This Pumpkin Roll recipe is a beloved classic that is incredibly easy to make and mess-free! The result? A dessert with a soft, melt-in-your-mouth texture and rich pumpkin flavor, perfectly complemented by a luscious cream cheese filling. I have a deep love for all things pumpkin, but this pumpkin roll, along with my Pumpkin Cupcakes and my mom’s legendary Pumpkin Chocolate Chip Cookies, are the recipes I bake without fail every single year.
“Moms’ method of making Pumpkin Rolls can be intimidating, often resulting in a huge, scary mess instead of a nice, pretty Pumpkin Roll. However, I’m excited to share the simplest trick and tastiest recipe, making it a beautiful and mess-free experience!”
“Many recipes suggest inverting the baked cake onto a large towel dusted with powdered sugar, then rolling it up. However, this method can be messy, leaving you with a dusty, sticky rag to deal with. There’s a much better and easier way to do it—using parchment paper!”
“The Pumpkin Roll is a delightful treat that simply melts in your mouth, and I truly mean it! This dessert is incredibly soft, moist, and wonderfully spiced, offering a perfect balance of flavors. Filled with a not-too-sweet cream cheese buttercream, the best part is that it’s easy to make, ensuring a delightful experience for any occasion.”
“Embracing Tradition: The Irresistible Pumpkin Roll for Fall and Holiday Seasons”
“The Pumpkin Roll is a delicious dessert featuring a thin, tender, pumpkin-flavored sponge cake filled with a sweet and creamy cream cheese filling. This treat is popular in the United States, especially during the fall and holiday season, making it a staple for Thanksgiving and Christmas celebrations.”
“Pumpkin Perfection: The Essential Ingredient for Your Pumpkin Roll”
“The Pumpkin Roll recipe calls for canned pumpkin, specifically Libby’s, which is also used in my popular Pumpkin Cake recipe. While canned pumpkin is recommended for convenience, fresh pumpkin can also be used. It’s important to ensure that the canned pumpkin is 100% pure pumpkin puree and not pumpkin pie filling.”
When using fresh pumpkin puree, it’s crucial to follow a method that reduces excess liquid in the pumpkin. For a reliable guide, the BBC offers an informative article on how to prepare pumpkin puree, providing valuable insights for your recipe.
Allspice and ingredients:
“Many pumpkin roll recipes call for spices like cinnamon or pumpkin pie spice. In this recipe, I’ve opted for a unique blend of cinnamon, ginger, nutmeg, allspice, and cloves—the same spices I use in my pumpkin cake recipe. This combination elevates the flavor to a whole new level. If you have pumpkin spice seasoning on hand, you can use 2 teaspoons of that instead of the individual spices.”
“In this cake, one notable ingredient is cornstarch, a staple in many of my cake recipes, including the popular vanilla cake recipe. Cornstarch plays a crucial role here because it is gluten-free. By substituting some flour with cornstarch—specifically, a quarter cup—you can achieve a softer cake texture. The whipped eggs in this recipe help maintain the cake’s structure, reducing the need for gluten. For more insights into why I use cornstarch in my recipes, you can find additional information here on my blog.”
Roll filling:
“The filling for this traditional Pumpkin Roll features a cream cheese frosting based on my favorite recipe. This frosting, used in many cake recipes like Red Velvet Cake and Spice Cake, is less sweet to complement the roll’s flavors. Since the roll’s filling doesn’t need to be as stable, you can use less icing sugar.”
Making of pumpkin roll:
To make this pumpkin roll recipe, start by preheating your oven to 170 °C (340°F) with the fan on/convection mode. Line an 18×13 inch (half-sheet) baking tray, placing the parchment paper longways and lightly greasing the pan to prevent it from moving around. Lay out a clean, dry kitchen towel and dust it evenly with 1/3 cup (40g) of icing sugar, also known as powdered sugar. Use your hands to spread the icing sugar evenly if needed. Set the towel aside for now. This recipe is easy to make and comes together in just a few quick steps.
For the cake batter, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves in a bowl. Mix well with a whisk or fork, then set aside.
In a large bowl, combine sugar and eggs. Using a hand or stand mixer on medium-high speed, whip for 4 minutes until thick and fluffy. Reduce the mixer speed to the lowest setting and mix for an additional minute to eliminate any large air bubbles and stabilize the batter. Remove all batter from the attachments; the remaining mixing will be done by hand.
To the egg mixture, add the pumpkin puree, oil, and vanilla. Using a spatula, gently fold them in until almost combined. Then, add the pre-sifted dry ingredients from earlier and gently fold them in until just combined. Be careful not to overmix the batter; mix only until you no longer see any pockets of unmixed flour.
Spread the batter evenly in the prepared pan using an offset spatula. After spreading it out, shake the pan lightly to level the batter and then drop it lightly on the counter to remove any large air bubbles. Additionally, tap the bottom of the tray a few times.
Bake the cake for 12 minutes, or until the top is set and slowly bounces back when touched.
While the cake is still hot, run a thin knife along the long edges of the cake pan to release it. Immediately invert the cake onto the prepared kitchen towel, as demonstrated in the video. Roll up the cake in the kitchen towel while it’s still warm. Allow it to come to room temperature, which should take about an hour or so.
Cream cheese filling:
Once the cake has cooled, prepare the cream cheese filling. In a bowl, combine the unsalted butter and icing sugar. Use a hand or stand mixer on the lowest speed to mix until everything is combined. Then, increase the speed to medium/high and whip for 2 minutes or until the mixture is lighter in color.
Next, add the cold cream cheese and vanilla extract or essence. Mix everything until just combined and smooth, being careful to avoid overmixing.
Assembly:
To assemble the cake roll, unroll the cake and evenly spread an even layer of cream cheese frosting, leaving a small section at the end of the cake roll unfrosted (about 1 inch) to ensure that none of the frosting seeps out. Begin rolling the cake by lifting the kitchen towel. Make an initial tight roll using your hands, then continue to lift the kitchen towel to let it do the rest of the rolling for you, as shown in the video demonstration. Don’t worry if some of the cake’s skin sticks to the towel.
After rolling the cake, cover it with plastic wrap, ensuring that the entire cake, including the bottom, is covered.
Place the roll in the fridge to firm up for at least an hour. Once ready, unwrap the roll and slice off the edges to achieve a nice clean cut on each side. Sprinkle with more powdered sugar if desired. Enjoy!
Store a pumpkin roll:
Store the pumpkin roll in an airtight container in the refrigerator. Refrigeration helps maintain the freshness of the perishable cream cheese filling. It can be kept in the fridge for about a week.
FAQ’S
What steps can you take to keep pumpkin rolls from getting sticky?
Roll the cake while it is still warm from the oven to avoid cracks. Let it cool completely before frosting. Do not refrigerate the cake while it’s still warm.
Why is pumpkin roll tough?
To prevent the pumpkin sheet cake from becoming tough, avoid overworking the flour and egg mixture. After baking, roll the cake immediately after removing it from the oven to prevent cracking. Use a kitchen towel to roll the cake to further prevent cracking.
What ingredients are used to make pumpkin roll filling?
You likely have most of the ingredients for the pumpkin roll in your kitchen. For the cake, you’ll need eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the filling, gather cream cheese, confectioners’ sugar, butter, and vanilla extract.
What is the main difference between pumpkin puree and pumpkin filling?
Pumpkin puree and pumpkin pie filling may appear similar in cans, but they have distinct uses in recipes. Pumpkin puree is plain, consisting solely of cooked and mashed pumpkin. On the other hand, pumpkin pie filling is pre-sweetened and spiced, containing sugar and pumpkin pie spices such as cinnamon, nutmeg, and cloves.
Does pumpkin filling require cooking?
While fully cooked and technically edible from the can, most people don’t find pumpkin palatable in that form. Even when heated with salt and butter, its strong taste may not be appealing. This is why people began using pumpkins to make bread and pie.
What kind of pumpkin is used for pie filling?
When shopping for pumpkins, look for the ones usually generically labeled as “sugar pumpkins” or “pie pumpkins.” Some specific names to look for are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.
What is the best way to store leftover pumpkin filling?
To keep leftover pumpkin puree and canned pumpkin fresh, store them in an airtight container in the refrigerator. They will stay good for about a week. If you think you won’t use them within that time, you can freeze them for up to a year. Simply seal them in a zip-top freezer bag, label it, and toss it into the freezer.
What sets pumpkin filling apart from pumpkin pie filling?
Pumpkin pie filling contains additional ingredients such as sugar, spices (including cinnamon, nutmeg, and ginger), and thickeners. Pure pumpkin puree, on the other hand, has a slightly sweet, earthy taste. The pumpkin pie filling is sweeter and offers the distinct fall flavors of cinnamon, nutmeg, and ginger.
