⏱️ RECIPE DETAILS –
• Prep Time: 25 minutes
• Bake Time: 13–15 minutes
• Cooling Time: 45–60 minutes
• Chill Time: 1 hour
• Total Time: About 2 hours 20 minutes
• Servings: 10 slices
• Yield: 1 pumpkin roll
INGREDIENTS–
Pumpkin Cake:
• 3 large eggs
• ¾ cup granulated sugar
• ⅔ cup pumpkin purée
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
Cream Cheese Filling:
• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
For Finishing:
• Powdered sugar, for dusting
INSTRUCTIONS–
1. Prepare the Pan
Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly-roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment and set the pan aside.
2. Prepare the Pumpkin Batter
Add the eggs, granulated sugar, pumpkin purée and vanilla to the main mixing bowl. In the same bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Keep the ingredients unmixed initially, then gently combine until you have a smooth, evenly coloured pumpkin batter. Avoid overmixing, as this can make the sponge less tender.
3. Spread the Batter
pumpkin batter spread in the parchment-lined pan
Pour the pumpkin batter into the prepared 10×15-inch pan. Use a spatula to spread it evenly from corner to corner.
Make sure the batter is level and reaches the edges of the pan so the finished sponge has an even thickness.
4. Roll the Pumpkin Cake
pumpkin cake being rolled with the parchment
Starting from one short end, carefully begin rolling the cake into a tight spiral.
Use the parchment paper to help guide the cake as you roll. Keep gentle, even pressure so the sponge rolls around the filling without tearing or creating large gaps.
5. Chill the Roll
Wrap the completed pumpkin roll in parchment or plastic wrap and refrigerate for at least 1 hour.
Chilling allows the cream-cheese filling to firm up and helps the roll hold its shape when sliced.
— pumpkin roll being cut into individual slices
Place the chilled roll on a cutting board. Using a sharp knife, gently cut the roll into approximately 10 even slices.
For cleaner slices, wipe the knife between cuts. This keeps the cream-cheese filling neat and makes the pumpkin-and-cream spiral more visible.
6. Final Product
sliced pumpkin roll on a blue ceramic plate with ingredient packaging
Arrange the slices on a blue ceramic plate and dust lightly with powdered sugar.
Serve immediately, or keep refrigerated until ready to serve. The finished slices should have a soft pumpkin sponge, a defined cream-cheese spiral and a light powdered-sugar finish.
Here’s Where Most Go Wrong
• The biggest mistake is overbaking or cooling the sponge incorrectly.
• A dry pumpkin sponge becomes difficult to roll and is much more likely to crack.
• For the best result, watch the baking time carefully and handle the sponge gently during the rolling stage.
• The goal is a soft, flexible cake that can form a tight spiral without breaking.
TIPS:
-My personal ones
• Don’t overbake the cake.
• A dry sponge is much more likely to crack.
• Roll it while it’s warm.
• This helps the sponge develop the memory needed to roll without breaking.
• Use room-temperature cream cheese and butter for a smooth filling.
• Don’t overfill.
• Too much filling can squeeze out when you roll the cake.
• Chill the finished roll before slicing for cleaner, more defined spirals.
•Use a sharp knife and wipe it clean between slices for a neat presentation.
NUTRITIONAL VALUE:
• Calories: ~290 kcal
• Total Fat: ~13 g
• Saturated Fat: ~7 g
• Total Carbohydrates: ~39 g
• Dietary Fiber: ~1 g
• Total Sugars: ~28 g
• Protein: ~5 g
*Nutrition values are approximate and may vary depending on the specific brands and ingredients used.*