A Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling just may be the perfect fall pumpkin dessert. I’m no expert at making cake rolls. In fact, this was my first. But I was very pleased with how it turned out and will be making many more in my future.
Cake Roll recipes
I did tons of research before making this Pumpkin Cake Roll and found that the ingredients and quantities used in most recipes are virtually identical. There’s some variation in spices and the filling, but for the actual cake batter there’s not a whole lot of difference. Obviously there’s a lot of science that’s involved in producing a cake that has just the right texture and sponginess so that it doesn’t crack when it rolls.
How To Roll a Cake Roll
Cake Rolls may look intimidating to make, but they are actually pretty simple. Really the only step to look out for is rolling the cake up in a towel. For best results, do not use a terry cloth type towel. Use a smooth cotton towel like the ones made out of old flour sacks. Also, sprinkle the towel with plenty of powered sugar. An ample amount of sugar really helps keep the cake from sticking to the towel.
I added some finely chopped pecans to the batter, but you can leave them out if you want to go nutless. To the cream cheese filling, I added some whipped topping to lighten it up a bit. The texture, not the calories 😉
Why Did My Pumpkin Cake Roll Crack
Because the cake is so thin, it can easily crack or tear when you roll it. To reduce the odds ogf it cracking, you want to roll it when it is still warm and pliable. It also helps to roll it very slowly. It also helps to roll it slowly. Thridly, be sure not to overbake the cake or it will be a little dry and more likely to tear.
Make Ahead or Freeze
Pumpkin Cake Roll is a wonderful dessert to make in advance for the busy holidays. You can even freeze it. Once it has been chilled, it’s super easy to cut into pretty slices for everyone to enjoy.
To freeze, wrap it tightly in plastic wrap and then in aluminum foil and place in the freezer for up to 2 months. When you are ready to enjoy it, simply thaw it in the refrigerator and it will taste just as delicious as when it was freshly made. It’s a perfect make-ahead dessert for the busy holiday season.
More Pumpkin Desserts
- Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting
- Pumpkin Sheet Cake with Nutella Cream Cheese Frosting
- Pumpkin Caramel Poke Cake
- Pumpkin Cake with Rum Glaze
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Praline Torte
Pumpkin Cake Roll
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin,, not pumpkin pie filling
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- powdered sugar
Filling
- 1 (8-ounce) package cream cheese,, softened
- 6 tablespoons butter,, softened
- 1/2 cup prepared whipped topping
- 1 cup sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Garnish: whipped cream
Instructions
- Spray a 15X10X1-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Spray parchment with cooking spray with flour (or use butter to grease it and then flour).
- Preheat oven to 375 degrees.
- In a bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
- Using an electric mixer beat eggs at high speed until thick and pale. Slowly add 1 cup sugar. Beat for 5 minutes.
- Using a rubber spatula fold in pumpkin and lemon juice.
- Fold in flour mixture and pecans and pour batter into prepared pan. As you pour, spread the batter to all corners of the pan. If you dump it all in the middle, it will be harder to spread it evenly.
- Bake for 12 to 15 minutes.
- Lay a clean cloth towel on the counter. Sprinkle a good amount of powdered sugar on the towel. (The sugar will help keep the cake from sticking to the towel.)
- After you remove cake from oven, immediately loosen the edges from the pan and flip it over onto towel.
- Starting at narrow end, roll the cake and towel up together. Place seam side down on a wire rack to cool for about 1 hour.
- Beat cream cheese and butter at high speed until smooth. Gradually add powdered sugar. Beat in whipped topping, vanilla, and salt.
- Carefully unroll cake, spread with cream cheese mixture, and reroll without towel. Place on a serving plate seam side down and chill until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted October 28, 2014.
Christin – your pumpkin cake roll looks spectacular! And that cream cheese filling – yum! I have tried and failed miserably at making a rolled cake -Last year I tried making a yule log and it looked like a folded blanket! No lie! – thanks so much for the tip on using a smooth towel instead of a terry cloth one – I need to try that this year.
This cake roll looks gorgeous, Christin! I’ve never had a pumpkin version before, so I’m loving this one. Yours turned out perfectly!
This cake roll looks incredibly good! The color is amazing and I love the spices!
Pumpkin roll is one of my favorite October and November treats. I always live dangerously when it’s nearby as I can’t control myself. Your recipe and roll looks amazing!
Perfection! I have always wanted to master the art of a cake roll – appreciate your handy tips!
I can’t believe this was your first cake roll, it looks gorgeous! Love the addition of the pecans too. Pinned!
Oh my gosh, those cake rolls are delicious!! This recipe is to die for!!!
Drool…
I can’t believe this is your first cake roll – it looks gorgeous and perfect! I’m intimidated to try making a cake roll too so I loved all the tips you gave here! I loved that you added pecans in the batter and that cream filling looks so irresistible!
This pumpkin roll looks super delicious! Definitely the perfect seasonal treat!