Our Best Pumpkin Roll Recipe on Food52 (2024)

Bake

by: Coral Lee

October25,2019

5

5 Ratings

  • Prep time 2 hours
  • Cook time 20 minutes
  • Makes 1 cake
Author Notes

The Pumpkin Roll—not to be confused with The Pumpkin Roll—is a type of Swiss roll cake baked and shared during the holiday season. The sponge is flecked with pumpkin pie spice and the buttercream, beefed up with tangy cream cheese. In tracing the recipe’s history, I learned that the pumpkin roll was largely popularized by the canned pumpkin purée brand, Libby’s, which inspired this recipe.

The challenge: to develop a cake that’s tough enough to roll, but not tough. Because fat creates tenderness, there is no oil in this cake (!); but fear not, the pumpkin pureé provides moisture and the eggs, just enough richness. There’s both baking powder and baking soda in here to provide maximum-lift at minimum-height (poured and spread, the cake ends up being roughly ¼-inch tall). I played around with a few ratios of butter to cream cheese for the cream cheese filling, and liked 1:2 best. The recipe below yields a creamy, tangy, not-too-sweet frosting (thanks to salt, cider vinegar, and ground ginger) that plays politely with the spiced cake. That all said, I’ve also come to realize that many people have many strong feelings about pumpkin rolls. So, do feel free to inverse the ratios (5 ounces butter: 2 1/2 ounces cream cheese) if you want a more buttercream-y frosting.

If you can’t be bothered to buy a jelly-roll pan, you can try this: Draw a 10”x15” rectangle onto a sheet of parchment, then line your pan with said parchment drawing-side-down. When baking, spread the batter within the drawn rectangle. And if you happen to have pumpkin pie spice around, feel free to swap in an equal quantity instead of the called-for spices in the cake. —Coral Lee

Test Kitchen Notes

This is one of Food52’s Best Recipes. In this series, our test kitchen sets out to create the ultimate version of your favorite recipes. Let us know on the Hotline if there's one you'd love to see next. —The Editors

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • Pumpkin cake
  • 3/4 cup(96 grams) all-purpose flour
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspooncinnamon
  • 1/2 teaspoonground ginger
  • 1/2 teaspoonkosher salt
  • 1/4 teaspoonground cloves
  • 3 large eggs
  • 1/2 cup(107 grams) light brown sugar
  • 1/2 cup(100 grams) granulated sugar
  • 2/3 cup(151 grams) pumpkin puree
  • Cream cheese frosting
  • 5 ounces(142 grams) full-fat cream cheese, at room temperature
  • 5 tablespoons(71 grams, 2.5 ounces) unsalted butter, at room temperatureams) full-fat cream cheese, at room temperature
  • 7 1/2 tablespoons(59 grams) confectioners' sugar, plus more for dusting
  • 3/4 teaspoonapple cider vinegar
  • 1/2 teaspoonground ginger
  • 1/2 teaspoonpure vanilla extract
  • 1/4 teaspoonkosher salt
Directions
  1. Preheat the oven to 350°F. Line a jelly roll pan with parchment, leaving 2 inches of overhang on the 2 long sides, and grease with cooking spray.
  2. Sift the flour, baking powder and soda, cinnamon, ground ginger, salt, and cloves into a large mixing bowl. In a stand mixer fitted with the whisk attachment, whip the eggs, sugars, and pumpkin on medium speed until smooth and slightly thickened, about 3 minutes. Reduce speed to low to incorporate the dry ingredients.
  3. Pour batter into prepared pan, smoothing top with an offset spatula. Bake for 15 to 20 minutes, or until the cake bounces back when pressed with a finger. Allow the cake to cool slightly in the pan, about 5 minutes.
  4. Lay out a large tea towel and wire rack. Using the parchment paper, gently lift cake out of the pan, and transfer to the towel parchment-side down. (If your towel is much larger than the cake, fold the two long sides of the towel to the middle of the cake before rolling.) Starting with the narrow end, roll up cake and towel together. Transfer rolled cake to the wire rack to cool completely.
  5. Meanwhile, make the filling: In a stand mixer or by hand, combine all of the ingredients and beat until smooth and fluffy.
  6. Carefully unroll the cooled cake, and evenly spread out the filling, leaving a ¼-inch border. Gently re-roll the cake, using the parchment to help with tension and unpeeling as you go.
  7. Refrigerate the rolled cake for at least 1 hour to set, and dust with powdered sugar just before serving in thick slices.

Tags:

  • American
  • Cream Cheese
  • Pumpkin
  • Bake
  • Holiday
  • Fall
  • Thanksgiving
  • Winter
  • Dessert

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6 Reviews

Linda D. November 24, 2023

Thanks so much Coral for this delicious pumkpin, cream cheese roll recipe. Even my partner liked it and he is not a pumpkin fan.

vdalis November 1, 2021

I rarely write reviews of recipes, but this one takes the cake!! Honestly, I can see why it's one of Food52's best recipes!!! Delish in every way.

judy October 29, 2021

This is a great cake. While the roll is an amazing presentation, don't be afraid to simply serve it as a cake with the filling as frosting. So good. I don't have the ability to make a roll any longer--no kitchen space. But still a nice fall treat.

Lesjaffe October 29, 2019

Can you tell me what size the jelly roll pan is?

Lorraine N. November 18, 2019

The proper size jelly roll pan for making pumpkin rolls is a 10” wide X 15” long X 1 inch pan high, but good luck finding one if you don’t already own one. Most jelly roll pans that are advertised as being this size are now usually 14 1/4" X 9.375" X 1" which is doable but will result in a little smaller than usual pumpkin roll. The most important thing about the pan you choose is that it should be a heavy duty pan that will not warp and is non-stick for easy release of the pumpkin roll. USA Pan makes excellent jelly roll pans from aluminized steel which is the same material used in commercial bakeries which are very durable. These pans are made with the perfect metal thickness which helps ensure even heat distribution. They also have steel wire added to the rim of the pan which is why they are resistant to warping as it makes the pan stronger.

Eric K. October 25, 2019

This tastes truly divine. Love the chewy texture; toothsome, not dumb and cakey.

Our Best Pumpkin Roll  Recipe on Food52 (2024)

FAQs

What is the secret to the pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

How do you make pumpkin rolls not crack? ›

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Why does my pumpkin roll get sticky? ›

I have done some research and I was not able to find a clear answer for you. So, don't stress about it. This cake is moist, and it will get sticky. I believe the pumpkin puree is what gives the stickiness to this cake, and the alternative to a moist sticky cake is a dry, flaky cake that will not roll properly.

Why does my pumpkin roll crack when I roll it? ›

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

Why is my pumpkin roll filling runny? ›

Also, it's crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy. Otherwise, the filling will be too thin and will ooze out of the pumpkin roll. (If it seems too thin, just add more powdered sugar.)

Why does my pumpkin bread fall apart when I cut it? ›

You will have less luck with a low-fat recipe or one that is high in sugar. Ones with a lot of mix-ins like nuts, chips, crumble etc. tend to fall apart more easily than a pumpkin bread that has less texture.

Why is my pumpkin bread still raw in the middle? ›

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

Is pumpkin puree the same as canned pumpkin pie filling? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Does pumpkin roll go bad? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

Why is my pumpkin roll so moist? ›

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

How long is a pumpkin roll good for in the fridge? ›

You can lay some strips of parchment paper over the cake before dusting with powdered sugar to create a pattern. A pumpkin roll is a great make ahead dessert! Store in the refrigerator for up to three days or in the freezer for three months.

Can pumpkin roll sit out? ›

A pumpkin roll is a great dessert to make up to 1-2 days ahead of time. Prepare it completely and store it in the refrigerator covered securely in plastic wrap. When you are ready to serve it, allow it to sit on the counter for a few minutes and then slice and serve.

What is the origin of the pumpkin roll? ›

A group of the Class of 1969 had set a goal to collect 69 pumpkins to roll down Grove Hill in one colossal dump. Unknowingly, Steve and Allen Leach became the leaders of this secret undertaking. With the help of many members of the class, pumpkins were summarily stolen and deposited in the Leach's barn on Falls Road.

How long can pumpkin roll sit out? ›

Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.

How long does a pumpkin roll last in the fridge after? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

What is the history of pumpkin rolls? ›

While there are conflicting accounts of the origins and creator of this famous dessert, the first recorded pumpkin roll was sold from 1947 to 1961 by Gifford's Ice Cream and Candies, and the roll had an “orange-pineapple ice cream center…

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