The pumpkin roll recipe is a classic fall dessert that combines the warmth of pumpkin with the sweetness of cream cheese frosting. This easy pumpkin roll recipe is perfect for the holiday season, and with its simple ingredients and straightforward instructions, you’ll be enjoying a delicious homemade pumpkin roll in no time.
Table of Contents
Why You’ll Love This Recipe
- It’s easy to make and requires only basic baking skills
- The combination of pumpkin and cream cheese is a perfect balance of flavors
- It’s a great dessert for fall gatherings and holiday parties
- You can customize it with nuts or other toppings to suit your taste
Key Ingredients & Substitutions
To make this pumpkin roll recipe, you’ll need the following ingredients:
- 1/4 cup powdered sugar
- 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 LIBBY’S 100% Pure Pumpkin
- 1 cup walnuts (optional)
- 1 package (8 ounces) cream cheese
- 1 cup powdered sugar (sifted)
- 6 tablespoons butter or margarine
- 1 teaspoon vanilla extract
The quality of the ingredients used in this recipe can greatly impact the final result. For example, using high-quality pumpkin puree like LIBBY’S 100% Pure Pumpkin will give your pumpkin roll a rich, authentic flavor. Similarly, using real cream cheese and butter will give your frosting a creamy, tangy taste. When selecting your ingredients, choose the best quality you can find to ensure your pumpkin roll turns out delicious.
You can substitute the walnuts with other types of nuts, such as pecans or hazelnuts, if you prefer. Alternatively, you can omit the nuts altogether if you don’t like them or if you’re looking for a nut-free option. Simply omit the nuts from the recipe and proceed with the rest of the instructions.
Step-by-Step Instructions
1. Preheat the oven to 375°F. Make sure to preheat your oven at least 15-20 minutes before baking to ensure it reaches the correct temperature.
2. Grease and flour a 15 x 10-inch jelly-roll pan. This will prevent the cake from sticking to the pan and make it easier to remove after baking.
3. Sprinkle 1/4 cup powdered sugar on a cotton kitchen towel. This will help prevent the cake from sticking to the towel when you roll it up.
4. Combine dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, and salt) in a medium bowl. Whisk until well combined.
5. Beat eggs and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
6. Add pumpkin and stir in flour mixture until just combined. Be careful not to overmix.
7. Spread the batter evenly into the prepared pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.
8. Sprinkle with nuts (optional). If using nuts, sprinkle them evenly over the top of the batter.
9. Bake for 13-15 minutes, or until the cake is golden brown and springs back when touched. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
10. Loosen and turn the cake onto the prepared towel. Use a spatula to loosen the cake from the pan, then carefully turn it onto the towel.
11. Roll up the cake and towel together. Start from one of the long edges and roll the cake up tightly, using the towel to help guide it.
12. Cool on a wire rack. Let the cake cool completely before filling and frosting.
13. Beat cream cheese, powdered sugar, butter, and vanilla extract in a large bowl until smooth and creamy. This will be the frosting for your pumpkin roll.
14. Spread the cream cheese mixture over the cake. Unroll the cake and spread the frosting evenly over the top, leaving a 1-inch border around the edges.
15. Reroll the cake and refrigerate for at least one hour. This will allow the frosting to set and the flavors to meld together.
For more make-ahead inspiration, explore these 4th of July No Bake Dessert ideas. You can also find more seasonal recipes in our collection of Halloween Food Ideas.
When handling leftovers, make sure to follow food safety guidelines for leftovers to ensure the pumpkin roll remains safe to eat. Additionally, always follow official guidance on safe minimum internal temperatures to ensure the cake is cooked to a safe temperature.
Expert Chef Tips & Troubleshooting
To ensure your pumpkin roll turns out perfectly, make sure to handle the cake gently when rolling it up with the towel. You can also try sprinkling a small amount of powdered sugar on the towel before rolling the cake to prevent it from sticking. If the cake does stick to the towel, don’t worry – simply gently peel it off and continue rolling.
Common issues that may arise when making a pumpkin roll include:
- The cake breaking or cracking when rolling: To prevent this, make sure to roll the cake while it’s still warm, and apply gentle pressure to compress the cake and towel together.
- The frosting being too runny: To fix this, refrigerate the frosting for about 10-15 minutes to firm it up before spreading it over the cake.
- The cake being too dense: To prevent this, make sure to not overmix the batter, and use high-quality ingredients like real cream cheese and butter.
Storage, Make-Ahead & Reheating
The pumpkin roll can be stored in the refrigerator for up to 3 days before serving. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also freeze the roll for up to 2 months, then thaw it in the refrigerator overnight before serving. To reheat, simply slice the pumpkin roll and serve at room temperature.
Recipe Variations
To give your pumpkin roll a unique twist, try adding different spices or flavorings to the batter or frosting. Some ideas include:
- Adding a pinch of nutmeg or cardamom to the batter for extra depth of flavor
- Using maple syrup or honey instead of granulated sugar for a richer flavor
- Adding chopped pecans or hazelnuts to the frosting for extra texture and flavor
- Using a flavored extract like almond or coconut to give the frosting a unique taste
Pumpkin Roll Recipe
Equipment
- 15 x 10-inch jelly-roll pan
- Cotton kitchen towel
- Mixing bowl
- Measuring cups
- Measuring spoons
- Electric mixer
- Whisk
- Rubber spatula
Ingredients
- 1/4 cup cup Powdered sugar
- 3/4 cup cup All-purpose flour
- 1/2 teaspoon teaspoon Baking powder
- 1/2 teaspoon teaspoon Baking soda
- 1/2 teaspoon teaspoon Ground cinnamon
- 1/2 teaspoon teaspoon Ground cloves
- 1/4 teaspoon teaspoon Salt
- 3 large Eggs
- 1 cup cup Granulated sugar
- 2/3 cup cup LIBBY’S 100% Pure Pumpkin
- 1 cup cup Walnuts optional
- 1 package (8 ounces) package Cream cheese
- 1 cup cup Powdered sugar sifted
- 6 tablespoons tablespoons Butter or margarine
- 1 teaspoon teaspoon Vanilla extract
Instructions
- Preheat the oven to 375°F.
- Grease and flour a 15 x 10-inch jelly-roll pan.
- Sprinkle 1/4 cup powdered sugar on a cotton kitchen towel.
- Combine dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, and salt).
- Beat eggs and granulated sugar.
- Add pumpkin and stir in flour mixture.
- Spread the batter evenly into the prepared pan.
- Sprinkle with nuts (optional).
- Bake for 13-15 minutes.
- Loosen and turn the cake onto the prepared towel.
- Roll up the cake and towel together.
- Cool on a wire rack.
- Beat cream cheese, powdered sugar, butter, and vanilla extract.
- Spread the cream cheese mixture over the cake.
- Reroll the cake and refrigerate for at least one hour.
Notes
- Calories: 240
- Protein: 3g
- Carbohydrates: 30g
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 20g
Frequently Asked Questions
What is the best way to handle the cake when rolling it up with the towel to prevent breaking?
When rolling the cake, make sure to handle it gently and evenly, applying gentle pressure to compress the cake and towel together. This will help prevent the cake from breaking or cracking. It’s also important to roll the cake while it’s still warm, as this will make it more pliable and easier to roll.
Can I substitute the walnuts with another type of nut or omit them altogether?
Yes, you can substitute the walnuts with another type of nut, such as pecans or hazelnuts, if you prefer. Alternatively, you can omit the nuts altogether if you don’t like them or if you’re looking for a nut-free option. Simply omit the nuts from the recipe and proceed with the rest of the instructions.
How long can I store the pumpkin roll in the refrigerator before serving?
The pumpkin roll can be stored in the refrigerator for up to 3 days before serving. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also freeze the roll for up to 2 months, then thaw it in the refrigerator overnight before serving.
What’s the best way to slice the pumpkin roll to get clean, even slices?
To get clean, even slices, make sure to slice the pumpkin roll when it’s chilled and firm. Use a sharp knife and slice the roll in a gentle sawing motion, applying gentle pressure. You can also try slicing the roll when it’s still slightly frozen, as this will help the slices hold their shape better.
