Pumpkin Roll Recipe

There’s just something magical about a pumpkin roll, isn’t there? I absolutely love this Pumpkin Roll Recipe because it’s that perfect blend of tender, spiced cake rolled around a creamy, dreamy filling. Whenever fall rolls around, this is my go-to dessert to bring cozy vibes to any gathering, from casual family dinners to festive holiday parties.

What makes this pumpkin roll recipe worth trying is how reliably it turns out fluffy yet moist, with the filling that’s rich but not overpowering. You’ll find that the technique of rolling the cake while it’s still warm saves you from any cracking mishaps, a trick I discovered after many trial runs. Trust me, once you get the hang of this, you’ll impress yourself—and everyone else—with your baking skills.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Roll Recipe plays a key role in creating the perfect spiced cake and luscious filling. I like to use canned pumpkin for convenience and consistent moisture, and fresh spices whenever possible to really boost the aroma.

• All-purpose flour: The base that provides structure without weighing down the cake.
• Baking powder & baking soda: These leavening agents work together to give the cake a nice rise and tender crumb.
• Ground cinnamon, pumpkin pie spice, allspice: The trio of warm spices that defines the pumpkin roll’s cozy flavor.
• Vanilla extract: Adds a touch of sweetness and depth.
• Salt: Enhances all the other flavors perfectly.
• Large eggs: Beating them well is key for the cake’s airy texture.
• Granulated sugar: Sweetens the cake just right.
• Canned pumpkin: Gives moistness, moisture, and that lovely pumpkin flavor.
• Non-stick spray: Essential for lining the pan to prevent sticking and help with easy rolling.
• Powdered sugar: Used both to dust the towel for rolling and optional for topping.
• Light cream cheese: Ensures the filling is creamy and smooth without being overly rich.
• Fat free Fage Greek Yogurt: Adds tang and lightness to the filling.
• Chopped walnuts (optional): Adds a delightful crunch, but feel free to skip if nuts aren’t your thing.
• Additional vanilla extract for filling: To enhance the sweet and tangy notes.

Variations

I love how versatile this Pumpkin Roll Recipe is, so don’t hesitate to tweak it to your liking. I’ve made adjustments based on what I had on hand and also to suit dietary preferences without skimping on flavor.

• Nut-Free: I’ve left out the walnuts for family members with allergies, and it still tastes amazing.
• Swapped Yogurt: Sometimes I replace Greek yogurt with full-fat sour cream for a richer filling.
• Spice Variations: Add a pinch of nutmeg or cloves if you want a bolder autumnal flavor.
• Frosting Variations: You can use classic cream cheese frosting instead of the cream cheese and yogurt blend if you prefer.

How to Make Pumpkin Roll Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 375°F and positioning your oven rack in the center. Spray a 15 x 10 inch baking pan generously with non-stick spray, then line it with parchment paper. Spray and lightly flour the parchment—this double layer helps the cake release easily when you flip it out later. Trust me, you don’t want your cake sticking!

Step 2: Mix Dry Ingredients

Sift the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. Sifting helps incorporate air and removes any lumps, which gives you a more tender and uniform cake.

Step 3: Beat Eggs and Sugar Until Fluffy

This is the key step I learned early on: beat the eggs and granulated sugar on high speed for about 5 minutes. You want the mixture thick, pale yellow, and fluffy. A good test is when you slowly lift the beaters and the batter falls back into the bowl in slow ribbons. This aerates your cake, giving it that lovely light texture.

Step 4: Incorporate Pumpkin and Vanilla

Beat in the vanilla extract and canned pumpkin puree until fully combined. This mixture will look rich and velvety, setting the stage for that beautiful autumn flavor we all crave.

Step 5: Fold in Dry Ingredients Gently

Use a spatula to gently fold the dry flour mixture into your wet batter. Be careful not to overmix—just fold until no flour streaks remain. This keeps your cake tender and prevents it from getting dense.

Step 6: Bake and Roll Immediately

Pour the batter evenly into your prepared pan and smooth the top. Bake for about 13–15 minutes until a toothpick comes out clean and the cake springs back when lightly touched. This is crucial: the moment it’s out of the oven, sprinkle a powdered sugar-dusted dish towel and quickly invert your cake onto it. Peel off the parchment, sprinkle sugar on top, and roll the cake up in the towel while it’s still warm and pliable. Rolling immediately saves you from cracks later—trust me, I’ve had my fair share of broken pumpkin rolls before mastering this trick.

Step 7: Prepare the Filling

While your cake cools rolled up, beat together the light cream cheese, Greek yogurt, and vanilla extract until fluffy. Add powdered sugar and beat until smooth. Folding in chopped walnuts here is my favorite touch for a little texture contrast, but feel free to skip or substitute with pecans if you prefer.

Step 8: Assemble and Chill

Unroll your cooled cake carefully, spread the filling evenly, and roll it back up—this time without the towel! Placing it seam side down on a platter, cover and refrigerate it for at least an hour. While you can enjoy your pumpkin roll right away, chilling it sets the filling and makes slicing a breeze.

Step 9: Serve with a Dusting of Powdered Sugar

A light dusting of powdered sugar right before serving adds a lovely finishing touch. It’s simple, elegant, and just sweet enough.

How to Serve Pumpkin Roll Recipe

Garnishes

I usually keep it simple with just a sprinkle of powdered sugar on top, but if I’m feeling fancy, a few whole walnuts or a drizzle of caramel sauce really ups the decadence. Fresh whipped cream on the side is also a crowd-pleaser!

Side Dishes

If you’re serving this pumpkin roll as part of a holiday spread, pair it with hot apple cider or a cup of chai tea. I also love a scoop of vanilla ice cream alongside for an extra indulgent treat.

Creative Ways to Present

For special occasions, I’ve rolled this pumpkin cake into smaller slices and served them as mini roll-ups on a dessert platter—perfect finger food! Wrapping individual slices with a decorative ribbon adds a charming touch if you’re gifting them to friends or neighbors.

Make Ahead and Storage

Storing Leftovers

Once rolled and filled, I always keep the pumpkin roll wrapped tightly in plastic wrap and stored in the refrigerator. It stays moist and flavorful for up to 4 days—plenty of time to enjoy it after the initial baking frenzy.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil to make for an easy, ready-to-eat snack later. When you’re ready, thaw in the fridge overnight and you’re good to go!

Reheating

Because this pumpkin roll is best enjoyed chilled, I usually skip reheating. But if you prefer it a bit warmer, pop a slice in the microwave for about 15–20 seconds, just until slightly warm—not hot—to preserve the creamy texture.

FAQs

Final Thoughts

This Pumpkin Roll Recipe has become a staple in my kitchen whenever the weather turns cool and festive. It’s one of those desserts you’ll be proud to serve but also genuinely enjoy making because it’s straightforward and forgiving. Give it a try—you’ll love the warm spices, fluffy texture, and creamy filling that make this pumpkin roll so memorable and irresistible. Trust me, once you bake it, you’ll be reaching for this recipe year after year!

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