1. Home
  2. Recipes
  3. Fall Dessert Recipes

Pumpkin Roll – Classic Fall Dessert with Creamy Filling

This Pumpkin Roll is a classic fall dessert featuring a spiced pumpkin cake rolled up with a creamy, sweet cream cheese filling. Perfect for impressing guests at holiday gatherings, this dessert is both beautiful and delicious. The cake is soft and flavorful, and the filling adds a delightful richness. With just a few ingredients and some simple steps, you can create a treat that's ideal for any festive occasion.

Featured in Sweet treats for any occasion.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 13:51:57 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Pumpkin Roll Save it
Pumpkin Roll | myhomemaderecipe.com
This Pumpkin Roll recipe brings together the warm flavors of cinnamon and pumpkin in a soft, spiced cake rolled up with a creamy, sweet filling. Ideal for autumn celebrations, it’s a classic treat that’s sure to be a hit with family and friends.

Ingredients

  • All-Purpose Flour (3/4 cup): Forms the base of the cake and provides structure.
  • Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
  • Baking Soda (1 teaspoon): Helps the cake rise and keeps it light.
  • Ground Cinnamon (1 teaspoon): Adds warmth and depth to the cake’s flavor.
  • Pumpkin Pie Spice (1 teaspoon): A blend of fall spices that complements the pumpkin perfectly.
  • Granulated Sugar (1 cup): Sweetens the cake and adds moisture.
  • Large Eggs (3): Provides structure, stability, and richness to the batter.
  • Canned Pumpkin (2/3 cup): Adds moisture, flavor, and a lovely orange color.
  • Vanilla Extract (1 teaspoon): Enhances the flavor of the cake.
  • Cream Cheese (8 ounces): Softened to create a smooth, creamy filling.
  • Butter (2 tablespoons): Softened, adds richness to the filling.
  • Vanilla Extract (1 teaspoon): Adds flavor to the cream cheese filling.
  • Powdered Sugar (1 cup): Sweetens the filling and creates a smooth texture.

Instructions

Step 1:
Preheat the oven to 350°F (175°C). Lightly grease a 10x15-inch jelly roll pan with non-stick spray and line with parchment paper, leaving extra overhang on the long sides.
Step 2:
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined. Set aside.
Step 3:
In another bowl, mix the eggs, sugar, vanilla extract, and canned pumpkin until the mixture is smooth.
Step 4:
Gently fold the dry ingredients into the wet mixture until just combined and no dry streaks remain.
Step 5:
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
Immediately lift the parchment paper with the hot cake out of the pan and place it on a flat, heat-safe surface. Starting from a short end, gently roll the warm cake and parchment paper together. Let the rolled cake cool completely on a wire rack.
Step 7:
For the filling, beat the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth and fluffy.
Step 8:
Once the cake has cooled completely, carefully unroll it. Spread the filling evenly over the surface, leaving a 1-inch border around the edges.
Step 9:
Roll up the cake tightly, this time without the parchment paper. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Step 10:
Dust the top with powdered sugar if desired, then slice and serve.

Serving and Storage Tips

  • Serve chilled or at room temperature with a dusting of powdered sugar on top.
  • For clean slices, use a sharp knife and wipe it between cuts.
  • Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 3 days.

Helpful Notes

  • Roll the cake while it’s hot to prevent cracking and help it hold shape.
  • Allow the cake to cool completely before adding the filling to avoid melting.
  • Use canned pumpkin or homemade puree for best results, but avoid pumpkin pie filling.

Tips from Well-Known Chefs

  • Chef Martha Stewart recommends lightly dusting the cake with powdered sugar before rolling to prevent sticking.
  • Chef Ina Garten suggests using high-quality vanilla extract for the filling to enhance flavor.
  • Chef Mary Berry advises chilling the roll for at least an hour to help it set firmly before slicing.

Why You'll Love This Recipe

  • Classic flavors of fall in every bite.
  • The spiced cake and creamy filling create a perfect balance of flavors and textures.
  • Beautiful presentation, ideal for holiday gatherings and celebrations.
  • Simple to make and can be prepared in advance.

Variations

  • Add chopped nuts, such as walnuts or pecans, to the filling for a crunchy texture.
  • Try a maple-flavored filling by substituting vanilla extract with maple extract.
  • Use a gingerbread spice blend instead of pumpkin pie spice for a different holiday twist.
  • Add a layer of caramel sauce inside the roll for added richness and sweetness.

Fall Dessert Recipes

A spiced pumpkin roll with a creamy filling, perfect for fall and holiday gatherings.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (10 slices)

Dietary: Vegetarian

Ingredients

01 3/4 cup all-purpose flour.
02 1/2 teaspoon salt.
03 1 teaspoon baking soda.
04 1 teaspoon ground cinnamon.
05 1 teaspoon pumpkin pie spice.
06 1 cup granulated sugar.
07 3 large eggs.
08 2/3 cup canned pumpkin (or homemade pumpkin puree).
09 1 teaspoon vanilla extract.
10 8 ounces cream cheese, softened.
11 2 tablespoons butter, softened.
12 1 teaspoon vanilla extract.
13 1 cup powdered sugar, plus more for dusting.

Instructions

Step 01

Preheat oven to 350°F (175°C).

Step 02

Lightly grease a 10x15-inch jelly roll pan with non-stick spray and line with parchment paper, leaving extra overhang on the long sides.

Step 03

In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.

Step 04

In another bowl, mix eggs, sugar, vanilla, and pumpkin until smooth.

Step 05

Gently fold the dry ingredients into the wet ingredients until just combined, with no dry streaks.

Step 06

Spread batter evenly into the prepared pan. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.

Step 07

Lift the cake out of the pan and place on a flat, heat-safe surface. Starting from a short end, carefully roll the warm cake and parchment paper together. Let it cool completely on a wire rack.

Step 08

For the filling, beat softened cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.

Step 09

Once the cake is cool, gently unroll it, spread the filling evenly, leaving a 1-inch border.

Step 10

Carefully roll up the cake without the parchment paper, wrap in plastic, and refrigerate for at least 1 hour before serving.

Step 11

Dust with powdered sugar, slice, and serve as desired.

Notes

  1. For best results, allow the cake to cool fully before adding filling.
  2. Use parchment paper to prevent sticking and make rolling easier.
  3. Chilling helps set the roll and makes slicing easier.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 270
  • Total Fat: 15 g
  • Total Carbohydrate: 30 g
  • Protein: 4 g