How do I keep my pumpkin roll moist?

Store it tightly wrapped in plastic wrap in the fridge. Avoid overbaking the cake, as that can lead to dryness.

Can I use fresh pumpkin instead of canned puree?

Yes, you can make a pumpkin roll with homemade puree . Just be sure to drain excess liquid so the batter isn’t too wet.

How far in advance can I make a pumpkin roll?

You can make it up to two days in advance and store it in the fridge. For longer storage, follow the freezing instructions.

What’s the best way to freeze and thaw a pumpkin roll?

Wrap the finished roll tightly in plastic wrap and foil, freeze for up to three months, and thaw in the refrigerator overnight before serving.

Pumpkin Roll

Description

This Pumpkin Roll is a holiday classic, featuring a light and spiced pumpkin sponge cake rolled with a luscious cream cheese filling. Perfect for Thanksgiving, Christmas, or any festive gathering, this dessert is both stunning and delicious. Dust it with powdered sugar for that bakery-worthy finish.

Ingredients

Scale

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar (plus extra for dusting)

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Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
In a separate bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla extract until smooth.
Fold dry ingredients into the wet mixture until just combined.
Spread batter evenly in the prepared pan and bake for 13–15 minutes, or until the cake springs back when touched.
Immediately remove cake from pan and place on a towel dusted with powdered sugar. Peel off parchment paper and roll cake up in the towel, starting from the short side. Let cool completely.
For the filling, beat cream cheese, butter, vanilla, and powdered sugar until smooth.
Carefully unroll the cooled cake, spread filling evenly, and re-roll without the towel.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Before serving, dust with powdered sugar and slice.

Notes

For best results, roll the cake while it’s still hot to avoid cracks. This pumpkin roll can be made ahead and stored in the fridge for up to 5 days, or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Holiday
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 27g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg