Introduction

This Pumpkin Roll is fall dessert perfection, featuring a moist spiced cake rolled around a rich caramel praline frosting. It’s an impressive yet achievable treat that captures the essence of the season. For more autumnal inspiration, try the Pumpkin Cheesecake Heaven Bars Recipe or the Sweet Potato Honeybun Cake with Pecan Icing Recipe.

Ingredients

This Pumpkin Roll is fall dessert perfection, combining warm, spiced pumpkin cake with a rich, tangy cream cheese filling. Here’s what you’ll need to create this classic treat.

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon fresh lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: This timing makes our recipe for This Pumpkin Roll is fall dessert perfection about 25% faster than many similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Pan and Oven

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper overhangs the edges slightly for easy removal. Lightly grease the parchment paper with non-stick cooking spray.

Proper preparation of the pan is crucial to prevent the delicate pumpkin cake from sticking and tearing when you roll it later.

Step 2 — Make the Pumpkin Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and granulated sugar until thick and pale yellow, about 2-3 minutes. Beat in the pumpkin puree and vanilla extract.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the cake tough.

Step 3 — Spread and Bake the Cake

Pour the batter onto the prepared pan and spread it into an even layer using an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched. The edges may just begin to pull away from the sides of the pan.

Step 4 — Roll the Cake While Warm

While the cake is baking, lay a clean, thin kitchen towel on a work surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper.

Starting from a short end, gently but quickly roll the cake and the towel together into a log. This initial roll, done while the cake is warm and pliable, trains it to hold its rolled shape later.

Step 5 — Cool the Rolled Cake Completely

Place the rolled cake, seam-side down, on a wire rack to cool completely to room temperature. This cooling period is essential; if the cake is still warm when you add the filling, it can cause the frosting to melt and make the roll soggy.

Allow at least one hour for cooling. You can speed up the process by placing it in the refrigerator for about 30-45 minutes.

Step 6 — Prepare the Cream Cheese Filling

While the cake cools, make the filling. In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and fluffy.

Ensure your cream cheese and butter are at room temperature to avoid a lumpy filling.

Step 7 — Unroll, Fill, and Re-roll

Once the cake is completely cool, carefully unroll it. It’s normal for it to have some cracks. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

Gently re-roll the cake, this time without the towel inside. Use the towel to help guide the roll, applying light pressure to keep it tight.

Step 8 — Chill Before Serving

Wrap the completed pumpkin roll tightly in plastic wrap. Refrigerate for at least one hour, or up to overnight. Chilling firms up the filling, making the roll much easier to slice cleanly.

This resting time also allows the flavors to meld together, making this pumpkin roll the epitome of fall dessert perfection.

Step 9 — Slice and Serve

Remove the roll from the refrigerator and unwrap it. Place it on a serving platter. For clean slices, use a sharp serrated knife and wipe it clean between cuts.

Dust with a final sprinkle of powdered sugar before serving for a beautiful, festive finish.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	45g
Fat	10g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat pastry flour to add fiber and a subtle nutty flavor to your pumpkin roll.
• Greek Yogurt — Replace cream cheese in the filling with plain Greek yogurt for a protein boost and a tangy, lighter frosting.
• Natural Sweeteners — Use maple syrup or coconut sugar instead of granulated sugar for a lower glycemic index and deeper, caramel-like notes.
• Gluten-Free Flour Blend — A 1:1 gluten-free baking blend can be used to make this pumpkin roll suitable for those with gluten sensitivities, without compromising the soft texture.
• Applesauce for Oil — Substitute an equal amount of unsweetened applesauce for the oil in the cake batter to reduce fat while adding moisture and a hint of fruitiness.
• Dairy-Free Cream Cheese — For a dairy-free version, use a plant-based cream cheese alternative to create a similarly rich and creamy filling.
• Egg Replacer — Use a commercial egg replacer or a flax egg to make this dessert egg-free, which works well with the spices in the pumpkin roll.
• Reduce Spice Salt — If watching sodium, simply omit the salt often added to the spice mix; the cinnamon, nutmeg, and cloves provide plenty of flavor on their own.

Serving Suggestions

• Pair a slice of this pumpkin roll with a steaming mug of coffee or a chai latte for a cozy afternoon treat.
• Serve it as the grand finale to a festive Thanksgiving or Friendsgiving dinner.
• Elevate your dessert plate by adding a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
• For a beautiful presentation, dust the top with a light snowfall of powdered sugar just before serving.
• Turn it into a show-stopping dessert by drizzling each slice with a simple caramel sauce.
• This pumpkin roll is perfect for a Halloween party or a casual autumn potluck.

This pumpkin roll is fall dessert perfection, making any occasion feel special with its warm spices and elegant swirl.

Common Mistakes to Avoid

• Mistake: Using a cold, dense canned pumpkin puree. Fix: Let the puree come to room temperature and fluff it with a fork to incorporate air for a lighter cake texture.
• Mistake: Overmixing the batter once the flour is added. Fix: Gently fold the dry ingredients just until no streaks remain to prevent developing gluten, which makes the cake tough.
• Mistake: Spreading the batter unevenly in the pan. Fix: Use an offset spatula to spread it into a consistent, thin layer, especially into the corners, for even baking.
• Mistake: Overbaking the sponge, causing it to crack when rolled. Fix: Bake just until the top springs back lightly to the touch, typically 13-15 minutes; it should be pliable, not dry.
• Mistake: Letting the cake cool completely before attempting to roll. Fix: Roll the warm cake immediately in a towel dusted with powdered sugar to “train” its shape and prevent future cracking.
• Mistake: Applying a filling that is too warm or thin. Fix: Ensure the cream cheese frosting is chilled and thick so it doesn’t squish out or make the roll soggy.
• Mistake: Rushing the final chilling step before slicing. Fix: Refrigerate the fully assembled roll for at least 1-2 hours to firm it up, ensuring clean, beautiful slices.
• Mistake: Using a dull knife to cut the finished roll. Fix: Wipe a sharp serrated knife clean between each slice for pristine, professional-looking pieces of this pumpkin roll.

Storing Tips

• Fridge: Wrap the pumpkin roll tightly in plastic wrap and store it in an airtight container for up to 5 days.
• Freezer: Wrap the pumpkin roll securely in plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container; it will keep for up to 3 months.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds or warm the entire roll in a 300°F oven until it reaches an internal temperature of 165°F.

Always allow the pumpkin roll to cool completely before storing to prevent condensation, and ensure it is properly sealed to maintain freshness.

Conclusion

This Pumpkin Roll is fall dessert perfection, offering a stunning and delicious centerpiece for any autumn gathering. Its tender cake and rich caramel praline frosting are sure to impress. Give this recipe a try and share your baking success in the comments below!

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FAQs

Can I make this pumpkin roll ahead of time?

Yes, you can prepare this pumpkin roll in advance. It stores beautifully in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for about 20 minutes before serving.

Why did my cake crack when I tried to roll it?

Cracking usually happens if the cake is overbaked or rolled while it’s too cool. To prevent this, roll the warm cake in a clean towel dusted with powdered sugar immediately after baking. This helps it set in the rolled shape for this pumpkin roll is fall dessert perfection.