This classic Pumpkin Roll is ane of the best autumn desserts! A pillowy soft together with tender pumpkin cake is covered alongside a rich cream cheese filling and so rolled, chilled too sliced for a gorgeous eye catching dessert!
Here you lot’ll learn all yous ask to make this slowly yet impressive, beautifully swirled dessert!
Homemade Pumpkin Roll
This has long been ane of my favorite fall desserts! My mom e'er served pumpkin rolls every autumn and I intend they every time they disappeared inside minutes of appearing on the table.
There’s simply something most those sweetened pumpkin, warm fall spice too cheesecake-similar flavors all bundled into ane irresistible dessert. It seems virtually likewise good to be true!
This is the classic Libby’second recipe with nipper changes similar adding extra spices, together with skipping the messy powdered carbohydrate towel method as well as wrapping inwards parchment instead (also, I don’t want to coil my cake inwards something that went through the laundry). And the wax paper called for in the traditional recipe, is it just me or is wax newspaper non for baking? I thought it wasn’t estrus resistant.
This is an Easy to Make Recipe!
This may look similar an intimidating dessert simply y'all tin can encounter inwards the footstep past pace photos I’ve shared that it actually isn’t whatever harder than whatever other cake. The play a trick on is only to role the proper size pan, create a practiced not-stick surface as well as to be sure yous gyre the cake while it’second warm and then it doesn’t tear together with and then it volition hold that curled class in one case it is cooled.
The hardest office is e'er merely the waiting. It’s and then tempting to just slice into it correct later you’ve added the filling but for the best presentation you’ll definitely desire to await in addition to permit it chill.
And here’second a word of advice, brand 2 and keep ane inwards the freezer for a rainy day! I’ve got ii inwards my freezer forthwith and I take the feeling they won’t live in that location long. Fall is inward the air as well as then desserts similar this are a must right?
Pumpkin Roll Ingredients:
- All-use flour – touchstone all-function flour plant best hither, skip the cake flour, bread flour too wheat flour.
- Baking soda as well as baking pulverisation – these leavening agents help the cake rising. Just make sure they haven’t expired for best results.
- Cinnamon, nutmeg, ginger as well as cloves – these classic pumpkin spices are fundamental ingredients. If you lot’d like you can function 2 tsp pumpkin pie spice instead.
- Salt – this keeps the cake from tasting flat. Use fine tabular array common salt or sea salt.
- Eggs – I similar to use room temperature eggs and so ingredients bind together improve, cake batter is runnier as well as spreads easier, in addition to then cake rises ameliorate as well as more than evenly.
- Granulated saccharide – this is what sweetens the cake as well as besides makes it tender. I don’t recommend adjusting the total.
- Canned pumpkin – don’t function canned pumpkin pie mix equally this has added sweeteners as well as spice. For best results stick with Libby’second brand (this is non sponsored I actually simply intend it has the near consistent consistency too flavour). Fresh pumpkin tin be used here besides. If you have leftover pumpkin inward the refrigerator yous’ll live using here convey it to room temperature starting time (I just warm inward the microwave briefly).
- Vanilla extract – this is added to both the cake and filling to pass on it that extra chip of flavour. Stick alongside real vanilla not faux for best results.
Cream Cheese Filling Ingredients:
- Cream cheese – allow this come up to room temperature or soften before mixing so it’sec non lumpy.
- Powdered saccharide – if the powdered saccharide is clumpy at all sift it before using.
- Butter – stick alongside unsalted butter and so filling isn’t overly salty, at that place’sec already salt inward the cream cheese.
How to Make a Pumpkin Roll:
- Preheat oven and ready baking pan: Preheat oven to 375 degrees. Spray a fifteen past ten-inch jelly whorl pan (this is NOT a measure cookie canvas size, it is this pan HERE) amongst non-stick cooking spray. Line with a sail of parchment paper leaving a ane-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
- Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking pulverisation, baking soda, table salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- Whip eggs together with saccharide: In a class large mixing bowl using an electric manus mixer blend together granulated saccharide as well as eggs until slightly pale as well as creamy, virtually i – ii minutes.
- Mix inward pumpkin as well as vanilla extract.
- Fold inwards flour: Add flour mixture too plication alongside a spatula simply until combined. It will live slightly lumpy and that’s okay.
- Spread into pan: Pour batter into prepared pan, spread into an fifty-fifty layer and so wiggle pan to evenly level.
- Bake: Bake inwards preheated oven until cake is set up (pinnacle should spring back when touched) nearly 13 – 15 minutes.
- Roll cake: elevator cake using overhanging parchment too transfer to make clean, heatproof operate surface*. Starting on ane narrow terminate, coil cake up to reverse side (somewhat snuggly only not tight equally to flatten cake). If needed twine a kitchen string or ribbon about to keep parchment too cake from slipping.
- Cool: Let cool completely on a wire rack, almost 2 – 3 hours. Prepare frosting in one case cake is done cooling.
- Make cream cheese frosting: In a medium mixing bowl using an electrical mitt mixer vanquish together cream cheese, powdered saccharide, butter together with vanilla until smoothen too slightly fluffy. Freeze briefly to thicken upwards if needed.
- Unroll cake, spread with frosting: Slowly unroll cake, spread filling over cake leaving a modest border uncovered along all edges. Re-coil cake (don’t roll parchment newspaper up with the cake). Cover cake with parchment or plastic wind as well as chill at least i hr.
- Cut into slices: To serve dust acme of cake scroll amongst powdered carbohydrate if desired. Cut into ane-inch slices.
- *If your cake is browned on bottom for better appearance you tin invert onto a novel lightly greased sheet of parchment paper and then the acme of the cake is what will scroll in addition to seem on the outside.
How Should it Be Stored?
Cake should live stored inward the refrigerator. For a more than tender texture y'all can let the slices residuum briefly at room temperature earlier serving (almost fifteen – twenty minutes).
How Long Will It Keep?
This pumpkin log should continue well refrigerated for up to four days.
Can I Freeze a Pumpkin Roll Cake?
Yes. Wrap inwards parchment too store inwards an airtight container inwards freezer upward to ii months. Thaw in the fridge overnight.
Can I Make it Gluten Free?
Yes. Just substitute a ane:one gluten free flour blend such equally Bob’sec Red Mill or King Arthur for the all-use flour. And of form be certain other ingredients are certified gluten free.
Can I Add Nuts?
Definitely. Just sprinkle ane loving cup modest chopped pecans or walnuts evenly over cake batter before baking. Once you lot remove it from the oven invert it onto a new lightly greased canvass of parchment newspaper before rolling, this style the nuts will live on the exterior of the cake together with volition have a amend presentation.
Tips for the Best Pumpkin Roll:
- Don’t skip using parchment newspaper or greasing. Having a proficient not-stick surface is a crucial when making a cake scroll (or most any cake for that matter).
- Whip the eggs (with the saccharide) to contain air which volition assist cake ascent higher.
- Use room temperature ingredients. They bind meliorate and ascent improve.
- Freeze cream cheese filling briefly for a firmer consistency that won’t ooze in addition to operate out the sides of the cake.
- Don’t skip cool fourth dimension as well as chill fourth dimension. If you frost while the cake is warm it will melt together with be a mess, and if you lot skip chill time one time filled you won’t get make clean slices.
More Pumpkin Desserts You’ll Love:
- Pumpkin Cookies alongside Cream Cheese Frosting
- Pumpkin Cinnamon Rolls
- Pumpkin Cupcakes
- Pumpkin Pie
- Pumpkin Snickerdoodles
Pumpkin Roll
Ingredients
Cake
- 3/four loving cup (96g) all-purpose flour (spooned together with leveled)
- i/ii tsp baking pulverization
- i/ii tsp baking soda
- 1/4 tsp table salt
- i i/4 tsp ground cinnamon*
- i/4 tsp each ginger, nutmeg together with cloves*
- 3 big eggs, at room temperature**
- one loving cup (200g) granulated carbohydrate
- 2/three loving cup canned pumpkin (at room temperature if refrigerated)
- one/2 tsp vanilla extract
Filling
- ane (eight oz) pkg. cream cheese, at room temperature
- 1 cup (120g) powdered carbohydrate
- half dozen Tbsp (85g) unsalted butter, at room temperature
- i tsp vanilla extract
Instructions
- To ready cake: Preheat oven to 375 degrees. Spray a fifteen past x-inch jelly curlicue pan (affiliate link) amongst non-stick cooking spray. Line alongside a canvas of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper amongst not-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking pulverisation, baking soda, table salt, cinnamon, nutmeg, ginger in addition to cloves. Set aside.
- In a sort out big mixing bowl using an electric hand mixer blend together granulated saccharide and eggs until slightly pale in addition to creamy, well-nigh 1 - ii minutes.
- Mix inward pumpkin in addition to vanilla extract.
- Add flour mixture and crease amongst a spatula but until combined.
- Pour batter into prepared pan, spread into an fifty-fifty layer so wiggle pan to evenly grade.
- Bake inwards preheated oven until cake is set (acme should jump dorsum when touched) nearly 13 - xv minutes.
- Working apace, using parchment overhang lift cake in addition to transfer to clean, heatproof function surface. Starting on i narrow gyre cake upward to reverse side (role knit gloves if it'sec besides hot to handle, in addition to ringlet somewhat snuggly merely non tight every bit to flatten cake). If needed tie a kitchen string or ribbon about cake to proceed parchment from slipping.
- Let cool completely on a wire rack, virtually ii - iii hours. Prepare filling in one case cake is done cooling.
- To ready filling: inward a medium mixing bowl using an electrical paw mixer trounce together cream cheese, powdered saccharide, butter together with vanilla until shine.***
- Slowly unroll cake, spread filling over cake leaving almost i/iv-inch border uncovered along all edges. Re-curlicue cake from ane narrow terminate to the other (don't roll parchment paper upwards alongside the cake). Cover cake alongside parchment or plastic wrap and chill at least 1 60 minutes.
- To serve dust peak of cake gyre with powdered saccharide if desired. Cut into 1-inch slices.
- Store cake in refrigerator inward an airtight container upwards to 4 days or freeze upward to two months.
Notes
- *Instead of using cinnamon, nutmeg, ginger together with cloves 2 tsp pumpkin pie spice can be substituted.
- **To bring eggs to room temperature quickly place inward a bowl, encompass alongside warm H2O too permit rest 5 minutes. Room temperature eggs will assistance ingredients bind together amend in addition to help cake rising meliorate.
- **If frosting has a runny consistency transfer to freezer inwards 3 - iv infinitesimal increments, stirring betwixt intervals, until it has a ameliorate consistency. If it's besides runny it volition work out the sides of the cake.
- If y'all'd like to add together nuts to the coil, sprinkle one cup chopped walnuts or pecans evenly over the cake batter earlier baking. Once removed from the oven invert onto a lightly greased sail of parchment newspaper to curlicue together with wind.
- Recipe adapted from Libby's
Amount Per Serving
Calories 331
Calories from Fat 144
% Daily Value*
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