Welcome to the only pumpkin roll recipe you’ll ever need. This classic dessert, with its moist, spiced pumpkin cake and luscious cream cheese filling, is a fall favorite for a reason. Many home bakers feel intimidated by the rolling process, but I’m here to walk you through every step. We’ll focus on the specific techniques that guarantee a beautiful, crack-free pumpkin roll every single time. Get ready to create a stunning dessert that looks as incredible as it tastes.
This recipe is perfect for Thanksgiving, holiday parties, or any time you crave a comforting slice of autumn. We’ll cover everything from the essential ingredients to the final dusting of powdered sugar.
Why This Pumpkin Roll Recipe Works
There are countless pumpkin roll recipes out there, but this one is designed to be foolproof. Here’s what makes it special:
- Perfectly Spiced Cake: The cake has the ideal balance of cinnamon, ginger, and cloves, complementing the pumpkin flavor without overwhelming it.
- Ultra-Creamy Filling: The cream cheese filling is rich, tangy, and sweet, with a smooth texture that makes the perfect swirl.
- The No-Crack Method: The secret is rolling the warm cake in a towel dusted with powdered sugar. This trains the cake to hold its shape, preventing cracks when you fill it later. We’ll detail this crucial step.
Key Ingredients
Making a showstopping pumpkin roll starts with the right ingredients. Here’s what you’ll need for the cake and the classic cream cheese filling.
For the Pumpkin Cake:
- All-Purpose Flour: Provides the structure for our cake.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Eggs: They bind the ingredients and provide lift.
- Spices: A warm blend of ground cinnamon, ginger, and cloves gives this cake its signature fall flavor.
- Baking Soda: Our leavening agent to ensure the cake is light and airy.
- Salt: Balances the sweetness.
For the Cream Cheese Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Unsalted Butter: Also softened to room temperature.
- Powdered Sugar: Sift it to ensure the filling is perfectly smooth.
- Vanilla Extract: Adds a touch of warmth and enhances the other flavors.
Step-by-Step Instructions
Follow these steps carefully for a flawless result. The key is to work efficiently while the cake is still warm.
Step 1: Prepare the Cake Batter
First, preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and then grease and flour the parchment paper. This triple-layer of protection is vital for preventing the cake from sticking. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices. In a separate bowl, beat the eggs and pumpkin purée until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 2: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake for 13-15 minutes, or until the top springs back when lightly touched. While the cake bakes, prepare your rolling station. Lay a clean, lint-free kitchen towel on your counter and generously dust it with powdered sugar. This prevents the cake from sticking to the towel.
Step 3: The Crucial First Roll
As soon as the cake comes out of the oven, you need to act quickly. Carefully invert the hot cake onto the sugar-dusted towel. Gently peel off the parchment paper. Starting from one of the short ends, roll the warm cake up with the towel inside. Let it cool completely on a wire rack. This step is the most important for preventing cracks.
Step 4: Make the Cream Cheese Filling
While the cake cools, prepare the filling. In a large bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and beat until well combined. Stir in the vanilla extract. If you’re looking for another creamy dessert, this Cream Cheese Alfredo Sauce is a savory favorite.
Step 5: Fill and Re-Roll the Cake
Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake—this time without the towel. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to allow it to set. For a hearty meal before dessert, try this Chicken Garlic Parmesan Pasta.
Tips for Success
Master this pumpkin roll recipe with a few expert tips:
- Don’t Overbake the Cake: An overbaked cake is more prone to cracking. Keep a close eye on it and remove it from the oven as soon as it springs back to the touch.
- Be Generous with Powdered Sugar: Don’t be shy when dusting your kitchen towel. The sugar creates a barrier that stops the cake from sticking.
- Roll While Warm: The cake must be hot when you do the initial roll with the towel. This makes it pliable and prevents it from breaking.
- Cool Completely: Ensure the cake is fully cooled before adding the filling. A warm cake will melt the cream cheese. For another delicious fall dessert, check out this Chocolate Chip Cookie Pie.
Storage Instructions
To store your pumpkin roll, keep it tightly wrapped in plastic wrap in the refrigerator. It will stay fresh for up to 5 days. For longer storage, you can freeze it. To do so, first let it set in the fridge for an hour, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before slicing and serving.
Yes, this is a great make-ahead dessert! You can prepare it up to 2 days in advance. Keep it tightly wrapped in plastic wrap and stored in the refrigerator until you’re ready to serve.
No, you should only use 100% pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture of the cake.
A 15×10-inch jelly roll pan is ideal because it creates a thin cake that’s easy to roll. If you use a different size, the baking time will need to be adjusted, and the cake’s thickness might make it more difficult to roll successfully.
To freeze, first let the finished roll set in the refrigerator for one hour. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before slicing.
The most important step is to roll the cake in a towel dusted with powdered sugar while it’s still hot from the oven. This trains the cake to be flexible and prevents it from cracking when you unroll and fill it later.
Yes, this is a great make-ahead dessert! You can prepare it up to 2 days in advance. Keep it tightly wrapped in plastic wrap and stored in the refrigerator until you’re ready to serve.
No, you should only use 100% pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture of the cake.
A 15×10-inch jelly roll pan is ideal because it creates a thin cake that’s easy to roll. If you use a different size, the baking time will need to be adjusted, and the cake’s thickness might make it more difficult to roll successfully.
To freeze, first let the finished roll set in the refrigerator for one hour. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before slicing.
The most important step is to roll the cake in a towel dusted with powdered sugar while it’s still hot from the oven. This trains the cake to be flexible and prevents it from cracking when you unroll and fill it later.
Enjoy Your Perfect Pumpkin Roll!
There you have it—a foolproof pumpkin roll recipe that delivers a beautiful and delicious dessert every time. This recipe is a true celebration of fall flavors and is sure to become a staple in your holiday baking rotation. We hope you and your family love it as much as we do. Share your creations with us on Pinterest!
Pumpkin Roll Recipe: The Ultimate Guide to a Perfect No-Crack Cake
This easy Pumpkin Roll Recipe guides you through making a perfectly moist, spiced pumpkin cake with a luscious cream cheese filling. Our tips guarantee a beautiful, crack-free dessert perfect for Thanksgiving and the holidays.
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan. Line with parchment paper, then grease and flour the paper. Lay out a clean kitchen towel and dust it generously with powdered sugar.
- In a large bowl, whisk together flour, granulated sugar, baking soda, spices, and salt. In another bowl, beat the eggs and pumpkin purée. Add the wet ingredients to the dry ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
- Immediately invert the hot cake onto the sugar-dusted towel. Peel off the parchment paper. Starting from a short end, roll the warm cake and the towel up together. Let it cool completely on a wire rack.
- While the cake cools, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually beat in the sifted powdered sugar, then stir in the vanilla extract.
- Once the cake is completely cool, gently unroll it. Spread the filling evenly over the cake, leaving a small border. Reroll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, as the latter is already spiced and sweetened.
Roll the cake while it is still hot from the oven to prevent it from cracking.
Pumpkin Roll Recipe: The Ultimate Guide to a Perfect No-Crack Cake
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan. Line with parchment paper, then grease and flour the paper. Lay out a clean kitchen towel and dust it generously with powdered sugar.
- In a large bowl, whisk together flour, granulated sugar, baking soda, spices, and salt. In another bowl, beat the eggs and pumpkin purée. Add the wet ingredients to the dry ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
- Immediately invert the hot cake onto the sugar-dusted towel. Peel off the parchment paper. Starting from a short end, roll the warm cake and the towel up together. Let it cool completely on a wire rack.
- While the cake cools, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually beat in the sifted powdered sugar, then stir in the vanilla extract.
- Once the cake is completely cool, gently unroll it. Spread the filling evenly over the cake, leaving a small border. Reroll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
Roll the cake while it is still hot from the oven to prevent it from cracking.
