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Delicious Pumpkin Roll

Recipes

Desserts are the fairy tales of the kitchen- a happily-ever-after-to supper. -Terri Guillemets

My delicious Pumpkin Roll recipe was created as a special way to celebrate all things pumpkin and spice. When it comes to food in the Fall, the first thing I think of is- comfort. Rich, aromatic, and sinfully delicious. This is how I describe some of my favorite things to make in the kitchen during this season, including Pumpkin Roll.

Pumpkin Roll on a white platter with a mint sprig garnish and pumpkins in a background.

 

Pumpkin and spice.

There is no better way to celebrate Fall than in the kitchen! My delicious Pumpkin Roll is a sweet treat that has become a seasonal tradition at the farmhouse. I was first introduced to Pumpkin Roll in California. Since my initial introduction, I have worked hard at creating a version of it that literally tastes like Fall on a fork.

The undeniable flavor of pumpkin combined with warm spices like cinnamon, nutmeg, ginger, and cloves pair perfectly with the creamy sweet filling inside this delicious cake. Together, these ingredients create an irresistible sweet treat to indulge in, especially during Fall.  

Treat yourself to Pumpkin Roll morning, noon, or night. 

Who says dessert can only be eaten after a meal? Not me! Pumpkin Roll is the perfect dessert after a satisfying meal, but when it comes to sweet treats, I say there are no rules. A hot cup of coffee and a slice of this heavenly cake is the perfect way to start a cool, crisp Fall morning. Whether you have it for breakfast, dessert, or for a snack, Pumpkin Roll is a delicious and wonderful way to enjoy the flavors of this season.

More flavors of Fall.

If you made Homemade Vanilla Extract with me last year, now is the time to let it shine! It is perfect to use in this recipe. For more Fall recipes, check out my Butternut Squash and Ginger Soup, it’s perfect for a cool Fall night. Harvest Pear Crumble is another delicious seasonal dessert that is sure to be a crowd-pleaser!

Pumpkin Roll on a white platter with a mint sprig garnish and pumpkins in a background.
Yield: 6-8 servings

Pumpkin Roll

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

There is no better way to celebrate Fall than in the kitchen! My delicious Pumpkin Roll is a sweet treat that has become a seasonal tradition at the farmhouse. I was first introduced to Pumpkin Roll in California. Since my initial introduction, I have worked hard at creating a version of it that literally tastes like Fall on a fork.

The undeniable flavor of pumpkin combined with warm spices like cinnamon, nutmeg, ginger, and cloves pair perfectly with the creamy sweet filling inside this delicious cake. Together, these ingredients create an irresistible sweet treat to indulge in, especially during Fall.  

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice 
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • (Optional) 1/4 cup chopped pecans

Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a 15"X10" jelly roll pan with parchment paper leaving about an inch sticking out on the 10-inch sides so you can easily lift the cake out of the pan once it's done baking. (I like to put a little butter on the bottom of the jelly roll pan to help the parchment paper stick to the bottom. I also like to butter the paper on top so that the cake is easier to release once it's done baking.
  3. In a large bowl, mix together the flour, baking soda, baking powder, Pumpkin Pie Spice, ground cloves, salt, eggs, vanilla, sugar, and pumpkin puree until the batter is smooth.
  4. Spread the batter evenly into the prepared pan. Bake for 13-15 minutes. Be sure to watch the edges so they don't get too brown.
  5. Allow the cake to cool for just a few minutes so that you can handle it without being burned. Carefully lift the parchment paper and cake out of the pan and place it on a flat, heat-safe surface.
  6. Slowly, roll the cake up (with the parchment paper) from the short end until it's completely rolled up.
  7. Transfer the cake roll to a wire rack and allow it to cool until it's room temperature.
  8. While the cake cools, make the filling. (See below.)
  9. Once the cake is room temperature, move it to a flat surface and carefully unroll it. (The cake will not lay completely flat, which is okay.) Spread the cream cheese filling evenly over the cake. Leave about a 1/2 inch border around the entire cake without frosting.
  10. Carefully, roll the cake back up, gently peeling the parchment paper away as you roll it. Remove and discard the parchment paper completely once the cake is all rolled up.
  11. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour.
  12. Remove and unwrap the pumpkin roll. Serve it whole on a platter or slice 1-2 inch pieces and serve lightly dusted with powdered sugar.

Cream Cheese Filling:

In a medium bowl, mix together cream cheese, powdered sugar, butter, and vanilla extract until smooth.

Notes

If you have leftovers, re-wrap pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days.

Pin for Pinterest with photo of Pumpkin Roll on a platter.

 

 

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