Pumpkin Roll Recipe

I absolutely love this Pumpkin Roll Recipe—it’s one of those cozy treats that instantly brings warmth to any gathering. The tender spiced cake paired with a creamy filling hits all the right notes, perfect for fall parties, holiday dinners, or any time you want a touch of seasonal sweetness. You’ll find that once you’ve made this, it becomes a go-to whenever pumpkin season rolls around.

When I first tried this recipe, I was amazed at how the cake stayed soft and rolled perfectly without cracking—a little tricky with roll cakes, but this one is foolproof with a few simple tricks. I’m sharing all those tips here so you can feel confident baking this Pumpkin Roll Recipe yourself and impress your family or guests with a stunning, delicious dessert.

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Ingredients You’ll Need

The ingredients work so well together in this Pumpkin Roll Recipe because the spices complement the pumpkin perfectly, and the combination of cream cheese with Greek yogurt makes the filling both rich and lighter than usual. A few tips on what to look for when shopping will have you ready to bake in no time.

• All-purpose flour: Use fresh, good-quality flour for a tender crumb.
• Baking powder & baking soda: These leavening agents help the cake rise just right.
• Cinnamon, pumpkin pie spice, allspice: Freshly ground or good-quality spices make a big difference in flavor.
• Vanilla extract: Adds warmth and depth to both the cake and filling.
• Salt: Balances sweetness and enhances flavors.
• Large eggs: Essential for structure and richness; room temperature eggs beat better.
• Granulated sugar: Sweetness for the cake; gives it a lovely texture.
• Canned pumpkin: Use pure pumpkin, not pumpkin pie mix, for best taste.
• Non-stick spray (like Smart Balance): Prevents sticking, helping your cake release perfectly.
• Powdered sugar: For dusting the towel and optional final dusting on top.
• Light cream cheese: Must be at room temperature to blend smoothly.
• Fat free Fage Greek Yogurt: Adds tang and lightness to the filling, balancing the cream cheese.
• Chopped walnuts (optional): Adds a nice crunch and nutty flavor, but you can skip if preferred.

Variations

I love to mix things up a bit with this Pumpkin Roll Recipe sometimes. Whether it’s swapping nuts or adjusting spices, tailoring it to your tastes is super easy and keeps this dessert feeling fresh every year.

• Nut-free version: I’ve made the filling without walnuts for family members with allergies—just as delicious without the crunch.
• Spice kick: Sometimes I add a pinch of nutmeg or ginger to boost the warmth of the spices even more.
• Filling swaps: Instead of Greek yogurt, I’ve tried full cream cream cheese for an even richer filling—depends on your mood!
• Gluten-free option: Use your favorite gluten-free flour blend when you’re making this for gluten-sensitive friends.

How to Make Pumpkin Roll Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 375°F and place the rack in the center for even baking. Spray a 15 x 10 inch baking pan with non-stick spray, then line it with parchment paper—spray a little more on top of the parchment and lightly dust with flour. This double-layer keeps the cake from sticking and helps you lift it out easily later on.

Step 2: Mix the Dry Ingredients

Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. Sifting ensures there are no lumps and helps the dry ingredients blend smoothly into the batter.

Step 3: Beat the Eggs and Sugar

Using your electric mixer, beat the eggs and granulated sugar on high speed for five minutes. This is crucial—once done, your batter should be thick, pale yellow, and fluffy, falling back into the bowl in slow ribbons when you lift the beaters. This step gives the pumpkin roll its light, airy texture and helps it hold its shape when rolled.

Step 4: Add Pumpkin and Vanilla

Beat in the vanilla extract and canned pumpkin until completely combined. The pumpkin adds moisture and rich flavor, while vanilla enhances the overall aroma of the cake.

Step 5: Fold in the Dry Ingredients

Gently fold in the flour mixture with a spatula, being careful not to overmix or deflate the batter. Once combined, pour it evenly into your prepared baking pan and spread it out with a spatula or knife. The even layer bakes more consistently and helps the roll form nicely.

Step 6: Bake the Cake

Bake for about 13 to 15 minutes. The cake is done when a toothpick inserted in the center comes out clean, and the cake springs back lightly when you press it. Don’t overbake or it will dry out and crack when rolling.

Step 7: Roll the Cake While Warm

This is THE key step I learned from trial and error. Immediately after removing the cake from the oven, invert it onto a clean dish towel sprinkled generously with powdered sugar. Carefully peel off the parchment paper, sprinkle the top of the cake lightly with more powdered sugar, then roll it up with the towel—while still warm. Rolling it early helps the cake “remember” its rolled shape and prevents cracking later.

Step 8: Prepare the Filling

Beat the room temperature cream cheese, fat-free Greek yogurt, and vanilla extract until light and fluffy. Add powdered sugar and beat until smooth, then fold in the chopped walnuts if you’re using them. The filling is light and creamy with a slight tang that pairs perfectly with the spiced cake.

Step 9: Assemble the Pumpkin Roll

Once the rolled cake has cooled completely, gently unroll it, spread the filling evenly, then re-roll without the towel this time. Transfer to a serving plate, cover, and chill in the fridge for a few hours or overnight. Chilling sets the filling and makes slicing so much easier.

Step 10: Serve and Enjoy

Just before serving, sprinkle your pumpkin roll with a light dusting of powdered sugar for that classic finish. Slice carefully and watch it disappear fast—you’ll get compliments for sure!

How to Serve Pumpkin Roll Recipe

Garnishes

I usually keep it simple with just a dusting of powdered sugar on top—it’s classic and elegant. Sometimes, for extra flair, I sprinkle chopped toasted walnuts or a little cinnamon on top. A few fresh cranberries on the side add a festive touch during the holidays.

Side Dishes

This pumpkin roll is divine on its own, but I love pairing it with a hot cup of spiced coffee or chai tea. It also goes nicely alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for those extra indulgent moments.

Creative Ways to Present

For special occasions, I’ve sliced the roll into mini pinwheels—perfect finger food for parties! Wrapping individual slices with a ribbon makes them look so festive as little gifts, or on a dessert platter, you can alternate slices with fresh fruit for a colorful presentation.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover the pumpkin roll tightly with plastic wrap or store it in an airtight container. It keeps wonderfully in the fridge for up to 3-4 days without drying out or losing flavor.

Freezing

I’ve frozen this pumpkin roll before—it freezes well if you wrap it airtight in plastic wrap and then foil. When you’re ready, thaw it overnight in the fridge. The texture stays pretty close to fresh, perfect for preparing dessert ahead of time.

Reheating

I don’t usually reheat pumpkin roll because I prefer it chilled, but if you want it slightly warmer, let it sit at room temp for 20 minutes before slicing. This softens the cream cheese filling just enough without melting it.

FAQs

Final Thoughts

This Pumpkin Roll Recipe is truly one of those desserts that brings comfort and joy every time. I love how it’s impressive yet surprisingly easy to make, with only a handful of steps that anyone can master. Whether you’re slicing it for a cozy family night or bringing it to a festive party, you’re going to love the smiles it brings and the delicious memories you create. Give it a try—I can’t wait to hear what you think!

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