Homemade Pumpkin Roll Cake Recipe

If you’re searching for an irresistibly cozy dessert that’s sure to impress, look no further than this Homemade Pumpkin Roll Cake. Imagine a tender, spiced pumpkin sponge cake, generously filled with luscious cream cheese frosting, all wrapped up in an iconic swirl that’s just as gorgeous as it is delicious. This classic treat is a fall favorite for a reason, and making it from scratch at home will fill your kitchen with the inviting aromas of cinnamon, nutmeg, and pumpkin. Whether you’re a pumpkin enthusiast or just love sharing something special with family and friends, this Homemade Pumpkin Roll Cake will soon become your go-to showstopper!

Ingredients You’ll Need

Making Homemade Pumpkin Roll Cake is delightfully straightforward, thanks to a handful of pantry staples that come together in the most magical way. Each ingredient plays a unique role—delivering structure, spice, moisture, or that signature creaminess everyone craves in every bite.

• All-purpose flour: Just the right amount creates structure without making the cake heavy, ensuring a tender sponge that rolls perfectly.
• Baking powder: Adds lift, helping the cake stay light and airy.
• Baking soda: Works with the pumpkin puree to ensure the cake rises evenly.
• Ground cinnamon: Brings warm spice notes that are essential for the classic pumpkin flavor.
• Ground nutmeg: Adds depth and a subtle, autumnal twist that highlights the pumpkin.
• Salt: Balances the sweetness and intensifies the flavors throughout the cake and filling.
• Large eggs (3): Provide structure and richness, as well as help the cake set during baking.
• Granulated sugar: Sweetens the sponge, making every bite just right.
• Pumpkin purée (not pumpkin pie filling): Delivers moisture, color, and the earthy pumpkin flavor at the heart of this dessert.
• Vanilla extract: Enhances both the cake and filling, making all the flavors pop.
• Powdered sugar (for dusting): Prevents sticking when rolling the cake and adds a beautiful finishing touch.
• Cream cheese (8 oz, softened): The star ingredient of the filling, lending tang and creamy texture.
• Powdered sugar (1 cup, for filling): Sweetens and smooths the cream cheese layer.
• Unsalted butter (6 tablespoons, softened): Adds richness and helps the filling whip up luxuriously fluffy.

How to Make Homemade Pumpkin Roll Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—or use a baking spray for ease. This crucial step ensures your cake releases seamlessly for that picture-perfect swirl.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This simple blend infuses every bite with warm flavors while guaranteeing a soft, even crumb.

Step 3: Whip Up the Wet Ingredients

In a large mixing bowl, beat the eggs and sugar together until the mixture is thick, pale, and a little bit fluffy. This technique traps air for a delicate sponge. Beat in the pumpkin purée and vanilla extract until fully combined and smooth.

Step 4: Combine and Blend

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Fold just until the batter is smooth—this helps keep your cake light and tender.

Step 5: Spread and Bake

Pour the batter onto your prepared pan and use an offset spatula to spread it evenly to every corner. Bake for 13–15 minutes, or until the cake springs back when lightly pressed with a finger. The quick bake ensures your sponge stays moist and pliable for rolling.

Step 6: Roll the Cake While Warm

As soon as your cake comes out of the oven, loosen the edges and immediately invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll up the cake from the short end, forming that signature swirl as it cools completely on a wire rack. This step is the secret to a Homemade Pumpkin Roll Cake that won’t crack!

Step 7: Prepare the Cream Cheese Filling

While the cake is cooling, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract. Beat until the filling is luscious, smooth, and fluffy—resist the urge to taste test too much!

Step 8: Unroll, Fill, and Roll Again

Gently unroll your cooled cake and spread the cream cheese filling evenly across the surface, all the way to the edges. Carefully re-roll the cake (without the towel this time), wrap it in plastic wrap, and chill for at least one hour. This ensures the swirl holds and the flavors meld beautifully.

Step 9: Dust and Serve

When ready to serve, unveil your masterpiece, give it a generous dusting of powdered sugar, and slice into thick, gorgeous swirls. Get ready for oohs and aahs!

How to Serve Homemade Pumpkin Roll Cake

Garnishes

For a truly festive presentation, lightly dust the top with extra powdered sugar just before serving—it makes each slice sparkle! Add a sprinkle of cinnamon or a few candied pecans for even more flair, or nestle a few edible flowers on the platter for an elegant touch.

Side Dishes

Homemade Pumpkin Roll Cake pairs beautifully with a hot cup of coffee or chai tea; the spices complement each other so well. Go all out by offering it alongside a scoop of vanilla ice cream or a dollop of whipped cream for serious dessert bliss.

Creative Ways to Present

Try slicing the roll into miniature pinwheels for party trays or brunch buffets—they look adorable! For a whimsical twist, arrange the slices in a spiral on a round platter, or stack them high in a rustic cake dome to create an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Homemade Pumpkin Roll Cake tightly in plastic wrap and keep it refrigerated. The flavors actually deepen as it sits, and it will stay fresh, moist, and delicious for up to four days in the fridge.

Freezing

Homemade Pumpkin Roll Cake freezes beautifully! To freeze, wrap the whole roll (or individual slices) securely in plastic wrap and then in foil. Freeze for up to two months. Thaw overnight in the refrigerator for best results.

Reheating

This treat is meant to be served cold or at room temperature—no reheating needed. If you prefer a slightly warmer cake, let slices sit out at room temp for 20 to 30 minutes before serving. The filling softens up perfectly!

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just be sure to roast, mash, and thoroughly drain your fresh pumpkin so it’s thick and not watery. This helps you achieve the perfect texture for your Homemade Pumpkin Roll Cake.

How do I prevent my roll from cracking?

The key is to roll the cake up while it’s still warm and pliable, using a powdered sugar-dusted towel. Let it cool in its rolled shape before unrolling and filling for a crack-free swirl.

Can I make this recipe gluten-free?

Yes, simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The result is still a beautiful, tender pumpkin roll that everyone will enjoy.

What’s the best way to slice the cake evenly?

For the neatest slices, use a sharp, serrated knife and wipe it clean between cuts. Chilling the cake thoroughly helps the swirl and filling hold their shape when slicing.

Can I add nuts or other mix-ins?

Definitely! Try sprinkling chopped walnuts or pecans on the filling before rolling for extra crunch. Mini chocolate chips or dried cranberries also make fun flavor variations.

Final Thoughts

Baking a Homemade Pumpkin Roll Cake is the kind of kitchen magic that always wins hearts—both for its classic autumn flavor and its wow-factor swirl. Set aside a little time to whip up this treat, and you’ll soon be sharing slices, smiles, and maybe a new family tradition. I hope you love it as much as I do!

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