Feastical

Your New Favorite Fall Dessert is Calling

Hey there, friends! Beau here from Feastical, and I have to ask: is there anything that whispers “autumn” quite like the warm, spicy scent of pumpkin and cinnamon wafting through your kitchen? It’s the official soundtrack to cozy sweater weather, and today, we’re composing the ultimate fall dessert anthem: the legendary Pumpkin Roll.

Now, I see you. Maybe you’ve scrolled past pictures of this gorgeous, swirled dessert and thought, “That’s way too fancy for me to make.” Or perhaps you’ve had a past experience where your cake decided to crack and crumble the moment you looked at it. I get it. I’ve been there! But let me let you in on a little secret: this stunning, showstopping dessert is actually one of the most forgiving and fun recipes in our fall baking arsenal. It looks like you slaved away for hours, but the magic is in a few simple, chef-approved techniques.

We’re talking about a incredibly moist, spiced pumpkin cake that’s so light it practically melts in your mouth. It gets wrapped around a cloud of luscious, tangy cream cheese filling that is the perfect counterpoint to the sweet cake. Each slice is a beautiful spiral of flavor and texture that’s guaranteed to impress at any holiday gathering, potluck, or Tuesday night treat-yourself session. So, tie on your favorite apron, grab your mixing bowls, and let’s create some magic together. I promise, by the end of this, you’ll be a pumpkin roll pro!

The Roll That Started It All

This recipe takes me right back to my grandma’s kitchen, a place that always smelled like ginger, cloves, and unconditional love. Every Thanksgiving, she’d make her famous pumpkin roll, and it was my job to “help” by, well, mostly by licking the cream cheese filling bowl clean. One year, I must have been about ten, I decided I was a big enough kid to help her with the actual rolling part. I was so nervous, my little hands trembling as she guided the towel. We unrolled the warm cake, and I slathered on the filling with the seriousness of a heart surgeon. When we re-rolled it, a little bit of filling squished out the end. Grandma didn’t miss a beat. She just smiled, wiped it with her finger, and said, “That’s just the chef’s tax, honey. The best part.” That first successful roll, made together, tasted like pure victory. It wasn’t just a dessert; it was a rite of passage. Now, every time I make this, I think of her and that messy, beautiful, delicious moment. It’s my mission to help you create your own delicious memories.

Gathering Your Pumpkin Roll A-Team

Here’s everything you need to create this autumnal masterpiece. The beauty of this recipe is in its simplicity—no fancy, hard-to-find ingredients here! Let’s break it down.

For the Spiced Pumpkin Cake:

• 3/4 cup all-purpose flour: The structure of our cake. For a gluten-free version, a 1:1 gluten-free baking blend works like a charm!
• 1/2 tsp baking powder & 1/2 tsp baking soda: Our dynamic leavening duo. They work together to give the cake its light, airy lift. Make sure they’re fresh for the best results!
• 1/2 tsp cinnamon & 1/2 tsp pumpkin pie spice: The soul of the dish! This is where that warm, cozy flavor comes from. Love spice? Feel free to add an extra pinch.
• 1/4 tsp salt: Never skip the salt! It’s the flavor enhancer that makes all the other ingredients sing in harmony.
• 3 large eggs, at room temperature: Room temp eggs incorporate much more air, which is key for that perfect, springy cake texture. Pro tip: place cold eggs in a bowl of warm water for 5-10 minutes to quickly bring them to temp.
• 2/3 cup granulated sugar: Sweetens the deal and helps create a tender crumb.
• 2/3 cup canned pumpkin purée: Not pumpkin pie filling! We want pure, unadulterated pumpkin. This gives our cake its beautiful color, moisture, and iconic flavor.
• 1 tsp vanilla extract: The classic flavor booster that rounds out all the warm spices.

For the Silky Cream Cheese Filling:

• 8 oz (one block) cream cheese, softened: Full-fat is best for the creamiest, most stable filling. Seriously, let it get nice and soft on the counter to avoid lumps.
• 1 cup powdered sugar: Dissolves effortlessly into the filling for a smooth, sweet texture without any graininess.
• 6 tbsp unsalted butter, softened: Combined with the cream cheese, it creates that rich, decadent, spreadable filling we dream about.
• 1 tsp vanilla extract: A little extra vanilla in the filling adds a wonderful depth of flavor.

Let’s Roll! Your Step-by-Step Guide to Success

Follow these steps, and you’ll have a flawless pumpkin roll. I’ve packed this section with all my best hacks to ensure your cake is flexible, not fragile!

Step 1: Prep Like a Pro. Preheat your oven to 375°F (190°C). This is a little hotter than a standard cake bake, and that’s on purpose! We want a quick bake to keep the cake moist and flexible. Take a 10×15-inch jelly roll pan, line it with parchment paper, and give it a very light spritz with cooking spray. This guarantees a non-stick situation and easy release. Trust me, this parchment paper is your best friend today.

Step 2: Whisk the Dry Goods. In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisking instead of sifting still aerates the flour and ensures all those spices are evenly distributed throughout the batter. No one wants a bite of just flour!

Step 3: Whip the Wet Ingredients. Now, in a separate, larger bowl, beat the eggs and granulated sugar together on medium-high speed for a good 2-3 minutes. This is a CRUCIAL step. You want the mixture to become thick, pale, and creamy, and when you lift the beaters, it should leave a ribbon trail on the surface. This ribbon stage incorporates air, which is our insurance policy against a dense cake. Then, mix in the pumpkin purée and vanilla until just combined.

Step 4: Gently Combine. Add the dry ingredients to the wet ingredients and use a spatula to fold them together. Be gentle! Fold until you no longer see streaks of flour. Overmixing is the enemy of a tender cake—it develops gluten and can make it tough. A few tiny lumps are totally fine.

Step 5: Bake to Perfection. Pour and spread the batter evenly into your prepared pan. Get it into all four corners and make sure it’s level. Pop it in the preheated oven and bake for 12-15 minutes. The cake is done when the top springs back lightly when you touch it. Don’t overbake! A dry cake is a cracky cake.

Step 6: The Strategic Roll. Here’s the step that feels scary but is so clever. While the cake is still hot from the oven, liberally dust a clean, thin kitchen towel with powdered sugar. Invert the warm cake onto the towel. Carefully peel off the parchment paper—see? Best friend. Now, starting from a short end, gently but confidently roll the cake up with the towel inside. This trains the cake to hold its rolled shape while it cools. Let this rolled-up bundle cool completely on a wire rack. Patience is key here!

Step 7: Make the Dreamy Filling. While the cake cools, make the filling. In a bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Gradually beat in the powdered sugar and vanilla until it’s light and fluffy. If it’s a warm day, you can pop this in the fridge for 10 minutes to firm up slightly before spreading.

Step 8: Fill and Re-Roll. Once the cake is completely cool, carefully unroll it. It will lie flat beautifully. Spread the cream cheese filling evenly over the entire surface, leaving a small border around the edges. Now, slowly and gently re-roll the cake, this time without the towel inside. Don’t worry if a little filling sneaks out the ends—that’s just “rustic charm” (or the chef’s tax!).

Step 9: Chill Out. Wrap the beautiful roll tightly in plastic wrap and refrigerate for at least one hour, or ideally up to overnight. This step is non-negotiable! It allows the flavors to meld and the filling to set, making it infinitely easier to slice into those gorgeous, clean pinwheels.

How to Serve Your Masterpiece

When you’re ready to serve, unwrap your pumpkin roll and place it on a serving platter. Give it a generous dusting of powdered sugar right before serving—it looks like a light snowfall on your autumnal creation, just gorgeous! Use a long, sharp knife to slice it into generous portions, wiping the blade clean between cuts for pristine slices. This dessert is rich, so a little goes a long way. It’s perfect with a hot cup of coffee, a cold glass of milk, or even a dollop of lightly sweetened whipped cream on the side for the ultimate indulgence.

Mix It Up! Creative Twists on the Classic

The basic recipe is a classic for a reason, but don’t be afraid to get creative!

• Chocolate Swirl: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate-pumpkin twist. You can even add mini chocolate chips to the filling!
• Ginger Snap: Add 1-2 tablespoons of finely chopped crystallized ginger to the batter and a pinch of ground ginger to the filling for a spicy kick.
• Maple Bliss: Replace the vanilla extract in the filling with pure maple extract and use maple sugar instead of powdered sugar for a deep, autumnal flavor.
• Nutty Crunch: Before adding the filling, sprinkle the unrolled cake with a handful of finely chopped toasted pecans or walnuts for a wonderful textural contrast.
• Dairy-Free Delight: Use your favorite plant-based cream cheese and butter alternatives to make a delicious vegan-friendly version.

Beau’s Kitchen Confidential

This recipe has been my go-to for years, and it’s evolved with every bake. The biggest lesson? Don’t fear the roll! That initial roll-up with the towel is the magic trick. The first time I tried it without the towel (yep, I thought I knew better), I ended up with a delicious pumpkin and cream cheese crumble cake. It was still tasty, but not the elegant showstopper I wanted. Another time, I was in a hurry and tried to roll the cake before it was completely cool. The warm filling started to melt and ooze everywhere. It was a delicious mess, but a mess nonetheless! So learn from my mistakes: use the towel and let it cool. Now, I always make two—one for the party and one for my family to devour the second it sets. It’s that good.

Your Pumpkin Roll Questions, Answered

Q: My cake cracked when I rolled it! What did I do wrong?
A: Ah, the most common fear! Cracking usually happens for one of three reasons: 1) The cake was overbaked and dried out. Remember, just until springy to the touch! 2) It wasn’t rolled while still warm. The heat makes it pliable. 3) It was rolled too tightly initially. Be confident but gentle. If it does crack a little, don’t sweat it! The powdered sugar dusting does a great job of hiding minor imperfections, and it will still taste incredible.

Q: Can I make this ahead of time?
A: Absolutely! In fact, I highly recommend it. Making it a day ahead allows the flavors to fully develop and makes slicing a breeze. Just wrap it tightly in plastic wrap and keep it refrigerated for up to 3 days. You can also freeze it for up to 2 months. Thaw it overnight in the fridge before serving.

Q: Why does my filling seem runny?
A: A runny filling is almost always due to the cream cheese and butter not being softened enough, leading to undermixing and a less-than-creamy texture. Or, the cake wasn’t completely cooled before spreading, causing the filling to warm and soften. Ensure your ingredients are at room temp and your cake is cool!

Q: Can I use fresh pumpkin purée?
A> You can, but be cautious. Canned pumpkin is consistently thick and dry. Fresh pumpkin purée often has much more water content. If you use it, you must strain it thoroughly in a fine-mesh strainer or cheesecloth for several hours to remove excess moisture, or your cake could be too wet and gummy.

Nutritional Information*

*This is an estimate per slice (based on 10 slices) and will vary based on specific ingredients used.

Pumpkin Roll with Cream Cheese Filling

---

• Author: BeauCollier
• Total Time: 2.5–3 hours

Print Recipe

Pin Recipe

Description

Fall is officially here when the warm aroma of pumpkin, cinnamon, and spices fills your kitchen. This Pumpkin Roll is a tender, spiced cake rolled around a creamy, tangy cream cheese filling—a showstopping dessert that looks fancy but is surprisingly forgiving. Perfect for holiday gatherings, cozy nights, or any time you want a sweet autumn treat.

---

Ingredients

Scale 1x2x3x

For the Pumpkin Cake:

• ¾ cup all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp salt

• 3 large eggs (room temperature)

• ⅔ cup granulated sugar

• ⅔ cup canned pumpkin purée (not pie filling)

• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• 6 tbsp unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

---

Instructions

Prep: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray.

1. Mix dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

2. Mix wet ingredients: Beat eggs and sugar 2-3 minutes until pale and creamy. Add pumpkin purée and vanilla.

3. Combine: Fold dry ingredients into wet until just mixed; small lumps are fine.

4. Bake: Spread batter evenly in pan. Bake 12-15 minutes until cake springs back when touched.

5. Roll while warm: Dust a kitchen towel with powdered sugar. Invert cake onto towel, peel off parchment, and roll cake with towel inside. Cool completely.

6. Make filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix until light and fluffy.

7. Fill and re-roll: Unroll cooled cake, spread filling evenly leaving edges clear, and re-roll carefully without towel. Wrap and refrigerate ≥1 hour.

Notes

• Roll cake while warm to prevent cracks.

• Let cake cool completely before adding filling to avoid runny filling.

• Use room-temperature cream cheese and butter for smooth filling.

• Powdered sugar on the towel prevents sticking.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes

Nutrition

• Calories: 280 Cal
• Fat: 15g
• Carbohydrates: 33g
• Protein: 4g

Calories: 280 | Protein: 4g | Carbohydrates: 33g | Fat: 15g | Fiber: 1g

There you have it, friends! Your complete guide to a stunning, delicious, and totally achievable Pumpkin Roll. I can’t wait for you to try it. Tag me @Feastical on social media when you do—I love seeing your creations! Now go forth and bake something beautiful.

Final Thoughts

Embarking on the journey to make homemade apple fritters is about embracing a certain kind of joyful, messy, and deeply rewarding cooking. It’s a project that feels both nostalgic and accomplished. Yes, it requires a bit more attention than muffins or pancakes, but the payoff is immeasurable. The sound of the batter sizzling as it hits the oil, the mesmerizing transformation from pale dough to golden brown perfection, and the intoxicating aroma that fills your home—these are sensory experiences that a store-bought doughnut can never provide.

These fritters represent more than a recipe; they are a creation. They carry the pride of mastering a technique and the warmth of sharing something made entirely by hand. They are best enjoyed immediately, surrounded by family or friends who will marvel at your skill, their faces lighting up with that first sweet, cinnamony bite. So, gather your ingredients, trust the process, and don’t fear the fry. You are not just making a snack; you are crafting a moment of pure, unadulterated comfort. Now, go forth and create your own fritter heaven. You’ve absolutely got this.