe that is easy to make, but if you want to try something more advanced, here are a few variations:
Cream cheese pumpkin muffins
If you don't want to make a whole cake, you can always bake the pumpkin cake batter in muffin tins filled with cream cheese frosting. Check our easy recipe for cream cheese pumpkin muffins.
Pumpkin roll cake with dried fruit
If you want to add a bit of texture and sweetness to your cake, add half a cup of dried fruit like cranberries, ginger, or raisins to the pumpkin batter and bake it in the prepared pan.
Pumpkin roll cake with jam
Before spreading the frosting on top of the pumpkin roll, spread half a cup of your favorite jam, followed by the frosting, then roll it up tightly.
Pumpkin roll cake with chocolate ganache
Cover the pumpkin roll cake with a thin layer of melted chocolate. You can use sweet, semi-sweet, dark, or white chocolate here. Just melt a 250-gram bar in the microwave and pour it over the pumpkin roll. Allow it to cool in the fridge for 30 minutes for the chocolate to harden.
🥗 What to serve with
This dessert is usually served on its own, but if you want something extra to go with it, here are some ideas:
Cookies
A selection of cookies on the table with coffee or tea is a great combination with a delicious slice of pumpkin roll when friends are over. Check out these tasty crunchy cookie recipes to make at home.
Hot chocolate
When it comes to serving cakes and cookies with hot chocolate, we've got you covered with this Aztec spiced hot chocolate. It's sweet with a hint of spice from the chipotle powder and cinnamon and topped with thick whipped cream. You'll love it!
🙋 Frequently asked questions
How do I keep my pumpkin roll cake from cracking?
The best way to avoid cracks is to roll the cake up while it's still warm. If it cracks, don't worry, you can just cover it with the frosting, and no one will ever know.
Why is my pumpkin roll filling runny?
If your filling is runny, it's probably because the cake was too warm when you spread it on. Let the cake cool completely before spreading the filling, and if it's still runny, refrigerate it for 30 minutes to an hour.
What can I do if my pumpkin roll cake is too dry?
If your cake is dry, it might be because you overcooked it. The cake is done when a toothpick inserted into the center comes out clean. If it's dry, you can cover it with a damp towel and microwave it for 20-30 seconds to moisten it up.
🧊 Storing and ♨️ reheating
If you have a leftover pumpkin roll, you can easily store it or freeze it to enjoy later.
Fridge - Leftover pumpkin roll cake can be stored in the fridge for up to 5 days. Transfer it to an airtight container to keep it from going dry.
Freezer - You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag or container.
🍳 Related recipes
If you like this pumpkin roll recipe you would like to check these fall recipes and more.
If you are looking for more dessert ideas I highly recommend my Southern hummingbird cake recipe, my sock it to me cake and why not my decadent tiramisu.
👪 Serving size
This pumpkin roll cake recipe makes 6 to 8 servings, depending on how thick you cut the slices.
Pumpkin roll cake is a classic fall dessert that is easy to make and always a hit with family and friends. With its moist and fluffy cake, filled with a creamy frosting, it's the perfect treat for any occasion. If you're looking for something a little different, try one of the variations listed above. let me know what you think of this delicious treat in the comments section. Enjoy!
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
📋 Recipe
Spiced Pumpkin Roll Cake
Ingredients
for the cake:
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 tablespoon lemon juice
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon salt
for the filling:
- 1 cup powdered sugar
- 1 8 oz package cream cheese
- ¼ cup butter - softened
- ½ teaspoon vanilla
Instructions
Preparations
- Take the cream cheese and butter out of the fridge to come to room temperature so that it mixes easily.
Cooking instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Crack the eggs into a large bowl and beat at high speed for about 5 minutes. Gradually add the sugar, then stir in the pumpkin puree and lemon juice.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.
- Fold the dry mixture into the wet mixture, then pour it into an ungreased jelly roll pan (10.5 x 15.5") or a shallow baking tray lined with parchment paper.
- Bake the pumpkin mixture in the preheated oven for around 12 - 15 minutes. If the cake springs back when pressed slightly, it's ready.
- Remove the pumpkin cake from the oven and leave it in the pan for about 15 minutes. Lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll the cake tightly in the towel, and allow it to cool completely.
- While the cake is cooling, make the frosting by beating the butter and cream cheese until smooth. Pour in the vanilla and powdered sugar and beat again until combined and thick.
- Unroll the cooled cake and spread the cream cheese filling across it. Roll it up and dust it with powdered sugar on top.
- Refrigerate the pumpkin rolled cake or slice it and serve the pumpkin rolls to your guests.
Anonymous
Sounds so simple. Not sure if I would use a kitchen towel to turn the cake onto. Could you use cheese cloth?
Melissa Sperka
Come to Momma, this is delicious!!
Joanne
The filling is SO amazing, and the cake is so tender. So good!
Valerie | Valerie's Kitchen
This is so fun to make! Awesome dessert choice for Thanksgiving!
Jennifer Farley
Yum! I love this cake so much!
Flora
Loved it! Joined your web page for more yummy receipes! Thank you! 😊💥