Pumpkin Roll Cake is my personal standby every single fall, right when the air gets a little nippy and you want something cozy and sweet. Here’s the thing though – getting that swirl just right? It drove me bonkers for years.
Half the time my roll looked like a crumpled blanket, not a five-star dessert. But, with some patience (and a lot of laughs), you’ll nail it too. If you already love baking with pumpkin, you gotta peek at these cinnamon swirl pumpkin bread minis because—let’s be honest—pumpkin just makes life better.
How to Make Pumpkin Roll Cake:
Alright, this is where the fun kicks off. Start by grabbing everything you need – don’t you hate when you start mixing and poof, no eggs in the fridge? Standard drama at my house. Anyway, whisk together eggs and sugar. The color goes kinda pale, and that’s your cue. Toss in your pumpkin puree (not pie filling, trust me, makes a difference) and a splash of vanilla.
Now, dry ingredients – flour, baking powder, cinnamon, a pinch of nutmeg. Mix them in gently. Over-mixing, honestly, is the enemy. Spread your batter thin—almost like you’re painting a wall—onto parchment-lined pans. Bake till it springs back when you poke it. Here comes the slightly awkward part: roll it (while still warm) up in a towel dusted with powdered sugar. Don’t panic if it’s loose, that’s fine.
Cool it down completely, unroll, slather on the dreamy cream cheese frosting, then roll it back. If filling oozes out? Good. Just eat the extra. Your first roll may crack a bit. Keep at it. My early ones looked… bad. Still tasty.
“I made this pumpkin roll cake last Thanksgiving and even my picky uncle had three slices! Way easier than it looks. The rolling part was a little scary but the taste totally made up for it.” – Gina L.
Pumpkin Roll Cake
Tips for Making the Best Pumpkin Roll Recipe:
I’m not going to sugarcoat it—rolling the cake freaks a lot of folks out. Here are some no-nonsense tips for success. Take the cake out of the oven and roll it right away with a kitchen towel. Too slow, and it’ll just crack, no fix for that. Use parchment paper under your batter. Scraping cake off the pan is, uh, not fun.
Let the rolled cake cool before frosting. Otherwise, the filling melts and slides right out. For that cream cheese filling, make sure your butter and cream cheese are soft as your favorite pillow, or you’ll end up with lumps. Been there. For a prettier swirl, don’t overstuff it. Save the extra frosting for toast or sneaky spoonfuls.
If your roll cracks a little, just give it a dusting of powdered sugar. Nobody will care, or honestly even notice. Main thing? Have fun. You’re not entering a baking contest. My best pumpkin roll cake was slightly wonky but vanished the fastest at the party.
Pumpkin Roll Cake
Pumpkin Roll Cake Variations:
I love changing things up depending on who’s coming over. Add a handful of mini chocolate chips to the cream cheese filling for a crowd of kids (or chocolate-loving adults, I won’t judge). Sometimes I sprinkle chopped walnuts over the cake before rolling, just to give it a hush of crunch. Ooh – swapping cinnamon for pumpkin pie spice? Next-level autumn flavor over here.
If you’re watching sugar, a keto pumpkin cake spin is totally doable with monk fruit sweetener. I’ve tried dried cranberries tossed in and, wow, tartness wakes up your mouth. You could even play with a maple cream filling if you’re feeling creative. Every roll is a little adventure.
Pumpkin Roll Cake
How to Store Pumpkin Roll Cake:
Storage is boring but necessary. This pumpkin roll cake tastes best chilled. I wrap mine up in plastic wrap, tight as can be, and slide it into the fridge. You can stash it for up to five days, though it never lasts that long at my place. If you’re more organized than me, slices freeze well, too. Just wrap each piece individually and thaw in the fridge before eating.
Let’s be real, if it sits out at room temp for a few hours, no biggie. Just don’t let it melt in the sun at a picnic – learned that one the hard way. Cream cheese goes soft fast.
Pumpkin Roll Cake
Nutrition Facts (per serving):
Don’t sweat the numbers too much, but I know folks are curious. One hearty slice (and let’s not kid ourselves, no one stops at one sliver) offers about 290 calories. You’ll get a modest amount of protein, around 4 grams. Sugar sits close to 28 grams per serving, so yeah, this isn’t a health food… but it’s not a sugar bomb either. There’s also about 12 grams of fat (most from the filling, so worth it). All things considered, as desserts go, you could do a lot worse.
If you need more or want to see a breakdown, use a calculator—ingredients can vary depending on how much love (and frosting) you add.
Craving more pumpkin? I swear you’ll love this Easy Pumpkin Roll Recipe (Tastes Better From Scratch) if you’re just starting out. Obsessed with breakfast ideas or hunting for a sweet treat that’s kid-approved? Check out the breakfast rolls on my blog for that warm, fluffy kinda morning. If chocolate is more your jam, this best keto chocolate cake delivers. And hey, for a quick fall brunch, apple ring pancakes are quirky and lovable. Happy baking, friend!
Pumpkin Roll Cake
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Pumpkin Roll Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and sweet pumpkin roll cake perfect for fall, filled with creamy frosting and featuring a delightful swirl.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Powdered sugar for dusting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1–2 cups powdered sugar (for frosting, to taste)
Instructions
- Preheat the oven and prepare the pans with parchment paper.
- Whisk together eggs and granulated sugar until pale.
- Add in pumpkin puree and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, cinnamon, and nutmeg; mix gently into the wet ingredients.
- Spread the batter thinly onto prepared pans.
- Bake until the cake springs back when poked.
- Immediately roll the cake in a towel dusted with powdered sugar while warm.
- Cool completely, then unroll and spread with cream cheese frosting.
- Roll the cake back up and dust with additional powdered sugar if desired.
Notes
For the best results, make sure to roll the cake immediately after baking and let it cool completely before frosting. Variations can include mini chocolate chips or walnuts in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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