Pumpkin Roll
A pumpkin roll is a thin, spiced pumpkin sponge baked in a rimmed pan, rolled around sweetened cream cheese so every slice shows a white spiral. The step that matters is rolling the cake while it is still hot, in a towel dusted with icing sugar. It cools in that shape, so it unrolls and rolls up again around the filling without breaking. The roll needs at least 2 hours in the fridge, which makes it easy to finish the day before.
Published
- Prep Time
- 30 mins
- Cook Time
- 15 mins
- Cool and chill
- 3 hrs
- Total Time
- 3 hrs 45 mins
- Servings
- 10 servings
How do you make Pumpkin Roll?
To make a pumpkin roll, beat 3 eggs with 200 g sugar until thick, add 160 g pumpkin purée and fold in 95 g flour, leavening and spices. Bake in a lined 38 x 25 cm (15 x 10 inch) pan at 190°C (375°F) for 13-15 minutes. Roll the hot cake in a sugared towel, cool for 1 hour, then fill with cream cheese, reroll and chill for 2 hours.
- Total time
- 3 hrs 45 mins
- Calories
- 315 per serving
- Protein
- 4.5 g
- Yield
- 10 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Cake
Filling
Equipment
38 x 25 cm (15 x 10 inch) rimmed baking pan · Parchment paper · Thin cotton tea towel · Fine-mesh sieve · Electric mixer · 2 mixing bowls · Cooling rack · Serrated knife
Quick Directions
Prepare the pan and towel
Heat the oven to 190°C (375°F) with a rack in the centre.
Make the batter
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
Bake
Bake at 190°C (375°F) for 13-15 minutes, until the top springs back.
Roll while hot
Run a knife around the edge of the pan and turn the cake straight out onto the sugared towel.
Make the filling
Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla for 1-2 minutes, until light and fluffy.
Fill, roll and chill
Gently unroll the cooled cake; it will keep a slight curl.
Step-by-Step Instructions
Every step for making pumpkin roll, written out in full.
Prepare the pan and towel
Heat the oven to 190°C (375°F) with a rack in the centre. Grease the pan, line it with parchment, then grease the parchment and dust it lightly with flour. Scatter the nuts over the parchment, if using. Lay a thin, clean cotton tea towel on the counter and sift the 30 g (1/4 cup) icing sugar evenly over it.
Make the batter
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl. In a large bowl, beat the eggs and sugar with an electric mixer on medium-high for 3-4 minutes, until pale and thick. Beat in the pumpkin on low speed, then fold in the flour mixture with a spatula just until no dry streaks remain.
Bake
Spread the batter evenly into the corners of the pan. Bake for 13-15 minutes, until the top springs back when you press it lightly and a toothpick in the centre comes out clean.
Roll while hot
Run a knife around the edge of the pan and turn the cake straight out onto the sugared towel. Peel off the parchment. Starting at a short end, roll up the hot cake with the towel inside. Set it seam side down on a rack and let it cool completely, about 1 hour.
Make the filling
Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla for 1-2 minutes, until light and fluffy.
Fill, roll and chill
Gently unroll the cooled cake; it will keep a slight curl. Spread the filling evenly over it, leaving a 2.5 cm (1 inch) border at the far short end. Roll it up again without the towel, wrap tightly in plastic wrap and refrigerate seam side down for at least 2 hours, until firm. Dust with icing sugar, trim the ends and cut into 10 slices with a serrated knife.
Recipe Tips
- Roll the cake as soon as it comes out of the oven. A warm sponge bends; once it cools flat, it cracks when you roll it.
- Use a thin, smooth cotton or linen tea towel. Terry cloth sticks to the cake and leaves lint.
- Take the cake out as soon as the top springs back. A few extra minutes dry out the edges, and dry edges crack.
- Small cracks on the outside disappear under a dusting of icing sugar.
- Keep the roll in the fridge, because the filling is cream cheese.
Variations
- Stir 2 tbsp finely chopped crystallized ginger into the filling.
- Use 2 1/2 tsp pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves.
- Fill it with 300 ml (1 1/4 cups) whipping cream whipped with 2 tbsp icing sugar and 2 tbsp maple syrup instead of the cream cheese filling, chill for 1 hour and serve the same day.
Nutrition (per serving)
| Calories | 315 |
|---|---|
| Protein | 4.5 g |
| Carbs | 43 g |
| Fat | 14 g |
| Saturated fat | 8 g |
| Fibre | 1 g |
| Sugar | 34 g |
| Sodium | 240 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Wrap tightly and refrigerate for up to 4 days.
- Freezer
- Freeze the whole roll or slices, wrapped in plastic wrap and then foil, for up to 1 month. Thaw overnight in the fridge and dust with fresh icing sugar.
Pumpkin Roll FAQs
How do I keep a pumpkin roll from cracking?
Roll the cake in a sugared towel as soon as it comes out of the oven and let it cool in that shape. Spread the batter evenly so the edges don't dry out, and don't overbake it. Small cracks on the surface are normal and hide under icing sugar.
Can I make pumpkin roll ahead?
Yes. Fill and roll it up to 2 days ahead and keep it tightly wrapped in the fridge. Dust it with icing sugar just before slicing.
Can I freeze pumpkin roll?
Yes. Wrap the filled roll in plastic wrap and then foil and freeze it for up to 1 month. Thaw it overnight in the fridge, still wrapped, then dust with icing sugar.
Why did my pumpkin roll stick to the towel?
There was not enough icing sugar on the towel, or the towel had a textured weave. Sift an even layer of icing sugar over a thin, smooth cotton towel before you turn out the cake.
Does pumpkin roll need to be refrigerated?
Yes. The filling is made with cream cheese, so keep the roll in the fridge and don't leave it at room temperature for more than 2 hours. Wrapped, it keeps for up to 4 days.
Can I use fresh pumpkin?
Yes, if the purée is thick. Roast a small sugar pumpkin until soft, purée the flesh and drain it in a sieve for 30 minutes, until it holds its shape on a spoon. Use 160 g (2/3 cup). Watery purée makes a heavy, damp sponge.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
