Can I make the Pumpkin Roll ahead of time?

Absolutely! You can prepare the Pumpkin Roll a day or two in advance and store it in the refrigerator. Just make sure to keep it wrapped tightly in plastic wrap to maintain freshness.

What’s the best way to store leftover Pumpkin Roll?

Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze slices of Pumpkin Roll for up to a month. Just thaw in the fridge before serving.

Can I substitute the cream cheese filling?

Yes, you can use a whipped cream filling or a mascarpone cheese filling for a different twist. However, cream cheese is the traditional choice and complements the pumpkin flavor beautifully.

What can I serve with Pumpkin Roll?

Pumpkin Roll pairs beautifully with a cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Roll Recipe

Ingredients

Scale

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
1 cup chopped walnuts (optional)
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Additional powdered sugar for dusting

Instructions

Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch baking pan. Line with parchment paper and grease the paper as well.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, beat eggs and granulated sugar until thick. Add pumpkin and beat until well combined. Gradually stir in the flour mixture.
Spread the batter evenly into the prepared pan. If desired, sprinkle with chopped walnuts.
Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto a prepared towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
For the filling, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a small mixing bowl until smooth.
Unroll the cake, spread the cream cheese mixture over the cake. Reroll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least 1 hour.
Before serving, dust with additional powdered sugar. Slice and serve chilled.

Notes

Use canned pumpkin rather than pumpkin pie filling for the best results. Canned pumpkin has a pure flavor that complements the spices without overpowering them.
Chilling the roll is crucial for setting the cream cheese filling and making the cake easier to slice. Don’t skip this step!
If you find that your cake is cracking when you roll it, don’t worry. The powdered sugar dusting and filling will help hide any imperfections.

Author: Elina
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30g
Sodium: 220mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Pumpkin dessert, Pumpkin Roll, Fall baking recipes, Cream cheese filling