Perfect Pumpkin Roll Recipe
There’s something about a cake roll that just feels snazzy, right? This pumpkin roll recipe is a spiraled log of goodness, and personally, I love a bite where I can use the side of my fork to cut into the sponge.
Plus, being able to see the layers of your cake as you eat is… well, it’s just satisfying.
This cake roll comes from my Grandma, and my mom makes this at least once during the fall-holiday season. If I’m being 100% honest… I was never a massive fan of the original recipe.
So I tweaked it ever so slightly (sorry, not sorry, Grandma) and now it’s a personal favorite.
A lot of the ingredients have stayed the same, though I did add canola oil to help with moisture and rollability. I also removed the nuts she typically spreads over the batter before baking because nuts in desserts go against my baking religion (outside of maybe the spare pistachio).
I will call myself out in advance for unrolling my cake before it was fully cool. Hence why these current photos show a cracked cake, but IT’S ARTISANAL OK?!
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PERFECT PUMPKIN ROLL
Cake rolls are really sponge cakes, which often don’t include a rising agent like baking powder or baking soda. The technique of whipping the ingredients adds to the cake’s rise.
My Grandma’s original recipe includes baking powder, which I’ve left. I’ve clarified how to whisk the eggs and sugar, as well as gently incorporate the other ingredients, to get a more airy cake.
How to make the perfect cake swirl: You want to roll your cake while it’s still warm, since that’s when it’s the most pliable. Make sure to roll it tight, especially at the start, for the perfect swirl and only unroll it once it’s absolutely, completely cool!
INGREDIENTS
- Eggs: Provide structure and lift, creating an airy and flexible sponge
- Sugar: Sweetens the cake and helps create that air in the batter
- Pumpkin puree: Adds moisture, flavor, and that pumpkin color
- Lemon juice: Brightens flavor and balances sweetness
- Canola oil: Keeps the sponge soft, moist, and pliable for rolling
- All-purpose flour: Builds structure for a stable yet light cake
- Baking powder: Adds lift for a soft, airy texture
- Cinnamon: Provides warm spice flavor typical of pumpkin desserts
- Salt: Enhances flavor and balances sweetness
- Cream cheese: Forms the tangy, creamy base of the filling
- Butter: Adds richness and creates a smooth, stable frosting texture
- Powdered sugar: Sweetens the filling and helps to prevent sticking when rolling
- Vanilla extract: Adds warmth and enhances overall sweetness
- Milk: Loosens the filling for a smoother, more spreadable consistency
Can I add nuts to my pumpkin roll? Gross (just kidding… kinda) but yes! Once you spread your cake batter in the pan, you can top it with 1 cup of chopped walnuts.
HOW TO MAKE THIS PUMPKIN ROLL RECIPE
Preheat your oven and make the cake roll batter…
Preheat the oven to 375°F and prepare a 15x10x1-inch baking sheet by greasing, lining, and lightly flouring it. This ensures the pumpkin roll releases cleanly after baking so we can create a smooth cake roll.
In a mixer fitted with a whisk attachment, beat the eggs on high speed for about 5 minutes until frothy, thick, and doubled in volume. Gradually add the sugar while continuing to whip until the mixture is pale, fluffy, and able to hold a ribbon (about 7–8 minutes total).
Gently mix in the canola oil, pumpkin puree, and lemon juice using the whisk attachment on low speed. Take care not to deflate the whipped eggs, as this air is essential for a soft and fluffy pumpkin cake roll.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt to evenly distribute the dry ingredients. Gently fold the dry mixture into the wet batter until just combined, preserving as much air as possible.
Bake your pumpkin roll…
Pour the batter into the prepared pan and spread it evenly into all corners. Bake for about 15 minutes, or until the pumpkin cake springs back lightly when touched in the center.
Forming the cake roll spiral…
While the cake bakes, lay a clean towel on a flat surface and dust it generously with powdered sugar. This prevents sticking when rolling the pumpkin roll cake.
Immediately after baking, run a knife around the edges of the cake to release it from the pan and flip it onto the prepared towel. Carefully peel off the parchment paper and dust the surface with additional powdered sugar.
Starting from the short end, gently fold the towel over the edge of the cake and begin rolling it into a tight spiral. Roll slowly and evenly, keeping the towel inside the cake to prevent cracking and shape the roll.
Place the rolled cake seam-side down on a wire rack and allow it to cool completely at room temperature for at least 3 hours. Do not refrigerate while warm, as trapped steam can create a sticky texture and affect the structure.
Make your cream cheese filling and finish your pumpkin roll…
For the cream cheese filling, beat the cream cheese and butter together until smooth and creamy, then whip on high speed until light and fluffy. Add the powdered sugar, vanilla, and milk, and mix until the filling is smooth and spreadable.
Carefully unroll the cooled cake and spread the cream cheese filling evenly across the top, including the inner curve for a defined swirl. Gently reroll the pumpkin roll without the towel, wrap tightly in foil, and refrigerate for at least 30 minutes to set.
Before serving, dust the pumpkin roll with powdered sugar and slice using a serrated knife!
3 reasons you’ll love this pumpkin roll dessert
TIPS & VARIATIONS
- It’s important you whip air into your batter, so don’t skimp on those steps. Also be careful when folding in the remaining ingredients, to not deflate that air too much.
- You can top your cake batter, once it’s spread in the pan, with 1 cup of chopped nuts if desired.
- Make sure your cake roll is completely cool, after you’ve wrapped it in the towel, before you unroll. If it’s still warm, it will very likely crack.
- You don’t have to whip you cream cheese filling as much as I did, that part is bakers choice.
- A serrated knife works best for cutting cake roll, to get those clean slices that don’t get squished as you cut!
MAKING AHEAD & STORING
You can prep and roll your cake the day before, as well as your cream cheese filling, to give the cake time to fully cool before finishing. Make sure to store your cream cheese frosting in the fridge!
Once assembled, your pumpkin roll recipe will keep in the fridge for up to 4 days, or you can store it in the freezer for up to 2 months. I like to freeze in slices for easy individual treats!
MORE FALL RECIPES
- Grandma’s Soft Pumpkin Cookies
- S’mores Cookie Cake
- Spiced Sweet Potato Bread
- Pumpkin Cake with Cream Cheese Frosting
- Oreo Mummy Cake Pops
EQUIPMENT YOU’LL NEED
- Baking Sheet (15″ x 10″ x 1″)
- Mixer
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Spatulas
- Tea Towel
Equipment
- Baking Sheet 15"x10"x1"
- Mixer
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Spatulas
- Tea Towel
Ingredients
- 3 eggs room temperature*
- 1 cup sugar
- ⅔ cup pumpkin room temperature
- 1 tsp lemon juice room temperature
- 1 ½ tbsp canola oil
- ¾ cup flour sifted
- 1 tsp baking powder sifted
- 2 tsp cinnamon sifted
- ½ tsp salt
- 3 oz cream cheese room temperature
- 6 tbsp salted butter room temperature
- 2 cups powdered sugar sifted plus more for dusting
- 1 tsp vanilla
- 1 tbsp milk
Instructions
- Preheat your oven to 375°F and grease, line, and flour a 15”x10”x1” baking sheet
- Beat eggs on high in a mixer fitted with a whisk attachment for 5 minutes, until frothy and doubled in size. Add in sugar, a couple of tablespoons at a time, until all is incorporated and the mixture is fluffy and pale. This should take about 7-8 minutes and you should be able to drizzle a figure 8 with the mixture when it’s ready
- Remove the whisk attachment from your mixer and use it to stir in your canola oil, pumpkin, and lemon juice, being careful not to knock out any excess air
- In a separate bowl, sift together your flour, baking powder, cinnamon, and salt. Sprinkle over batter and gently stir in with that whisk attachment until just combined, again being careful not to knock out excess air
- Carefully pour your mixture onto your lined and greased baking tray and spread it out evenly so it completely fills the pan
- Bake for 15 minutes, until the cake lightly bounces back when you touch the center
- While the cake is baking, lay a towel* the size of your baking sheet on your counter and dust it with sifted powdered sugar
- When you remove the cake from the oven, run a knife along the edges to release it from the pan and parchment paper. Flip the cake onto your towel and gently peel off the parchment paper. Dust the top with sifted powdered sugar as well. This will help create a non-stick barrier between your towel and the inside of the cake when being rolled
- On the short side, fold over that inch of towel onto your cake and very gently use your thumbs to begin to roll your cake up – making the first edge a tighter roll as that will be the center of your spiral. Roll the towel in with your cake!
- Place your rolled cake in the cloth on a wire rack, making sure the seam side is on the bottom, and leave to cool to room temperature – at least 3 hours but potentially more depending on how cool the area is that you leave it to rest in. Do not place it in the fridge to cool! The steam from the warm cake mixed with the cool fridge will leave you with a really sticky cake
- Once your cake is fully cooled, make your filling. In a mixer fitted with a whisk attachment, beat your cream cheese and butter in a mixer to smooth out, and then beat on high for a minute to start adding air into the mix. Sift in 2 cups of powdered sugar and mix on low to incorporate before turning to high for 2-3 minutes to get it smooth and fluffy. Add in your vanilla and milk. Mix to combine and set aside. Leave this at room temperature so it’s easy to spread onto your cake!
- Gently unroll your room temp cake (it will have a curl to it so don’t force it to lie flat or it will crack) and spread your filling evenly across it. Make sure to get your filling into the inside curl as that will be the center of your spiral once rolled. Roll back up, wrap in foil, and refrigerate for at least 30 minutes
- Dust with powdered sugar and slice with a serrated knife in a sawing motion. Enjoy!
