Few things say “fall baking” quite like the Classic Pumpkin Roll. This dreamy dessert combines a tender, spiced pumpkin cake with a tangy cream cheese filling, all snuggled into a beautiful spiral that looks just as spectacular as it tastes. Whether you’re introducing it to your Thanksgiving table or just craving a cozy afternoon treat, the Classic Pumpkin Roll has a special way of drawing oohs and aahs from anyone lucky enough to grab a slice.
Ingredients You’ll Need
Ingredients You’ll Need
What makes the Classic Pumpkin Roll truly shine is its lineup of humble, comforting ingredients. Nothing fancy here—just pantry staples that, when mixed with a little magic (and love!), come together for the fluffiest cake and silkiest filling. Every ingredient is essential for nailing that signature taste, perfect texture, and iconic look.
- All-purpose flour: Gives the cake its light structure, holding the spiral together without being dense.
- Baking powder: Adds just enough lift for a tender bite.
- Baking soda: Works alongside the powder to keep the cake airy and soft.
- Ground cinnamon: Brings a warm, autumnal flavor that’s absolutely essential.
- Ground cloves: Adds depth and a hint of spice, perfect for elevating the pumpkin aroma.
- Salt: Balances the sweetness and enhances every other flavor.
- Large eggs: Help bind everything while keeping the cake rich and moist.
- Granulated sugar: Sweetens the cake and helps whip the eggs to a pale, fluffy base.
- Canned pumpkin: Be sure to use pure pumpkin, not pie filling—the star ingredient that keeps the cake moist and flavorful.
- Cream cheese (softened): The classic filling—cool, creamy, and just tangy enough.
- Powdered sugar (plus extra for dusting): Makes for a smooth filling and a stunning snowy finish.
- Unsalted butter (softened): Blends into the filling for added richness and silkiness.
- Vanilla extract: A splash of vanilla deepens the flavor of the cream cheese filling.
- Powdered sugar (for towel): Prevents sticking and adds sweetness when rolling up your cake.
How to Make Classic Pumpkin Roll
Step 1: Prepare Your Pan and Preheat
Let’s get you set up for success! Before you begin mixing, preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper. Give it a light greasing so your cake comes out smooth and easy—no sticking, no stress.
Step 2: Mix the Dry Ingredients
Grab a small bowl and whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. This quick step ensures every bite of your Classic Pumpkin Roll will have an even distribution of spice and structure.
Step 3: Whip the Eggs and Sugar
In a larger bowl, beat the eggs and granulated sugar until the mixture is thick and pale. You’re looking for that fluffy, almost ribbon-like texture—this is the key to a cake that’s light and rolls easily without cracking.
Step 4: Fold in Pumpkin and Dry Ingredients
Add the canned pumpkin to the egg mixture, stirring until smooth and fully combined. Next, gently stir in your dry mix, just until you don’t see any more streaks. Try not to over-mix; this will keep your Classic Pumpkin Roll cake super tender.
Step 5: Spread and Bake
Pour the batter into your prepared pan, smoothing it out with a spatula so it’s even all across. Pop it in the oven and bake for 13–15 minutes—or until the cake springs back lightly when touched. This quick bake protects the cake’s moisture for a flexible roll.
Step 6: Roll It Up While Warm
Now for the fun (and slightly nerve-wracking) part! As soon as your cake is baked, turn it out onto a clean kitchen towel that’s been generously dusted with powdered sugar. Gently peel off the parchment, and starting from the short end, roll the cake up together with the towel. Let it cool completely on a wire rack—this sets the spiral shape without cracking.
Step 7: Make the Filling
While your cake is cooling off, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until you get a silky, fluffy filling. This tangy-sweet layer is what makes the Classic Pumpkin Roll irresistible!
Step 8: Assemble and Chill
Once the cake is cool, gently unroll it. Spread the cream cheese filling all over, right to the edges (but not so thick it squishes out). Carefully re-roll (this time without the towel), wrap in plastic wrap, and chill for at least an hour—crucial for slicing beautiful rounds.
Step 9: Slice and Dust
When you’re ready to serve, use a serrated knife for clean slices, wiping the blade between each cut. A final dusting of powdered sugar over the top is the perfect snowy finishing touch, making your Classic Pumpkin Roll as photogenic as it is delicious.
How to Serve Classic Pumpkin Roll
Garnishes
A simple shower of powdered sugar adds elegance and a gentle sweetness, but you can easily take it up a notch! Try a sprinkle of finely chopped toasted pecans for a nutty crunch, a few candied ginger bits for a pop of spice, or a dollop of whipped cream to make every slice feel festive.
Side Dishes
Since the Classic Pumpkin Roll is rich and velvety, serve it with a hot mug of spiced chai, robust coffee, or even a scoop of vanilla ice cream. These sides bring out the cozy spice and help balance all that cream cheese goodness.
Creative Ways to Present
For a truly show-stopping treat, slice the roll and arrange the pieces on a platter in a swirl pattern, dusted with extra powdered sugar. You can even drizzle with caramel or chocolate sauce for a little extra flair, or wrap individual slices in wax paper for lunchbox surprises or party favors.
Make Ahead and Storage
Storing Leftovers
If you somehow have a few slices left, wrap them tightly in plastic wrap or store them in an airtight container in the fridge. The Classic Pumpkin Roll keeps well for up to 3 days and actually gets even moister as it chills.
Freezing
Classic Pumpkin Roll freezes beautifully! Wrap the whole roll (or individual slices) tightly in plastic, then foil, and freeze for up to 2 months. To serve, thaw in the fridge overnight and dust with fresh powdered sugar before presenting.
Reheating
Usually, this dessert is best enjoyed chilled or at room temperature—no reheating needed! If you prefer it slightly warm (and the filling is firm), pop a slice in the microwave for just 5–10 seconds to soften it without melting the cream cheese.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure it’s roasted and thoroughly pureed for a smooth texture. Strain out excess moisture, or your Classic Pumpkin Roll might turn out soggy.
How do I prevent my pumpkin roll from cracking?
The key is to roll the cake up while it’s still warm and pliable. Also, avoid overbaking and don’t skip the powdered sugar on the towel—it acts as a barrier so nothing sticks or tears.
Can I make Classic Pumpkin Roll gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum or add a bit yourself for structure.
What’s the best way to slice the pumpkin roll neatly?
Use a sharp, serrated knife and clean the blade between slices. Chilling the roll before cutting gives picture-perfect, clean spirals every time.
Can I add nuts or chocolate chips to the cake?
Definitely! Gently fold in a handful of mini chocolate chips or finely chopped pecans to the batter before baking for added flavor and fun texture in your Classic Pumpkin Roll.
Final Thoughts
There’s just something magical about sharing a Classic Pumpkin Roll fresh from your kitchen—every slice is a swirl of comfort, nostalgia, and a little bit of wow-factor. Give it a try this season, and don’t be surprised if it becomes a new family tradition!
Print
Classic Pumpkin Roll Recipe
- Total Time: 1 hour 45 minutes (including cooling and chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of fall with this delicious Classic Pumpkin Roll recipe. A tender pumpkin cake filled with a luscious cream cheese filling, this dessert is perfect for holiday gatherings or a cozy treat anytime.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
For the Filling:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Additional:
- 1/4 cup powdered sugar (for dusting towel)
- Powdered sugar for garnish (optional)
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: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin until fully combined, then stir in the dry ingredients. Spread the batter evenly in the prepared pan and smooth the top. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
- Roll the cake: Immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
- Prepare the filling: While the cake cools, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy. Once the cake is cool, unroll gently, spread with the cream cheese filling, and re-roll (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
- Serve: Dust with additional powdered sugar before serving if desired.
Notes
- Cake can be made a day ahead and stored chilled.
- For easier slicing, use a serrated knife and wipe between cuts.
- You can freeze the roll tightly wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 23g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
