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This pumpkin roll has become my ultimate fall dessert tradition, combining the warmth of spiced pumpkin cake with a luscious cream cheese filling that makes everyone ask for seconds.
I first made this pumpkin roll for Thanksgiving five years ago, and now my family refuses to celebrate any fall gathering without it. The combination of fluffy spiced cake wrapped around that tangy cream cheese filling creates the perfect balance that keeps everyone coming back for "just one more slice."
Ingredients
- Large eggs room temperature for better volume and structure in your cake
- Granulated sugar provides just the right sweetness to balance the pumpkin
- Pumpkin puree use 100% pure canned pumpkin not pumpkin pie filling which has added spices
- Vanilla extract enhances the warmth of the spices and adds depth
- All purpose flour the perfect structure builder for a cake that needs to roll without cracking
- Baking powder gives the cake its light texture while still being sturdy enough to roll
- Pumpkin pie spice contains the perfect blend of cinnamon nutmeg and cloves for that classic fall flavor
- Salt enhances all other flavors and balances sweetness
- Cream cheese use full fat for the richest filling choose a block style not whipped
- Butter adds richness to the filling make sure it's properly softened
- Powdered sugar creates a smooth filling without the grittiness of granulated sugar
Step-by-Step Instructions
- Prepare the Pan
- Line a 10×15 inch jelly roll pan with parchment paper and spray with nonstick spray. This crucial step ensures your cake will release easily for rolling. Make sure the parchment hangs over the edges slightly for easier handling.
- Mix the Wet Ingredients
- Whisk the eggs vigorously for a full 30 seconds to incorporate air before adding sugar pumpkin puree and vanilla. This creates a fluffy base that will yield a lighter cake texture.
- Add Dry Ingredients
- Gently whisk in the flour baking powder pumpkin pie spice and salt until the batter is completely smooth with no lumps. Avoid overmixing which can make the cake tough. The batter will be relatively thin.
- Bake to Perfection
- Pour the batter into your prepared pan spreading it evenly to all corners. Bake at 375°F for precisely 15 minutes until a toothpick inserted in the center comes out clean. Do not overbake or the cake will crack when rolling.
- Roll While Hot
- Immediately after removing from the oven roll the hot cake with the parchment paper still attached starting from one short end. Roll tightly and allow to cool completely at room temperature which takes about two hours. This trains the cake to hold its shape.
- Prepare the Filling
- Beat the softened cream cheese and butter until completely smooth before adding powdered sugar and vanilla. Continue mixing until the filling is silky and free of lumps. Room temperature ingredients are essential for a smooth filling.
- Fill and Reroll
- Carefully unroll the cooled cake removing the parchment paper as you go. Spread the cream cheese filling evenly across the entire surface then gently reroll without the parchment. Wrap tightly in plastic wrap and chill before serving.
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The pumpkin pie spice is truly the heart of this recipe. I discovered after many attempts that using the full two teaspoons gives the perfect aromatic quality that reminds me of my grandmother's kitchen during the holidays. My family now associates this scent with our Thanksgiving gatherings and the excitement of the holiday season.
The Rolling Technique
The most intimidating part of this recipe for beginners is the rolling process, but it's actually quite simple once you understand the science. Rolling the cake while hot allows the proteins to set in that curved position as it cools. Think of it like training the cake to remember its shape. Work quickly but gently, using the parchment paper as your guide. The few minutes you spend carefully rolling while hot saves you from dealing with cracks and breaks later.
Storage Tips
Your finished pumpkin roll will keep beautifully in the refrigerator for up to 5 days when tightly wrapped in plastic wrap. For longer storage, freeze the whole roll or individual slices by wrapping tightly in a double layer of plastic wrap followed by aluminum foil or placed in an airtight container. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor. Never thaw at room temperature as this can make the filling too soft.
Troubleshooting Common Issues
If your cake cracks despite your best efforts, don't panic! Small cracks can be easily hidden with the cream cheese filling, and larger ones can be disguised with a dusting of powdered sugar before serving. The most common cause of cracking is overbaking, so watch your cake carefully and test for doneness early. Another tip is to ensure your kitchen isn't too cold when rolling, as sudden temperature changes can shock the cake.
Serving Suggestions
For a stunning presentation, dust the finished roll with powdered sugar just before serving and garnish the plate with fresh cranberries and mint leaves during the holidays. For an elevated version, consider toasting chopped pecans or walnuts and pressing them into the outside of the roll after applying the filling. Serve slices slightly chilled but not cold for the perfect texture, ideally with a side of spiced cider or coffee to complement the fall flavors.
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Common Questions
- → Why do you roll the pumpkin cake while it's still hot?
Rolling the cake while hot allows it to form the spiral shape without cracking. The cake is more flexible when warm, and as it cools in the rolled position, it 'memorizes' this shape, making it easier to roll again after adding the filling.
- → Can I make this pumpkin roll ahead of time?
Yes! This dessert is perfect for making ahead. Once prepared, it can be refrigerated for several days or frozen for up to two months. To freeze, wrap tightly in plastic wrap (two layers recommended) and place in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- → What's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% cooked, mashed pumpkin with no additional ingredients. Pumpkin pie filling contains added sugar, spices, and other ingredients. This roll requires plain pumpkin puree so you can control the sweetness and spice levels.
- → Why does my pumpkin roll crack when I unroll it?
Cracking usually happens if the cake is rolled too loosely when hot, cooled too quickly, or if it's overbaked. Make sure to roll it tightly while hot, let it cool completely at room temperature, and ensure you're not baking it too long—it should be just set when a toothpick comes out clean.
- → Can I add nuts or other ingredients to my pumpkin roll?
Absolutely! Many people enjoy adding chopped walnuts or pecans to the cake batter, or sprinkling them on top of the cream cheese filling before re-rolling. You can also dust the finished roll with powdered sugar for a festive presentation.
- → How do I know when the pumpkin cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, usually after about 15 minutes. Be careful not to overbake, as this can make the cake dry and more prone to cracking when rolled.