I have to make a pumpkin roll at least once per year. Typically this dessert crosses my mind at some point in September while I’m enjoying a pumpkin spice latte or a pumpkin muffin from the local coffee shop. I’m reminded that I have tons of delicious pumpkin recipes that I can make at home, and then I start going through the list to choose which I should make first! Pumpkin Cream Cheese Bars, Pumpkin Whoopie Pies, Pumpkin Cookies, and Pumpkin Pie are all good choices, but if I’m being honest, this recipe for a Pumpkin Roll with walnuts and fluffy cream cheese frosting is probably my favorite. Read on for my easy Pumpkin Roll Recipe. It’s the perfect dessert to bring to Football parties, fall dinner parties, or holidays.
Why You’ll Love This Easy Pumpkin Roll Recipe
Looking for something a bit different? Try my super easy pumpkin cake with frosting, or a pumpkin sheet cake with bourbon pecan glaze!
Key Ingredients
Here’s what you need to make this easy recipe for pumpkin roll cake: Complete list of ingredients and amounts can be found in the recipe card below.
Dry Ingredients: Flour, baking soda, baking powder, and salt make up the dry team of ingredients. Spices: Add cinnamon, cloves, and nutmeg to the dry ingredients so that you have the perfect pumpkin spice blend in every bite. I don’t usually add ginger to my pumpkin roll cake, but if you like that extra spiciness, feel free to add a ¼ teaspoon of ground ginger. Wet Ingredients: Granulated sugar, 3 whole eggs, and pumpkin puree give this cake the right amount of sweetness and moisture. As a bonus, the cake needs no butter or oil! Walnuts: Nuts are optional because of course not everyone loves nuts in their baked goods, but walnuts add a lovely crunch and flavor to the pumpkin cake. Chop them into small pieces. Cream Cheese Frosting: A pumpkin roll is half cake, and half delicious, creamy frosting filling! You’ll mix powdered sugar and pumpkin pie spice with vanilla extract and softened cream cheese and butter to make it.
How To Make a Pumpkin Roll Cake
Get Ready! Pre-Preheat the oven to 375°F/190°C. Line a jelly roll pan with parchment paper. Set aside and prepare a clean tea towel sprinkled with powdered sugar (you will use this to roll the warm cake when it comes out of the oven).
Recipe Tips
Adjust the Spices if you like. You might notice that I don’t add ginger to my pumpkin roll cake. I like the flavor best without that zing that ginger adds. You can of course add some if you like! I’d suggest no more than ¼ teaspoon of ground ginger. If you don’t have all of the individual spices on hand, use 1 teaspoon of pumpkin pie spice instead. Be sure to roll the cake while it’s hot. If you let the cake cool too long in the pan, it will become too tricky to roll it up without breaking it. Be careful not to burn your fingers! Don’t frost the edges. The ends of the cake will be less pretty than the rest of the pumpkin roll, so you will probably cut those off and eat them as “quality control”! Skip frosting all the way to the edges, or the frosting will ooze out when you roll the cake. Chilling is important! If you try to cut a pumpkin roll into slices while it’s at room temperature, the frosting will be too soft and smear all over.
Storing Tips
A pumpkin roll can be stored in the refrigerator for up to 2 days. It’s best if you serve the cake while it’s still cold in order to get clean slices.
Pumpkin Roll Variations
This dessert is completely classic, and really doesn’t need any alterations, but if you want to get creative, here are some decorating and add-in ideas!
Add a design to the outside of the cake by dying a small amount of the cake batter with black or brown food coloring. Pipe it into swirls or leaf patterns onto the parchment-lined pan, Then freeze the pan for a half hour or so. Then, gently cover the designs with the rest of the batter before baking. Instead of powdered sugar, coat the outside of the pumpkin roll with additional cream cheese frosting. Then, decorate with fall-themed sprinkles, crushed walnuts, or mini chocolate chips. Speaking of chocolate chips, Add some of those into the cream cheese filling if you’d like! Also, you can use chocolate chips or white chocolate chips in place of walnuts. To make a Halloween-themed pumpkin roll, decorate it with spooky gummy candies!
The best swirled pumpkin roll cake recipe is right here! Save this recipe- Everyone will be asking you to make it every fall. Pin it for more people to enjoy too! © Little Sunny Kitchen
