We love Fall and all its delicious seasonal treats! Be sure to check out other reader favorites like German Apple Cake, Fresh Cranberry Shortbread Bars, and the popular Pumpkin Chiffon Pie! I think this simple pumpkin roll recipe was originally shared on the back of a can of Libby’s pumpkin puree and it has been a favorite in many households ever since. My version sticks pretty close to the original for the classic combination of warm spices, rich cream cheese filling, and wonderful pumpkin flavor that everybody loves!
Why this recipe works
Rather than rely on pumpkin spice, which is just another bottle that takes up space in our spice cupboard, I use the spices on hand for the perfect balance of cinnamon, nutmeg, ginger, allspice, and cloves. Feel free to adjust more or less to your preferences, or use pumpkin pie spice if you have a jar that needs using up. The cake itself is simple and comes together in one bowl in under 5 minutes for easy cleanup and quick preparation. Save yourself the grief of having your pumpkin roll break when turning it out onto a towel dusted with powdered sugar and instead roll it up in the parchment paper it was cooked on. It’s a simple solution to a common problem with swiss cake rolls.
Recipe Ingredients
Pumpkin puree: Be sure you are buying a can of pumpkin puree and not pumpkin pie filling, which comes pre-spiced. Or if you have sugar pumpkins growing in your garden, roast them to make your own pumpkin puree this year instead! Cream cheese: I recommend using full-fat cream cheese for the best results. It’s also important to pull the cream cheese out of the fridge and let it soften before mixing so you don’t end up with small clumps of cream cheese that don’t mix in to the filling properly. Flour: Regular all-purpose flour works just fine in this recipe. In fact, a lighter flour like cake flour is riskier to use in a cake roll because the finished cake is more prone to cracking, in my experience.
How to Make a Pumpkin Roll
Don’t be intimidated or overwhelmed by the thought of making a rolled cake like this. It’s much easier than it seems. The trick is to roll the cake while it is still hot from the oven and let it cool in a rolled up shape. That way, once it is filled the cake rolls right back up and holds together!
Recipe Tips
A pumpkin roll will last for about 3 days in the fridge as long as it is kept wrapped up so it doesn’t dry out. Follow my trick of chilling the finished pumpkin roll for an hour before slicing so you get clean slices for a better presentation every time. For a less traditional but delicious variation, try adding 1-2 teaspoons of freshly grated orange zest to the cream cheese filling. Or use mascarpone cheese instead of the cream cheese and ¾ cup mini chocolate chips for a cross between a classic pumpkin roll and cannoli.
More Pumpkin Recipes
Pumpkin Pull Apart Bread Pumpkin Ice Cream Pumpkin Cookies with Cream Cheese Frosting Pumpkin Chocolate Chip Bread
More Fall Recipes
Appetizers and Snacks Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Caramel Pecan Clusters from An Affair from the Heart Carrot Top Hummus from Savory Moments Fall Charcuterie Board from Magical Ingredients Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal Cinnamon Apple Bread from Lemon Blossoms Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
Instant Pot Butternut Squash Soup from Devour Dinner Panera Autumn Squash Soup from The Fresh Cooky Salmon Salad With Grapes And Pecans from Art of Natural Living
Side Dishes
Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made Butternut Squash And Bacon Risotto from SueBee Homemaker Loaded Bacon And Kale Salad from Palatable Pastime Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make Sausage Stuffed Acorn Squash from Hostess At Heart
Main Dishes
Apple Cider Rubbed Pork Chops from That Recipe Thai Butternut Squash Curry from Cheese Curd In Paradise Butternut Squash Parmesan Pasta from Frugal & Fit Grape & Gorgonzola Pizza from The Spiffy Cookie Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest
Desserts
Butter Pecan Fudge from Take Two Tapas Easy Apple Crisp from Life Love and Good Food Espresso Chocolate Chip Cookies from Books n’ Cooks French Apple Tart from Jen around the world Individual Grape Crumble from Hezzi-D’s Books and Cooks Pumpkin Snickerdoodles from Family Around The Table Slow Cooker Apple Pear Crisp from Blogghetti
