Pumpkin Roll Cake: The Classic Spiced Pumpkin Swiss Roll with Cream Cheese Filling

1. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Set aside.

3) Mix the batter

1. In a large bowl, beat eggs and sugar until thick and pale (about 2–3 minutes).
2. Beat in pumpkin puree and vanilla until smooth.
3. Fold in the dry ingredients gently just until combined (don’t overmix).

4) Bake

1. Spread batter evenly into prepared pan.
2. Bake 11–14 minutes, until the cake springs back lightly when touched.

5) Roll while warm (the key step)

1. Immediately loosen edges and flip the warm cake onto the powdered sugar towel.
2. Peel off parchment carefully.
3. Starting from the short end, roll the cake up in the towel (towel rolls inside the cake).
   Roll snugly but gently.
4. Let the rolled cake cool completely (on a rack) before filling.

6) Make the filling

1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar, vanilla, and salt. Beat until fluffy.

7) Fill and re-roll

1. Carefully unroll the cooled cake.
2. Spread filling evenly, leaving a 1/2-inch border.
3. Re-roll the cake (this time without the towel) and wrap tightly in plastic wrap.

8) Chill and slice

1. Refrigerate at least 1–2 hours (or overnight) for clean slices.
2. Dust with powdered sugar before serving.

Serving and Storage:

Pumpkin roll cake is best served chilled or slightly cool. Slice with a sharp knife (wipe between cuts for neat swirls).

• Refrigerate: Store wrapped up to 4 days.
• Freeze: Wrap tightly in plastic wrap + foil and freeze up to 2 months.
• Thaw: Thaw overnight in the refrigerator before slicing.

Tips:

• Roll it warm: Rolling while warm trains the cake shape and prevents cracking.
• Don’t overbake: Overbaked cake becomes dry and more likely to crack.
• Powdered sugar towel: prevents sticking and helps the cake release easily.
• Cool completely before filling: Warm cake will melt the filling.
• Chill before slicing: makes the swirl clean and the filling firm.

Variations:

• Maple filling: add 1–2 tbsp maple syrup to the filling (reduce powdered sugar slightly if needed).
• Spiced filling: add a pinch of cinnamon or pumpkin spice to the cream cheese mixture.
• Nutty crunch: sprinkle chopped pecans over filling before re-rolling.
• Chocolate twist: drizzle melted chocolate over the top or add mini chocolate chips to filling.
• Dairy-free: use dairy-free cream cheese and butter alternatives.

Tips:

• Neat slices: chill longer and use a serrated knife with gentle sawing motion.
• Make-ahead win: tastes even better the next day after flavors settle.
• Fix small cracks: dust with powdered sugar or cover with a drizzle—no one will notice.
• Pan size matters: use a jelly roll pan so the cake is thin enough to roll properly.

Conclusion:

Pumpkin roll cake is a timeless holiday dessert for a reason: it’s soft, spiced, creamy, and beautiful with minimal effort.
With a warm roll, a smooth cream cheese filling, and a quick chill, you get a bakery-style swirl that looks impressive and
tastes even better. Make it for Thanksgiving, Christmas, fall parties, or anytime you want a dessert that feels special and
nostalgic at the same time.

FAQ:

Why did my pumpkin roll crack?

The cake may have been overbaked or not rolled while warm. Roll it immediately after baking and avoid overbaking.

Can I make pumpkin roll cake ahead?

Yes. It’s actually better the next day. Make it, chill overnight, and slice when ready to serve.

Can I freeze pumpkin roll cake?

Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

Do I have to use pumpkin pie spice?

No. You can use cinnamon plus small amounts of ginger, nutmeg, and cloves instead.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Pumpkin pie filling has added sugar and spices that change the texture and sweetness.