Perfect Pumpkin Roll Cake in Just 12 Minutes Bake Time

Oh, the smell of pumpkin and spice in the air – that’s how I know fall is truly here! My pumpkin roll cake has been a family favorite for as long as I can remember, always making an appearance at our Thanksgiving table. There’s something magical about that swirl of spiced pumpkin cake wrapped around creamy filling that just screams “cozy season” to me. It’s simpler to make than it looks, too – trust me, once you try this recipe, it’ll become your go-to autumn treat just like it is in our house!

Pumpkin Roll Cake Ingredients

Here’s everything you’ll need for our family’s favorite pumpkin roll cake – and yes, that cream cheese absolutely needs to be room temperature! Trust me, trying to spread cold cream cheese is a recipe for disaster. You’ll want:

• ¾ cup all-purpose flour (spooned and leveled – don’t pack it!)
• ⅔ cup pumpkin purée (I always use Libby’s – the texture is perfect)
• 3 large eggs at room temperature
• 1 cup granulated sugar
• 8 oz cream cheese, softened (leave it out for 2 hours before baking)
• 1 tsp cinnamon (the secret weapon for that warm fall flavor)
• ½ tsp nutmeg (freshly grated if you’ve got it)
• Powdered sugar for dusting (about ¼ cup)

See? Simple ingredients, but when they come together just right – wow! Now let’s get baking.

How to Make Pumpkin Roll Cake

Okay, let’s get to the fun part – making that gorgeous swirl happen! Don’t let the rolling intimidate you – once you try it, you’ll see it’s easier than you think. Just follow these steps and you’ll have a beautiful pumpkin roll cake that’ll impress everyone.

Preparing the Batter

First things first – preheat that oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Leave some overhang on the sides for easy lifting later. Now, whisk together the flour, cinnamon, and nutmeg in a small bowl – this helps distribute those warm spices evenly. In a larger bowl, beat those room-temperature eggs and sugar together until they’re light and fluffy (about 3 minutes with a mixer). The mixture should be pale yellow and leave ribbons when you lift the beaters. Then gently fold in the pumpkin purée until just combined. Finally, add the dry ingredients in two additions, mixing until no flour streaks remain – but don’t overmix!

Baking and Rolling the Pumpkin Roll Cake

Spread the batter evenly in your prepared pan – I use an offset spatula to get into the corners. Bake for exactly 12 minutes – you’ll know it’s done when the top springs back lightly when touched. Here’s the key step: while the cake is still hot, dust a clean kitchen towel with powdered sugar and carefully flip the cake onto it. Peel off the parchment paper (careful, it’s hot!), then starting from the short end, roll the cake up in the towel. Let it cool completely like this – this “trains” the cake to hold its shape when we add the filling later.

Adding the Cream Cheese Filling

For the filling, beat that softened cream cheese until smooth – no lumps allowed! Gradually add powdered sugar and vanilla, mixing until creamy. Now, gently unroll your cooled cake (don’t worry if it cracks slightly – the filling will hide it!). Spread the cream cheese mixture evenly over the cake, leaving about a ½-inch border all around. Using the towel to help, roll the cake back up (without the towel this time!), wrap it in plastic, and refrigerate for at least 2 hours. This chilling time is crucial – it lets everything set so you get those perfect slices!

Tips for the Perfect Pumpkin Roll Cake

Over the years, I’ve learned a few tricks that make all the difference with pumpkin roll cake. First – don’t skip dusting your towel with powdered sugar before rolling! It prevents sticking and adds a lovely sweet touch. Second, use fresh pumpkin purée or the canned stuff, but never pie filling (way too sweet!). And whatever you do, don’t overbake – pull it at exactly 12 minutes for that perfect moist texture. Oh, and here’s my secret: let the filled roll chill overnight if you can – the flavors get even better!

Pumpkin Roll Cake Variations

One of my favorite things about this recipe is how easily you can make it your own! Try adding a handful of chopped pecans or walnuts to the batter for some crunch – my dad insists this is the only way to eat it. For the filling, I sometimes swirl in a tablespoon of maple syrup or a pinch of pumpkin pie spice for extra fall flavor. Feeling adventurous? Fold some mini chocolate chips into the cake batter – the kids go crazy for this version!

Serving and Storing Pumpkin Roll Cake

When that gorgeous pumpkin roll cake comes out of the fridge, dust it generously with powdered sugar – it makes all those pretty swirls pop! For picture-perfect slices, wipe your knife with a hot damp cloth between cuts. Keep leftovers wrapped tight in the fridge for up to 5 days (if it lasts that long!). You can also freeze the whole roll for up to 3 months – just thaw overnight in the fridge before serving. Pro tip: slices taste amazing with a hot cup of coffee or spiced cider!

Pumpkin Roll Cake Nutritional Information

Just so you know, these numbers are estimates (because let’s be honest – who actually measures that perfect cream cheese swirl?). Each delicious slice has about 220 calories, 9g fat (5g saturated), 30g carbs, and 4g protein. Not bad for such a decadent-tasting treat!

FAQs About Pumpkin Roll Cake

Can I freeze pumpkin roll cake?
Absolutely! In fact, I always make an extra to freeze for later. Just wrap the unfrosted rolled cake tightly in plastic, then foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge, then unroll and add your cream cheese filling. Works like a charm!

Can I use canned pumpkin purée?
Yes! I actually prefer canned pumpkin (Libby’s is my go-to) for consistent texture. Just make sure you’re getting 100% pumpkin purée, not pumpkin pie filling – that sweetened stuff will throw off your whole recipe. Fresh pumpkin works too, but needs to be very well drained.

Why did my pumpkin roll crack when rolling?
Don’t panic if this happens! Small cracks are normal and will be hidden by the filling. The key is rolling while still warm (but not hot enough to burn you) and using enough powdered sugar on the towel. If it cracks badly, your cake might be overbaked – set that timer for exactly 12 minutes!

Can I make this ahead for Thanksgiving?
You bet – that’s what I always do! The filled pumpkin roll keeps beautifully in the fridge for up to 3 days. Actually, the flavors get better after a day. Just wait to dust with powdered sugar right before serving so it doesn’t dissolve.

Now I want to see your creations! Tag me with your pumpkin roll cake photos – I’d love to see your swirls and hear about your own family traditions with this fall favorite. Check out more recipes!

Print