Simple Pumpkin Roll

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A Simple Pumpkin Roll is the dessert equivalent of a warm hug. Moist, tender pumpkin cake wrapped around a silky cream cheese filling, each slice presents a beautiful spiral that looks bakery-level but is totally doable in your home kitchen. It’s the kind of treat that makes you pause, breathe in the cozy spices, and savor the flavor of fall.

This classic roll cake is ideal for holidays, potlucks, or anytime you want to impress without the fuss. While it looks intricate, the process is surprisingly straightforward. With a bit of prep and the right tools, you’ll have a stunning dessert that rivals anything from the bakery.

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Preparation Phase & Tools to Use

To make the perfect Simple Pumpkin Roll, having the right tools on hand makes all the difference:

• Jelly Roll Pan (10×15 inches): This shallow baking sheet ensures even baking and the perfect cake thickness for rolling.
• Parchment Paper: Essential for non-stick baking and easy lifting of the delicate cake.
• Clean Kitchen Towel: You’ll need this to roll the cake while it’s still warm to prevent cracking.
• Electric Mixer: A hand or stand mixer is a must for whipping the filling into a smooth, creamy texture.
• Fine Mesh Sieve: For dusting powdered sugar without clumps, giving that bakery-style finish.

Each of these tools contributes to a smooth baking experience, helps avoid cracks in the roll, and ensures the filling is dreamy and lump-free.

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Ingredients for the Simple Pumpkin Roll

• Pumpkin Puree: The star ingredient, giving the cake its moisture and signature fall flavor.
• All-Purpose Flour: Provides structure while keeping the roll tender.
• Granulated Sugar: Sweetens the batter and balances the pumpkin’s earthy notes.
• Eggs: Bind everything together and create a light, fluffy texture.
• Baking Powder & Baking Soda: These leavening agents help the cake rise evenly.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves that warms the flavor beautifully.
• Salt: Enhances all the other flavors.
• Vanilla Extract: Adds a depth of flavor to both the cake and the cream filling.
• Cream Cheese: Forms the creamy, tangy base of the filling.
• Powdered Sugar: Sweetens the filling and dusts the top for a snowy finish.
• Butter: Adds richness to the filling.

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How To Make the Simple Pumpkin Roll

Step 1: Prepare Your Pan

Line a jelly roll pan with parchment paper and grease it lightly. Preheat the oven to 375°F (190°C) so it’s ready to go.

Step 2: Mix the Batter

In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin puree and vanilla, then gently fold in the dry ingredients.

Step 3: Bake the Cake

Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until the top springs back when lightly touched.

Step 4: Roll While Warm

Turn the warm cake out onto a clean, lint-free kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel) from the short end. Let it cool completely in this shape.

Step 5: Make the Cream Cheese Filling

Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.

Step 6: Assemble and Chill

Unroll the cooled cake gently, spread the cream cheese filling evenly, then re-roll without the towel. Wrap in plastic wrap and chill for at least 1 hour.

Step 7: Serve

Dust with powdered sugar before slicing. Serve chilled for best results.

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Serving and Storing Your Pumpkin Roll

This pumpkin roll is best served chilled, allowing the cream cheese filling to firm up and hold its shape beautifully when sliced. Use a sharp, serrated knife for clean, picture-perfect swirls.

To store, wrap the roll tightly in plastic wrap and refrigerate for up to 5 days. It also freezes wonderfully — just wrap it in a double layer of plastic wrap and foil. Thaw overnight in the fridge before serving. Perfect for making ahead during the busy holiday season!

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Frequently Asked Questions

How do I prevent my pumpkin roll from cracking?

Rolling the cake while it’s still warm is key. The warmth makes it pliable, reducing the chance of cracks.

Can I make this pumpkin roll ahead of time?

Absolutely! In fact, it tastes even better the next day. Just keep it refrigerated until ready to serve.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureed until smooth and not too watery. Canned pumpkin tends to be more consistent in texture.

What if I don’t have a jelly roll pan?

You can try a rimmed baking sheet close in size, but be mindful of cake thickness and bake time.

Can I freeze individual slices?

Yes! Wrap each slice in plastic wrap and freeze in an airtight container. Great for portion control or future cravings.

Is the filling overly sweet?

Not at all. The cream cheese balances the sugar perfectly, creating a rich, creamy filling that’s not too sweet.

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Want More Dessert Ideas with a Fall Twist?

If you loved this Simple Pumpkin Roll, you’ll want to try these seasonal favorites too:

• Pineapple Coconut Dream Cake for a tropical autumn indulgence.
• Traditional German Lebkuchen packed with spices and old-world charm.
• Paula Deen’s 5-Minute Fudge when you need a fast and rich treat.
• Apple Enchiladas for something sweet and soul-warming.
• Strawberry Crunch Pound Cake for a fruity yet cozy finish.

For more sweet inspiration, visit my Pinterest page where I share daily recipes from Life With Olivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chopped nuts or swirl in some spice? Maybe a drizzle of caramel on top?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.

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