Pumpkin Roll Recipe

I absolutely love this Pumpkin Roll Recipe because it brings the perfect blend of cozy spices and creamy filling rolled into one beautiful cake. It’s one of those desserts that feels just right for fall gatherings, holiday parties, or any time you want to impress with something homemade yet approachable. You’ll find that the tender pumpkin sponge paired with the rich cream cheese-yogurt filling makes every bite a little celebration.

When I first tried this recipe, I was amazed at how easy it was to bake and roll without cracking—a common struggle I had before. What makes this Pumpkin Roll Recipe stand out, besides the classic warm spices, is the lightness of the filling, thanks to the Greek yogurt addition, which balances the sweetness perfectly. This is one dessert I’m always excited to share because it turns out beautiful and tastes even better than it looks.

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Ingredients You’ll Need

These ingredients work harmoniously to create that classic pumpkin roll flavor and texture you crave. A few pantry staples combined with fresh cream cheese and Greek yogurt bring the filling together just right. When shopping, make sure to get canned pumpkin (not pumpkin pie filling) to keep this recipe simple and authentic.

• All-purpose flour: Provides the structure of the cake but still keeps it tender.
• Baking powder: Helps the cake rise softly and evenly.
• Baking soda: Works with the acidic pumpkin to give a nice lift.
• Ground cinnamon: The star spice that brings warmth and depth.
• Pumpkin pie spice: Adds the full autumn vibe with hints of nutmeg and clove.
• Ground allspice: A subtle spice that complements pumpkin beautifully.
• Vanilla extract: Enhances all the flavors with a sweet aroma.
• Salt: Balances and intensifies the sweetness and spices.
• Large eggs: Key for lightness and structure; make sure they’re at room temperature for best results.
• Granulated sugar: Sweetens the cake perfectly without overpowering.
• Canned pumpkin: The hero ingredient; use pure pumpkin puree for the best flavor.
• Non-stick spray: This helps with easy cake release—Smart Balance or your favorite brand works great.
• Powdered sugar: Used to dust the towel and finish the roll for that elegant look.
• Light cream cheese: Use room temperature and NOT fat free to get the perfect creamy filling.
• Fat-free Fage Greek Yogurt: Adds a tangy lightness that balances the richness of cream cheese.
• Chopped walnuts (optional): Adds a lovely crunch and nuttiness if you’re a fan.
• Vanilla extract (for filling): A little extra boost of flavor in the filling.

Variations

I like to switch up this Pumpkin Roll Recipe depending on the occasion or who I’m sharing it with. Feel free to add nuts for texture or switch out the filling as you like—this recipe is versatile! If you want, try tweaking the spices or even making it dairy-free with a few smart substitutions.

• Walnut-Free: My family isn’t nuts about walnuts, so I usually skip them or replace with toasted pecans for a different crunch.
• Dairy-Free Version: I’ve experimented with vegan cream cheese and coconut yogurt, and it worked pretty well, just adjust sweetness to taste.
• Spice Adjustment: If you’re not big on allspice or pumpkin pie spice, try just cinnamon and nutmeg for a more straightforward flavor.
• Mini Pumpkin Rolls: Make smaller rolls for party appetizers by halving the batter and using a smaller pan.

How to Make Pumpkin Roll Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 375°F and make sure the rack is in the center for even baking. Spray a 15 x 10 inch baking pan with non-stick spray, then line it with parchment paper and spray that again—this double layer really helps the cake release cleanly without sticking. Don’t forget to lightly flour the parchment too, as this extra step helped me avoid any frustration rolling the warm cake later.

Step 2: Mix the Dry Ingredients

Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. This aerates the dry ingredients and prevents clumps, which means a smoother batter that bakes evenly.

Step 3: Beat Eggs and Sugar Thoroughly

In a separate bowl, beat the eggs and granulated sugar on high speed for about five minutes until the mixture is thick, pale yellow, and fluffy. This step is crucial — when you lift the beaters, the batter should fall back in slow ribbons, which means you’ve trapped enough air to give the cake its light texture and help it roll without cracking.

Step 4: Combine Wet and Dry Ingredients

Next, beat in the vanilla extract and canned pumpkin puree until just combined. Then, gently fold in the sifted dry ingredients using a spatula—too much stirring can make the cake tough, so fold carefully until the mixture is evenly blended.

Step 5: Bake and Roll Immediately

Pour the batter evenly into your prepared pan and smooth out the top. Bake for 13 to 15 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back when lightly pressed. Here’s the trick: as soon as it’s out of the oven, invert the cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper, sprinkle a bit more powdered sugar on top, and roll the cake up in the towel while it’s still warm and pliable. Trust me, rolling it immediately prevents cracks later and makes re-rolling with filling a breeze.

Step 6: Prepare the Filling

While the cake cools, beat together the room temperature cream cheese, fat-free Greek yogurt, vanilla extract, and powdered sugar until light and fluffy. Fold in the optional chopped walnuts if you’re using them—my family loves that crunchy surprise inside the creamy filling. Pop the filling in the fridge for at least an hour to chill and firm up a bit.

Step 7: Fill and Final Roll

Once the cake has cooled, carefully unroll it and spread the chilled filling evenly over the surface. Roll it back up without the towel this time for a clean finish. Transfer the roll to a serving platter, cover it, and refrigerate for at least a few hours or overnight. I discovered chilling it overnight really helps the filling set and makes slicing neater and easier.

Step 8: Serve and Garnish

Just before serving, dust the pumpkin roll with powdered sugar for a lovely finishing touch—this also makes it look super festive. Slice about 3/4 inch thick pieces and watch your friends and family light up with each delicious bite.

How to Serve Pumpkin Roll Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar—it really brings out the festive look without overpowering the flavors. Sometimes, I sprinkle a little extra cinnamon on top for a warm aroma right before serving. For special occasions, a drizzle of caramel sauce adds a wonderful richness.

Side Dishes

This pumpkin roll pairs wonderfully with a hot cup of spiced coffee or chai latte. For a full dessert spread, I like to serve it alongside fresh whipped cream and a bowl of mixed berries to cut through the sweetness. It also makes a fantastic ending to a cozy autumn dinner.

Creative Ways to Present

For holiday gatherings, I’ve wrapped the roll with a festive ribbon and placed it on a wooden cutting board with a few sprigs of rosemary and cinnamon sticks for an inviting presentation. Another fun idea is to slice and arrange the pieces upright in a trifle bowl layered with whipped cream and roasted pecans—looks stunning and tastes amazing!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin roll wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for up to 5 days, and honestly, I find it tastes even better the next day as the flavors continue to meld.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and placed in freezer bags. When you’re ready to enjoy, just thaw in the fridge overnight. The texture is almost as good as fresh, and it saves you from rushing to finish it all at once!

Reheating

Since this dessert is best served chilled, I usually don’t reheat it. But if you prefer it just a bit warmer, let it come to room temperature for about 30 minutes after removing it from the fridge. Avoid microwaving, which can make the cake and filling a bit soggy.

FAQs

Final Thoughts

This Pumpkin Roll Recipe holds a special place in my kitchen because it combines nostalgia with simplicity. It’s the kind of dessert that looks impressive but is genuinely easy to make, and that’s a win-win in my book. I can’t wait for you to try it and share it with your loved ones—trust me, once you nail the roll, you’ll feel like a baking rockstar. Go ahead, cozy up with a slice and enjoy all the flavors of fall wrapped into one delicious treat!

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