Classic Pumpkin Roll

Double the Delight: My Fail-Proof Pumpkin Roll (Double Batch!)

Hey, beautiful people! Clara here from Unknown—your partner-in-crime for turning “healthy-ish” into “heck yes!” Today? We’re diving headfirst into fall’s coziest hug: the Classic Pumpkin Roll. But here’s the twist—we’re making a double batch because one is never enough. Trust me, your future self (and your freezer) will thank you.

Picture this: a spiced pumpkin sponge so tender it practically sighs when you touch it, hugging a cloud of vanilla-kissed cream cheese filling. It’s the dessert that turns “just a sliver” into “oops, I ate three slices.” And guess what? It’s WAY easier than it looks. No fancy skills required—just a sprinkle of courage and a dash of joy. Perfect for potlucks, gifting, or sneaking midnight slices straight from the fridge (no judgment here!).

Why double it? Life’s too short for single batches when pumpkin season flashes by in a blur of golden leaves. Plus, rolling two cakes feels like a kitchen victory lap. Ready to make your kitchen smell like a cinnamon-scented dream? Let’s roll!

The Roll That Started It All

My very first pumpkin roll was… a hot mess. Literally. Picture 22-year-old me, armed with grandma’s handwritten recipe and zero patience. I yanked the cake out too soon, panicked when it cracked, and ended up with pumpkin-spice crumbles. But that disaster? It taught me the magic of imperfect baking.

Years later, I recreated it for Friendsgiving. My hands shook unrolling the cooled sponge (flashbacks!), but this time—perfection. The table fell silent except for “mmm”s and forks clinking. My friend Dani whispered, “Clara, this tastes like autumn in a blanket.” That’s when it clicked: baking isn’t about flawless spirals. It’s about sharing warmth, laughing over cracks (just dust ’em with sugar!), and creating edible memories. Now, making two rolls means double the stories—and double the chances to make someone’s eyes light up.

What You’ll Need

Cake Ingredients:

• 8 Tbsp powdered sugar → For dusting towels. Chef’s hack: Use a fine-mesh sieve! It prevents clumps.
• 1½ cups all-purpose flour (230g) → Spoon and level it! Packed flour = dense cake. Gluten-free? Swap 1:1 with GF blend.
• 1 tsp each: baking powder & baking soda → Our rise-and-shine duo. Check expiration dates—they lose oomph fast.
• 1 tsp ground cinnamon + 1 tsp ground cloves → The autumn anthem! Add a pinch of nutmeg or ginger if you’re spicy like that.
• ½ tsp salt → Balances sweetness. Sea salt or kosher works best.
• 6 large eggs, room temp → Non-negotiable! Cold eggs won’t whip right. Speed-hack: soak in warm water 5 mins.
• 2 cups granulated sugar (450g) → Yes, it’s a lot. But we’re making two rolls! For less sweetness, drop to 1¾ cups.
• 1⅓ cups canned pumpkin (350g) → Not pie filling! Libby’s is my ride-or-die. Squeeze excess water with a paper towel.Print
  

  Classic Pumpkin Roll

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  • Author: clarawhitmore
  • Total Time: 52 minute
  • Yield: 2 pumpkin rolls (16–20 slices) 1x

  Print Recipe

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  Description

  This fall dessert favorite features a tender, spiced pumpkin sponge rolled around a silky cream cheese filling. Beautiful to serve and surprisingly easy to make—perfect for holidays or anytime you crave a sweet slice of autumn.

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  Ingredients

  Scale 1x2x3x

  Cake

  8 Tbsp powdered sugar (for towel)

  1½ cups all-purpose flour (230g)

  1 tsp baking powder

  1 tsp baking soda

  1 tsp ground cinnamon

  1 tsp ground cloves

  ½ tsp salt

  6 large eggs, room temp

  2 cups granulated sugar (450g)

  1⅓ cups canned pumpkin (350g)

  Filling

  16 oz cream cheese, softened (454g)

  2 cups powdered sugar (250g)

  Filling

  16 oz cream cheese, softened (454g)

  2 cups powdered sugar (250g)

  12 Tbsp (¾ cup) unsalted butter, softened (168g)

  2 tsp vanilla extract

  4 Tbsp powdered sugar, for garnish

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  Instructions

  Preheat oven to 375°F (190°C). Line two 15×10-inch jelly roll pans with parchment and dust with powdered sugar.

  Make the cake: Beat eggs and sugar until thick. Mix in pumpkin. Combine dry ingredients separately, then fold into the wet mixture. Spread into pans evenly.

  Bake 13–15 minutes or until top springs back. Turn cakes out onto sugared towels. Peel off paper and roll cakes in towels. Cool completely.

  Make filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth.

  Assemble: Unroll cakes, spread filling, and re-roll. Wrap in plastic and chill at least 1 hour.

  Garnish: Dust with powdered sugar before slicing.

  • Prep Time: ~30 min
  • Cook Time: 15 mins
  • Category: Dessert

  Nutrition

  • Calories: 270
  • Fat: 13g
  • Carbohydrates: 35g
  • Protein: 3g

Filling Ingredients:

• 16 oz cream cheese (454g), softened → Full-fat for silky dreams. Vegan? Kite Hill cream cheese works!
• 2 cups powdered sugar (250g) → Sift it! Lumps ruin the smooth vibe.
• 12 Tbsp (¾ cup) unsalted butter (168g), softened → Whip it like you mean it. Salted butter? Skip added salt.
• 2 tsp vanilla extract → Splurge on real vanilla. It’s the soul of the filling.
• 4 Tbsp powdered sugar, for garnish → The snowy finish!

Let’s Make Some Magic!

Prep: Preheat oven to 375°F (190°C). Line two 15×10-inch jelly roll pans with parchment paper. Dust clean kitchen towels generously with 8 Tbsp powdered sugar (4 Tbsp per towel).

1. Whip It Good: Beat eggs and granulated sugar in a stand mixer (or with a hand mixer) on high for 4-5 mins until pale, thick, and ribbony. This is KEY for a flexible sponge! Mix in pumpkin until just combined.
2. Dry Dance: Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl. Gently fold into wet ingredients in two batches—don’t deflate those bubbles! Batter will be thin.
3. Pan & Bake: Divide batter evenly between pans. Tilt pans to spread—it should be ~¼ inch thick. Bake 13-15 mins until tops spring back when touched. Rotate pans halfway for even baking!
4. Roll It Hot: Working quickly, invert one cake onto a sugared towel. Peel off parchment. Starting at a short end, roll cake + towel into a log. Repeat with second cake. Cool completely on wire racks (1 hour). Why roll warm? Trains the cake’s “muscle memory” so it won’t crack later!
5. Fluffy Filling: Beat cream cheese, butter, and vanilla until smooth. Sift in powdered sugar gradually. Whip 3 mins until cloud-like.
6. Assemble: Unroll cakes. Spread filling evenly (leave ½-inch border). Re-roll gently—no towel this time! Wrap each roll in plastic. Chill ≥1 hour (or overnight).
7. Garnish: Dust with powdered sugar right before slicing. Use dental floss to cut clean slices!

Serving Your Masterpiece

Place rolls on a rustic wooden board or vintage cake stand. Slice diagonally for dramatic swirls! Pair with hot apple cider, espresso, or a dollop of bourbon-spiked whipped cream. For holiday flair, garnish with candied pecans or edible flowers. Pro tip: Let slices sit at room temp 10 mins before serving—the filling gets extra creamy!

Shake It Up!

1. Chocolate Swirl: Add ¼ cup cocoa powder to half the batter. Swirl with plain batter before baking.
2. Maple Bliss: Replace ½ cup powdered sugar in filling with maple syrup + 1 tsp cinnamon.
3. Nutty Crunch: Sprinkle toasted pecans or walnuts over filling before rolling.
4. Dairy-Free: Use vegan butter, cream cheese, and coconut whipped cream.
5. Ginger Snap: Add 1 Tbsp grated fresh ginger to batter + crushed ginger snaps in filling.

Clara’s Kitchen Confessions

This recipe evolved from my Great Pumpkin Crack-Up of 2016! Originally, I used one pan and split the batter—bad idea. Thicker cakes cracked like fault lines. Now? Two pans = thin, flexible perfection. I also learned room-temp eggs are non-negotiable after a weepy filling fiasco (curdled butter + cold cream cheese = sad lumps).

Fun fact: My husband calls these my “ninja rolls” because I stash one in the freezer for surprise guests. Just thaw overnight in the fridge! The best part? Watching friends unroll their first slice—their “oohs” never get old. Remember: cracks are just opportunities for extra sugar dust. Embrace the wobbles!

Pumpkin Roll SOS

Q: My cake cracked when rolling! Help?
A: Did you roll it warm? If not, next time don’t skip that step! Minor cracks? Hide ’em with the seam side down or extra powdered sugar. Big cracks? Patch with filling—it’s your spackle!

Q: Can I make this ahead?
A: Absolutely! Rolls taste better after 24 hours. Chill up to 3 days, or freeze (un-sliced, wrapped in plastic + foil) for 2 months. Thaw in fridge overnight.

Q: Why is my filling runny?
A: Butter or cream cheese was too warm! Pop the mixed filling in the fridge 20 mins to firm up. Also, sift that powdered sugar—it incorporates better.

Q: Can I use fresh pumpkin?
A: Yes—but roast and puree it first, then strain in a cheesecloth overnight. Canned is more reliable for moisture control though!

Nutrition Per Slice (1/20th)

~270 cal | 13g fat | 35g carbs | 24g sugar | 3g protein
Note: Values are estimates. For lower sugar, try reducing filling sugar by ¼ cup.

From kitchen fails to perfected rolls, this Double Batch Pumpkin Roll has earned its place as a fall favorite. Whether you’re sharing it with friends, serving it at a holiday gathering, or sneaking a slice in the quiet of the night, this dessert brings all the cozy autumn vibes in a soft, sweet swirl. And with a few simple twists, you can make it your own—because life’s too short for one pumpkin roll when two will do!