Name: Pumpkin Roll Recipe: Festive and Flavorful
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Ingredients: Pumpkin Cake:; 3/4 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1/4 tsp cloves; 1/4 tsp salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin puree; 1 tsp vanilla extract; Cream Cheese Filling:; 8 oz cream cheese (softened); 1 cup powdered sugar; 4 tbsp unsalted butter (softened); 1 tsp vanilla extract; Optional: Powdered sugar; Suggested Pairings: Whipped cream (coffee)

Introduction

Table of Contents

Pumpkin Roll is a classic, festive dessert, perfect for fall gatherings, holiday tables, or cozy treats. This tender, spiced pumpkin cake, swirled with a creamy, tangy cream cheese filling, delivers warm autumn flavors in every slice. Presented on a white ceramic platter, dusted with powdered sugar, this Pumpkin Roll offers a stunning, inviting aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dessert that brings seasonal warmth and charm to any table.

Ingredients

For the Pumpkin Cake:

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
1 cup powdered sugar
4 tbsp unsalted butter, softened
1 tsp vanilla extract

Serving (optional):

Optional: Powdered sugar for dusting
Suggested Accompaniments: Whipped cream, pecans
Suggested Pairings: Coffee, hot cider
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 15×10-inch jelly roll pan, parchment paper, clean kitchen towel, mixing bowls, electric mixer, sifter

Step-by-Step Process

Prepare Cake: Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper; grease lightly. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another bowl, beat eggs and sugar until thick, about 2 minutes. Add pumpkin puree and vanilla; mix well. Fold in dry ingredients until just combined.
Bake Cake: Spread batter evenly in the prepared pan. Bake for 13–15 minutes until the cake springs back when touched.
Roll Cake: Dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake with the towel from the short end. Cool completely, about 1 hour.
Make Filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Taste and adjust the sweetness with an additional 1–2 tbsp powdered sugar for a balanced flavor.
Assemble: Unroll the cooled cake gently. Spread filling evenly, leaving a 1/2-inch border. Re-roll tightly without the towel. Wrap in plastic wrap; chill for 1 hour.
Serve: Slice into 1-inch pieces, arrange on a white ceramic platter, and dust with powdered sugar. Serve with whipped cream, pecans, coffee, or hot cider.

Tips for Better Pumpkin Roll

Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
Taste the filling before spreading to balance sweetness and tanginess, as cream cheese brands vary.
Roll the cake while hot to prevent cracking; cool completely before filling.
Grease the parchment well to ensure easy release from the pan.
Use a white ceramic platter for a festive presentation highlighting the vibrant swirl.
Make ahead: Prepare and roll the cake up to 1 day in advance; store chilled and dust with sugar before serving.
Slice with a serrated knife for clean cuts.
Enhance aesthetic: Present on a white ceramic platter with a light powdered sugar dusting for a cozy, inviting look.

Variations and Customization

Gluten-Free Pumpkin Roll: Replace all-purpose flour with gluten-free flour blend; ensure baking powder is gluten-free.
Vegan Pumpkin Roll: Use vegan cream cheese and butter, replace eggs with 3/4 cup applesauce, and use plant-based milk if needed to thin batter.
Low-Sugar Pumpkin Roll: Reduce sugar in cake to 3/4 cup and use a sugar substitute in the filling (adjust to taste).
Spiced Pumpkin Roll: Add 1/4 tsp allspice or cardamom to the cake batter for extra warmth.
Maple Pumpkin Roll: Replace 2 tbsp powdered sugar in filling with 1 tbsp maple syrup.
Nutty Pumpkin Roll: Add 1/4 cup chopped pecans or walnuts to the filling for crunch.
Chocolate Pumpkin Roll: Add 2 tbsp cocoa powder to the cake batter for a chocolatey twist.
Gingerbread Pumpkin Roll: Replace nutmeg and cloves with 1/2 tsp ground ginger for a gingerbread flavor.

Storage and Serving Tips

Store wrapped in plastic wrap in the fridge for up to 5 days; slice just before serving.
Freeze for up to 2 months; wrap tightly in plastic and foil, thaw in fridge overnight.
Serve chilled or at room temperature for the best flavor; avoid keeping at room temperature for over 2 hours due to the cream cheese.
Use leftovers as a trifle base with whipped cream and fruit.
Pair with coffee or cider to complement the spiced, creamy flavor.
Presented on a white ceramic platter with vibrant garnishes for a festive, inviting charm.

Nutritional Information

Based on 8 servings (1 slice each):

Calories: 280 kcal
Total Fat: 14g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 220mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 25g
Protein: 5g
Vitamin A: 50% Daily Value
Vitamin C: 2% Daily Value
Calcium: 6% Daily Value
Iron: 8% Daily Value

Note: Values vary by brand. High in sugar; try the low-sugar version. Pair with fruit for balance.

Conclusion

This Pumpkin Roll recipe offers a festive, flavorful dessert, perfect for any occasion, transforming simple ingredients into a seasonal classic. Its straightforward preparation and stunning presentation make it a favorite. The spiced cake and creamy filling delight with every bite. It’s sure to be a cherished recipe, loved for its cozy, versatile appeal.