Creamy Filled Pumpkin Roll Recipe

Serves: 10-12 people

What You’ll Need for the Pumpkin Cake

• 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 nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract

What You’ll Need for the Cream Filling

• 8 oz cream cheese, softened to room temperature
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 tablespoons heavy cream

What You’ll Need for Assembly

• 1/4 cup powdered sugar (for rolling)
• Clean kitchen towel
• Extra powdered sugar for dusting

Preparing Your Pan for Success

Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Grease the parchment paper lightly with butter or cooking spray. This preparation is crucial for preventing the delicate cake from sticking and tearing when you roll it.

Creating the Perfect Spice Blend

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until completely combined. This spice mixture is what gives the pumpkin roll its signature warm, autumn flavor. Make sure there are no lumps and that all spices are evenly distributed throughout the flour.

Building the Cake Base

In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5 minutes until they become thick and pale yellow. Gradually add the granulated sugar, beating until well combined. Beat in the pumpkin puree and vanilla extract until smooth. The mixture should be light and fluffy from all the air incorporated during beating.

Combining Wet and Dry Ingredients

Sprinkle the flour mixture over the pumpkin mixture and gently fold it in with a rubber spatula until just combined. Don’t overmix, as this can make the cake tough. The batter should be smooth and evenly colored with no streaks of flour remaining. Pour the batter into your prepared pan and spread it evenly to all corners with an offset spatula.

Baking to Tender Perfection

Bake for 13-15 minutes, or until the cake springs back lightly when touched in the center and starts to pull away slightly from the edges of the pan. Don’t overbake, as this will make the cake dry and prone to cracking when rolled. The cake should be set but still moist and tender.

The Critical Rolling Technique

While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one short end, roll the warm cake up in the towel, creating a spiral. Let it cool completely in this rolled position, about 1 hour.

Creating the Luxurious Filling

While the cake cools, prepare the cream filling. In a large bowl, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, beating until smooth and creamy. Beat in the vanilla extract, almond extract if using, and heavy cream until the mixture is smooth and spreadable. The filling should be thick enough to hold its shape but creamy enough to spread easily.

The Grand Assembly

Carefully unroll the cooled cake, removing the towel. The cake should unroll easily without cracking. Spread the cream filling evenly over the entire surface of the cake, leaving about a 1/2-inch border on all sides. The filling should be thick enough to create distinct layers when sliced but not so thick that it oozes out the sides.

Rolling for the Final Time

Starting from the same short end you rolled initially, carefully roll the cake up again, this time without the towel. Roll gently but firmly, tucking the edge under slightly to create a tight spiral. Place the rolled cake seam-side down on a serving platter. Wrap the entire roll in plastic wrap and refrigerate for at least 2 hours or overnight to set the filling and make slicing easier.

Perfect Presentation

Just before serving, dust the entire pumpkin roll with powdered sugar using a fine-mesh sieve for an elegant, snowy appearance. Using a sharp serrated knife, slice the roll into 1-inch thick pieces with a gentle sawing motion. Clean the knife between cuts for the cleanest slices that show off the beautiful spiral pattern.

Pro Tips for Success

The key to a crack-free pumpkin roll is rolling it while the cake is still warm and pliable, then letting it cool in the rolled position. This “trains” the cake to hold its shape. If small cracks do appear, they’ll often disappear once the roll is filled and chilled. Don’t worry about minor imperfections – they add to the homemade charm.

Make-Ahead Magic

This pumpkin roll actually improves after sitting overnight, as the flavors meld together and the texture becomes even more tender. You can make it up to 3 days ahead and keep it wrapped in the refrigerator. For longer storage, wrap the completed roll tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Flavor Variations

Try adding a tablespoon of bourbon or rum to the filling for an adult twist, or fold in mini chocolate chips for extra indulgence. You can also experiment with different spice combinations – a pinch of cardamom or allspice adds interesting complexity. Some bakers like to add chopped toasted pecans to the filling for extra texture and flavor.

Serving Suggestions

This pumpkin roll is beautiful on its own, but you can elevate it further with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of toasted pecans. It pairs wonderfully with coffee, spiced cider, or dessert wine. For special occasions, garnish the serving platter with autumn leaves or small pumpkins for a festive presentation.