Discover this perfect Pumpkin Roll: a wonderfully soft and moist pumpkin cake with a delicious, smooth cream cheese filling. This fall dessert is quick and easy to make using a mess-free rolling method, perfect for any occasion.
What’s the best way to roll the cake without making a mess?
Line a jelly roll pan with parchment paper and leave some paper hanging on two sides, this will help to remove the sheet of pumpkin cake after baking and it will be easier to roll the cake without making a mess.
How long should I bake the cake?
Bake in the preheated oven to 350°F for 11-14 minutes. You can check the doneness using a toothpick inserted in the center if it comes out clean – the pumpkin roll is ready. Also, you can check the doneness with your finger – gently press the cake, if the top springs back – the pumpkin roll is ready.
Can I prepare the pumpkin roll ahead of time?
Yes, prepare the pumpkin roll the day before, wrap it in plastic wrap, and place it in the refrigerator overnight. When ready to serve, remove from the refrigerator, slice, and serve.
Store the pumpkin roll:
You can roll the whole pumpkin roll in a plastic wrap or place sliced leftovers in an airtight container. Store in the refrigerator for up to 4 days.\
Freeze a pumpkin roll:
You can freeze a pumpkin roll and store it in the freezer for up to 3 months. Make sure you wrap the roll tightly with a freezer-safe plastic wrap. Let it thaw in the refrigerator before serving.
What if I don’t have parchment paper?
The easiest way to roll up the pumpkin cake is to use parchment paper. If you don’t have it, you can place a clean kitchen towel on a counter and dust it with powdered sugar. Then, remove the cake from the oven and invert it onto the towel. Roll up the cake and let it cool completely on a cooling rack with a kitchen towel.
Quick and Easy Pumpkin Roll with Cream Cheese Filling
Ingredients
For the pumpkin roll:
- ¾ cup all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs, room temperature
- ¾ cup canned pumpkin puree
- 1 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 ¼ cup powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper, and leave some paper hanging on two sides, it will help to remove the sheet of pumpkin cake after baking. Set aside.
- In a mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
- In another large mixing bowl, using a hand whisk, mix together eggs, pumpkin puree, sugar, vegetable oil, and vanilla extract until all ingredients are combined.
- Add the mixture of dry ingredients to the wet mixture. Stir, using a rubber spatula until just combined and no lumps of flour remain.
- Pour the pumpkin batter into the prepared jelly roll pan. Spread evenly. Bake in the preheated oven for 11-14 minutes. You can check for doneness using a toothpick inserted in the center if it comes out clean - the pumpkin roll is ready. Also, you can check the doneness with your finger - gently press the cake, if the top springs back - the pumpkin roll cake is ready.
- When ready, remove it from the oven and lift it out of the pan using a hanging paper. Place the hot cake on a counter or a large wooden cutting board. Using an oven mitts or a kitchen towel, roll up the pumpkin cake, starting with the short end. Then, transfer this roll to a cooling rack and let it cool completely.
- Prepare the cream cheese filling. In a bowl, using an electric mixer or a hand whisk, mix together cream cheese, softened butter, vanilla extract, and powdered sugar until smooth.
- Carefully and slowly unroll the pumpkin cake and spread the cream cheese filling evenly on top. Roll up the cake again, but peel off the parchment paper. Cover the pumpkin roll with plastic wrap and place it in the refrigerator for 1 hour or until ready to serve.
- Remove the pumpkin roll from the refrigerator, and remove the plastic wrap. Lightly dust with powdered sugar, slice and serve.
Nutrition
Frequently Asked Questions about Pumpkin Roll
1. How can I prevent the pumpkin roll from cracking?
Don’t overmix the batter and don’t overbake to prevent the pumpkin roll from cracking. Also, roll the cake immediately after removing it from the oven. Use oven mitts or a kitchen towel because the cake will be hot. This will help to prevent the pumpkin roll from cracking too.
2. How can I make the cream cheese filling fluffier?
To make the cream cheese filling fluffier, use an electric mixer or a stand mixer with a whisk attachment to beat the cream cheese, butter, vanilla extract, and powdered sugar. Beat until fluffy.
3. Can I substitute ingredients to make it healthier?
Yes, you can substitute all-purpose flour with whole grain, or a gluten-free alternative. Also, you can use low-fat cream cheese and halve the amount of sugar.
