Pumpkin Roll Cake – A Delightful Fall Treat Recipe

If you’re craving a dessert that perfectly captures the spirit of autumn, look no further than the Pumpkin Roll Cake – A Delightful Fall Treat Recipe. This beautiful and delicious dessert features a tender pumpkin-infused cake rolled up with a luscious cream cheese filling, creating a delightful combination of flavors and textures that will warm your heart and impress your guests. Whether it’s for Thanksgiving, a cozy family gathering, or simply a sweet seasonal indulgence, this recipe is as approachable as it is irresistible.

Ingredients You’ll Need

The magic of this Pumpkin Roll Cake lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role—from the pumpkin purée that lends moistness and that signature autumn flavor, to the blend of spices that add warmth and depth. The cream cheese filling provides a creamy, tangy contrast that perfectly complements the spiced cake.

• All-purpose flour: The foundation of the cake’s structure, ensuring a tender crumb.
• Baking powder & baking soda: Leavening agents to give the cake a light, springy texture.
• Salt: Enhances all the flavors and balances the sweetness.
• Ground cinnamon, nutmeg, and ginger: Classic fall spices that create warmth and depth.
• Eggs: Provide richness and help to bind the cake together.
• Granulated sugar: Sweetens the cake while helping to create that tender texture.
• Canned pumpkin purée: The star ingredient that adds moisture and authentic pumpkin flavor—be sure to use purée, not pie filling.
• Vanilla extract: Adds a sweet aroma and rounds out the flavors beautifully.
• Cream cheese (softened): For the rich, tangy filling that contrasts the spiced cake wonderfully.
• Powdered sugar: Sweetens and smooths the filling; also used for dusting the finished roll.
• Unsalted butter (softened): Adds richness and creaminess to the filling.

How to Make Pumpkin Roll Cake – A Delightful Fall Treat Recipe

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this will help your cake release easily after baking. In a small bowl, whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, salt, and the aromatic blend of cinnamon, nutmeg, and ginger. In a separate, larger bowl, beat the eggs and granulated sugar vigorously until the mixture is thick and pale, signaling that it’s full of air for a tender texture. Stir in the pumpkin purée and vanilla extract until smooth, then gently fold in the dry ingredients. Be careful not to overmix; combining just until everything is incorporated will keep your cake light.

Step 2: Bake and Roll the Cake

Pour the batter evenly into your prepared pan and spread it out smoothly. Bake for 13 to 15 minutes, testing that the cake springs back when lightly touched—a sign it’s perfectly done. While the cake bakes, sprinkle a clean kitchen towel generously with powdered sugar—it’s essential for the rolling process so the cake won’t stick. Once baked, immediately flip the cake onto the sugared towel, carefully remove the parchment paper, and roll it up gently starting from a short end. Let the rolled cake cool completely—it forms the perfect shape and prevents cracking when you add the filling.

Step 3: Make the Cream Cheese Filling

While your cake cools, whip together softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until silky smooth and creamy. This filling is luscious with just the right amount of sweetness and tang, creating a satisfying contrast to the spiced pumpkin cake.

Step 4: Assemble and Chill

Unroll the cooled cake carefully and spread the filling evenly over the entire surface. Then roll the cake back up, this time without the towel, ensuring the cream cheese mixture stays inside and forms neat layers. Wrap it tightly in plastic wrap and chill the roll for at least an hour to let the flavors marry and to make slicing easier.

How to Serve Pumpkin Roll Cake – A Delightful Fall Treat Recipe

Garnishes

A light dusting of powdered sugar is all you need to dress up this beautiful pumpkin roll— it gives a simple, elegant finish reminiscent of the first frost. For a festive touch, consider sprinkling chopped toasted pecans or a drizzle of caramel sauce before serving.

Side Dishes

This pumpkin roll pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to contrast the spice with creamy smoothness. For a holiday spread, it also complements spiced cider or a warm cup of chai tea beautifully.

Creative Ways to Present

For gatherings, slice the pumpkin roll into generous portions and arrange on a rustic wooden platter surrounded by seasonal decorations like cinnamon sticks and mini pumpkins. You can also create individual servings by cutting smaller rounds and garnishing each with a mint leaf or a sprinkle of crushed gingersnaps.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Roll Cake – A Delightful Fall Treat Recipe, you’ll be glad to know that leftovers keep beautifully in the fridge. Wrap the cake tightly in plastic wrap or an airtight container and store for up to 2 days. This keeps the cake moist and the filling fresh.

Freezing

If you want to make this treat ahead of a special occasion, freezing is a great option. Wrap the cake well in plastic wrap followed by foil to prevent freezer burn. It will keep for up to 2 months. To thaw, simply move it to the refrigerator overnight before serving.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, allow the slice to sit at room temperature for about 15 minutes; this gently softens the cream cheese filling without melting it.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! You can roast and puree fresh pumpkin, but be sure to drain any excess moisture to avoid a soggy cake. Use the same amount as the canned purée in the recipe.

Why is the cake rolled up while it’s still warm?

Rolling the cake while warm helps it set into the rolled shape without cracking. The powdered sugar on the towel prevents sticking, making it easy to roll and keep its softness.

Can I substitute the cream cheese filling with whipped cream?

You could, but the cream cheese filling provides a special tangy richness and stability that whipped cream alone might lack. If you choose whipped cream, add a bit of powdered sugar and stabilize it with gelatin for better texture.

How do I get neat slices when cutting the pumpkin roll?

Chilling the cake for at least an hour firms it up, making clean slices possible. Use a sharp serrated knife and wipe it between cuts for the best presentation.

Is this recipe suitable for vegetarians?

Yes! This Pumpkin Roll Cake – A Delightful Fall Treat Recipe contains no meat products, making it perfect for a vegetarian diet.

Final Thoughts

Now that you’ve discovered how wonderfully easy and rewarding it is to make this Pumpkin Roll Cake – A Delightful Fall Treat Recipe, there’s no reason not to bring a little extra joy to your fall celebrations. Its tender spiced cake and creamy filling are an absolute crowd-pleaser and will quickly become a favorite in your seasonal dessert lineup. So grab your ingredients, roll up your sleeves, and make some magic happen in your kitchen!

Pumpkin Roll Cake – A Delightful Fall Treat Recipe

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• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 8–10 slices 1x
• Diet: Vegetarian

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Description

A moist and flavorful pumpkin roll cake filled with creamy cinnamon-spiced cream cheese frosting. This delightful fall treat is perfect for holiday gatherings or cozy autumn desserts, featuring traditional fall spices and a soft, fluffy texture rolled into a beautiful spiral.

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Ingredients

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For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Filling:

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 6 tablespoons unsalted butter (softened)
• 1/2 teaspoon vanilla extract

For Dusting:

• Powdered sugar

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Instructions

1. Prepare the Pan and Ingredients: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake won’t stick. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Mix the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, which usually takes a few minutes with an electric mixer. Add in the canned pumpkin purée and vanilla extract, mixing until smooth and well combined.
3. Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet pumpkin mixture using a spatula, stirring gently just until incorporated. Avoid overmixing to keep the cake light and fluffy.
4. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly to fill the pan entirely. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
5. Prepare for Rolling: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking. Once the cake is done, immediately invert it onto the powdered sugar-dusted towel to release it from the pan. Carefully peel off the parchment paper.
6. Roll and Cool the Cake: Carefully roll the cake up with the kitchen towel starting from one of the short ends. Let the rolled cake cool completely on a wire rack or counter in this shape to set the form and prevent cracking later during filling.
7. Make the Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until the mixture is smooth, creamy, and well blended.
8. Fill and Re-roll the Cake: Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire cake surface. Carefully re-roll the cake without the towel, keeping it tight but not too tight to avoid squeezing out the filling.
9. Chill and Serve: Wrap the filled roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and make slicing easier. Just before serving, dust with powdered sugar and slice into 8 to 10 portions.

Notes

• Chilling the cake before slicing helps achieve clean, neat slices without the filling squishing out.
• You can prepare the pumpkin roll up to 2 days in advance and keep it refrigerated, wrapped tightly in plastic wrap.
• Be sure to use canned pumpkin purée and not canned pumpkin pie filling, as the latter contains added spices and sweeteners that can affect taste and texture.
• If you don’t have a jelly roll pan, use a rimmed baking sheet approximately 10×15 inches in size.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American