Fall means pumpkins and spice! As the weather cools down, it’s our family tradition to whip up a pumpkin roll together. We usually make it an all-fall occasion and serve it with a homemade pumpkin spice latte! This dessert recipe is one of my favorites as far as presentation goes. The delicate dusting of powdered sugar on top and the cream cheese swirl that shows off when you cut each slice is so adorable! And if you take it to a family gathering, you can be sure no one will be able to take their eyes off it! 😍
Recipe Ingredients
How to Make a Pumpkin Roll
Pumpkin Roll Cake Layer
Prep Pan – Grease a 15×10-inch jelly-roll pan and line it with parchment paper. Generously spray with baking spray or grease with butter.Dry Ingredients – Mix flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl. (Photos 102)Wet Ingredients – In another bowl, beat eggs and granulated and brown sugar using a hand mixer until thick, 1-2 minutes. (Photo 3)Combine – Add the pumpkin puree, then mix in the dry ingredients. Continue mixing until fully incorporated. Clean the sides of the bowl. (Photo 4-5)Pour Batter – Spread the cake mixture evenly into the prepared jelly roll pan and sprinkle nuts on top if using. (Photos 6-8)Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. (Photo 9)Prep Towel – While the cake is baking, generously sprinkle a thin, cotton kitchen towel with powdered sugar, about ⅓ cup. (Photo 10)Transfer Cake – Remove the cake from the oven. Immediately use a sharp knife to loosen the cake from the sides of the pan, then transfer it to the prepared towel. Carefully remove the parchment paper and trim off the stiff edges of the cake if necessary. (Photo 11)Roll the cake using the towel, starting with the narrow end. Set aside to cool. Once cool, you may refrigerate until ready to use. (Photo 12)
Cream Cheese Filling
Combine Ingredients – Beat the softened cream cheese, butter, and vanilla extract with an electric mixer until thoroughly combined and smooth. Add the powdered sugar ½ cup at a time and mix until smooth. (Photos 13-15)Fill Cake – When ready, gently unroll the cake. Evenly spread the filling over the entire cake. (Photo 16-18)Roll – Re-roll the cake. Tightly wrap it in plastic wrap and refrigerate it for an hour or more. (Photo 19)Serve – Remove the plastic wrap, place the pumpkin roll on a serving tray, and dust it with powdered sugar. Slice and enjoy! (Photo 20)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dessert is perfect for making ahead of time. It stores well in the refrigerator for three days before serving or in the freezer for three months!
Serving and Storage Instructions
Serve the pumpkin roll chilled or at room temperature, and cut it into slices. The thickness is up to you! Use a sharp knife to ensure you don’t squash the perfectly swirled inner design as you cut. Store leftover pumpkin roll slices in the fridge for three days or three months in the freezer. Grabbing a slice out of the fridge is easy, but if you’re planning to serve a frozen roll, thaw it out in your fridge the night before. It should be thawed and ready to slice by lunchtime the next day.
What to Serve With a Pumpkin Roll
Pumpkin rolls are the perfect dessert after a Thanksgiving-style meal. Slow cooker turkey and stuffing with green bean casserole are the perfect main course to be followed with a sweet pumpkin roll. You can also serve a pumpkin roll with a hot cup of ginger tea, a pumpkin spice latte, or a chai tea latte. So comforting! 🤗
More Tasty Pumpkin Recipes to Try
Pumpkin CheesecakePumpkin PiePumpkin Banana BreadPumpkin Chocolate Chip CookiesFluffy Pumpkin Pancakes
Conclusion
This totally fall-spiced, decadent recipe will impress your family and tastes incredible. Have you ever made one before? Let me know in the comments how it turned out for you.❤️
Watch How to Make It
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