A Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling just may be the perfect fall pumpkin dessert. I’m no expert at making cake rolls. In fact, this was my first. But I was very pleased with how it turned out and will be making many more in my future.

Pumpkin Cake Roll on a plate with whipped cream.

Cake Roll recipes

I did tons of research before making this Pumpkin Cake Roll and found that the ingredients and quantities used in most recipes are virtually identical. There’s some variation in spices and the filling, but for the actual cake batter there’s not a whole lot of difference. Obviously there’s a lot of science that’s involved in producing a cake that has just the right texture and sponginess so that it doesn’t crack when it rolls.

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How To Make Pumpkin Cake Roll

(More detailed instructions and video in recipe card below.)

Prepare the pan and preheat the oven.
Combine dry ingredients and set aside.
Beat eggs until thick and pale. Add sugar and beat for 5 minutes.
Fold in pumpkin and lemon juice.
Fold in flour mixture and pecans. Spread batter evenly in pan.
Bake for 12 to 15 minutes.
Lay a clean kitchen towel on the counter and sprinkle powdered sugar over it.
Immediately when the cake comes out of the oven, flip it over onto the towel.
Starting at a short end, roll the cake and towel up together. Place seam side down on a wire rack and let cool 1 hour.
Make the filling. Beat cream cheese and butter until smooth. Then beat in powdered sugar. Beat in whipped topping, vanilla, and salt.
Carefully unroll the cake, spread filling over it and reroll.
How To Roll a Cake Roll
Cake Rolls may look intimidating to make, but they are actually pretty simple. Really the only step to look out for is rolling the cake up in a towel. For best results, do not use a terry cloth type towel. Use a smooth cotton towel like the ones made out of old flour sacks. Also, sprinkle the towel with plenty of powered sugar. An ample amount of sugar really helps keep the cake from sticking to the towel.
I added some finely chopped pecans to the batter, but you can leave them out if you want to go nutless. To the cream cheese filling, I added some whipped topping to lighten it up a bit. The texture, not the calories 😉
Why Did My Pumpkin Cake Roll Crack
Because the cake is so thin, it can easily crack or tear when you roll it. To reduce the odds ogf it cracking, you want to roll it when it is still warm and pliable. It also helps to roll it very slowly. It also helps to roll it slowly. Thridly, be sure not to overbake the cake or it will be a little dry and more likely to tear.
Make Ahead or Freeze
Pumpkin Cake Roll is a wonderful dessert to make in advance for the busy holidays. You can even freeze it. Once it has been chilled, it’s super easy to cut into pretty slices for everyone to enjoy.
To freeze, wrap it tightly in plastic wrap and then in aluminum foil and place in the freezer for up to 2 months. When you are ready to enjoy it, simply thaw it in the refrigerator and it will taste just as delicious as when it was freshly made. It’s a perfect make-ahead dessert for the busy holiday season.
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Originally posted October 28, 2014.