Classic Pumpkin Roll Cake: Easy Moist & Creamy Dessert

The Classic Pumpkin Roll Cake is a stunning and iconic dessert that embodies the very spirit of autumn. It is a culinary masterpiece that appears intricate and professional, yet its techniques are entirely achievable for the home baker. This dessert is a symphony of texture and flavor, featuring a remarkably light, moist, and spiced pumpkin sponge cake that is baked thin and rolled while warm around a luxuriously rich, creamy, and sweet cream cheese filling. 

Why Is This Classic Pumpkin Roll Cake So Popular?

The enduring popularity of the Classic Pumpkin Roll Cake is a testament to its perfect blend of nostalgia, flavor, and “wow” factor. Firstly, it is a holiday tradition for many families, evoking warm memories of Thanksgiving and Christmas. The mere sight of it can transport someone back to their grandmother’s kitchen. Secondly, its dramatic presentation belies its relatively simple ingredient list. The impressive spiral roll always garners compliments and appears far more complex to make than it actually is, making the baker feel accomplished. Thirdly, it offers a perfect textural and flavor contrast. The soft, spiced sponge cake is the ideal partner for the dense, cool, and tangy cream cheese filling, creating a harmonious bite that is neither too heavy nor too sweet. Finally, its make-ahead nature makes it a host’s dream. It requires chilling, meaning it can be prepared a day or two in advance, freeing up valuable oven and counter space on busy holiday days.

Why You’ll Love This Classic Pumpkin Roll Cake:

• Elegant and Impressive: It is a guaranteed showstopper that will be the talk of any dessert table.

• Lighter than Pie: The airy sponge cake provides a delightful contrast to traditionally dense autumn desserts.

• Perfectly Portable: Once assembled and chilled, it travels beautifully, making it an excellent choice for potlucks or as a gift.

• A Fun Baking Project: The process of rolling the cake is a rewarding and satisfying technique that builds baking confidence.

• Deliciously Versatile: The recipe is a classic for a reason, but it also serves as a canvas for additions like nuts, chocolate chips, or a drizzle of caramel.

Here’s what you’ll need:

For the Pumpkin Sponge Cake:

• 3/4 cup (90g) all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 2/3 cup (150g) 100% pure pumpkin puree (not pumpkin pie filling)

• 1 teaspoon fresh lemon juice or white vinegar

For the Cream Cheese Filling:

• 1 (8-ounce) package (226g) full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar, sifted

• 6 tablespoons (85g) unsalted butter, softened to room temperature

• 1 teaspoon pure vanilla extract

• A pinch of salt

For the Preparation and Dusting:

• Powdered sugar, for dusting (a generous amount, about 1/4 cup)

• A clean, thin kitchen towel (not terry cloth)

How to Make Classic Pumpkin Roll Cake:

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Classic Pumpkin Roll Cake. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare the Pan and Oven
Preheat your oven to 375°F (190°C). Grease a standard 15x10x1-inch jelly roll pan with butter or non-stick spray. Line the bottom with parchment paper, then grease the parchment paper as well. This double insurance is crucial for a clean release.

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the leavening and spices are evenly distributed throughout the batter, preventing clumps.

Step 3: Whip the Eggs and Sugar
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the eggs and granulated sugar on high speed for 2-3 minutes. The mixture should become thick, pale yellow, and form a ribbon-like trail when the whisk is lifted. This step incorporates air, which is the primary leavening agent for the cake.

Step 4: Combine Wet and Dry Ingredients
Gently fold the pumpkin puree and lemon juice into the whipped egg mixture using a spatula. Then, sift the dry ingredients over the wet ingredients in two additions, folding gently after each until just combined. Overmixing will deflate the air you whipped in.

Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan, using an offset spatula to get it into the corners. Tap the pan lightly on the counter to release any large air bubbles. Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.

Step 6: The Critical Roll
While the cake is baking, lay your clean kitchen towel on a flat surface. Dust it generously with powdered sugar—this will prevent the cake from sticking. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, use the towel to gently but firmly roll the cake up, rolling the towel inside the cake. This initial roll is done while the cake is warm and pliable to “train” it and prevent cracking later.

Step 7: Cool and Fill
Allow the cake roll to cool completely on a wire rack in its rolled-up position. This will take about 1-2 hours. Meanwhile, make the filling: In a clean bowl, beat the softened cream cheese, butter, and vanilla together until completely smooth. Gradually beat in the sifted powdered sugar and pinch of salt until the filling is creamy and lump-free.

Step 8: Assemble the Final Roll
Once the cake is completely cool, carefully unroll it. It will lie flat. Spread the cream cheese filling evenly over the cake, leaving a small ½-inch border around the edges. Using the towel to guide you, gently re-roll the cake, this time without the towel inside. Don’t roll too tightly, or the filling will squeeze out.

Step 9: Chill to Set
Wrap the fully assembled pumpkin roll tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This step is essential for the cake to set, making it firm enough to slice cleanly.

Step 10: Serve and Garnish
Before serving, unwrap the roll and transfer it to a serving platter. Dust the top generously with more powdered sugar for a beautiful, snowy finish. Use a sharp serrated knife to slice into pieces, wiping the blade clean between cuts for neat slices.

Tips for Success:

• Room Temperature is Key: Room temperature eggs whip to a greater volume, and room temperature cream cheese and butter will create a smooth filling without lumps.

• Do Not Overbake: The cake is very thin and bakes quickly. Overbaking will make it dry and prone to cracking when rolled. Check it at the 12-minute mark.

• Roll Immediately: The courage to roll the hot cake is the secret to success. A cooling cake becomes brittle and will crack.

• Use the Right Towel: A thin, smooth kitchen towel or even a tea towel is perfect. A thick, fluffy terry cloth towel will leave lint and its texture on the cake.

• Don’t Overfill: Leaving a small border prevents the filling from being squeezed out the ends when you roll it up.

Equipment Needed:

• 15x10x1-inch Jelly Roll Pan

• Parchment Paper

• Stand Mixer or Hand Mixer

• Sifter or Fine-Mesh Sieve

• Clean, thin kitchen towel

• Rubber Spatula

• Offset Spatula (helpful but not mandatory)

Variations of Classic Pumpkin Roll Cake:

• Pecan Praline Pumpkin Roll: Sprinkle ½ cup of finely chopped toasted pecans over the cream cheese filling before rolling. Drizzle with a caramel sauce before serving.

• Gingerbread Pumpkin Roll: Add 1 tablespoon of molasses and ½ teaspoon more ginger to the cake batter. Add a ¼ teaspoon of ground allspice.

• Chocolate Swirl Pumpkin Roll: Melt ½ cup of chocolate chips and swirl it into the cake batter in the pan before baking.

• Maple Cream Cheese Filling: Substitute 2 tablespoons of the powdered sugar in the filling with real maple syrup for a deeper, autumnal flavor.

• Double Pumpkin Roll: Add 2 tablespoons of pumpkin puree to the cream cheese filling and a pinch of pumpkin pie spice.

Serving Suggestions for Classic Pumpkin Roll Cake:

• Holiday Centerpiece: Place it on a beautiful cake stand as the grand finale of your Thanksgiving or Christmas dinner.

• With a Cup of Coffee or Tea: A slice pairs perfectly with a hot beverage for an afternoon treat.

• Garnished with Whipped Cream: Serve with a dollop of freshly whipped cream and a sprinkle of cinnamon on the side.

• As an Edible Gift: Wrap the whole roll or individual slices in cellophane for a heartfelt and impressive homemade gift.

Prep Time:

30 minutes

Cooking Time:

15 minutes

Total Time:

45 minutes (plus 3+ hours for cooling and chilling)

Nutritional Information:

(Estimated per slice, based on 10 slices)

• Calories: ~320

• Protein: 4g

• Sodium: ~180mg

• Sugar: 35g

• Fat: 15g

• Carbohydrates: 45g

• Fiber: 1g

FAQs about Classic Pumpkin Roll Cake:

Q: My cake cracked when I rolled it. What did I do wrong?
A: Cracking is usually caused by one of three things: 1) The cake was overbaked and became too dry, 2) It was not rolled immediately out of the oven, or 3) It was rolled too tightly. Small surface cracks are normal and will be covered by the powdered sugar.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it’s better when made ahead. It can be refrigerated, tightly wrapped, for up to 3 days. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Why did my cake stick to the towel?
A: You likely did not use enough powdered sugar. Be very generous when dusting the towel before the initial roll.

Q: Can I use pumpkin pie spice instead of individual spices?
A: Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.

Q: My filling is lumpy. How can I fix it?
A: This is almost always because the cream cheese and/or butter were too cold. To fix it, you can try beating it for longer, or gently warming the bowl over a pot of warm water (a bain-marie) for a few seconds while beating. To prevent it, ensure your ingredients are truly at room temperature.

Final Thoughts:

The Classic Pumpkin Roll Cake is more than a dessert; it is a baking rite of passage and a edible piece of autumn nostalgia. While the rolling technique may seem intimidating at first, it is a simple, rewarding process that unlocks a world of elegant dessert-making. This cake is a celebration of seasonal flavors, a testament to the beauty of contrasting textures, and a guaranteed way to bring a touch of bakery-level artistry to your home kitchen. So, gather your spices, embrace the warmth of the oven, and take the plunge. The moment you slice into your perfectly spiraled creation and see the looks of delight, you’ll understand why this classic has earned its beloved place in the pantheon of great American desserts.

Classic Pumpkin Roll Cake: Easy Moist & Creamy Dessert

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• Author: Maria
• Total Time: 45 minutes

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Description

Bake a stunning Classic Pumpkin Roll Cake! This easy recipe creates a moist, spiced cake with a creamy filling, the perfect fall dessert

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Ingredients

Scale 1x2x3x

For the Pumpkin Sponge Cake:

• 3/4 cup (90g) all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 2/3 cup (150g) 100% pure pumpkin puree (not pumpkin pie filling)

• 1 teaspoon fresh lemon juice or white vinegar

For the Cream Cheese Filling:

• 1 (8-ounce) package (226g) full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar, sifted

• 6 tablespoons (85g) unsalted butter, softened to room temperature

• 1 teaspoon pure vanilla extract

• A pinch of salt

For the Preparation and Dusting:

• Powdered sugar, for dusting (a generous amount, about 1/4 cup)

• A clean, thin kitchen towel (not terry cloth)

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Instructions

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Classic Pumpkin Roll Cake. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare the Pan and Oven
Preheat your oven to 375°F (190°C). Grease a standard 15x10x1-inch jelly roll pan with butter or non-stick spray. Line the bottom with parchment paper, then grease the parchment paper as well. This double insurance is crucial for a clean release.

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the leavening and spices are evenly distributed throughout the batter, preventing clumps.

Step 3: Whip the Eggs and Sugar
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the eggs and granulated sugar on high speed for 2-3 minutes. The mixture should become thick, pale yellow, and form a ribbon-like trail when the whisk is lifted. This step incorporates air, which is the primary leavening agent for the cake.

Step 4: Combine Wet and Dry Ingredients
Gently fold the pumpkin puree and lemon juice into the whipped egg mixture using a spatula. Then, sift the dry ingredients over the wet ingredients in two additions, folding gently after each until just combined. Overmixing will deflate the air you whipped in.

Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan, using an offset spatula to get it into the corners. Tap the pan lightly on the counter to release any large air bubbles. Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.

Step 6: The Critical Roll
While the cake is baking, lay your clean kitchen towel on a flat surface. Dust it generously with powdered sugar—this will prevent the cake from sticking. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, use the towel to gently but firmly roll the cake up, rolling the towel inside the cake. This initial roll is done while the cake is warm and pliable to “train” it and prevent cracking later.

Step 7: Cool and Fill
Allow the cake roll to cool completely on a wire rack in its rolled-up position. This will take about 1-2 hours. Meanwhile, make the filling: In a clean bowl, beat the softened cream cheese, butter, and vanilla together until completely smooth. Gradually beat in the sifted powdered sugar and pinch of salt until the filling is creamy and lump-free.

Step 8: Assemble the Final Roll
Once the cake is completely cool, carefully unroll it. It will lie flat. Spread the cream cheese filling evenly over the cake, leaving a small ½-inch border around the edges. Using the towel to guide you, gently re-roll the cake, this time without the towel inside. Don’t roll too tightly, or the filling will squeeze out.

Step 9: Chill to Set
Wrap the fully assembled pumpkin roll tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This step is essential for the cake to set, making it firm enough to slice cleanly.

Step 10: Serve and Garnish
Before serving, unwrap the roll and transfer it to a serving platter. Dust the top generously with more powdered sugar for a beautiful, snowy finish. Use a sharp serrated knife to slice into pieces, wiping the blade clean between cuts for neat slices

Notes

• 15x10x1-inch Jelly Roll Pan

• Parchment Paper

• Stand Mixer or Hand Mixer

• Sifter or Fine-Mesh Sieve

• Clean, thin kitchen towel

• Rubber Spatula

• Offset Spatula (helpful but not mandatory)

• Prep Time: 30 minutes
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 35g
• Sodium: 180mg
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g