Perfect Pumpkin Roll – Easy, Elegant, and Irresistible!

I’ll be honest—I was never a fan of pumpkin-flavored anything. Pumpkin pie? Pass. Pumpkin spice lattes? No, thank you. And pumpkin cake? Definitely not my thing—or so I thought. But then I tried this pumpkin roll recipe, and it completely changed my mind.

This cake is soft, moist, and perfectly spiced, and the cream cheese filling is so smooth and rich that it balances out the flavors beautifully. It’s the kind of dessert that makes you go back for seconds (and maybe even thirds). Whether you’re a pumpkin skeptic like I was or a pumpkin lover, this recipe is guaranteed to win you over.

The first time I made it, I was shocked at how quickly it disappeared. My friend even asked me to make some for the holidays, and they absolutely loved it. They said it was delicious, and even my husband couldn’t stop raving about it. Now it’s something I get requests for regularly—it has truly become a go-to dessert in our home.

What I love most is how impressive it looks, yet it’s surprisingly simple to make. Don’t let the rolling intimidate you; I’ll walk you through every step so it turns out perfect every time. It’s one of those recipes that looks fancy but is actually very easy to make, even if you’re not an experienced baker. Whether you need a show-stopping dessert for a holiday gathering or just want to treat yourself, this pumpkin roll is sure to deliver. I hope it becomes a favorite in your home, too!

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Ingredients

Cake:

• 3/4 cup all-purpose flour – Provides the base structure for the cake, keeping it light and fluffy.
• 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
• 1 teaspoon baking soda – Acts as a leavening agent, helping the cake rise.
• 1 teaspoon ground cinnamon – Adds warmth and complements the pumpkin flavor.
• 1 teaspoon pumpkin pie spice – A blend of spices (like nutmeg, ginger, and cloves) that gives the cake its signature flavor.
• 1 cup granulated sugar – Sweetens the cake and helps it stay moist.
• 3 large eggs – Provides structure, moisture, and richness to the batter.
• 2/3 cup canned pumpkin (or homemade pumpkin puree) – Adds flavor, moisture, and a beautiful orange color.
• 1 teaspoon vanilla extract – Enhances the flavor and aroma of the cake.

Filling:

• 8 ounces cream cheese, softened – Creates a rich, creamy, and tangy filling.
• 2 Tablespoons butter, softened – Adds smoothness and richness to the filling.
• 1 teaspoon vanilla extract – Complements the sweetness of the filling and adds flavor depth.
• 1 cup powdered sugar (plus extra for dusting) – Sweetens the filling and gives it a smooth, fluffy texture.

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Instructions

1. Prep the Pan:

1. Preheat the oven to 350°F (177°C).
2. Lightly spray a 10×15-inch baking pan with cooking spray.
3. Line it with parchment paper, leaving an extra 1-inch overhang on the long sides for easy lifting later.
4. Spray the parchment paper lightly with non-stick spray.

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2. Make the Batter:

1. In a medium bowl, whisk together:
   • Flour
   • Salt
   • Baking soda
   • Cinnamon
   • Pumpkin pie spice
2. In a large bowl, mix until smooth:
   • Eggs
   • Vanilla
   • Sugar
   • Pumpkin
3. Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing.

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3. Bake the Cake:

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake for 13–16 minutes, or until a toothpick inserted into the center comes out clean.
3. Immediately lift the cake (using the parchment paper) and transfer it to a flat, heat-safe surface.
4. While still hot, carefully roll the cake with the parchment paper starting from the short end into a tight spiral.
5. Let it cool completely on a wire rack.

Tip: Rolling the cake while it’s hot prevents cracking. The heat makes it pliable enough to hold its shape as it cools.

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4. Prepare the Filling:

1. In a mixing bowl, beat together:
   • Cream cheese
   • Butter
   • Vanilla extract
   • Powdered sugar
2. Mix until smooth and fluffy.

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5. Assemble the Pumpkin Roll:

1. Once the cake is completely cooled, gently unroll it.
2. Spread the cream cheese filling evenly across the cake, leaving a 1/4-inch border.
3. Carefully roll the cake back up without the parchment paper this time.
4. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

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6. Serve:

1. Dust the top with powdered sugar if desired.
2. Slice and serve chilled.
3. Store leftovers covered in the refrigerator for up to 3 days.

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Make Ahead and Freezing Instructions:

Make Ahead:

• You can assemble the pumpkin roll and refrigerate it, covered, for 1–2 days.
• Alternatively, bake and roll the cake (without filling) and refrigerate it for 1 day before adding the frosting.

Freezing:

• Wrap the fully assembled roll in plastic wrap and foil. Freeze for up to 3 months.
• Thaw overnight in the refrigerator before serving.

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Nutrition Information (Per Serving, Approximate):

This Pumpkin Roll recipe typically makes 10 servings, assuming each slice is approximately 1 inch thick

• Calorie Estimate Per Serving
• Cake (entire cake): ~900 calories
• Filling (entire filling): ~1,100 calories
• Total Calories (entire roll): ~2,000 calories
• Per Serving (10 slices): ~200 calories
• Breakdown Per Serving
• Fat: ~9g
• Carbohydrates: ~27g
• Protein: ~3g

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Equipment You’ll Need:

• 10×15-inch baking pan
• Parchment paper
• Electric mixer
• Mixing bowls
• Whisk
• Wire cooling rack

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Tips for Success:

1. Rolling While Hot: Always roll the cake while it’s hot to prevent cracks later.
2. Filling Consistency: Ensure the filling is smooth and fluffy to spread easily without tearing the cake.
3. Chilling Time: Refrigerating the cake makes slicing easier and helps the flavors meld.
4. Dusting Sugar Before Serving: Adds visual appeal and sweetness.
5. Let it cool completely on a wire rack.
   Tip: Rolling the cake while it’s hot prevents cracking. The heat makes it pliable enough to hold its shape as it cools.
   Tip: Make sure the cake is completely cooled before unrolling it to avoid tearing.

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If you don’t wait for the cake to completely cool before unrolling it, several issues can occur:

1. Tearing: The cake may stick to the parchment paper or itself, causing it to tear as you try to unroll it. This can ruin the smooth, rolled appearance that’s key to a pumpkin roll.
2. Filling Melting: If the cake is still warm, the cream cheese filling can soften too much or melt, making it difficult to spread evenly and causing it to ooze out when rolled.
3. Loss of Shape: A warm cake is more delicate and prone to collapsing or cracking when unrolled and re-rolled, leading to a misshapen roll.

Final Thoughts

This pumpkin roll recipe has become a staple in my home, and I hope it becomes one in yours too. It’s elegant enough for holiday gatherings yet simple enough to make any time you’re craving something sweet and comforting. Whether you’re a pumpkin lover or someone who hasn’t been won over by pumpkin desserts yet, this recipe is sure to impress. Give it a try and share it with family and friends—they might just ask you to make it again and again!