Pumpkin Cake Roll Recipe
Pumpkin Cake Roll Recipe – seasonal treat, perfect for fall. Layer of soft and tender pumpkin cake with sweet, smooth and creamy cream cheese frosting.
Easy and foolproof pumpkin roll cake:
This is the first pumpkin cake roll recipe I ever tried making and I’ve been sticking to it ever since. It produces the best, foolproof pumpkin roll cake.
The pumpkin cake is very soft and moist and the cream cheese filling is just heavenly!
Simple and tasty fall treat! Tastes like pumpkin cupcakes with cream cheese frosting.
This recipe was originally shared on my blog in 2014.
Back then, I kind of felt I did not have the skills to make a cake roll.
When I saw the recipe on a can of Libby’s pumpkin pure I had in my pantry, I finally decided to give it a try. I pretty much stuck to the original recipe with a few minor modifications. It turned out that making a pumpkin cake roll was much easier than I expected.
Ingredients for this pumpkin cake roll recipe:
Cake roll:
- All purpose flour ( there is no need to use cake flour)
- Baking powder
- Salt – it balances out the sweetness and enhances the other flavors
- Baking soda – why use together with Baking powder? Baking soda reacts immediately to acidic elements in a recipe and gives an immediate leavening effect. Baking powder on the other hand, keeps reacting with the heat, while baking to give a leavening boost. A combination of both these leavening agents gives the best leavening for most cake recipes. I use both usually in Pumpkin, Carrot and Zucchini cakes.
- Pumpkin pie spice – a combination of ground cinnamon, ginger, nutmeg, allspice and ground cloves
- Ground Cinnamon – for a boost of the cinnamon flavor and because it pairs well with pumpkin
- Eggs (large, at room temperature)
- Pumpkin puree (Homemade or store bought. I like Libby’s brand.)
For the frosting:
- Unsalted butter
- Full fat cream cheese
- Vanilla extract (optional)
- Super fine powdered sugar
Making the roll:
If you haven’t tried making a pumpkin roll, the process is pretty easy and quick. You basically bake a sheet cake over oiled parchment paper.
After you take it out of the oven, the cane should be inverted onto a kitchen towel, which is sprinkled with powdered sugar.
Don’t want to use a kitchen towel? Not a problem! You can use a large sheet of parchment paper, place it on the working surface, dust with powdered sugar and then invert the baked cake. Peel off the oily parchment paper, used while baking and roll the cake with the clean, powdered sugar dusted paper.
You let it cool in the rolled position. When the cake has cooled to room temperature (it takes about 1 hour), you unroll it and spread the creamy frosting over it and of course roll it back up and place it in the fridge for at least 1 hour.
When spreading the frosting, leave a margin of about 1/2 inch , where you don’t spread frosting on all sides. When rolling back the cake, the frosting will distribute perfectly.
Cutting the cake roll:
If you want to create the perfect slices, when ready to cut it, you can use dental floss to do so. This way your roll doesn’t get deformed from pressing with the knife.
Cracks in roll cakes
One of the reasons, you may be scared of with cake rolls, may be cracking. Some dryer and denser cakes can easily crack. With this recipe, which produces a moist cake with fine, tender crumb, I have not had cracking ever. But some of you may encounter this problem.
The reasons why?
Over baking and not rolling the cake when still hot could be the main reasons of cracking. Another reason is not being careful, when rolling and unrolling.
But if you do get cracks, don’t worry. The cream cheese frosting will “glue” them together. Plus dusting with powdered sugar the top of the finished cake will hide some potential cracks and imperfections.
How to store pumpkin cake roll?
Store this roll cake in an air tight container in the fridge for up to 2 days.
Wrap in plastic wrap and then aluminum foil, then freeze for up to 2 months. Allow it to defrost in the fridge overnight, before serving.
More Pumpkin Recipes:
- These Gluten Free Pumpkin Spice Cake Pops from Eat At Our Table are a great way to sweeten your fall dessert table.
- PUMPKIN AND PEANUT BUTTER CUPCAKES
- SWEET AND MOIST PUMPKIN BREAD:
- VEGAN PUMPKIN SPICE SMOOTHIE:
Pumpkin Cake Roll Recipe
Ingredients
- Powdered sugar — , regular clean dish towel, oil spray (I use Misto)
Pumpkin Cake Roll:
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup pumpkin pure — (not pumpkin pie filling)
Cream Cheese Filling
- 1 pkg — (8 oz /226 gr) softened cream cheese
- 1 cup sifted powdered sugar
- 6 tbsp softened butter
- 2 tsp vanilla
- powdered sugar
Instructions
Pumpkin Cake Roll:
-
Preheat oven to 375F (190C). Grease a 9x13 jelly roll pan. Line with parchment paper. Grease and flour paper. Generously sprinkle a thin cotton kitchen towel with powdered sugar.Make sure you sprinkle "generously", otherwise your cake will stick to the towel.
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In a bowl combine flour, salt, baking soda, baking poweder, cinnamon and pumpkin pie spice. Set a side.
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In another bowl, using a mixer beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture, do not over beat.
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Spread evenly into prepared pan. Bake for 13-15 minutes, until top of cake springs back when touched. Immediate;y loosen cake and turn onto prepared towel. Peel off paper. Starting with the narrow end, roll up cake and towel together. Let it cool on wire rack.
Cream Cheese Filling:
-
Beat cream cheese, butter, powdered sugar and vanilla in a small mixer bowl until smooth.
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Carefully unroll the cake, remove towel and spread cream cheese filling. Roll cake again. Wrap in plastic wrap and refrigerate for at least 1 hour. Slice and serve.
Recipe Notes
A larger jelly-roll pan (10x15 inch) can be used, cake will be thinner.
Nutrition Information
Calories: 200, Fat: 8g, Saturated Fat: 4g, Cholesterol: 67mg, Sodium: 202mg, Potassium: 87mg, Carbohydrates: 28g, Sugar: 20g, Protein: 2g, Vitamin A: 2825%, Vitamin C: 0.7%, Calcium: 27%, Iron: 0.9%
Pumpkin roll is one of my favorite fall treats! In fact, the first time I ever had pumpkin was in a roll. I would love a big slice, please!
I think is never too late for a pumpkin recipe 😀 and this pumpkin cake roll looks very interesting 🙂
Thanks Michela!
Glad you like it Ashley!
Your pumpkin cake roll looks gorgeous, Mira! I would’ve never know that this was your first time making it! I love the cream cheese in the middle. Sounds like the perfect dessert to have for Thanksgiving! Pinned!
Thanks a lot Gayle! It sure tasted great, too!
Looks so pretty Mira, great job! It’s so funny but few days back even I wanted to make pumpkin roll by using the recipe on Libby’s pumpkin puree..in fact I peeled the label and kept it aside but didn’t get a chance to make it till now. Rolls are not difficult, although my first attempt was a disaster but I kept trying till I made the perfect one. You nailed it in your first attempt, kudos! Pinned.
Thanks so Much Manali! Yeah, I had the peeled label on my counter for a week, before I made it! Now I’m excited to try som other kinds of cake roll 🙂
Wow, this looks amazing! It’s so neat and perfectly rolled, I don’t even know how you managed to slice it without smearing the cream cheese everywhere! Could you share that tip on our FB group please? I am sure everyone would love to know!
sure, I thought of doing so 🙂
This pumpkin cake roll looks gorgeous, Mira! It’s perfect especially for your first time 🙂 And it’s never too late for pumpkin 🙂 Pinning to my pumpkin board!
Thanks Kelly!
Wow, it looks so pretty and yummy Mira. I’ve never made a pumpkin cake roll and I’ll save your recipe because if I ever try that’s the one I want to make. Thank you for that.
Thanks a lot Regina!!!
Well…I have never made a pumpkin cake roll. This looks sooo good. You’ve convinced me to try! 🙂
I hope you get to try and like it Annie!
this looks awesome! I love that it’s pumpkin, it looks so soft mmmm pinning!
Thanks for pinning Michele!
I too just made a roll cake! Great minds obviously think alike… your pumpkin roll looks delicious!
I agree Thalia! Can’t wait to see yours!
Mira, I think you actually look like a pumpkin cake pro!! I love your photos in this post in particular – and your tip about the dental floss is so stellar – I’m definitely going to remember that one!
Thanks Helen! I have a few different lenses for my camera and finally decided to start using them 🙂
Happy Monday Mira, I’m just laughing because you mentioned that you didn’t have the confidence to make a pumpkin roll….so needed to hear that! Your picture is stunning, would love to serve this up for Thanksgiving! Libby’s is a great pumpkin to use to, they should so be sponsoring you, hope they see this post!! Will be pinning, hopefully they check Pinterest =)
Thanks a lot Laura! Maybe I should send them a link 🙂
Pumpkin Cake Rolls are the best! One of my first jobs was at a bakery and we’d make delicious pumpkin rolls that looked just like that!! Your pumpkin roll looks so soft and delicious! Pinned 🙂
Thanks for pinning Ceara!
This pumpkin roll cake is gorgeous. Very tempting. I would love to try this. 🙂
Thanks for stopping by Ritu! Glad you like it!
Pumpkin roll is a real weakness to me.. so come here beautiful and let me eat you!
It was very delicious Pamela!
It doesn’t look like your first one at all, Mira! It’s beautiful!
And it’s also not too late for pumpkin. We haven’t even hit Thanksgiving yet!
Thanks a lot Mir! I loved your pumpkin recipe from today, too!
YUM! What a fun recipe! LOVE the use of pumpkin! So pretty too! This would be the perfect dessert to bring for Thanksgiving! 🙂 Great recipe!
Thanks Cailee!
It is never too late for another pumpkin recipe! This cake roll looks fantastic girl!! 🙂
Thanks Renee!
This was your first pumpkin cake roll!? It looks like you’ve made it 100 times before – gorgeous! I’ve never made one myself, but you make it look so easy! I’m definitely inspired!
Thanks so much Kathleen! It wasn’t too difficult to make 🙂
I prepared the recipe and came out great, I love it. it was a listing of favorite recipes. thanks
I’m glad you liked it Daria!!!
This is beautifully rolled! And it’s never too late for pumpkin flavored dessert. I like the powdered sugar sprinkled on top – this roll look so fluffy and creamy I wish I had a slice for dessert! Pinned!
Thanks Sarah!!!
Your roll is GORGEOUS and that cut is just so clean. Love the dental floss tip – too funny, but such a great idea!
Thanks a lot Sarah!
Mira, I am done. This completes my dreams. I’ve always wanted my own pumpkin roll but I’ve never made one and aaaaaaaaah yours looks so freaking perfect!
Thanks Tash! It actually is pretty easy to make! You should try it when you have time 🙂
Keep up the good work