Oh, the Memories This Pumpkin Roll Holds!

Oh, hello, darling! Come on in, the kitchen’s a little messy, but the coffee’s hot and the oven’s warm – I’m just putting the finishing touches on my Pumpkin Roll. You know, there are some recipes that just scream “home” to me, and this Pumpkin Roll is definitely one of them. I can practically smell the cinnamon and cloves just thinking about it!

I remember the first time I tried making this Pumpkin Roll. It was a DISASTER! The cake cracked, the filling oozed out… it looked like something the cat dragged in! I was so frustrated, ready to throw the whole thing in the trash. But then my Nonna, God rest her soul, she told me, “Liliana, nessun problema! Even the most beautiful rose has thorns.” She showed me a few simple tricks – like using a slightly damp tea towel to roll the cake while it’s still warm – and suddenly, the Pumpkin Roll transformed from a flop to a family favorite.

Now, this Pumpkin Roll isn’t just dessert; it’s a tradition. Every Thanksgiving, every Christmas, even just a random Sunday afternoon when we need a little pick-me-up, out comes the Pumpkin Roll. It’s funny how a simple cake can hold so many memories, isn’t it? It fits perfectly into our busy family life because, honestly, once you get the hang of it, it’s surprisingly easy. It became a perfected pumpkin dream years ago, you see.

The recipe I’m about to share is the culmination of years of trial and error, of Nonna’s wisdom, and of my own little tweaks and secrets. I’m all about making things from scratch, using real ingredients, and cooking with love. After all, isn’t that what really makes a dish special? So grab your apron, and let’s get baking! I promise, even if your first Pumpkin Roll isn’t perfect, it will still be delicious, and with a little practice, you’ll be making Pumpkin Rolls that your family will rave about for years to come. For another delicious fall treat, check out my recipe for pumpkin zucchini bread.

What You’ll Need for This Pumpkin Roll

Alright, let’s gather our troops, shall we? Here’s what you’ll need to make this delectable Pumpkin Roll.

For the Cake:

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (NOT pumpkin pie filling!)
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Powdered sugar, for dusting

For the Cream Cheese Filling:

8 ounces cream cheese, softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Now, a few notes. I always use full-fat cream cheese for my Pumpkin Roll. It gives the filling that perfect richness and tang that I love. And when you’re measuring your pumpkin puree, make sure it’s pure pumpkin, not the sweetened stuff that’s already spiced for pie. That makes a huge difference.

When making Pumpkin Roll, you can usually find pumpkin pie spice pre-mixed in the spice aisle of most grocery stores. But if you don’t have it, or if you’re feeling adventurous, you can easily make your own by combining cinnamon, ginger, nutmeg, and cloves. I actually have a batch I made myself, and I think it adds a little extra something special to the Pumpkin Roll. To make sure this tasty treat has the perfect compliment, I always take the butter and cream cheese out of the fridge to soften.

And for a cost-saving tip, especially around the holidays when pumpkin puree can be pricey, keep an eye out for sales at your local grocery store. Buy a few extra cans when they’re on sale and store them in your pantry – they last for ages!

For storage, any leftover Pumpkin Roll ingredients should be stored properly in the refrigerator or pantry to maintain freshness. For another delicious variation, be sure to try my Spiced Pumpkin Roll recipe.

Let’s Make This Pumpkin Roll Together

Okay, are you ready to get our hands dirty? Don’t worry, I’ll walk you through it step by step, just like I’m right here in the kitchen with you. It may sound intimidating, but trust me, this Pumpkin Roll is easier than you think!

Prep Time! Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This parchment paper is your best friend; it’ll make removing the Pumpkin Roll cake so much easier!
Whip It! In a large bowl, beat the eggs and sugar together until they’re light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want them to be almost pale yellow and have doubled in volume. Add the pumpkin puree and lemon juice, and mix until everything is well combined.
Dry Ingredients Dance: In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that can make the cake tough.
Spread It Out: Pour the batter into the prepared jelly roll pan and spread it evenly to the edges. This is important because you want the cake to bake evenly.
Bake Time! Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, the Pumpkin Roll usually takes about 13 minutes, but ovens can vary, so keep an eye on it!
The Roll! While the cake is baking, lay out a clean kitchen towel (or a slightly damp tea towel, like Nonna taught me!) on a flat surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Rolling Magic: Starting at one short end, roll the cake up tightly in the towel. Don’t worry if your Pumpkin Roll cracks a little bit – it happens to the best of us! Just try to be gentle and roll it as evenly as possible. Place the rolled cake on a wire rack to cool completely. This usually takes about an hour.
Cream Cheese Dream: While the Pumpkin Roll is cooling, let’s make the filling. In a large bowl, beat the softened cream cheese and butter together until they’re smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border at one of the short ends.
Roll Again! Starting at the filled short end, roll the cake up tightly, without the towel this time. Wrap the Pumpkin Roll in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will help the filling set and the flavors meld together.
Serve: Before serving, dust the Pumpkin Roll with more powdered sugar, if desired. Slice it into 1-inch thick slices and enjoy!

I learned the hard way with Pumpkin Roll that patience is key. Don’t try to unroll or fill the cake while it’s still warm, or it will fall apart. While the Pumpkin Roll is cooking, I usually clean up the kitchen and get the filling ingredients ready. Your Pumpkin Roll should smell like a warm hug – all cinnamon-y and pumpkin-y! This is much easier than the Easy Pumpkin Roll Recipe that I saw.

How I Love to Serve This Pumpkin Roll

Okay, so you’ve baked your beautiful Pumpkin Roll, and now it’s time to show it off! But how should you serve it? Well, let me tell you, my family has a few favorite ways to enjoy this treat.

My family loves this Pumpkin Roll when I slice it up and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess of the ice cream is the perfect complement to the warm, spiced cake. And sometimes, I’ll drizzle a little caramel sauce over the top for extra decadence.

My go-to side dishes that pair with Pumpkin Roll are usually pretty simple. A cup of hot coffee or tea is a must, especially on a chilly autumn day. And sometimes, I’ll serve it with a side of fresh fruit, like berries or sliced apples. It adds a little bit of freshness and balances out the sweetness of the cake.

This Pumpkin Roll is perfect for Thanksgiving, of course! It’s a classic holiday dessert that everyone loves. But it’s also great for Christmas, potlucks, or even just a casual get-together with friends. It’s a crowd-pleaser, no matter the occasion. For presentation, I like to arrange the slices of Pumpkin Roll on a pretty platter and dust them generously with powdered sugar.

One seasonal variation I’ve tried is adding chopped pecans or walnuts to the filling for extra crunch. I’ve also experimented with different extracts, like maple or almond, to give it a unique flavor. For another holiday treat, you might enjoy my recipe for Pumpkin Cannoli Cake Roll.

Friends always ask for this Pumpkin Roll recipe, and I’m always happy to share it. I’ve also tried a recipe for a Pumpkin Cream Cheese Roll with this base too. The best part is seeing their faces light up when they take that first bite. It’s so rewarding to know that something I made with my own hands is bringing them joy. If you would like to see this for yourself, click here Cream Cheese Pumpkin Roll Recipe.

Your Pumpkin Roll Questions Answered

Alright, let’s tackle some of those burning questions you might have about making the perfect Pumpkin Roll. I’ve gotten so many questions from friends and blog readers over the years, so I’ve compiled the most common ones here.

“My cake cracked when I rolled it! What did I do wrong?” Oh, honey, we’ve all been there! Cracking is a common issue with Pumpkin Roll. The most likely cause is that the cake was too dry or overbaked. Make sure you’re not overbaking it and that you’re rolling it while it’s still warm and pliable. Also, using a slightly damp towel can help prevent cracking.
“Can I use pumpkin pie filling instead of pumpkin puree?” I strongly advise against it! Pumpkin pie filling has added sugar and spices that will throw off the balance of the recipe. You want to use pure pumpkin puree for the best results with your Pumpkin Roll.
“My cream cheese filling is too runny! How can I fix it?” The most common cause of runny filling is using cream cheese and butter that are too warm. Make sure they’re softened, but not melted. You can also try adding a bit more powdered sugar to thicken it up.
“Can I make this ahead of time?” Absolutely! In fact, I encourage it. The Pumpkin Roll actually tastes better after it’s had a chance to chill in the refrigerator for a few hours, or even overnight. It allows the flavors to meld together and the filling to set.
“Can I freeze the Pumpkin Roll?” Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Just thaw it in the refrigerator overnight before serving.
“What if I don’t like cream cheese? Can I use a different filling?” Of course! You can use whipped cream, mascarpone cheese, or even a chocolate ganache as a filling for your Pumpkin Roll. Get creative and experiment! You know what I do when my Pumpkin Roll doesn’t look appealing? I top it with a chocolate ganache.
“My cake is sticking to the parchment paper! What should I do?” Make sure you’re greasing the pan and lining it with parchment paper. If it still sticks, gently run a thin knife around the edges of the cake before inverting it onto the towel.

Remember, making a Pumpkin Roll is a learning process. Don’t get discouraged if it doesn’t turn out perfectly the first time. Just keep practicing, and you’ll get there!

My Final Thoughts on This Pumpkin Roll

Well, there you have it! My Pumpkin Roll recipe, shared with you straight from my kitchen to yours. This recipe holds a special place in my heart because it’s a reminder of family, tradition, and the simple joys of cooking. It’s a simple dessert that everyone loves and can share easily!

Before I let you go, I want to share a few of my Pumpkin Roll Pro Tips:

Don’t overbake the cake! A slightly underbaked cake is better than a dry, overbaked one.
Roll the cake while it’s still warm! This will prevent it from cracking.
Be patient! Let the cake cool completely before filling and rolling.

Over the years, I’ve tried so many variations of this Pumpkin Roll. One year, I added chopped candied ginger to the filling for a spicy kick. Another year, I drizzled the finished roll with white chocolate.

My kids absolutely adore the Pumpkin Roll with chocolate chips in the filling. My husband, Marco, prefers it plain, with just a dusting of powdered sugar. And me? I love them all!

I truly hope you’ll try making this Pumpkin Roll recipe. Don’t be afraid to put your own spin on it and make it your own. And who knows, maybe it will become a family tradition in your home too.

So go ahead, grab your apron, and get baking! I have a very good feeling you’re going to love this! And remember, no matter what happens, even if your Pumpkin Roll cracks or your filling is a little runny, it will still be delicious. Because it was made with love!

Pumpkin Roll

Print Recipe

This classic Pumpkin Roll is a moist and delicious treat perfect for fall gatherings. A light and airy pumpkin cake is filled with a creamy sweet cream cheese frosting, making it an irresistible dessert.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup chopped walnuts or pecans (optional)

Cream Cheese Filling:

8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread batter evenly into the prepared pan. Sprinkle with nuts, if using.
Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel. Sprinkle generously with powdered sugar.
As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting at one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
Make the filling: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
Reroll the cake tightly, without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
Before serving, dust with powdered sugar and slice.

Notes

For an extra festive touch, drizzle with caramel sauce or sprinkle with chopped pecans before serving.