Amazing Pumpkin Roll Cake: 17 Years Chef-Tested

There’s just something magical about the crisp autumn air, isn’t there? It always makes me want to grab my apron, gather those cozy spices, and bake up something truly special. That’s why I’m so excited to share my absolute favorite Pumpkin Roll Cake recipe with you today! As a chef and a mom with 17 years of kitchen experience, I know how important it is to have a go-to dessert that’s both incredibly delicious and surprisingly easy, especially when life gets busy. This cake is a total winner for fall gatherings and a real showstopper for Thanksgiving, bringing that comforting taste of the season right to your table, in that true family-style way I love. You can read more about my kitchen philosophy here!

Why You’ll Love This Easy Pumpkin Recipe

It’s the ultimate easy pumpkin recipe – seriously, it comes together so quickly!

The cake is wonderfully moist and perfectly spiced, with that yummy pumpkin flavor everyone craves. That creamy, dreamy filling? It’s the perfect contrast and makes every bite heavenly.

It’s absolutely ideal for fall get-togethers, Halloween parties, or as your star Thanksgiving dessert!

Gather Your Ingredients for the Perfect Pumpkin Roll Cake

Alright, let’s get our stuff together for this amazing pumpkin roll cake! It’s not a long list, which is part of why I love it so much. Here’s what you’ll need for both the cake and that dreamy filling:

For the Pumpkin Cake:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (make sure it’s just pumpkin, not pie filling!)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For the Cream Cheese Filling:

• 1 cup powdered sugar
• 8 ounces cream cheese, softened (this is important for smoothness!)
• 1/2 cup (that’s one stick) unsalted butter, also softened
• 1 teaspoon vanilla extract

See? Nothing too crazy! Having everything measured out and ready to go makes the whole process flow like a dream, which is exactly how I like my baking.

Step-by-Step Guide to Making Your Pumpkin Roll Cake

Okay, let’s get down to business making this fabulous Pumpkin Roll Cake! It really is a simple process, but I’ll walk you through every little step to make sure it turns out perfectly. Trust me, the result is totally worth it!

1. First things first, let’s get that oven preheated to 375°F (190°C). While it’s heating up, grab a 10×15 inch jelly roll pan, grease it well, and then flour it. To make life even easier, line the pan with parchment paper, and then give that parchment paper a good grease and flouring too. This triple-threat pan prep is my secret weapon for no-stick disasters!
2. In a little bowl, we’ll mix up the dry spices for the cake. Just whisk together the flour, cinnamon, nutmeg, cloves, and that pinch of salt. Set this yummy mix aside for a moment.
3. Now, grab your big mixing bowl. We’re going to beat those 3 large eggs with the 1 cup of granulated sugar. Use an electric mixer for this – you want to beat it until it’s really light and fluffy, which usually takes about 5 minutes. Don’t rush this step; it’s what gives the cake its lovely texture.
4. Next up, beat in the 2/3 cup of pumpkin puree and the 1 teaspoon of vanilla extract. Just mix it until it’s all combined nicely.
5. In another small bowl, whisk together the baking soda and cream of tartar. Add this dry little power couple to your pumpkin mixture and give it a good mix.
6. Now, we’ll gradually add the dry ingredients (that spiced flour mix we set aside earlier) into the wet pumpkin mixture. Mix on low speed until it’s *just* combined. Seriously, stop as soon as you don’t see flour streaks. Overmixing is not our friend here!
7. Pour that beautiful batter evenly into your prepared jelly roll pan. Spread it out gently to fill all the corners.
8. Pop it into the oven and bake for about 12 to 15 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
9. While the cake is baking, grab a clean kitchen towel. Lay it flat on your counter and give it a generous dusting of powdered sugar. This is how we’ll roll the cake so it doesn’t stick!
10. As soon as that cake is out of the oven, quickly (but carefully!) invert it onto your powdered sugar-dusted towel. Peel off that parchment paper gently.
11. Now, starting from one of the shorter ends, tightly roll up the cake and the towel together. Place this rolled-up bundle on a wire rack to cool completely. This cooling part is key – don’t try to fill it while it’s warm!
12. While your cake is busy cooling down, let’s whip up that fabulous cream cheese filling. In a big bowl, beat the softened cream cheese and the softened butter together until they are super smooth. Then, gradually beat in the powdered sugar until it’s all nicely combined and fluffy. Stir in that last teaspoon of vanilla extract. So good!
13. Once the cake is totally cool (and I mean 100% cool!), carefully unroll it. Spread that luscious cream cheese filling evenly all over the cake, leaving a little border around the edges so it doesn’t all ooze out.
14. Now, re-roll the cake tightly, leaving the towel behind this time. Wrap the cake up snug in plastic wrap and pop it in the fridge for at least an hour. This chilling step is crucial for making it easy to slice and get those perfect, neat pieces. You can check out more dessert recipes here!

And there you have it! A gorgeous, homemade pumpkin roll cake ready to impress.

Tips for a Perfect Pumpkin Roll Cake Every Time

Making a beautiful pumpkin roll cake is totally achievable, even if you’re a little nervous about rolling cakes! I’ve learned a few tricks over the years that really help make sure it comes out looking and tasting just amazing.

One super important thing is to make sure your cake layers are completely cool before you try to fill and re-roll them. If it’s even a little warm, it can crack easily. Patience is key here! Also, don’t skip dusting that towel with powdered sugar; it’s your best friend for a no-stick transfer. You want enough sugar so the cake doesn’t grip the towel, but not so much that it’s all over your filling later.

And for that cream cheese filling? Make sure your cream cheese and butter are truly at room temperature. I’ve found that if they’re too cold, the filling can end up a bit lumpy. A quick beat with the mixer until it’s completely smooth is all you need. These little things make a big difference!

Serving Suggestions for Your Thanksgiving Dessert

This Pumpkin Roll Cake is already a star, but serving it up just right makes it even more special. A dollop of extra whipped cream or a dusting of cinnamon on top never hurts! For a truly festive feel, I love pairing a slice with a warm cup of spiced apple cider or a smooth, creamy latte. It’s such a comforting and fitting Thanksgiving dessert, and it always gets rave reviews from my family. It looks beautiful on a pretty dessert platter too!

Storage and Reheating for Your Pumpkin Spice Recipe

Got leftovers? Lucky you! This wonderful pumpkin spice recipe is best stored in the refrigerator. Just wrap any leftover pumpkin roll cake tightly in plastic wrap, or pop it into an airtight container. It’ll stay delicious for about 3 days. Since it has a creamy filling, it really needs to stay chilled. I wouldn’t try reheating slices – it’s just too good cold or at room temperature straight from the fridge!

Frequently Asked Questions About Pumpkin Roll Cake

Got questions about this yummy Pumpkin Roll Cake? I’ve got you covered!

You can totally make this cake ahead of time! It’s actually best if you let it chill in the fridge for at least a few hours, or even overnight. That frosting really sets up, and it makes slicing so much easier.

To avoid cracks when rolling, make sure your cake is still slightly warm, not hot, when you first invert it onto the towel. Then, roll it up gently, but snugly, with the towel right away. The towel helps set the shape and prevent the cake from splitting when it cools.

Feel free to play with the spices! If you love a stronger kick, add a little ground ginger to the batter, or swap some of the cinnamon for cardamom. Just keep the total amount of spices similar so you don’t overwhelm the pumpkin flavor.

Looking for more simple dessert ideas? Check out my collection of easy recipes for more inspiration!

Can I make the Pumpkin Roll Cake ahead of time?

Yes, you absolutely can! It’s actually better if you let it chill in the fridge for at least a few hours, or even overnight, before slicing. This helps the filling set and makes for cleaner cuts.

What’s the best way to roll the cake without it cracking?

Roll the cake while it’s still slightly warm (not hot!) right after inverting it onto the powdered sugar towel. Roll it gently but snugly with the towel to help it hold its shape as it cools and prevent cracking.

Can I use different spices in my pumpkin roll cake?

Absolutely! Feel free to add a pinch of ground ginger or even some allspice to the batter for extra warmth. You can also adjust the amounts to your preference, just try to keep the total spice volume similar.

Estimated Nutritional Information

Just a note that these numbers are estimates, okay? They can change a bit depending on the exact brands you use and how big you slice your cake. But generally, one slice of this delicious Pumpkin Roll Cake has around 350 calories, about 18g of fat, and 45g of carbohydrates. It’s a delightful treat!

Share Your Pumpkin Roll Cake Creation!

I seriously can’t wait to hear what you think of this Pumpkin Roll Cake! If you make it, please leave a comment below and let me know how it turned out. And if you share photos on social media, tag me! It makes my day to see your creations. You can also reach out to me with any questions here!

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