Classic Pumpkin Roll Cake

Impress your family and friends with a simple-to-make yet show-stopping Pumpkin Roll Cake! It has all the wonderful aromas of Fall with aromatic pumpkin pie spices such as ginger, nutmeg and cinnamon. The outer layer is studded with chopped walnuts, and the inside is filled with a luscious cream cheese frosting.

I vividly remember the first time I baked this rolled-up pumpkin cake for my family.

Memories come flooding back of quietly watching my family sitting at the dining room table as I sliced into this stunning pumpkin roll.

Swirls of luscious cream cheese peeking through each and every slice had them sighing with joy.

With a smile on my face, I watched as they quietly dabbed at the lingering crumbs with their sticky fingers.

It was all the thanks I needed!

So, if you’re looking for simplicity but also a delicious and beautiful dessert, make this moist pumpkin roll your next baking adventure – because it has a beautiful density that softens while chilling in the fridge.

And, the extra chilling time also allows the cream cheese filling to set and not have all that luscious filling oozing out.

If you’re looking for an easy make-ahead dessert, this cake roll has your name on it!

Here’s what you’ll need to get started!

Ingredients for Pumpkin Roll Cake

• Flour: All-purpose flour which is perfect for everyday baking.
• Sugar: For a little sweetness
• Pumpkin Purée: Be sure to use pumpkin purée and not pumpkin pie filling as it’s not the same product. I used E.D. Smith brand. (not sponsored)
• Walnuts: Buy whole walnuts and use a food processor to grind them for optimal taste.
• Eggs: Adds structure to baked goods.
• Spices: Cinnamon, nutmeg, ginger and salt. They’re a wonderful aromatic combo.

Ingredients for Cream Cheese Frosting

• Cream Cheese: Use good quality cream cheese.
• Powdered sugar: Creates a light, fluffy frosting.
• Butter: It’s not buttercream without butter.
• Vanilla Extract: Adds a warm, aromatic essence.

How to make a Pumpkin Roll Cake

You’ll find the full printable recipe below, but here’s a visual guide on how to make this classic pumpkin roll.

• Start first by placing the flour, baking powder, cinnamon, ginger, nutmeg and salt in a small bowl.
• Stir the ingredients together and set aside while you prepare the cake batter.

• In a separate large bowl, beat the eggs on high speed for about 5 minutes until thickened.
• Gradually beat in the sugar on medium speed until light in colour and fluffy.
• Stir in the pumpkin purée and the lemon juice.

• Add the flour mixture to the pumpkin batter.
• Beat until combined.

Grease a 15x10x1 inch baking pan.

Line the bottom of the pan with parchment paper and grease the paper. This step will allow the cake to release from the baking sheet effortlessly (do not skip this step). Set aside.

Preheat the oven to 375*F.

• Spread the batter evenly in the prepared pan using an offset spatula or the back of a spoon.
• Sprinkle the finely chopped walnuts evenly over the batter.
• Bake in preheated oven for approximately 12 minutes.

• While the cake is in the oven, lay out a clean kitchen towel and sprinkle it generously with powdered sugar. This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.

• Remove the pumpkin cake from the oven and run a knife along the cake’s edges to ensure it’s not sticking to the pan. Gently invert the cake over the kitchen towel, nut side down and peel off the parchment paper

• Starting at the shorter end, roll the cake with the kitchen towel and transfer it to a wire rack.

• Let the pumpkin roll cake cool completely, then make the cream cheese frosting.

How to Make Cream Cheese Frosting for Pumpkin Roll

You’ll need just a few ingredients for this pumpkin roll filling. Cream cheese, butter, powdered sugar and vanilla extract. And it’s quick and easy to prepare!

• Beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.
• Spread the cream cheese over the pumpkin cake within one inch of the border.

• With the help of the kitchen towel, gently and firmly re-roll the cake.
• Transfer the filled and rolled cake onto a serving tray.
• Cover with cling wrap and chill for 4 to 24 hours before serving.

• When ready to serve, trim off the edges and dust the pumpkin roll with powdered sugar.
• Slice, serve and enjoy!

How do I keep my Pumpkin Roll Cake from cracking?

• Roll the cake fresh from the oven. The warm cake is very pliable. This makes for an easy roll-up and will ensure no cracks in the layers.
• Let the pumpkin rolled-up cake cool completely before you unroll it and spread it with the frosting.
• When rolling back the cake with the cream cheese frosting, it will easily re-roll back to its previous rolled shape.

What other recipes can I make with Pumpkin Purée?

With a 796ml can of pumpkin purée, you’ll be able to put it to good use by making other delicious pumpkin desserts.

Wake up to the aroma of freshly baked Pumpkin Apple Streusel Muffins and enjoy them with your morning cup of java

Have a fun-filled afternoon with your kids, and whip up some Pumpkin Ricotta Zeppole. Smaller children can have fun rolling the mini doughnuts in an aromatic cinnamon-sugar mix.