This Classic Pumpkin Roll is a quintessential autumn dessert, beloved for its delicate, spiced pumpkin cake rolled around a luscious, tangy cream cheese frosting. It’s an elegant yet comforting treat that signals the arrival of cooler weather and the festive holiday season. The beauty of this dessert lies in the harmonious contrast between the moist, tender, and subtly spiced cake and the rich, creamy, and slightly tart filling. The cake itself is infused with warm spices like cinnamon, ginger, and nutmeg, which perfectly complement the natural sweetness of pumpkin. The cream cheese frosting, a classic pairing with pumpkin, adds a vital element of decadence and balances the sweetness of the cake with its characteristic tang.
The process of making a successful pumpkin roll involves a few key techniques, particularly in rolling the warm cake, which prevents cracking and ensures a beautiful spiral. While it might seem intimidating at first glance, this recipe breaks down each step into manageable parts, making it accessible for home bakers of all skill levels. The result is a stunning dessert that not only tastes incredible but also looks impressive, making it a perfect centerpiece for Thanksgiving dinners, potlucks, or any autumnal gathering. Beyond its aesthetic appeal, the pumpkin roll offers a delightful textural experience—a soft, pliable cake giving way to a smooth, creamy filling—that is utterly irresistible. It’s a fantastic way to embrace seasonal flavors and create lasting memories around the table.
Ingredients:
- For the Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting the towel
- For the Cream Cheese Frosting:
- 8 ounces (1 block) cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
Instruction:
- Prepare for Baking and Cake Batter:
- Preheat your oven to 375°F (190°C).
- Line a 15×10-inch jelly roll pan (or a baking sheet with a similar size and at least 1-inch high sides) with parchment paper. Extend the parchment paper over the short ends of the pan to create “handles” that will help with lifting later. Grease the parchment paper lightly with cooking spray or butter, then dust lightly with flour.
- Lay a clean, thin kitchen towel (lint-free is best) flat on your counter. Generously dust the towel with about ¼ cup of powdered sugar, ensuring good coverage, especially in the middle. This dusting is crucial for preventing the warm cake from sticking when rolled.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer (stand mixer with whisk attachment or hand mixer), beat the eggs and granulated sugar together on medium-high speed for 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This incorporates air, which contributes to the cake’s tenderness.
- Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake.
- Bake the Pumpkin Cake:
- Pour the cake batter evenly into the prepared jelly roll pan, spreading it to the edges with an offset spatula or the back of a spoon.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center and the edges are lightly golden. The exact time will depend on your oven. Do not overbake, as this can make the cake dry and prone to cracking when rolled.
- Roll the Warm Cake:
- As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared, powdered-sugar-dusted kitchen towel. Gently peel off the parchment paper.
- Starting from one of the short ends, carefully but firmly roll the cake and the towel together into a tight log. Roll slowly and evenly to ensure a nice spiral.
- Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature, which will take about 1.5 to 2 hours. This step is critical; rolling the cake while warm allows it to retain its shape and prevents cracking. Cooling it completely ensures the cream cheese frosting won’t melt.
- Prepare the Cream Cheese Frosting:
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer until very smooth and creamy, about 2-3 minutes. Make sure there are no lumps of cream cheese.
- Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until combined, then increase to medium-high speed until light and fluffy.
- Beat in the vanilla extract and a pinch of salt (if using). Continue beating until the frosting is smooth and spreadable. If it seems too thin, you can add a little more sifted powdered sugar. If too thick, a tiny bit of milk or cream can be added.
- Assemble the Pumpkin Roll:
- Once the cake is completely cool, carefully unroll it from the kitchen towel. It should unroll easily and retain its rolled shape.
- Spread the cream cheese frosting evenly over the entire surface of the cake, leaving about a ½-inch border free around the edges, especially on the short ends. This prevents frosting from squeezing out excessively when re-rolled.
- Starting from the same short end you rolled from initially, carefully and tightly re-roll the cake, this time without the towel, into a log. Be gentle but firm to ensure a tight spiral.
- Transfer the re-rolled pumpkin roll, seam-side down, to a serving platter.
- Chill and Serve:
- Cover the pumpkin roll loosely with plastic wrap or place it in an airtight container. Refrigerate for at least 1-2 hours (or up to overnight) to allow the frosting to firm up and the flavors to meld. Chilling also makes it much easier to slice.
- Before serving, lightly dust the top of the pumpkin roll with additional powdered sugar for an elegant presentation, as seen in the image.
- Using a sharp, serrated knife, slice the pumpkin roll into 1-inch thick slices. Clean the knife between each slice for a clean cut.
- Serve and enjoy this delightful autumnal treat! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.