Name: Classic Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; ⅔ cup canned pumpkin puree; 1 teaspoon lemon juice; ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 8 ounces cream cheese (softened); 1 cup powdered sugar; 6 tablespoons unsalted butter (softened); 1 teaspoon vanilla extract

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If you dream of impressing your friends and family with a nostalgic showstopper that tastes as stunning as it looks, the Classic Pumpkin Roll is your go-to dessert. This spiced pumpkin cake wrapped around a cloud of sweet cream cheese filling always turns heads at gatherings, reminding everyone why pumpkin desserts are forever in style. The swirl is iconic, the flavor is irresistible, and every bite feels like the coziest day of autumn.

Classic Pumpkin Roll Recipe - Recipe Image

Ingredients You’ll Need

Let’s gather our lineup! Each ingredient here plays a special role in achieving the Classic Pumpkin Roll’s signature soft, spongy texture and its decadent cream cheese spiral. Trust me, don’t skip or substitute if you’re craving that authentic, old-school result.

Eggs: These bind everything together and give the cake its tender fluffiness.
Granulated Sugar: Adds just the right amount of sweetness and helps the eggs whip up to a lofty state.
Canned Pumpkin Puree: The star of the show, bringing bold pumpkin flavor and rich color—make sure to use pure pumpkin, not pie filling.
Lemon Juice: Brightens up the flavors and keeps the cake fresh-tasting.
All-Purpose Flour: Gives the cake structure without weighing it down.
Baking Powder: Lifts the cake for that light, rollable result.
Baking Soda: Works with the acids to keep the cake tender.
Salt: Balances the sweetness and makes the spices pop.
Ground Cinnamon: The essential warm spice note you expect in a Classic Pumpkin Roll.
Ground Nutmeg: Adds a subtle nutty depth that pairs perfectly with pumpkin.
Ground Cloves: Just a pinch delivers big, autumnal aroma.
Cream Cheese (softened): Forms the creamy, tangy core of the filling—make sure it’s fully softened for the silkiest texture.
Powdered Sugar: Sweetens and thickens the filling while giving it that classic, fluffy texture.
Unsalted Butter (softened): Makes the filling rich and helps it spread smoothly.
Vanilla Extract: Rounds out the flavor of the filling with its warm, sweet aroma.

How to Make Classic Pumpkin Roll

Step 1: Prepare Your Pan and Preheat

Begin by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Don’t skip the parchment—this means no sticking and a much easier time rolling the cake later!

Step 2: Whip Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar together until the mixture is thick, pale, and triples in volume. This aeration is what helps the Classic Pumpkin Roll stay pillowy and easy to roll without cracking.

Step 3: Add Pumpkin and Lemon Juice

Mix in the pumpkin puree and lemon juice until everything is well combined. The lemon juice adds a zippy freshness that lifts all those warm spices.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step ensures the spices distribute evenly throughout the batter.

Step 5: Fold it All Together

Gently fold the dry ingredients into the wet pumpkin mixture. Take care not to overmix—just a few strokes until you see no dry streaks. The goal is a fluffy, light cake that will roll beautifully.

Step 6: Spread and Bake

Scoop the batter onto your prepared pan and spread it evenly with an offset spatula. Pop it into the oven and bake for 12 to 15 minutes. It’s done when the cake springs back when lightly pressed. Watch it closely; overbaking can make rolling tricky!

Step 7: Roll While Hot

This step is classic for a reason. Straight from the oven, invert your cake onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment, then gently roll the cake up—towel and all—from the short end. Let it cool fully in this rolled-up form so it “remembers” the classic swirl without cracking.

Step 8: Make the Cream Cheese Filling

While the cake cools, beat the softened cream cheese, powdered sugar, butter, and vanilla extract together until the filling is smooth and creamy. This is the soul of the Classic Pumpkin Roll, so don’t skimp on whipping for a fluffy, spreadable texture!

Step 9: Fill, Re-Roll, and Chill

Unroll the cooled cake gently, then spread the cream cheese filling evenly over the surface. Re-roll (this time without the towel!), wrap tightly in plastic wrap, and let it chill in the fridge for at least an hour. It’s worth the wait—chilling makes slicing clean and helps the flavors meld perfectly.

How to Serve Classic Pumpkin Roll

Garnishes

A light dusting of powdered sugar is all you need for that wintry, festive look, but if you want to take your Classic Pumpkin Roll over the top, try adding toasted pecans, a drizzle of caramel, or candied ginger for extra flair.

Side Dishes

Classic Pumpkin Roll tastes fantastic beside a cup of strong coffee or spiced chai. If you want to round out dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries add a bright contrast for a springy presentation.

Creative Ways to Present

Slice your Classic Pumpkin Roll thick for a rustic vibe, or go with thin, elegant spirals for a fancier event. Arrange slices on a vintage cake platter, stand them upright for a “swirl garden” effect, or serve individually dusted pieces on charming saucers for a tea party.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Classic Pumpkin Roll snugly in plastic wrap or keep it in an airtight container in the fridge. It stays moist and delicious for up to five days, making it a superb make-ahead dessert for busy holiday weeks.

Freezing

This cake freezes beautifully! Once assembled and wrapped in plastic, just store the whole (or half) roll in a freezer bag. Thaw overnight in the refrigerator before slicing. The cream cheese filling stays luscious, and the cake remains soft and tender.

Reheating

This treat is best served chilled or at room temperature. If you’d like it slightly warmer, leave slices out for about 30 minutes—no need for the microwave, as heat can make the filling too soft and the cake less pliable.

FAQs

Why does my Classic Pumpkin Roll sometimes crack?

This often happens if the cake is overbaked or cooled before rolling. Rolling it up while it’s still hot and letting it cool inside the towel is the key to a crack-free swirl.

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to roast and thoroughly drain your fresh pumpkin puree so it’s not too watery. Canned pumpkin is just super convenient and consistent for a Classic Pumpkin Roll.

What can I use instead of a jelly roll pan?

If you don’t have a jelly roll pan, a rimmed baking sheet that’s roughly the same size will work. Just watch the baking time since the cake may be slightly thinner or thicker depending on pan dimensions.

Can I add nuts or other mix-ins to the batter?

Yes! Chopped pecans or walnuts add a lovely crunch to the Classic Pumpkin Roll. Just sprinkle them evenly on the batter before baking, or fold a handful into the batter itself.

How far in advance can I make Classic Pumpkin Roll?

You can make this dessert up to two days in advance. The flavors actually improve after a night in the fridge, making it perfect for entertaining and holiday prep.

Final Thoughts

Once you master this Classic Pumpkin Roll, you’ll look for every excuse to whip one up—holidays, potlucks, or just because! Give this recipe a try, share it with loved ones, and watch it become a new family tradition. Happy baking!

Classic Pumpkin Roll Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of fall with this Classic Pumpkin Roll. A tender pumpkin cake filled with a luscious cream cheese filling, this dessert is perfect for holiday gatherings or a cozy autumn treat.

Ingredients

Scale

For the Cake:

3 large eggs
1 cup granulated sugar
⅔ cup canned pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

For the Filling:

8 ounces cream cheese (softened)
1 cup powdered sugar
6 tablespoons unsalted butter (softened)
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the cake batter: Beat eggs and sugar until thick. Add in pumpkin puree and lemon juice. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Fold dry ingredients into wet mixture. Spread batter in the pan and bake for 12–15 minutes.
Roll the cake: Invert hot cake onto a towel dusted with powdered sugar. Roll up the cake in the towel and let it cool.
Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll the cake, spread the filling, and re-roll without the towel. Refrigerate before slicing and serving.