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Pumpkin Roll


  • Author: Christine

Description

This classic pumpkin roll is a delightful fall dessert, featuring a soft, spiced pumpkin cake filled with rich cream cheese frosting. Perfect for special occasions like Thanksgiving or cozy autumn nights, this dessert offers the perfect balance of moist cake and creamy filling. The unique rolling technique creates a beautiful spiral, making it as visually stunning as it is delicious. Best of all, this pumpkin roll can be made ahead of time, making it a convenient choice for busy holiday gatherings.


Ingredients

Scale

Cake:

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin purée (canned or homemade)
  • 1 teaspoon vanilla extract
  • 1 cup pecans (roughly chopped)
  • ¼ cup powdered sugar (for rolling)

Filling:

  • 8 oz cream cheese (softened)
  • 6 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup toasted pecans (finely chopped, optional)

Instructions

Cake:

  1. Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
  2. Mix wet ingredients: In a large mixing bowl, beat together the eggs and granulated sugar until light and fluffy. Stir in the pumpkin purée and vanilla extract, mixing until smooth.
  3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ground cloves.
  4. Combine the mixtures: Gradually add the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix.
  5. Spread batter and bake: Pour the batter evenly into the prepared jelly roll pan, using a spatula to spread it out evenly. Sprinkle the chopped pecans over the top. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to overbake, as the cake needs to remain soft for rolling.
  6. Prepare for rolling: While the cake is baking, dust a clean tea towel or cheesecloth with powdered sugar. This will prevent the cake from sticking during rolling.
  7. Invert and roll: Once the cake is done, immediately invert it onto the prepared tea towel or cheesecloth. Peel off the parchment paper, then gently roll the cake from one short end to the other, using the towel to guide it. Let the rolled cake cool completely on a wire rack.

Filling:

  1. Cream the ingredients: In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  2. Add sugar and flavor: Gradually add the powdered sugar, continuing to beat until fully incorporated. Mix in the vanilla extract. Taste the filling, and if you’d like more sweetness, feel free to add an extra tablespoon or two of powdered sugar.
  3. Optional: Fold in the finely chopped toasted pecans if you prefer a bit of crunch in the filling.

Assemble the roll:

  1. Unroll the cake: Once the cake has cooled completely, carefully unroll it. Don’t worry if the edges curl slightly; this is normal.
  2. Spread the filling: Using a spatula, spread the cream cheese filling evenly across the cake, leaving a small border around the edges to prevent the filling from spilling out when rolled.
  3. Reroll the cake: Gently roll the cake back up, this time without the towel, making sure the spiral stays tight. Wrap the roll in plastic wrap and refrigerate for 1-2 hours to set the filling.

Serve:

  1. Dust with powdered sugar: Before serving, unwrap the roll and dust the top with powdered sugar for an elegant touch.
  2. Slice and serve: Use a sharp, serrated knife to cut the pumpkin roll into neat slices. Serve immediately, or store in the refrigerator until ready to serve.

Notes

  • Preventing Cracks: To prevent cracking, make sure to roll the cake while it’s still warm. Rolling it immediately allows the cake to “memorize” its shape, making it easier to reroll later with the filling.
  • Cream Cheese Filling Texture: Ensure that your cream cheese and butter are both softened to room temperature before mixing. This will create a smoother filling, free of lumps.
  • Adding Pecans: The pecans in the filling are optional. If you’re not a fan of nuts, you can skip this step without compromising the taste or texture of the roll.
  • Storage: The pumpkin roll can be stored in the refrigerator for up to 3 days. For longer storage, wrap the roll tightly in plastic wrap and freeze for up to a month. To thaw, simply place it in the refrigerator overnight.
  • Variations: For a flavor twist, try adding a teaspoon of maple syrup or a pinch of pumpkin spice to the cream cheese filling. You can also experiment with different nuts like walnuts or hazelnuts.