Autumn flavors come alive in this pumpkin roll, a dessert that combines spiced pumpkin cake with a rich filling. It’s visually appealing and perfect for gatherings. With the warm aroma of cinnamon, nutmeg, and ginger filling your kitchen, this dessert is both comforting and impressive. It is ideal for fall celebrations, tea time, or a sweet treat after dinner.
What is Pumpkin Roll?
Pumpkin roll is a rolled cake traditionally made from a thin, flexible sponge flavored with pumpkin and warm spices. The dessert evolved from roulades and jelly-roll cakes, and was adapted in the United States to celebrate autumn’s pumpkin harvest. Though often associated with Thanksgiving, pumpkin rolls are a year‑round favorite in home baking communities because they travel well and slice beautifully.
Pro Tips for the Best Pumpkin Roll
- As soon as the cake comes out of the oven, roll it with the towel and powdered sugar while it’s hot to prevent cracks.
- Lightly dust it with powdered sugar to prevent sticking and to absorb moisture.
- Mix only until combined, overmixing aerates and can make the sponge heavy.
- Once rolled and cooled, unroll gently, spread the filling, and re-roll. If the cake is even slightly warm, the filling will melt.
Frequently Asked Questions
Can I make the pumpkin puree from fresh pumpkin?
You can make the puree by steaming or roasting pumpkin cubes until very soft, then pureeing them in a blender or food processor. Strain any excess liquid so the puree isn’t watery. In this recipe, the method suggests cooking pumpkin cubes in a pot and mashing them into a puree.
Can I use canned pumpkin puree instead of fresh?
Use plain 100% pumpkin puree and not pumpkin pie filling. Canned puree is a convenient substitute and yields consistent results.
What if my cake cracks when I roll it?
Small cracks are normal, and rolling while warm helps avoid large ones. If cracks appear, press them gently when you spread the filling and roll slowly. Chilling the roll can also help seams settle.
How to Store Pumpkin Roll
Place slices or the whole roll in an airtight container and refrigerate for 3–4 days. You can also freeze it if you want to keep it longer. Avoid leaving the roll at room temperature for more than 2 hours because of the cream cheese filling.
Ingredients
How to Make Homemade Pumpkin Roll
Place pumpkin cubes in a pot, add water, and boil. Then, drain and mash or puree until smooth.
Place pumpkin cubes in a pot, add water, and boil. Then, drain and mash or puree until smooth.
In a bowl, whisk eggs, sugar, vanilla, and pumpkin puree until smooth.
In a bowl, whisk eggs, sugar, vanilla, and pumpkin puree until smooth.
In another bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix the dry ingredients into the egg-pumpkin mixture.
In another bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix the dry ingredients into the egg-pumpkin mixture.
Line your rectangular baking pan with parchment paper, pour the batter, and bake at 360°F (180°C) for about 15 minutes. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with sugar, and transfer the cake to it after baking.
Line your rectangular baking pan with parchment paper, pour the batter, and bake at 360°F (180°C) for about 15 minutes. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with sugar, and transfer the cake to it after baking.
Beat together cream cheese, softened butter, powdered sugar, and vanilla.
Beat together cream cheese, softened butter, powdered sugar, and vanilla.
Unroll the cake and spread the cream cheese filling evenly across the surface of the cake, leaving a tiny margin at the edges so the filling doesn’t squish out.
Unroll the cake and spread the cream cheese filling evenly across the surface of the cake, leaving a tiny margin at the edges so the filling doesn’t squish out.
Re-roll the cake and place it in the fridge to firm up. Enjoy!
Re-roll the cake and place it in the fridge to firm up. Enjoy!
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