Zesty autumn flavors are calling! As crisp air settles in, nothing says cozy fall baking quite like a pumpkin roll. These 18 delicious recipes—from classic cream cheese-filled wonders to creative twists—will fill your kitchen with seasonal magic. Whether you’re a seasoned baker or trying your first swirl, get ready to roll up some autumnal joy. Let’s dive into these perfect pumpkin treats!
Classic Pumpkin Roll with Cream Cheese Filling
This classic fall dessert combines a spiced pumpkin sponge cake with a tangy cream cheese filling, rolled into a beautiful spiral. The result is a stunning dessert that’s easier to make than it looks, perfect for holiday gatherings or a cozy weekend treat. Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Pumpkin Cake Roll:
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 teaspoon lemon juice
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– Powdered sugar for dusting
For the Cream Cheese Filling:
– 1 (8 ounce) package cream cheese, softened to room temperature
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened to room temperature
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C).
2. Line a 15×10-inch jelly roll pan with parchment paper, letting the paper overhang the edges slightly for easy removal.
3. In a large bowl, beat the 3 large eggs on high speed with an electric mixer for 5 full minutes until thick and pale yellow.
4. Gradually beat in the 1 cup of granulated sugar until well combined.
5. Stir in the ⅔ cup of pumpkin puree and 1 teaspoon of lemon juice until just blended.
6. In a separate bowl, whisk together the ¾ cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon salt.
7. Gently fold the dry ingredients into the wet pumpkin mixture until no streaks of flour remain, being careful not to overmix.
8. Tip: Use a spatula to scrape the bowl’s sides and bottom to ensure even mixing.
9. Pour the batter into your prepared pan, spreading it into an even layer with a spatula.
10. Bake for 13-15 minutes, or until the top of the cake springs back lightly when touched.
11. While the cake bakes, lay a clean, thin kitchen towel on your counter and dust it generously with powdered sugar.
12. Immediately upon removing the cake from the oven, run a knife around the edges to loosen it, then invert it onto the sugared towel.
13. Carefully peel off the parchment paper.
14. Starting from one short end, use the towel to gently roll the warm cake and towel together into a tight log.
15. Tip: Rolling the cake while warm prevents cracking later.
16. Let the rolled cake cool completely on a wire rack, seam side down, for about 1 hour.
17. While the cake cools, make the filling by beating the 8 ounces of softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter, and 1 teaspoon vanilla extract in a medium bowl until completely smooth and fluffy.
18. Tip: Ensure all filling ingredients are at room temperature to avoid lumps.
19. Once the cake roll is completely cool, carefully unroll it onto a flat surface.
20. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
21. Gently re-roll the cake, using the towel to help guide it, but this time without the towel inside.
22. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours before serving to allow it to set.
23. Before serving, dust the top of the roll with additional powdered sugar.
24. Expect a moist, spiced cake with a rich, creamy filling that slices beautifully. The contrast between the warm pumpkin spices and the cool, tangy cream cheese is irresistible. For a festive touch, drizzle slices with caramel sauce or garnish with toasted pecans.
Spiced Pumpkin Roll with Maple Glaze
Grab your apron for this cozy fall dessert that’s easier than it looks. A spiced pumpkin roll swirled with cream cheese filling and drizzled with maple glaze makes any gathering special. Perfect for Thanksgiving or a weekend treat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 4 tablespoons unsalted butter, softened
– 1/2 teaspoon vanilla extract
For the glaze:
– 1/2 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1 tablespoon milk
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt until fully combined.
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Beat in pumpkin puree and vanilla extract until smooth.
5. Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain; do not overmix.
6. Spread batter evenly into the prepared pan using an offset spatula.
7. Bake for 13–15 minutes until the cake springs back when lightly touched in the center.
8. Immediately loosen cake edges with a knife and invert onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off the parchment paper. Tip: Work quickly while the cake is warm to prevent cracking.
10. Starting from a short end, tightly roll the cake up with the towel inside. Let cool completely on a wire rack for 1 hour.
11. For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract in a bowl until smooth and fluffy.
12. Unroll the cooled cake and spread filling evenly over the surface, leaving a 1/2-inch border on all sides.
13. Re-roll the cake gently without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to set.
14. For the glaze, whisk powdered sugar, maple syrup, and milk in a small bowl until smooth. Tip: Adjust consistency with more milk if too thick.
15. Drizzle glaze over the chilled roll just before serving. Slice with a sharp serrated knife for clean cuts.
16. Transfer to a serving platter. Tip: Garnish with extra cinnamon or chopped pecans for added crunch.
Here’s the final touch: the roll boasts a moist, spiced cake with a creamy, tangy filling that contrasts beautifully. The maple glaze adds a sweet, autumnal finish. Serve slices with a dollop of whipped cream or alongside a hot coffee for a comforting dessert experience.
Chocolate Swirl Pumpkin Roll
Nothing beats the cozy flavors of fall in a stunning dessert. This chocolate swirl pumpkin roll combines spiced pumpkin cake with rich chocolate filling for an impressive treat. Perfect for holiday gatherings or a special weekend bake.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin cake:
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice
– ¼ teaspoon salt
For the chocolate swirl:
– ¼ cup unsweetened cocoa powder
– 1 tablespoon granulated sugar
For the filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat eggs and 1 cup granulated sugar in a large bowl on high speed for 3 minutes until thick and pale.
3. Stir in pumpkin puree until fully combined.
4. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
5. Gently fold dry ingredients into wet ingredients until just combined; do not overmix.
6. Spread batter evenly into prepared pan with an offset spatula.
7. Sift cocoa powder and 1 tablespoon sugar over half the batter. Use a knife to swirl gently for a marbled effect.
8. Bake for 13-15 minutes until cake springs back when lightly touched.
9. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.
10. Starting from a short end, roll cake and towel together tightly. Cool completely on a wire rack for 1 hour.
11. Beat cream cheese, powdered sugar, butter, and vanilla in a bowl until smooth and fluffy.
12. Unroll cooled cake carefully. Spread filling evenly, leaving a ½-inch border.
13. Re-roll cake without the towel, using the towel to guide it for a tight roll.
14. Wrap in plastic and refrigerate for at least 2 hours before slicing.
Layers of moist pumpkin cake and creamy chocolate filling create a beautiful spiral. The texture is soft yet holds its shape when sliced. Serve chilled with a dusting of cocoa powder or alongside coffee for an elegant dessert.
Pumpkin Roll with Cinnamon Whipped Cream
Baking this pumpkin roll feels like a cozy autumn hug. It’s a classic dessert that’s easier than it looks, with a spiced cake and creamy cinnamon filling. Follow these sharp steps for a perfect swirl every time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
– Powdered sugar for dusting
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened to room temperature
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1 cup heavy cream
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Gently fold in 2/3 cup canned pumpkin puree and 1 tsp vanilla extract into the egg mixture using a spatula.
5. Gradually add the dry ingredients to the wet mixture, folding just until no flour streaks remain to avoid overmixing.
6. Spread the batter evenly into the prepared pan using an offset spatula, ensuring it reaches all corners.
7. Bake at 375°F for 13-15 minutes until the cake springs back when lightly touched in the center.
8. Immediately dust a clean kitchen towel generously with powdered sugar.
9. Invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together tightly into a log shape.
11. Let the rolled cake cool completely on a wire rack for about 1 hour to set its shape.
12. For the filling, beat 8 oz softened cream cheese, 1 cup powdered sugar, 6 tbsp softened butter, 1 tsp vanilla extract, and 1 tsp ground cinnamon in a bowl until smooth.
13. In a separate chilled bowl, whip 1 cup heavy cream on high speed until stiff peaks form, about 3-4 minutes.
14. Gently fold the whipped cream into the cream cheese mixture until fully incorporated for a light, fluffy texture.
15. Unroll the cooled cake slowly to avoid cracking and spread the filling evenly over the surface, leaving a 1/2-inch border.
16. Re-roll the cake tightly without the towel, using the towel as a guide for an even spiral.
17. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to firm up before slicing.
18. Dust the chilled roll with additional powdered sugar just before serving.
Keep this pumpkin roll chilled until ready to eat—it slices cleanly when cold. The cake is moist and spiced, while the cinnamon whipped cream filling adds a cool, creamy contrast. Serve it with a drizzle of caramel or alongside a hot coffee for a comforting treat.
Gluten-Free Pumpkin Roll with Vanilla Frosting
Savor a gluten-free fall classic that’s surprisingly simple to make. This pumpkin roll is moist, spiced, and filled with a smooth vanilla frosting. Perfect for holidays or a cozy treat any day.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup gluten-free all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp vanilla extract
For the frosting:
– 6 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Fold in pumpkin puree and 1 tsp vanilla extract until just blended.
5. Gently fold the dry ingredients into the wet mixture until no streaks remain, being careful not to overmix.
6. Spread batter evenly into the prepared pan using a spatula.
7. Bake at 375°F for 13–15 minutes, or until the cake springs back when lightly touched.
8. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
9. Starting from a short end, roll the cake and towel together tightly into a log. Let cool completely on a wire rack for 1 hour.
10. While cooling, make the frosting: beat softened cream cheese and butter in a bowl until smooth, about 2 minutes.
11. Gradually add powdered sugar and 1 tsp vanilla extract, beating until fluffy and no lumps remain.
12. Unroll the cooled cake and spread frosting evenly over the surface, leaving a 1/2-inch border on all sides.
13. Re-roll the cake gently without the towel, wrapping it in plastic wrap.
14. Refrigerate for at least 2 hours before slicing to set the frosting.
Present a slice to reveal the beautiful spiral of spiced cake and creamy frosting. The texture is tender and moist, with warm pumpkin spices balanced by sweet vanilla. For a festive touch, dust with extra powdered sugar or serve with a dollop of whipped cream.
Vegan Pumpkin Roll with Cashew Cream
Vegan pumpkin roll with cashew cream is a fall dessert that’s surprisingly simple to make. Velvety spiced pumpkin cake wraps around a rich, tangy cashew filling for a showstopping treat that’s entirely plant-based.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin cake:
– 3/4 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
For the cashew cream filling:
– 1 1/2 cups raw cashews, soaked overnight
– 1/4 cup maple syrup
– 2 tbsp lemon juice
– 1 tsp vanilla extract
– 1/4 cup water
For dusting:
– Powdered sugar
Instructions
1. Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, and vanilla extract until smooth.
3. Sift in the flour, baking powder, cinnamon, ginger, nutmeg, and salt directly into the wet ingredients.
4. Fold the dry ingredients into the wet mixture until just combined; do not overmix.
5. Spread the batter evenly into the prepared pan using an offset spatula.
6. Bake for 12–15 minutes, until the cake springs back when lightly touched in the center.
7. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
8. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
9. Starting from a short end, roll the cake up tightly with the towel inside; let it cool completely rolled up, about 1 hour.
10. Drain the soaked cashews and add them to a high-speed blender with maple syrup, lemon juice, vanilla, and water.
11. Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
12. Unroll the cooled cake and spread the cashew cream evenly over the surface, leaving a 1/2-inch border.
13. Re-roll the cake gently but firmly without the towel, using the towel to help guide it if needed.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
15. Dust the top with more powdered sugar just before serving.
You’ll love the soft, moist pumpkin cake paired with the tangy, creamy cashew filling. Yet this dessert is versatile—slice it thick for a plated dessert or thin for elegant party bites. Your guests won’t believe it’s vegan.
Pumpkin Roll with Caramel Drizzle
A pumpkin roll with caramel drizzle is a classic fall dessert that’s easier to make than it looks. This version delivers a moist, spiced cake rolled around a creamy filling, all finished with a rich caramel sauce. It’s perfect for holiday gatherings or a cozy weekend treat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
For the filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
For the caramel drizzle:
– 1/2 cup granulated sugar
– 3 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until thick and pale yellow.
4. Beat in the pumpkin puree and vanilla extract until just incorporated.
5. Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain; do not overmix to keep the cake light.
6. Spread the batter evenly into the prepared pan using an offset spatula.
7. Bake for 13–15 minutes, until the cake springs back when lightly touched in the center.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log; let it cool completely on a wire rack for about 1 hour to prevent cracking.
11. For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract in a bowl until smooth and fluffy.
12. Unroll the cooled cake and spread the filling evenly over it, leaving a 1/2-inch border on all sides.
13. Re-roll the cake tightly without the towel, wrap it in plastic wrap, and refrigerate for at least 2 hours to set.
14. For the caramel drizzle, heat the granulated sugar in a small saucepan over medium heat for 5–7 minutes, stirring constantly until it melts into an amber-colored liquid.
15. Remove from heat and whisk in the butter until melted, then stir in the heavy cream and salt until smooth; let it cool slightly to thicken.
16. Drizzle the caramel over the chilled pumpkin roll just before serving.
Zesty pumpkin spice and tangy cream cheese balance beautifully in each slice. The caramel adds a buttery sweetness that complements the moist, tender cake. For a festive touch, garnish with chopped pecans or serve alongside a scoop of vanilla ice cream.
Pumpkin Roll with Pecan Praline Topping
Falling leaves and crisp air call for this autumnal dessert that’s easier than it looks. A spiced pumpkin cake rolls around a creamy filling, all crowned with crunchy pecan praline. Perfect for holiday gatherings or cozy weekends.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
For the praline topping:
– 1 cup chopped pecans
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter
– 2 tablespoons heavy cream
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt.
3. In a large bowl, beat 3 eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Gently fold in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Spread batter evenly into the prepared pan using an offset spatula.
7. Bake at 375°F for 13-15 minutes until the cake springs back when lightly touched.
8. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log.
11. Cool completely on a wire rack for 1 hour while rolled.
12. For the filling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter, and 1 teaspoon vanilla until smooth.
13. Unroll the cooled cake and spread filling evenly, leaving a 1/2-inch border.
14. Re-roll the cake without the towel, wrapping tightly in plastic wrap.
15. Chill in refrigerator for at least 2 hours to set.
16. For the topping, combine 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup butter, and 2 tablespoons heavy cream in a saucepan.
17. Cook over medium heat, stirring constantly, for 5-7 minutes until sugar dissolves and mixture thickens.
18. Immediately pour hot praline over the chilled cake roll, spreading with a spatula.
19. Let topping set for 15 minutes before slicing with a serrated knife.
Tip: Beat eggs and sugar thoroughly to incorporate air for a light sponge. Tip: Roll the cake while warm to prevent cracking. Tip: Chill the filled roll thoroughly for clean slices.
The tender pumpkin cake contrasts beautifully with the rich cream cheese filling and crunchy caramelized pecans. Try serving thin slices with a dollop of whipped cream or alongside coffee for breakfast. This dessert keeps well refrigerated for up to three days, though the praline topping may soften slightly.
Pumpkin Roll with Orange Zest Frosting
Falling leaves and crisp air call for this seasonal dessert. Pumpkin roll with orange zest frosting combines warm spices with bright citrus. It’s surprisingly simple to make at home.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
For the frosting:
– 8 oz cream cheese, softened to room temperature
– 1 cup powdered sugar
– 4 tbsp unsalted butter, softened to room temperature
– 1 tbsp orange zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
2. In a medium bowl, whisk together the 3/4 cup flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, and 1/4 tsp salt until fully combined.
3. In a large bowl, beat the 3 eggs on high speed for 5 full minutes until thick and pale yellow.
4. Gradually beat in the 1 cup granulated sugar until the mixture is light and fluffy.
5. Gently fold in the 2/3 cup pumpkin puree and 1 tsp vanilla extract with a spatula until just incorporated.
6. Tip: Fold in the dry flour mixture in three additions to prevent overmixing and ensure a tender cake.
7. Spread the batter evenly into the prepared pan using an offset spatula.
8. Bake at 375°F for 13-15 minutes, until the top springs back when lightly touched.
9. Immediately loosen the cake edges and invert it onto a clean kitchen towel dusted with powdered sugar.
10. Carefully peel off the parchment paper while the cake is still hot.
11. Starting from a short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack for 1 hour.
12. While the cake cools, make the frosting: In a medium bowl, beat the 8 oz softened cream cheese and 4 tbsp softened butter until smooth.
13. Tip: Ensure ingredients are at room temperature to avoid a lumpy frosting.
14. Gradually beat in the 1 cup powdered sugar until creamy.
15. Stir in the 1 tbsp orange zest and 1 tsp vanilla extract until fully combined.
16. Unroll the cooled cake carefully and spread the frosting evenly over the surface, leaving a 1/2-inch border.
17. Tip: Re-roll the cake gently but firmly without the towel to create a tight spiral.
18. Wrap the finished roll in plastic wrap and refrigerate for at least 2 hours before slicing.
19. You’ll love the moist, spiced pumpkin cake paired with the tangy, citrus-kissed cream cheese frosting. For a festive touch, dust with extra powdered sugar or garnish with candied orange peel before serving.
Pumpkin Roll with Gingerbread Spices
Whip up this autumnal dessert that combines pumpkin’s earthy sweetness with warm gingerbread spices. The rolled cake is surprisingly simple to make and delivers impressive results. Perfect for holiday gatherings or cozy nights in.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon lemon juice
For the filling:
– 1 (8 ounce) package cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
For dusting:
– 1/4 cup powdered sugar
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on two sides.
2. In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, and salt until fully combined.
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Fold pumpkin puree and lemon juice into the egg mixture using a rubber spatula until just incorporated.
5. Gently fold the dry ingredients into the wet mixture in three additions, being careful not to deflate the batter.
6. Spread batter evenly into the prepared pan using an offset spatula, ensuring it reaches all corners.
7. Bake for 13-15 minutes until the cake springs back when lightly touched in the center.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with the 1/4 cup powdered sugar.
9. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight cylinder, then let cool completely on a wire rack for 1 hour.
11. For the filling, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a medium bowl until smooth and creamy.
12. Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
13. Re-roll the cake gently but firmly without the towel, using the towel as a guide to create a tight spiral.
14. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours before slicing to set the filling.
15. Slice with a serrated knife using a gentle sawing motion for clean edges.
Buttery cream cheese filling contrasts beautifully with the spiced pumpkin cake. The roll stays moist for days when stored refrigerated. Serve chilled slices with a dollop of whipped cream or alongside hot coffee.
Pumpkin Roll with Brown Butter Frosting
Unwrap the cozy flavors of fall with this pumpkin roll, a seasonal dessert that’s easier than it looks. The brown butter frosting adds a nutty richness that perfectly complements the spiced cake. Follow these sharp steps for a stunning, sliceable treat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp vanilla extract
– For the frosting:
– 1 cup (2 sticks) unsalted butter
– 8 oz cream cheese, softened
– 3 cups powdered sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, and 1/4 tsp salt until fully combined.
3. In a large bowl, beat 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Fold in 2/3 cup pumpkin puree and 1 tsp vanilla extract until just incorporated.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain; do not overmix.
6. Spread batter evenly into the prepared pan using a spatula.
7. Bake at 375°F for 13–15 minutes until the cake springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log; let cool completely on a wire rack for 1 hour.
11. For the frosting, melt 1 cup unsalted butter in a small saucepan over medium heat, swirling occasionally, for 5–7 minutes until it turns golden brown and smells nutty; cool to room temperature.
12. In a large bowl, beat 8 oz softened cream cheese and the cooled brown butter until smooth.
13. Gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and 1/4 tsp salt, beating until fluffy and spreadable.
14. Unroll the cooled cake and spread the frosting evenly over the surface, leaving a 1/2-inch border on all sides.
15. Re-roll the cake gently without the towel, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to set.
16. Slice with a sharp knife, wiping it clean between cuts for neat servings. Perfectly moist and spiced, this pumpkin roll features a creamy, nutty frosting that melts in your mouth. Present it on a platter with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent touch.
Pumpkin Roll with Cranberry Compote
You’ve probably seen pumpkin rolls everywhere this season, but this version with cranberry compote takes it to another level. It’s a festive dessert that balances sweet and tart flavors perfectly. Let’s get baking.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin roll:
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt
– Powdered sugar for dusting
For the cream cheese filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
For the cranberry compote:
– 12 ounces fresh cranberries
– 1 cup granulated sugar
– ½ cup water
– 1 teaspoon orange zest
Instructions
1. Preheat your oven to 375°F.
2. Line a 15×10-inch jelly roll pan with parchment paper.
3. In a large bowl, beat the 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Beat in the ⅔ cup canned pumpkin puree until just combined.
5. In a separate bowl, whisk together the ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
6. Gently fold the dry ingredients into the wet ingredients until no streaks remain.
7. Spread the batter evenly into the prepared pan.
8. Bake at 375°F for 13-15 minutes until the cake springs back when lightly touched.
9. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
10. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
11. Starting from a short end, roll the cake and towel together into a tight log.
12. Let the rolled cake cool completely on a wire rack for about 1 hour.
13. For the filling, beat the 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter, and 1 teaspoon vanilla extract in a bowl until smooth and creamy.
14. Unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a ½-inch border.
15. Roll the cake back up tightly without the towel, wrap in plastic wrap, and refrigerate for at least 2 hours.
16. For the compote, combine the 12 ounces fresh cranberries, 1 cup granulated sugar, ½ cup water, and 1 teaspoon orange zest in a saucepan.
17. Cook over medium heat, stirring occasionally, for 10-12 minutes until the cranberries burst and the sauce thickens.
18. Let the compote cool to room temperature.
19. Slice the chilled pumpkin roll and serve with a generous spoonful of cranberry compote.
Dense yet tender, the spiced pumpkin cake contrasts beautifully with the tangy cream cheese filling. The cranberry compote adds a vibrant pop of color and tartness that cuts through the sweetness. Try serving it with a dollop of whipped cream or alongside a cup of hot coffee for a cozy fall treat.
Pumpkin Roll with Cream Cheese and Walnuts
Mouthwatering and perfect for fall gatherings, this pumpkin roll with cream cheese and walnuts is a classic dessert that’s easier than it looks. The combination of spiced cake, tangy filling, and crunchy nuts delivers a satisfying treat every time. Follow these precise steps for a flawless result.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened to room temperature
– 1 tsp vanilla extract
– 1/2 cup chopped walnuts
Instructions
1. Preheat the oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Add the canned pumpkin puree and vanilla extract to the egg mixture, mixing on low speed just until incorporated.
5. Gently fold the dry ingredients into the wet ingredients using a spatula until no flour streaks remain, being careful not to overmix.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
7. Bake at 375°F for 13–15 minutes until the cake springs back when lightly touched in the center.
8. Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
9. Starting from a short end, roll the cake and towel together tightly into a log, then let it cool completely on a wire rack for about 1 hour.
10. While the cake cools, make the filling by beating the softened cream cheese, powdered sugar, softened butter, and vanilla extract in a bowl until smooth and creamy.
11. Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border on all sides.
12. Sprinkle the chopped walnuts evenly over the filling.
13. Re-roll the cake tightly without the towel, using the towel as a guide to prevent cracking.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
Deliciously moist and spiced, this pumpkin roll features a velvety cream cheese filling that contrasts with the crunchy walnuts. Serve it chilled in thick slices for a festive dessert, or garnish with a dusting of powdered sugar and extra walnuts for an elegant presentation.
Pumpkin Roll with Espresso Glaze
Zesty pumpkin and rich espresso combine in this elegant dessert that’s perfect for fall gatherings. The roll bakes quickly and the glaze adds a sophisticated coffee finish. It looks impressive but comes together with simple techniques.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
For the filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
For the glaze:
– 1 cup powdered sugar
– 2 tbsp strong brewed espresso, cooled
– 1 tbsp unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2. Whisk flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
3. Beat eggs and granulated sugar in a large bowl with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Fold in pumpkin puree and vanilla extract until just combined.
5. Gently fold dry ingredients into wet ingredients until no flour streaks remain.
6. Spread batter evenly into prepared pan using an offset spatula.
7. Bake for 13-15 minutes until cake springs back when lightly touched.
8. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off parchment paper while cake is still hot.
10. Starting from a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack for 1 hour.
11. Beat cream cheese, 1 cup powdered sugar, butter, and vanilla in a medium bowl until smooth and fluffy.
12. Unroll cooled cake and spread filling evenly over surface, leaving a 1/2-inch border.
13. Re-roll cake tightly without the towel, using the towel as a guide to prevent cracking.
14. Wrap roll in plastic wrap and refrigerate for at least 2 hours to set.
15. Whisk 1 cup powdered sugar, espresso, and melted butter in a small bowl until smooth.
16. Drizzle glaze over chilled roll and let set for 10 minutes before slicing.
The roll slices cleanly to reveal a beautiful spiral of spiced cake and creamy filling. That espresso glaze adds a bittersweet contrast that cuts through the sweetness perfectly. Try serving thin slices with a dollop of whipped cream for an extra-decadent presentation.
Pumpkin Roll with Chai Spiced Frosting
Unwrap the cozy flavors of fall with this pumpkin roll, a tender spiced cake rolled around a creamy chai-spiced frosting. It’s a showstopping dessert that’s surprisingly simple to make at home. The combination of pumpkin and chai creates a warm, aromatic treat perfect for any autumn gathering.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Pumpkin Cake Roll:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
For the Chai Spiced Frosting:
– 8 ounces cream cheese, softened to room temperature
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened to room temperature
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, letting the paper overhang the edges slightly for easy removal.
2. In a medium bowl, whisk together the 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until fully combined.
3. In a large bowl, beat the 3 eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 full minutes, until the mixture is thick, pale, and forms ribbons when the beaters are lifted.
4. Gently fold the 2/3 cup pumpkin puree and 1 teaspoon vanilla extract into the egg mixture using a rubber spatula until just incorporated.
5. Sift the dry flour mixture over the wet ingredients and fold gently until no streaks of flour remain, being careful not to deflate the batter.
6. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula, reaching all corners.
7. Bake at 375°F for 13-15 minutes, until the cake springs back lightly when touched in the center. Tip: Do not overbake, or the cake will crack when rolled.
8. While the cake bakes, lay a clean, thin kitchen towel on the counter and dust it generously with powdered sugar.
9. Immediately upon removing the cake from the oven, run a knife around the edges to loosen it, then invert it onto the prepared towel. Carefully peel off the parchment paper.
10. Starting from a short end, use the towel to tightly roll the warm cake into a log, rolling the towel inside it. Let the rolled cake cool completely on a wire rack for about 1 hour. Tip: Rolling while warm prevents cracking.
11. While the cake cools, make the frosting: In a medium bowl, beat the 8 ounces softened cream cheese, 6 tablespoons softened butter, and 1 teaspoon vanilla extract with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
12. Sift in the 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, and 1/4 teaspoon cloves. Beat on low speed until combined, then increase to medium-high and beat for 1 minute until fluffy. Tip: Ensure ingredients are at room temperature for a smooth, lump-free frosting.
13. Once the cake is completely cool, carefully unroll it from the towel onto a flat surface.
14. Spread the chai spiced frosting evenly over the entire surface of the cake, leaving a 1/2-inch border on one short end.
15. Gently re-roll the cake from the same short end, using the towel to guide it, but without rolling the towel inside this time.
16. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours to set the frosting and make slicing easier.
17. Before serving, trim about 1/2 inch off each end for clean edges. Slice into 1-inch thick pieces with a sharp knife.
Chai spices like cinnamon, ginger, cardamom, and cloves infuse the creamy frosting with a warm, aromatic depth that perfectly complements the moist, spiced pumpkin cake. The roll slices beautifully, revealing a stunning spiral of cake and frosting. For an elegant presentation, dust the slices with extra powdered sugar and serve with a cup of strong coffee or a chai latte.
Pumpkin Roll with Salted Caramel Filling
Fall’s favorite flavors come together in this elegant dessert. A spiced pumpkin cake rolls around a rich salted caramel filling for a stunning presentation. It’s easier than it looks with these precise steps.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Pumpkin Cake Roll
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the Salted Caramel Filling
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/2 cup salted caramel sauce
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
2. Whisk together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt in a medium bowl.
3. In a large bowl, beat 3 eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Beat in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract until just combined.
5. Gently fold the dry ingredients into the wet ingredients with a spatula until no streaks of flour remain. Tip: Do not overmix to keep the cake tender.
6. Spread the batter evenly into the prepared pan using an offset spatula.
7. Bake for 13-15 minutes until the cake springs back when lightly touched in the center.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack for 1 hour. Tip: Rolling while warm prevents cracking.
11. For the filling, beat 8 ounces softened cream cheese and 1/4 cup softened butter in a bowl until smooth.
12. Beat in 1 cup powdered sugar until creamy, then mix in 1/2 cup salted caramel sauce and 1/4 teaspoon fine sea salt.
13. Unroll the cooled cake carefully and spread the filling evenly over the surface, leaving a 1/2-inch border.
14. Re-roll the cake gently without the towel, using the towel to guide you for a tight roll. Tip: Chill for 30 minutes before slicing for cleaner cuts.
15. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
16. Slice with a sharp serrated knife and serve chilled.
Warm spices and moist pumpkin cake contrast with the cool, creamy salted caramel filling. Each slice reveals a beautiful spiral, perfect for impressing guests. For a festive touch, drizzle extra caramel sauce on the plate before serving.
Pumpkin Roll with White Chocolate Ganache
Elegant yet approachable, this pumpkin roll with white chocolate ganache delivers autumn flavors in a stunning spiral. Its moist spiced cake wrapped around a creamy filling makes it perfect for holiday gatherings or cozy weekends.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the cake:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
For the filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
For the ganache:
– 4 oz white chocolate, chopped
– 1/4 cup heavy cream
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Fold in pumpkin puree and vanilla extract until just incorporated.
5. Gently fold dry ingredients into wet ingredients until no flour streaks remain, being careful not to overmix.
6. Spread batter evenly into prepared pan using an offset spatula.
7. Bake for 13-15 minutes until cake springs back when lightly touched in the center.
8. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off parchment paper while cake is still hot.
10. Starting from a short end, roll cake and towel together into a tight spiral. Let cool completely on a wire rack for 1 hour.
11. For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract on medium speed for 3 minutes until smooth and fluffy.
12. Unroll cooled cake and spread filling evenly over surface, leaving a 1/2-inch border on all sides.
13. Re-roll cake gently without towel, using the towel as a guide to prevent cracking.
14. Wrap rolled cake in plastic wrap and refrigerate for at least 2 hours to set.
15. For the ganache, place chopped white chocolate in a heatproof bowl.
16. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
17. Pour hot cream over white chocolate and let sit for 1 minute without stirring.
18. Whisk gently until completely smooth and glossy.
19. Let ganache cool for 10 minutes until slightly thickened but still pourable.
20. Drizzle ganache over chilled cake roll, allowing some to drip down the sides.
21. Refrigerate for 30 minutes to set ganache before slicing.
Luxuriously moist with warm spices, the cake contrasts beautifully with the tangy cream cheese filling. The white chocolate ganache adds a sweet, glossy finish that elevates this dessert. For a festive touch, garnish with toasted pecans or a dusting of cinnamon before serving.
Pumpkin Roll with Apple Cider Glaze
Roll out this seasonal dessert that combines spiced pumpkin cake with a tangy apple cider glaze. It’s perfect for autumn gatherings or holiday tables, delivering warm flavors in every slice.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin roll:
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– ¼ tsp salt
– Powdered sugar for dusting
For the filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
For the glaze:
– 1 cup powdered sugar
– 3 tbsp apple cider
– ½ tsp ground cinnamon
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes until pale and thick.
3. Fold in pumpkin puree until fully combined.
4. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
5. Gently fold dry ingredients into wet mixture until just incorporated, being careful not to overmix.
6. Spread batter evenly into prepared pan using an offset spatula.
7. Bake at 375°F for 13-15 minutes until cake springs back when lightly touched.
8. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar.
9. Immediately invert hot cake onto towel and carefully peel off parchment paper.
10. Starting from short end, roll cake and towel together into a tight log. Let cool completely on wire rack for 1 hour.
11. For filling, beat cream cheese, 1 cup powdered sugar, butter, and vanilla on medium speed for 3 minutes until smooth.
12. Unroll cooled cake and spread filling evenly over surface, leaving ½-inch border on all sides.
13. Re-roll cake gently without towel, wrap in plastic, and refrigerate for 2 hours to set.
14. For glaze, whisk 1 cup powdered sugar, apple cider, and cinnamon until smooth.
15. Drizzle glaze over chilled roll and let set for 15 minutes before slicing.
Gently slice to reveal the beautiful spiral of spiced cake and creamy filling. The glaze adds a bright apple note that balances the rich pumpkin flavors. Serve chilled with extra glaze for dipping or alongside spiced coffee.
Summary
Gathering these 18 pumpkin roll recipes is a wonderful way to embrace the cozy flavors of fall. Whether you’re a baking novice or a seasoned pro, there’s a perfect swirl of spiced cake and creamy filling waiting for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to pin this roundup to your Pinterest boards to save for later!