Spiced Pumpkin Roll: A Simple Fall Treat (Print Version)

Make a delightful Easy Pumpkin Roll this fall. My simple recipe shares all my tips and tricks for a creamy, spiced dessert without the fuss.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Pumpkin Cake

01 - ¾ cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp baking powder
05 - 1 tsp ground cinnamon
06 - ½ tsp ground nutmeg
07 - ¼ tsp ground cloves
08 - ¼ tsp ground ginger
09 - ½ tsp salt
10 - 3 large eggs
11 - ⅔ cup pumpkin puree (100% pumpkin, not pie filling)

→ For the Cream Cheese Frosting

12 - 8 oz cream cheese, softened (full-fat)
13 - ½ cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tsp vanilla extract

→ Finishing Touches

16 - Extra powdered sugar, for dusting

→ Optional Flavor Boosters

17 - Pinch of allspice in cake batter

# Instructions:

01 - First things first, get that oven to 375°F (190°C). Then, line a 15x10-inch jelly roll pan with parchment paper, letting it hang over the sides a bit. This overhang is your best friend later, trust me. Spray the parchment lightly with non-stick spray, then dust it with a little flour. This step feels a bit fussy, but it's critical for preventing sticking. I once skipped the flour, and let's just say, the cake had a very close relationship with the paper.
02 - In a medium bowl, whisk together your flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Give it a good whisk to make sure everything is evenly distributed. This is where all those warm, comforting spice smells start to waft through the kitchen, getting you excited for the Easy Pumpkin Roll. I always take a deep breath here, it just smells like fall!
03 - In a separate, larger bowl, beat the eggs until light and fluffy. Then, add the pumpkin puree and mix until it's just combined. Don't overmix! You want a nice, smooth pumpkin mixture. I always get a little excited and want to beat it forever, but resist the urge for a tender cake.
04 - Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few streaks of flour are fine. Overmixing develops the gluten too much, and your cake will be tough, not the delicate texture we want for an Easy Pumpkin Roll. The batter will be thick and wonderfully fragrant with all those spices.
05 - Pour the batter into your prepared jelly roll pan and spread it evenly with an offset spatula. Bake for about 13-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens vary! The edges might look slightly golden, and your kitchen will smell absolutely incredible. This is the moment I start to feel like a real baker, honestly.
06 - This is the most crucial step for your Easy Pumpkin Roll! While the cake is still warm, carefully invert it onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment paper. Starting from one short end, carefully and tightly roll the cake up with the towel. Let it cool completely on a wire rack, seam-side down. I know it feels scary, but you gotta do it while it's warm, or it'll crack when you try to roll it later. Trust the process, I learned that the hard way!
07 - While the cake cools, beat the softened cream cheese and butter in a medium bowl until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract. If it seems too thick, add a tiny bit of milk; too thin, add more powdered sugar. You want it smooth and spreadable, but firm enough to hold its shape.
08 - Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the entire surface, leaving a small border around the edges. Carefully and tightly re-roll the cake, starting from the same short end you began with. Take your time here! The frosting helps hold it all together, honestly.
09 - Wrap your beautiful Easy Pumpkin Roll tightly in plastic wrap and refrigerate for at least 1-2 hours to allow the frosting to set and the flavors to meld. This makes it much easier to slice neatly. Before serving, dust with a little extra powdered sugar for that classic, elegant finish. Enjoy your homemade masterpiece!

# Notes:

01 - Rolling the warm cake with the towel is non-negotiable; if you wait, it *will* crack, I've had many sad, broken rolls.
02 - Store frosted pumpkin roll tightly wrapped in the fridge, it keeps well for 3-4 days.
03 - You can swap some all-purpose flour for whole wheat, but it changes texture to be a bit denser.
04 - Serve chilled with a generous dusting of powdered sugar, it just looks prettier and feels more special.

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - mixing bowls
04 - whisk
05 - electric mixer
06 - offset spatula
07 - clean kitchen towel
08 - wire rack

# Nutrition (Per Serving):

Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 4g

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