If you love the warm flavors of pumpkin and spice wrapped up with a creamy, luscious filling, you’re going to adore this Pumpkin Roll Recipe. This classic dessert features a soft and fluffy pumpkin sponge cake rolled around a smooth cream cheese filling. It’s the perfect treat for the fall season, holidays, or any special occasion.
Why You’ll Love This Perfect Pumpkin Recipe
- Simple and Stunning . While it looks fancy, this pumpkin roll is surprisingly easy to make. Impress your family and guests with minimal effort.
- Perfect Texture . The sponge cake is moist and tender, while the cream cheese filling adds a silky, rich contrast.
- Make-Ahead Friendly . This dessert can be prepared a day or two in advance, making it ideal for entertaining or meal prepping.
- Flavorful . Packed with pumpkin, warm spices, and sweet cream cheese, every bite is a taste of autumn bliss.
- Crowd-Pleaser . Whether you’re serving it for Thanksgiving, a potluck, or a cozy family dinner, it’s guaranteed to be a hit!
From its moist, tender cake to the swirls of luscious filling, this Pumpkin Roll is a showstopper for holiday gatherings, potlucks, or any fall celebration.
What Does A Pumpkin Roll Taste Like?
A pumpkin roll is the ultimate combination of soft, spiced cake and rich, creamy filling. It’s like eating a pumpkin-spice latte in dessert form!
The cake has notes of cinnamon, nutmeg, and ginger, which pair beautifully with the tangy cream cheese filling. The result is a balanced, melt-in-your-mouth treat that isn’t overly sweet.
Ingredients You’ll Need
For The Pumpkin Cake
- All-Purpose Flour - Gives structure to the cake.
- Pumpkin Puree - Not pumpkin pie filling – pure pumpkin for flavor and moisture.
- Granulated Sugar - Adds sweetness to balance the spices.
- Large Eggs - Creates the fluffy, sponge-like texture.
- Baking Soda and Baking Powder - Leavening agents for lightness.
- Pumpkin Pie Spice - Warm, classic fall spices.
- Vanilla Extract - Enhances flavor.
For The Filling
- Cream Cheese - Creates a rich and creamy base.
- Unsalted Butter - Adds smoothness.
- Powdered Sugar - Sweetens the filling and keeps it light.
- Vanilla Extract - Enhances the cream cheese flavor.
Powdered Sugar - For a final dusting (optional, but adds a beautiful finishing touch).
How To Make A Pumpkin Roll
- Prepare the Baking Pan . Preheat your oven to 350°F . Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides. Grease the parchment lightly with non-stick spray.
- Make the Pumpkin Cake . In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake . Bake for 12-14 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven.
- Roll the Cake . Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. While the cake is still warm, carefully invert it onto the prepared towel. Gently peel away the parchment paper from the cake. Starting at one short end, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
- Make the Cream Cheese Filling . In a bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
- Assemble the Pumpkin Roll . Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Gently roll the cake back up (without the towel) into a spiral. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
- Serve and Enjoy . Before serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch pieces.
Tips And Tricks
Here are the top tips and tricks for making the perfect Pumpkin Roll. Follow these to avoid common pitfalls and ensure your roll is beautifully swirled, moist, and crack-free every time:
- Roll While Warm . Always roll the cake while it’s warm to prevent cracking. The towel keeps it flexible and helps it retain its shape.
- Generous Dusting. Use plenty of powdered sugar on the towel to prevent sticking. This ensures a smooth, easy roll.
- Don’t Overbake . A soft, moist cake is key. Overbaking will make it dry and prone to cracking.
- Room-Temperature Filling . Ensure the cream cheese and butter are softened to room temperature for a smooth, lump-free filling.
Variations
Here are some delicious variations for a Pumpkin Roll to suit every flavor preference or special occasion:
- Add Nuts - Sprinkle finely chopped pecans or walnuts onto the cream cheese filling before rolling for added crunch.
- Chocolate Twist - Add 2 tablespoons of cocoa powder to the filling for a chocolate cream cheese filling.
- Maple Flavor - Replace the vanilla extract in the filling with maple extract for a cozy maple twist.
- Caramel Drizzle - Drizzle caramel sauce over each slice before serving for a decadent finish.
What To Enjoy With A Pumpkin Roll
A Pumpkin Roll is already a showstopper on its own, but pairing it with complementary flavors can elevate the experience. Here are some delicious ideas for what to enjoy with it:
- Coffee or Espresso - The bitterness of coffee balances the sweet cream cheese filling.
- Hot Chocolate - A cozy drink perfect for a holiday dessert table.
- Whipped Cream - Add a dollop of whipped cream for an extra creamy touch.
- Fresh Berries - Serve with fresh raspberries or strawberries for a burst of color and tangy flavor.
How Long Does It Last?
A Pumpkin Roll is a versatile dessert that stores exceptionally well, making it perfect for holiday preparations or casual gatherings.
When properly stored in the refrigerator, a pumpkin roll can last for up to 4 days. To keep it fresh, wrap the roll tightly in plastic wrap or aluminum foil to prevent it from drying out and absorbing any odors from the fridge.
Can You Freeze It?
For longer storage, you can freeze a pumpkin roll for up to 2 months. Simply wrap the roll in plastic wrap, followed by a layer of foil, and place it in a freezer-safe bag or airtight container to maintain its flavor and texture.
When you’re ready to serve, allow the pumpkin roll to thaw in the refrigerator overnight to prevent the filling from becoming runny.
More Pumpkin Dishes
- Pumpkin Scones
- Low Carb Pumpkin Pie
- Pumpkin Bundt Cake
- Low Carb Pumpkin Bars
- Pumpkin Cinnamon Rolls
Pumpkin Roll Recipe | Easy Homemade Pumpkin Roll
Ingredients
- ▢ 3 Eggs
- ▢ 2/3 cup Granulated Sugar
- ▢ 1 tsp Vanilla Extract
- ▢ 3/4 cup Pumpkin Puree
- ▢ 3/4 cup All Purpose Flour
- ▢ 1/2 tsp Baking Powder
- ▢ 1/2 tsp Baking Soda
- ▢ 1/2 tsp Kosher Salt
- ▢ 2 tsp Pumpkin Pie Spice
- ▢ 1/2 cup Powdered Sugar , for dusting
For The Filling
- ▢ 8 ounces Cream Cheese , softened
- ▢ 4 tbsp Unsalted Butter , softened
- ▢ 1 cup Powdered Sugar
- ▢ 1 tsp Vanilla Extract
Instructions
- Prepare the Baking Pan . Preheat your oven to 350°F . Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides. Grease the parchment lightly with non-stick spray.
- Make the Pumpkin Cake . In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake . Bake for 12-14 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven.
- Roll the Cake . Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. While the cake is still warm, carefully invert it onto the prepared towel. Gently peel away the parchment paper from the cake. Starting at one short end, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
- Make the Cream Cheese Filling . In a bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
- Assemble the Pumpkin Roll . Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Gently roll the cake back up (without the towel) into a spiral. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
- Serve and Enjoy . Before serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch pieces.
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Pumpkin Roll Recipe | Easy Homemade Pumpkin Roll
Ingredients
- 3 Eggs
- 2/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Pumpkin Puree
- 3/4 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice
- 1/2 cup Powdered Sugar for dusting
For The Filling
- 8 ounces Cream Cheese softened
- 4 tbsp Unsalted Butter softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Prepare the Baking Pan . Preheat your oven to 350°F . Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides. Grease the parchment lightly with non-stick spray.
- Make the Pumpkin Cake . In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake . Bake for 12-14 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven.
- Roll the Cake . Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. While the cake is still warm, carefully invert it onto the prepared towel. Gently peel away the parchment paper from the cake. Starting at one short end, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
- Make the Cream Cheese Filling . In a bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
- Assemble the Pumpkin Roll . Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Gently roll the cake back up (without the towel) into a spiral. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
- Serve and Enjoy . Before serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch pieces.
Pumpkin Roll Recipe | Easy Homemade Pumpkin Roll https://twosleevers.com/pumpkin-roll-recipe/
If you’re looking for the perfect holiday treat, this Cranberry Cake is everything you need! With bursts of tangy cranberries and a moist, tender crumb, this cake is an ideal addition to your seasonal baking. Whether served as a dessert or with a warm cup of coffee, this loaf cake is a surefire crowd-pleaser.
Why You’ll Love This Delicious Dessert
- Festive Flavor. The tartness of fresh cranberries pairs beautifully with the sweetness of the cake, making it the ultimate holiday dessert.
- Easy to Make. No fancy equipment or techniques required. Perfect for bakers of all levels.
- Versatile. Serve it as a breakfast loaf, an afternoon snack, or a festive dessert.
- Make-Ahead Friendly. This cake tastes even better the next day, making it a convenient option for holiday gatherings.
Enjoy the perfect balance of tart and sweet with this crowd-pleasing cranberry loaf cake. Your holiday gatherings just got a lot tastier!
Do You Need To Cook Cranberries Before Baking?
No, you do not need to cook cranberries before baking, especially in recipes like cranberry loaf cake, muffins, or bread. Fresh or frozen cranberries can be added directly to the batter.
What Is The Secret To Super Moist Cake?
The secret to a super moist cake lies in the balance of ingredients, techniques, and proper baking practices. Here are the key elements to achieve a perfectly moist cake every time:
- Don’t Overmix the Batter . Overmixing develops the gluten in the flour, leading to a dense and dry cake. Mix just until the ingredients are combined for a tender texture.
- Measure Ingredients Accurately . Too much flour can dry out your cake. Use a kitchen scale or the “spoon and level” method for precise measurements.
- Incorporate Moisture-Rich Ingredients . Buttermilk or Sour Cream: Adds tanginess and keeps the cake moist. Fruit or Veggies: Ingredients like mashed bananas, applesauce, or grated zucchini bring natural moisture. Extra Egg Yolks: Yolks add richness and help bind moisture in the cake.
- Avoid Overbaking . Preheat your oven and bake at the correct temperature. Use an oven thermometer to ensure accuracy. Begin checking for doneness a few minutes before the suggested baking time. A toothpick should come out with a few moist crumbs—not dry or gooey.
Ingredients You’ll Need
For the Cranberry Loaf Cake
- Fresh or Frozen Cranberries – The star of the show, these add tangy bursts of flavor.
- All-Purpose Flour – Provides structure and a soft crumb.
- Granulated Sugar – Sweetens the batter and balances the cranberries’ tartness.
- Baking Powder – Ensures the loaf rises perfectly.
- Salt – Enhances all the flavors.
- Eggs – Adds structure and moisture.
- Milk – Creates a tender and moist texture.
- Unsalted Butter – Adds richness and flavor.
- Vanilla Extract – Rounds out the flavors with a sweet aroma.
For The Glaze
- Powdered Sugar – The base for a smooth and sweet glaze.
- Milk – Adjusts the consistency.
- Orange Zest (Optional) – Adds a hint of citrus to complement the cranberries.
How To Make Cranberry Cake
- Preheat and Prepare . Preheat your oven to 350°F. Grease a standard loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients . In a large bowl, whisk together the flour, baking powder, and salt. Toss the cranberries in a tablespoon of the flour mixture to prevent them from sinking in the batter.
- Cream Butter and Sugar . In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine the Wet and Dry Ingredients . Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the cranberries.
- Bake the Cake . Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze . While the cake cools, whisk together the powdered sugar, milk, and optional orange zest. Adjust the consistency as needed.
- Glaze and Serve . Once the cake has cooled, drizzle the glaze over the top. Slice and serve!
Tips And Tricks
- Toss the Cranberries in Flour. This prevents them from sinking to the bottom of the loaf.
- Don’t Overmix. Overmixing can result in a dense loaf. Mix just until the ingredients are combined.
- Let It Cool. Allow the cake to cool completely before glazing to avoid the glaze melting into the cake.
Variations
- Cranberry Orange - Add orange zest to the batter for a citrusy twist.
- Nutty Cranberry- Fold in a handful of chopped walnuts or pecans for added crunch.
- Gluten-Free Option- Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Chocolate- Add white chocolate chips to the batter for a decadent touch.
What To Eat With Cranberry Cake
This cranberry loaf cake pairs beautifully with a variety of beverages and sides:
- Hot Beverages - Coffee, tea , or spiced cider .
- Whipped Cream - A dollop of freshly whipped cream enhances the flavor.
- Fruit Compote - Serve with a side of warm cranberry or orange compote for an extra festive touch.
How Long Does It Last?
This cranberry loaf cake stays fresh for 3-4 days when stored in an airtight container at room temperature. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
Can You Freeze It?
Yes! Wrap the cake (unglazed) tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature and add the glaze just before serving.
More Cranberry Flavored Recipes
- Cranberry Chutney
- Slow Cooker Cranberry Meatballs
- Instant Pot Cranberry Millet Porridge
- Cranberry Salad
- Cranberry Brie Bites
Cranberry Cake Recipe | Easy Cranberry Loaf Cake
Ingredients
- ▢ 1 1/2 cups Cranberries
- ▢ 1 3/4 cups All Purpose Flour
- ▢ 1 cup Granulated Sugar
- ▢ 2 tsp Baking Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 2 Eggs
- ▢ 1/2 cup Unsalted Butter
- ▢ 1/2 cup Milk
- ▢ 1 tsp Vanilla Extract
For The Glaze
- ▢ 1 cup Powdered Sugar
- ▢ 2 tbsp Milk
- ▢ 1/2 tsp Vanilla Extract
- ▢ Orange Zest , optional for garnish
Instructions
- Preheat and Prepare . Preheat your oven to 350°F. Grease a standard loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients . In a large bowl, whisk together the flour, baking powder, and salt. Toss the cranberries in a tablespoon of the flour mixture to prevent them from sinking in the batter.
- Cream Butter and Sugar . In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine the Wet and Dry Ingredients . Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the cranberries.
- Bake the Cake . Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze . While the cake cools, whisk together the powdered sugar, milk, and optional orange zest. Adjust the consistency as needed.
- Glaze and Serve . Once the cake has cooled, drizzle the glaze over the top. Slice and serve!
