Homemade Pumpkin Roll

A Homemade Pumpkin Roll is the ultimate fall dessert—soft, spiced pumpkin cake rolled around a rich and creamy cream cheese filling. It’s a classic treat that’s surprisingly easy to make and perfect for holidays, gatherings, or a cozy dessert at home.

Why You’ll Love This Pumpkin Roll

• Perfectly Spiced – Warm cinnamon, nutmeg, and cloves make every bite taste like fall.
• Soft & Moist Cake – Pumpkin puree keeps the cake soft and tender.
• Creamy Filling – A rich, smooth cream cheese center that melts in your mouth.
• Make-Ahead Friendly – It tastes even better after chilling!

Ingredients

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 4 tbsp unsalted butter (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract

For Rolling & Topping:

• ¼ cup powdered sugar (for rolling)
• Extra powdered sugar (for dusting)

Tools You’ll Need

• 10×15-inch jelly roll pan
• Parchment paper
• Electric mixer
• Clean kitchen towel
• Sifter for powdered sugar

How to Make a Pumpkin Roll

Step 1: Prepare the Cake Batter

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, beat eggs and sugar until light and fluffy.
4. Stir in pumpkin puree and vanilla extract until combined.
5. Gently fold in the dry ingredients until just combined—don’t overmix.

Step 2: Bake the Cake

6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Step 3: Roll the Cake

8. While the cake is still warm, carefully flip it onto a clean kitchen towel sprinkled with powdered sugar.
9. Peel off the parchment paper.
10. Starting from the short end, gently roll the cake up with the towel. Let it cool completely (about 1 hour).

Step 4: Make the Cream Cheese Filling

11. Beat cream cheese and butter together until smooth.
12. Add powdered sugar and vanilla, mixing until creamy.

Step 5: Assemble the Pumpkin Roll

13. Carefully unroll the cooled cake and spread the filling evenly over it.
14. Gently roll the cake back up (without the towel).
15. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Step 6: Serve & Enjoy

16. Dust with extra powdered sugar before slicing.
17. Serve chilled or at room temperature and enjoy!

Tips for the Perfect Pumpkin Roll

• Use a Towel & Powdered Sugar: Prevents sticking when rolling the cake.
• Don’t Overbake: A dry cake will crack—bake just until it springs back.
• Cool Completely Before Filling: A warm cake will melt the filling.
• Chill Before Slicing: Helps the cake hold its shape for perfect slices.

Storage & Freezing

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Pumpkin rolls taste even better after chilling for a few hours or overnight.

How do I prevent cracks?
Rolling the cake while it’s still warm and using a towel helps prevent cracks.

Can I use a different filling?
Absolutely! Try whipped cream, mascarpone, or even a chocolate cream cheese filling.

Conclusion

This Homemade Pumpkin Roll is the ultimate fall dessert—soft, spiced, and filled with creamy goodness. Whether for a family gathering or a holiday table, it’s sure to impress!

Let me know if you try it, and don’t forget to share your pictures!

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Chilling Time: 1 hour
Cuisine: American

Nutritional Information (Per Slice):
Calories: 290 | Protein: 4g | Carbohydrates: 38g | Fat: 14g | Fiber: 1g | Sodium: 190mg

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