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Easy Pumpkin Roll Recipe
Ash Tyrrell

Easy Pumpkin Roll Recipe

I still remember the first time I attempted a pumpkin roll I was terrified it would crack right down the middle the second I tried to roll it up. It didn't, and honestly, I've never looked back since. Once I figured out the two little tricks that make this cake behave every single time, I started making it for every fall gathering I could find an excuse for
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour – the base of the cake keep it light for the fluffiest texture
  • 1/4 teaspoon salt – wakes up all the other flavors don't skip it
  • 1 teaspoon baking soda – helps the cake rise thin and even
  • 1 tablespoon pumpkin pie spice – the cozy fall flavor that makes this cake taste like autumn
  • 1 cup granulated sugar – gives the cake its structure so stick with real sugar here
  • 2/3 cup pumpkin puree not pumpkin pie filling – the star ingredient, make sure the can says "pure pumpkin"
  • 3 large eggs – bind everything together and add moisture
  • 1 teaspoon vanilla extract – rounds out the spice with a warm sweet note
  • 8 oz cream cheese softened – the creamy, tangy heart of the filling
  • 1 cup powdered sugar – sweetens the filling without adding grit
  • 2 tablespoons butter softened – loosens the filling so it spreads like a dream
  • 1 teaspoon vanilla extract – adds depth to the sweet filling

Method
 

  1. Start by preheating your oven to 350°F so it's ready the moment your batter is done. In a large bowl, stir together the pumpkin puree, sugar, eggs, and vanilla until the mixture is smooth and well combined. This forms the moist, flavorful base of your cake.
  2. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Mixing these dry ingredients on their own first keeps the baking soda evenly distributed so you don't end up with any odd-tasting bites later on.
  3. Slowly fold the dry mixture into the pumpkin mixture, stirring just until no streaks of flour remain. The batter will be quite thin and pourable, which is exactly what you want for a thin, rollable cake layer.
  4. Lightly grease your half-sheet pan with non-stick spray, then line it with wax paper, letting a little hang over the edges. Pour in the batter and spread it evenly with a spatula, then bake for exactly 15 minutes, until the top springs back when lightly touched.
  5. Let the cake cool in the pan for about 10 minutes, then lift it out using the overhanging wax paper and set it on a cooling rack for another 10 minutes. While it's still slightly warm, roll the cake up together with the wax paper, starting from one short end, and let it cool completely in that rolled shape.
  6. While the cake cools, beat the softened cream cheese, powdered sugar, butter, and vanilla together until smooth and fluffy. Try to resist tasting too much of it it's dangerously good on its own, straight from the bowl.
  7. Once the cake is completely cool, gently unroll it and spread the cream cheese filling in an even layer across the whole surface. Carefully roll the cake back up, this time slowly peeling away the wax paper as you go instead of rolling it in.
  8. Wrap the finished roll in a fresh piece of wax paper and refrigerate it for at least 4-6 hours, though overnight is even better. Chilling firms up the filling and makes slicing so much cleaner when you're ready to serve.

Notes

  • I always use wax paper instead of parchment for the baking step it releases the cake so much more easily once it's rolled.
  • I make sure my pumpkin puree and eggs are at room temperature, since it helps the batter mix together more evenly.
  • I never skip rolling the cake while it's still warm, because a cooled cake is far more likely to crack.
  • I like to dust a clean towel or my counter with a little powdered sugar as a backup surface if my wax paper ever tears.
  • I always let the filled roll chill overnight when I can, since the flavor and texture both improve with time.