This classic Pumpkin Roll truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It’s so good, it will be gone in seconds!
Truth. I have been meaning to make a Swiss roll type cake forever and I’ve finally made it for the first time a few weeks ago. Since then, I’ve been making them a couple times a week. It’s one of those things that once you do it once, you never want to stop. Not only because they’re simple to do, but because they’re so good, they never last more than a few minutes.
My first Swiss roll cake that I’m sharing with you is a pumpkin roll cake because the holidays are coming and it couldn’t get any simpler to make, so don’t be scared. Check out the pictures, read the instructions, watch the video and let’s get baking.
The beauty of this cake is that it doesn’t require a lot of skill, but it will surely impress your loved ones. Trust me, this cake is all about the WOW factor!
HOW TO MAKE PUMPKIN ROLL
Prepare the cake batter: The cake batter for this pumpkin cake is a simple thin batter made with a little bit of flour, white sugar and brown sugar, canned pumpkin, eggs and pumpkin pie spice, which you do not want to skip on. You can prepare this either in a stand mixer, with a hand mixer, or simply use a whisk. As with most cakes, you first combine all the dry ingredients together, then the wet ingredients, and then simply fold in the wet ingredients into the dry and whisk until smooth.
Transfer to the baking sheet: For this cake you will need to use a 10×15 inch baking sheet. The baking sheet needs to be lined with parchment paper from end to end. I find it easier to get the parchment paper to stick to the sheet if I spray some cooking spray over the entire bottom of the baking sheet. Simply transfer the batter to the baking sheet and spread it evenly with a spatula.
HOW TO BAKE AND ASSEMBLE A PUMPKIN ROLL
Bake the cake: This cake will bake pretty quickly since it’s so thin, so please use a timer.
Remove from pan and roll the cake: Once the cake is done baking, you want to quickly roll it while it’s still hot, so you need to move quickly. If you need to loosen the edges from the sides of the pan, use a knife to gently loosen them. Gently lift the cake with the parchment paper from the pan and start rolling tightly. While many other recipes use a kitchen towel to do this, I found that the parchment paper works quite well and simplifies this process a lot. Let the cake cool completely.
Make your filling: While your cake is cooling, this is the perfect time to make your cream cheese filling. Simply whisk all the ingredients together until smooth, then fold in the whipping cream. If the cake hasn’t cooled by the time you are done with the filling, do not place the filling in the fridge. I found that because of the cream cheese and butter it will harden and it will not be easy to smooth out over the cake.
Assemble the cake: Once the cake is cool, unroll it and spread the cream cheese filling over the entire cake leaving about a 1/2 inch border on all sides, to avoid the filling from spilling over. Tightly roll the cake again, while gently peeling away the parchment paper. Wrap the cake in plastic wrap and refrigerate for an hour. This will make slicing the cake easier. However, I have found that if you have a good serrated knife, you should still be able to slice it right away. Transfer the cake to a serving plater, dust it with powdered sugar, serve and enjoy!
CAN YOU FREEZE A PUMPKIN ROLL?
Absolutely! If by any miracle you still have any cake left, this pumpkin roll freezes quite nicely, but make sure you wrap it tightly in plastic wrap first. This makes this cake perfect for making ahead of time. To thaw it out, transfer it to the fridge a day before serving.
CRAVING MORE PUMPKIN RECIPES? TRY THESE:
- Pumpkin Sex in a Pan
- Pumpkin Pie
- Pumpkin Crumb Cake
- Pumpkin Cheesecake Brownies
- Pumpkin Ricotta Cheesecake
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- In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
- Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
- Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
- Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
- While the cake is still hot, carefully life the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
- In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.
Assemble the Pumpkin Roll
- Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
- Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
- Remove the plastic wrap from the cake and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.
- TIP: If you want the cake to be pretty at the ends, slice off about 1/2 inch of the cake from both ends before transferring the cake to your serving platter.
- STORAGE: Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer.
- NUTRITION: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.