Pumpkin roll is a beloved dessert that has become a staple of autumn and holiday gatherings in the United States. Its origins are linked to the popularity of rolled sponge cakes in Europe, but the pumpkin variation is distinctly American, combining the warm flavors of fall spices with the creaminess of a sweet cream cheese filling. The beauty of this dessert lies in its presentation, once baked, the tender pumpkin-spiced cake is rolled around the creamy filling to create a swirl that looks as impressive as it tastes. Moist, spiced, and perfectly balanced with tangy cream cheese, it’s a nostalgic treat often enjoyed at Thanksgiving tables. Its blend of spice, pumpkin, and cream makes it a seasonal favorite that stands out among other festive desserts.
Ingredients
Cake:
- 1 cup sugar
- 3 eggs
- ⅔ cup pumpkin puree
- 2 tsp lemon juice
- ¾ cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup chopped nuts (optional, for topping)
Filling:
- 8 oz cream cheese (softened)
- 1 tbsp rum (optional)
- 1 tsp vanilla
- 1 ½ cup powdered sugar
- 1 cup whipping cream
Instructions
Step 1: Prepare Batter
- Beat sugar and eggs for 5 minutes until thick and pale.
- Stir in pumpkin puree and lemon juice.
Step 2: Mix Dry Ingredients
- Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Fold dry mixture into wet ingredients.
Step 3: Bake the Cake
- Line a 10×15-inch jelly roll pan (cookie sheet with sides) with greased wax paper.
- Spread batter evenly in the pan and sprinkle with chopped nuts if desired.
- Bake at 375°F (190°C) for 12–15 minutes.
Step 4: Roll the Cake
- Turn cake out immediately onto a clean towel sprinkled with powdered sugar.
- Peel off wax paper.
- Roll the cake up in the towel while warm. Let cool completely.
Step 5: Prepare Filling
- Beat cream cheese until fluffy.
- Add rum, vanilla, and powdered sugar.
- In a separate bowl, whip cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
Step 6: Assemble Roll
- Unroll cooled cake, spread filling evenly over the surface, then reroll tightly.
- Chill before serving. Dust with powdered sugar if desired.
Tips
- Substitute maple extract for rum for a festive twist.
- Add chopped pecans or walnuts inside the filling for crunch.
- Use gluten-free flour blend for a gluten-free version.
- Roll with a dusting of cocoa powder instead of powdered sugar for a richer finish.
- Make ahead and freeze (unfilled cake roll or fully assembled) for up to 1 month.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 95mgSodium: 210mgPotassium: 170mgFiber: 2gSugar: 29gVitamin A: 6200IUVitamin C: 2mgCalcium: 50mgIron: 1.6mg
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