Is there anything more comforting than the warm spices of fall, all wrapped up in a delicious, cream-filled pumpkin roll? This easy pumpkin roll recipe guarantees a moist, flavorful cake that won’t crack when you roll it. Forget those frustrating baking fails – this recipe provides the simple trick you need for pumpkin roll success every time!
Why You’ll Love This Pumpkin Roll
This isn’t just any pumpkin roll recipe; it’s the best pumpkin roll recipe, and here’s why:
- No Cracks, Guaranteed: Our secret technique ensures a perfectly smooth, crack-free roll.
- Moist and Tender Cake: The cake is perfectly spiced and unbelievably moist.
- Creamy Dreamy Filling: The cream cheese filling is rich, tangy, and the perfect complement to the pumpkin spice.
- Easy to Make: Despite its impressive appearance, this recipe is surprisingly simple.
Gathering Your Ingredients for Easy Pumpkin Roll
Let’s talk ingredients! The key to a truly exceptional pumpkin roll lies in the quality and balance of the components. We’re aiming for a moist, tender cake bursting with warm spice notes, perfectly complemented by a tangy and sweet cream cheese filling. The combination is autumnal bliss in every bite! So, let’s get started with what we need.
- Large Eggs: Three large eggs provide structure, richness, and moisture to the cake. They help bind the ingredients together for a tender crumb.
- Granulated Sugar: One cup of granulated sugar adds sweetness and helps create a light and airy texture when creamed with the eggs.
- Pumpkin Puree: The star of the show! You’ll need 2/3 cup of pumpkin puree. Be sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the balance of the recipe.
- Vanilla Extract: A teaspoon of vanilla extract enhances the other flavors and adds a touch of warmth.
Next, for that perfectly spiced cake base, we have:
- All-Purpose Flour: Three-quarters of a cup of all-purpose flour provides the structure for the cake.
- Baking Soda: Half a teaspoon of baking soda acts as a leavening agent, helping the cake rise and creating a light, airy texture.
- Ground Cinnamon: Half a teaspoon of ground cinnamon adds that classic warm, sweet spice flavor we all love in pumpkin desserts.
- Ground Cloves: A quarter teaspoon of ground cloves provides a deeper, more intense spice note, adding complexity to the flavor profile.
- Ground Nutmeg: A quarter teaspoon of ground nutmeg complements the cinnamon and cloves, adding a warm, nutty flavor.
- Salt: A quarter teaspoon of salt enhances the sweetness and balances the flavors.
And finally, for the dreamy cream cheese filling:
- Cream Cheese: Eight ounces of cream cheese, softened, forms the base of the filling, providing a rich, tangy flavor and creamy texture. Make sure it is fully softened to avoid lumps in your frosting.
- Unsalted Butter: Half a cup of unsalted butter, softened, adds richness and helps create a smooth, spreadable filling. Again, make sure it’s softened!
- Vanilla Extract: Another teaspoon of vanilla extract elevates the flavor of the cream cheese filling.
- Powdered Sugar: Four cups of powdered sugar sweetens the filling and gives it its smooth, creamy consistency. You’ll also need extra for dusting the towel and the finished roll.
Crafting Your Pumpkin Roll: Step-by-Step
Now for the fun part: baking! Don’t be intimidated – this pumpkin roll recipe is easier than you might think. The key to avoiding cracks is all in the rolling technique, so pay close attention to those steps. Get ready to impress your friends and family with this beautiful and delicious dessert!
- Prepare for Baking: Preheat your oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan thoroughly. Then, line the pan with parchment paper, allowing the paper to extend up the sides – this will make removing the cake a breeze! Finally, grease the parchment paper as well. This ensures the cake won’t stick at all.
- Cream Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake. The mixture should be noticeably lighter in color and increased in volume.
- Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and 1 teaspoon of vanilla extract until well combined. Make sure there are no streaks of pumpkin remaining.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Whisking ensures that the spices and baking soda are evenly distributed throughout the flour, preventing pockets of intense flavor or uneven rising.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Stop mixing as soon as you no longer see streaks of flour.
- Spread Evenly: Spread the batter evenly into the prepared jelly roll pan. This ensures that the cake bakes evenly and has a uniform thickness.
- Bake to Perfection: Bake for 13-15 minutes, or until the cake springs back when gently touched. This indicates that the cake is fully baked. If the cake is still soft and doesn’t spring back, continue baking for a few more minutes, checking frequently.
- Prepare the Towel: This is the crucial step for preventing cracks! While the cake is baking, lay a clean cotton kitchen towel flat on your counter and dust it generously with powdered sugar. The powdered sugar will prevent the cake from sticking to the towel.
- Invert Immediately: Immediately upon removing the cake from the oven, carefully invert the hot cake onto the prepared towel. Working quickly while the cake is still warm and pliable is essential for a crack-free roll.
- Peel Off Parchment: Gently peel off the parchment paper from the back of the cake. Be careful not to tear the cake. If the parchment paper is sticking, try gently running a thin spatula between the cake and the paper.
- The First Roll: Starting from one short end, carefully roll the warm cake up tightly in the towel. Place the rolled cake on a wire rack and let it cool completely in the towel, seam-side down. This shapes the cake and prevents cracking later. Cooling the cake in the rolled position helps it to retain its shape and prevents it from cracking when you reroll it with the filling.
- Make the Filling: While the cake cools, make the filling. In a medium bowl, beat together the softened cream cheese and butter until smooth. Ensure that both the cream cheese and butter are softened to room temperature to avoid lumps in the filling.
- Add Vanilla: Beat in the 1 teaspoon of vanilla extract.
- Sweeten the Filling: Gradually add the powdered sugar, beating until smooth and creamy. Beating gradually prevents the powdered sugar from creating a cloud of dust and ensures that it is fully incorporated into the filling.
- Unroll Carefully: Once the cake is completely cool, carefully unroll it. The cake should now hold its rolled shape without cracking.
- Frost Generously: Spread the cream cheese frosting evenly over the unrolled cake, leaving a small border free around the edges. This will prevent the filling from squeezing out when you reroll the cake.
- The Second Roll: Carefully reroll the cake, without the towel this time, making sure to roll it tightly. A tight roll helps to create a neat and even spiral and prevents air pockets from forming.
- Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. This allows the filling to firm up and the flavors to meld together. You can chill it for longer, even overnight, for an even more stable roll.
- Dust and Serve: Before serving, dust the top of the roll generously with powdered sugar. Slice and enjoy!
Tips for Perfect Pumpkin Roll Every Time
Want to take your pumpkin roll game to the next level? Here are a few extra tips and tricks to ensure perfect results every single time:
- Don’t Overbake: Overbaking the cake will make it dry and more prone to cracking. Bake just until it springs back when gently touched.
- Use a Clean Towel: Make sure the kitchen towel you use is clean and free of any lint or debris.
- Cool Completely: Don’t rush the cooling process! The cake needs to be completely cool before you unroll it and add the filling.
- Soften Ingredients: Ensure your cream cheese and butter are properly softened for a smooth, lump-free filling.
- Make Ahead: The pumpkin roll can be made a day or two in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator.
Spice It Up!
Want to experiment with the flavors in your pumpkin roll? Try adding a pinch of ground ginger, allspice, or cardamom to the batter. You could also add chopped pecans or walnuts for added texture. For another delicious autumnal treat, consider making our walnut banana bread recipe.
Your Pumpkin Roll Questions Answered (FAQ)
Why did my pumpkin roll crack?
Cracking is the most common frustration with pumpkin rolls! It’s usually caused by one or more of these factors: overbaking, not rolling the cake while it’s still warm, or not using enough powdered sugar on the towel. Following the steps in this recipe carefully should help you avoid cracks.
Can I freeze a pumpkin roll?
Yes, you can! Wrap the pumpkin roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. It also helps to compare and contrast, for those with a sweet tooth you could also consider making decadent caramel chocolate squares.
Can I make the filling ahead of time?
You can make the cream cheese filling a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before spreading it on the cake.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can substitute with a gluten-free all-purpose blend if needed. Keep in mind that the texture of the cake may be slightly different.
Enjoy Your Homemade Pumpkin Roll!
There you have it – a foolproof recipe for a perfect, crack-free pumpkin roll! The combination of warm spices, moist cake, and creamy filling is simply irresistible. Now it’s your turn to bake up a batch and impress your loved ones. Don’t forget to leave a comment below and let me know how your pumpkin roll turned out! And if you enjoyed this recipe, be sure to share it with your friends on social media!
Easy Pumpkin Roll (Stops Cake Cracking!)
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Powdered sugar for dusting
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan and line with parchment paper, letting the paper extend up the sides. Grease the parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy.
- Stir in the pumpkin puree and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 13-15 minutes, or until the cake springs back when gently touched.
- This is the crucial step for preventing cracks: While the cake is baking, lay a clean cotton kitchen towel flat on your counter and dust it generously with powdered sugar.
- Immediately upon removing the cake from the oven, carefully invert the hot cake onto the prepared towel.
- Gently peel off the parchment paper from the back of the cake.
- Starting from one short end, carefully roll the warm cake up tightly in the towel. Place the rolled cake on a wire rack and let it cool completely in the towel seam-side down. This shapes the cake and prevents cracking later.
- While the cake cools, make the filling: In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Beat in the 1 teaspoon vanilla extract.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Once the cake is completely cool, carefully unroll it.
- Spread the cream cheese frosting evenly over the unrolled cake, leaving a small border free around the edges.
- Carefully reroll the cake, without the towel this time, making sure to roll it tightly.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the top of the roll generously with powdered sugar. Slice and enjoy!
