Spiced Pumpkin Swirl

Indulge in a beloved holiday tradition with this exquisite Pumpkin Roll recipe. Featuring a tender, spiced pumpkin cake elegantly rolled around a luscious, sweet cream cheese filling, this dessert is a true centerpiece for any festive gathering. It’s not only simple to prepare but also perfect for making ahead, ensuring a stress-free addition to your holiday table that everyone will adore.

PIN THIS DELICIOUS RECIPE FOR LATER!

While the holiday season often inspires us to explore new and unique culinary creations, there’s an undeniable charm and comfort in returning to time-honored classics. Just like a perfectly baked Pecan Pie or a comforting Sweet Potato Casserole, the Pumpkin Roll holds a special place in many hearts and homes. This classic dessert isn’t just a treat; it’s a nostalgic journey back to childhood memories, a symbol of warmth and celebration that perfectly captures the essence of autumn and winter holidays.

If you’re like me, this delightful pumpkin dessert has been a staple in your family for generations. Its enduring popularity is no accident; the combination of a moist, aromatic pumpkin cake and a rich, tangy cream cheese frosting is simply irresistible. Each bite offers a harmonious blend of warm spices and creamy sweetness, making it a truly heavenly experience, especially when served chilled straight from the refrigerator.

Today, I’m excited to share the foolproof recipe that has been a trusted favorite in my kitchen for years. Beyond just the steps, I’ll provide invaluable tips and tricks to ensure your Pumpkin Roll turns out perfectly every time, from achieving that ideal cake texture to preventing cracks during the rolling process. Get ready to bake a holiday classic that will impress your family and friends and keep them coming back for more!

Essential Ingredients for Your Perfect Pumpkin Roll

Crafting the perfect Pumpkin Roll begins with selecting the right ingredients. Each component plays a vital role in achieving the cake’s delicate texture and the filling’s luxurious creaminess. Here’s a detailed look at what you’ll need and why:

For the Spiced Pumpkin Cake:

• Eggs: These are crucial for creating the cake’s light and airy structure. You’ll beat them extensively to incorporate a significant amount of air, which contributes to the cake’s signature spongy texture, allowing it to roll without cracking.
• Granulated Sugar: Standard white granulated sugar provides the primary sweetness for the cake, balancing the earthy notes of pumpkin and spices.
• Pumpkin Puree: The heart of this dessert! You can opt for homemade pumpkin puree for a fresh, authentic flavor, or use store-bought canned pumpkin. It is absolutely essential to use 100% pure pumpkin puree, not pumpkin pie mix, which contains added spices and sweeteners. If using homemade puree, make sure to drain any excess liquid thoroughly to prevent a soggy cake.
• Lemon Juice: A small but mighty ingredient! Lemon juice acts as the acid needed to activate the baking soda, ensuring the cake rises properly and achieves a tender crumb. It also subtly brightens the overall flavor.
• All-Purpose Flour: I consistently achieve excellent results with regular all-purpose flour. While cake flour could certainly be used for an even softer texture, all-purpose flour provides the perfect balance of structure and tenderness needed for a rollable cake.
• Baking Soda: This leavening agent, when combined with the lemon juice, creates carbon dioxide bubbles that help the cake rise, making it light and fluffy.
• Warm Spices (Cinnamon, Ginger & Nutmeg): These classic autumn spices are what give the pumpkin cake its inviting, warm aroma and distinct flavor profile. The combination of cinnamon, ginger, and nutmeg evokes the cozy feeling of the holidays. For convenience, you can substitute these three spices with 3 ½ teaspoons of pumpkin pie spice blend.
• Salt: Just a pinch of salt enhances and balances all the other flavors, preventing the cake from tasting flat and bringing out the richness of the pumpkin and spices.
• Powdered Sugar (for dusting): This isn’t for the batter, but for dusting your tea towel. It prevents the hot cake from sticking to the towel and ensures a smooth, non-tearing roll.

For the Creamy Dream Cheese Filling:

• Cream Cheese: For a truly decadent filling, I recommend using a full 8 ounces of full-fat cream cheese, softened to room temperature. This provides a generous and richly flavored frosting that perfectly complements the spiced pumpkin cake.
• Unsalted or Salted Butter: Both types of butter work well. If using salted butter, you might want to slightly reduce any added salt in the filling (though this recipe typically relies on the cream cheese for balance). Ensure it’s softened to room temperature for smooth blending.
• Powdered Sugar: The key to a smooth, sweet, and stable cream cheese frosting. If you desire an exceptionally silky texture, feel free to sift your powdered sugar before adding it. Personally, I find it unnecessary as the beating process usually makes it smooth enough, but it’s an optional step for perfectionists.
• Vanilla Extract: Pure vanilla extract offers the best, most aromatic flavor for the filling. For an extra touch of gourmet elegance, vanilla bean paste would be an absolutely delicious substitute, adding visible specks of vanilla bean.

Crafting Your Homemade Pumpkin Roll: A Step-by-Step Guide

Making a Pumpkin Roll might seem intimidating at first glance, but it’s surprisingly straightforward and requires minimal hands-on time. Follow these steps for a beautifully crafted dessert:

1. Prepare Your Pan (The Foundation): Begin by preheating your oven to 350°F (175°C). The essential tool here is a jelly roll pan, typically measuring 10×15 inches with raised edges. This size is critical for the cake’s thickness, allowing it to be flexible enough for rolling. Line the entire pan with parchment paper, ensuring it covers the bottom and extends slightly up the sides. For added insurance against sticking, lightly spray the parchment paper with nonstick cooking spray. Set your prepared pan aside.
2. Whip the Egg and Sugar (Achieving Airiness): In the bowl of a stand mixer (or using a hand mixer), beat the eggs on medium-high speed for about 1-2 minutes until they become pale yellow and significantly lightened in color and texture. This step incorporates vital air. Gradually, while still beating, add the granulated sugar, continuing to beat until the mixture is thick and ribbons when the beaters are lifted.
3. Incorporate Pumpkin and Lemon (Moisture and Flavor): Reduce the mixer speed to low. Add the pumpkin puree and lemon juice to the egg mixture. Mix until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix at this stage.
4. Combine Dry Ingredients (The Flavor Base): In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ginger, nutmeg, and salt until thoroughly combined. This ensures even distribution of the leavening and spices throughout the cake.
5. Gently Fold Dry into Wet (Preventing Toughness): Add the dry ingredient mixture to the wet pumpkin mixture. Mix on low speed, or ideally, fold gently by hand with a spatula, just until no streaks of flour remain. Overmixing the batter can lead to a tough cake, so stop as soon as it’s combined.
6. Evenly Spread the Batter (For Consistent Baking): Pour the pumpkin cake batter into your prepared jelly roll pan. Use an offset spatula or the back of a spoon to spread the batter evenly across the entire surface of the pan, ensuring a uniform thickness for even baking and easy rolling.
7. Bake the Cake (The Crucial Window): Transfer the pan to the preheated oven. Bake for approximately 13-16 minutes. The cake is done when the top springs back when gently touched, and a toothpick inserted into the center comes out clean. Be vigilant during the final minutes of baking; overbaking can dry out the cake, making it prone to cracking when rolled.
8. Prepare the Rolling Surface (A Non-Stick Solution): While the cake bakes, lay out a clean, lint-free tea towel (more on the best type of towel below) on a flat surface. Generously sprinkle the towel with powdered sugar. This sugary layer will prevent the hot cake from sticking to the towel.
9. Roll While Hot (The Golden Rule): As soon as the cake comes out of the oven, immediately and carefully invert it onto the prepared sugared tea towel. Gently peel off the parchment paper from the bottom of the cake. Starting from one short end, carefully and tightly roll the hot cake (along with the towel) into a log. The heat makes the cake pliable, preventing cracks. Allow the rolled cake to cool completely at room temperature, which typically takes about an hour.
10. Prepare the Cream Cheese Filling (The Velvety Heart): While the cake cools, make your filling. In a clean mixing bowl, beat the softened cream cheese and softened butter together on medium speed until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth and creamy. The filling will be quite thick, which is ideal for spreading.
11. Assemble Your Masterpiece (The Grand Finale): Once the cake is completely cool, carefully unroll it from the tea towel. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border at one end. Starting from the short end you initially rolled, carefully re-roll the cake (this time without the towel) into a tight log.
12. Chill to Perfection (The Finishing Touch): Tightly wrap the assembled Pumpkin Roll in plastic wrap. Refrigerate for at least 2 hours, or until thoroughly chilled. Chilling allows the filling to set and the cake to firm up, making it easier to slice and enhancing its flavor.

Expert Tips for a Flawless Pumpkin Roll

Achieving a perfectly rolled, crack-free pumpkin cake can be intimidating, but with these tips and tricks, you’ll master it in no time:

• The Golden Rule: Roll While Hot! This is by far the most critical step. You must roll the cake while it is still hot, immediately after removing it from the oven. As the cake cools, it becomes less pliable and more prone to cracking. Rolling it hot allows the cake to “remember” its rolled shape, making it much easier to unroll and fill later.
• Choosing the Right Rolling Towel: My mother always swore by using a tea towel for rolling, and I’ve stuck with this method for a reason. While some recipes suggest rolling the cake with the parchment paper still attached, I’ve found that this can result in an overly moist and sticky cake, likely because the parchment traps steam and heat too effectively. The porous nature of a tea towel allows some moisture to escape while still protecting the cake.
• Not Just Any Towel Will Do: The type of towel you use is incredibly important. Avoid terry cloth towels at all costs, as their looped texture will stick to the delicate cake, creating a sticky mess and potential tears. The best choice is a thin, flat-weave cotton towel, specifically flour sack towels. They are lint-free, absorbent, and smooth, making them ideal for this task. If you can’t find flour sack towels, look for similar inexpensive, plain cotton towels (I’ve found great ones at IKEA!).
• Cooling the Cake Properly: After rolling the hot cake in the powdered sugar-dusted towel, let it cool completely to room temperature. This usually takes about an hour. Resist the urge to refrigerate it while rolled in the towel, as a cold cake is more likely to crack when you unroll it to add the filling. The cake can be slightly warm when you fill it, but ensure it’s not so hot that it melts or absorbs the cream cheese filling.
• The Power of Chilling: For the absolute best flavor and texture, thoroughly chill your assembled Pumpkin Roll after filling. Wrap it tightly in plastic wrap to prevent it from drying out, then refrigerate for at least 2 hours, or even overnight. This chilling period allows the cream cheese filling to firm up, making the roll easier to slice and enhancing the overall taste. This make-ahead capability is another reason the Pumpkin Roll is a perfect dessert for busy holiday seasons.
• Achieving Perfect Slices: When it’s time to serve, use a sharp serrated knife to cut your Pumpkin Roll. A gentle sawing motion will create clean, beautiful slices without squishing the cake or smearing the filling. Wipe the knife clean between each slice for the neatest presentation.

Frequently Asked Questions About Pumpkin Roll

Here are answers to some common questions to help you confidently bake your Pumpkin Roll:

Do I absolutely have to line the pan with parchment paper?
Yes, in this particular recipe, parchment paper is non-negotiable. Unlike some cakes where a greased and floured pan suffices, you will be inverting a hot, delicate cake from the pan and immediately rolling it. Parchment paper ensures the cake releases cleanly without sticking or tearing, which is crucial for a successful roll. I’ve personally never achieved a successful Pumpkin Roll without it.

How far in advance can I make a Pumpkin Roll?
The Pumpkin Roll is an excellent make-ahead dessert! You can prepare it up to 3 days in advance. Simply wrap the finished, chilled roll tightly in plastic wrap and store it in the refrigerator until you’re ready to serve. This makes it a perfect stress-free option for holiday entertaining.

Can you freeze a Pumpkin Roll?
Absolutely! This Pumpkin Roll freezes beautifully, allowing you to extend its shelf life even further. To freeze, wrap the entire chilled roll tightly in several layers of plastic wrap, then add an outer layer of aluminum foil for extra protection against freezer burn. Transfer it to the freezer.

When you’re ready to enjoy it, simply move the frozen roll to the refrigerator to thaw overnight. Alternatively, you can let it sit on the kitchen counter at room temperature for about an hour for a quicker thaw. Do not use the microwave to thaw, as this will alter the cake’s texture and could melt the filling.

Can I add nuts to my Pumpkin Roll?
Yes, adding nuts is a wonderful way to introduce extra texture and flavor! You have several options:

• Into the Batter: Gently stir about 1/2 to 1 cup of finely chopped nuts (such as pecans or walnuts) directly into the cake batter before pouring it into the pan.
• On the Outside: Sprinkle chopped nuts onto the parchment-lined jelly roll pan before pouring in the batter. This way, the nuts will bake into the bottom of the cake, ending up on the outside of your rolled cake for a delightful crunch.
• In the Filling: The easiest and often most popular method is to fold finely chopped nuts into the cream cheese filling. This distributes the nutty flavor and crunch evenly throughout the roll.

Delightful Fall and Holiday Recipes to Explore

If you’ve fallen in love with the flavors of this Pumpkin Roll, you’ll surely enjoy these other comforting fall and holiday dessert recipes:

• Pumpkin Cupcakes with Cream Cheese Frosting
• Pumpkin Cheesecake with Caramel Sauce
• Classic Apple Crisp Recipe
• Baked Pumpkin Doughnuts with Maple Cinnamon Glaze
• Irresistible Chocolate Cream Pie
• Homemade Apple Cider Donuts

Eager for more free, family-friendly recipes?
Subscribe to my free recipe newsletter and receive delicious new ideas directly in your inbox every week! Join our community for more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Pumpkin Roll Recipe

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 15 minutes

Refrigeration Time: 2 hours

Total Time: 2 hours 35 minutes

Servings: 12 servings

Course: Dessert

Cuisine: American

Print
Pin

A traditional holiday treat, this Pumpkin Roll is a spiced pumpkin cake roll filled with a sweet cream cheese filling. It’s easy to make ahead and always a hit on your holiday table!

Ingredients

For the Cake:

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Powdered sugar (for dusting)

For the Cream Cheese Filling:

• 8 oz cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350ºF (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Place the eggs in the bowl of a stand mixer. Beat until light lemon colored, about 1-2 minutes. Gradually add the sugar, beating until thick.
3. Add the pumpkin puree and lemon juice and beat to combine.
4. In another bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
5. Add the dry ingredients to the wet ingredients and stir together just until combined. Be careful not to overmix.
6. Pour the batter into the prepared pan. Bake in the preheated oven until the cake is set and springs back when lightly touched, about 15 minutes.
7. While the cake is baking, generously sprinkle powdered sugar on a clean, lint-free tea towel.
8. When the cake is baked, immediately remove from the oven. Carefully turn the hot cake out onto the prepared sugared towel. Gently peel off the parchment paper. Starting from one short end, tightly roll the cake up in the towel. Let it cool completely at room temperature.
9. To make the filling, combine the softened cream cheese and butter together in a bowl. Beat until light and fluffy. Gradually beat in the powdered sugar and vanilla extract until smooth.
10. When the cake is completely cool, carefully unroll it. Spread the filling evenly over the cake, leaving a small border around the edges. Then, re-roll the cake without the towel.
11. Wrap the filled cake tightly in plastic wrap and refrigerate until completely chilled, at least 2 hours or overnight.
12. Before serving, you can dust the top with additional powdered sugar, if desired. Slice with a serrated knife for clean cuts.

Recipe Notes:

Adapted from Lion House Desserts.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/12 of cake, Calories: 259 kcal (13%), Carbohydrates: 36g (12%), Protein: 4g (8%), Fat: 12g (18%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 76mg (25%), Sodium: 228mg (10%), Fiber: 1g (4%), Sugar: 28g (31%)

Keywords: pumpkin roll, pumpkin roll recipe, holiday dessert, spiced pumpkin cake, cream cheese filling