Few desserts say “holiday season” quite like a stunning Classic Pumpkin Roll. It’s the centerpiece of countless Thanksgiving and Christmas dessert tables, right next to the pies. There is something magical about cutting into that powdered sugar-dusted log to reveal the perfect spiral of spiced orange cake and stark white filling.
Many home bakers are intimidated by rolled cakes, fearing the dreaded crack. But I’m here to tell you that with one simple trick, this recipe is incredibly doable—even for beginners. It’s an impressive, gorgeous dessert that tastes as good as it looks.
Why You’ll Love This Recipe
- The “Wow” Factor: It looks like it came from a fancy bakery.
- Incredible Flavor Balance: The warm spices of the cake are perfectly offset by the tangy, sweet cream cheese filling.
- No-Crack Method: My step-by-step instructions ensure a perfect roll every time.
- Make-Ahead Friendly: This dessert actually tastes better if made a day in advance, making holiday prep easier.
What It Tastes Like
This is pure autumn comfort. The cake is thin, very moist, and tender, heavily spiced with cinnamon, nutmeg, and ginger. The filling is thick, luscious, and tangy—think of a dense cheesecake frosting. Together, it’s a creamy, spiced, melt-in-your-mouth experience that isn’t overly sweet.
Ingredients & Substitutions
Here is what you need for this easy holiday dessert:
- Pumpkin Puree: Use 100% pure canned pumpkin, not pumpkin pie filling.
- Eggs: Essential for the structure and sponginess of the thin cake so it can roll.
- Sugar & Flour: The basics for the cake batter.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, cloves, and allspice.
- Substitution: If you don’t have the blend, use 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger.
- Cream Cheese: Use full-fat brick-style cream cheese, softened to room temperature, for the filling.
- Powdered Sugar: Sweetens the filling and is used for dusting the towel for rolling.
- Butter & Vanilla: Adds richness and flavor to the filling.
Step-by-Step Instructions
- Prep the Pan (Crucial Step): Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan. Line it with parchment paper, allowing an overhang on the sides. Grease the parchment paper. Pro Tip: Don’t skip the parchment; it’s essential for lifting the thin cake out.
- Make the Cake Batter: Whisk together flour, spices, baking soda, and salt. In a large bowl, beat eggs and sugar until thick and pale yellow. Beat in the pumpkin puree. Fold the dry ingredients into the wet just until combined.
- Bake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes. The top should spring back when touched. Do not overbake, or it will crack when rolling.
- The Hot Roll Trick (How to prevent cracking): While the cake is baking, lay a thin, clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper. Starting at a short end, roll the hot cake and the towel up together into a tight log.
- Cool: Let the rolled cake cool completely on a wire rack in the towel. This trains the cake to hold the spiral shape.
- Fill and Re-Roll: Once cool, beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Gently unroll the cake. Spread the filling evenly over the cake to within 1/2 inch of the edges. Re-roll the cake (without the towel this time). Wrap tightly in plastic wrap and chill for at least one hour before serving. Dust with powdered sugar before slicing.
Storage & Freezing
- Fridge: Store the rolled cake, wrapped tightly in plastic wrap, in the refrigerator for up to 3-4 days.
- Freezing: Wrap the finished cake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my cake crack? Either it was baked too long (becoming dry) or it wasn’t rolled while it was still hot. The steam from the hot cake makes it pliable.
Can I make this ahead of time? Yes, this is actually recommended! Making it the day before allows the filling to set up perfectly, making it easier to slice cleanly.
Do I need a jelly roll pan? A 10×15 inch jelly roll pan (a rimmed baking sheet) is the standard size for this recipe. Using a different size will affect the thickness of the cake and bake time.
Conclusion
This Classic Pumpkin Roll is a holiday tradition that deserves a spot on your table. It’s beautiful, delicious, and surprisingly simple once you know the rolling technique. Enjoy the process and the rave reviews!
Did you try this recipe? I’d love to see your beautiful swirls! Tag me on social media so I can share your baking success.
