If you're looking to enhance your fall dessert game, exploring the five best pumpkin roll recipes might just be what you need. Each recipe brings a unique twist, from the classic version that balances spiced pumpkin and creamy filling to a chocolate marble roll that's sure to satisfy any chocolate lover. There's even a gluten-free option that doesn't compromise on flavor. Curious about how these variations can suit different tastes and dietary needs? Let's uncover the details behind each recipe and discover which one could become your new favorite.
Classic Pumpkin Roll
Classic Pumpkin Roll is a delightful dessert that combines the warm flavors of pumpkin and spices with a creamy filling, all rolled into a tender cake. This festive treat is perfect for autumn gatherings, Thanksgiving celebrations, or any time you want to impress family and friends with a homemade dessert.
The process may seem complex, but with a little patience and practice, you'll be able to create this mouthwatering classic that's sure to become a favorite.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for filling)
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
Cooking Instructions:
Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, beat the eggs and sugar until thick and pale, then mix in the pumpkin and vanilla.
Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up with the towel, starting from one of the shorter sides. Let it cool completely.
Meanwhile, mix the cream cheese, butter, powdered sugar, and vanilla for the filling until smooth. Once the cake is cool, unroll it, spread the filling evenly over the surface, and roll it back up without the towel.
Wrap in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Extra Tips:
To guarantee a successful pumpkin roll, make sure to prep your workspace and ingredients before you begin.
Use fresh spices for the best flavor, and remember not to overmix the batter, as this can lead to a denser cake. If you find that your roll cracks, don't worry! You can cover the cracks with the cream cheese filling or dust it with additional powdered sugar for a beautiful presentation.
Ultimately, this dessert can be made in advance; simply keep it refrigerated, and it will taste even better after a day or two!
Chocolate Marble Pumpkin Roll
Chocolate Marble Pumpkin Roll is a delightful dessert that combines the warm, spiced flavors of pumpkin with rich chocolate, making it perfect for fall gatherings or any special occasion. This recipe features a soft and moist pumpkin cake swirled with a luscious chocolate batter, all rolled up with a creamy filling. The result is a stunning and delicious treat that will impress family and friends alike!
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract (for filling)
- Optional: chopped nuts or chocolate chips for garnish
Instructions:
Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat together the granulated sugar, brown sugar, and eggs until fluffy. Stir in the pumpkin puree, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Divide the batter in half, adding cocoa powder to one half and mixing until smooth.
Pour the pumpkin batter into the prepared pan and dollop the chocolate batter on top. Use a spatula or knife to create a marble effect by swirling the two batters together.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Once baked, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up with the towel, letting it cool completely.
Meanwhile, beat the cream cheese with powdered sugar and vanilla extract until smooth.
Unroll the cooled cake, spread the cream cheese filling evenly, and then roll it back up. Chill in the refrigerator for at least an hour before slicing.
Extra Tips:
To guarantee your Chocolate Marble Pumpkin Roll turns out perfectly, make sure to properly grease your pan and use parchment paper to prevent sticking.
When rolling the cake, be gentle to avoid cracking; using a clean towel helps with this process.
If you find the filling too sweet, you can reduce the powdered sugar to your taste.
Finally, for an added touch, dust the top with cocoa powder or powdered sugar before serving, and consider garnishing with nuts or chocolate chips for extra texture.
Enjoy your delicious creation!
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Roll is a delightful dessert that captures the essence of fall with its warm spices and rich pumpkin flavor, all while accommodating those who need to avoid gluten. This recipe combines the fluffy texture of a traditional pumpkin roll with gluten-free ingredients, making it both delicious and accessible for everyone.
With a creamy filling that complements the spiced pumpkin cake, this treat is perfect for gatherings, holidays, or simply as a seasonal indulgence.
Ingredients:
- 3/4 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Optional: chopped nuts or chocolate chips for added texture
To make the Gluten-Free Pumpkin Roll, preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the eggs and sugar until light and fluffy, then mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper. Starting from one end, roll the cake up with the towel and let it cool completely.
Meanwhile, beat together the cream cheese and powdered sugar for the filling until smooth, then add the vanilla extract. Once the cake is cool, unroll it, spread the cream cheese filling evenly over the surface, then re-roll it without the towel.
Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing and serving.
When preparing your Gluten-Free Pumpkin Roll, be mindful of the flour blend you use, as not all gluten-free flours are created equal. A blend that includes xanthan gum can help replicate the texture of gluten.
Additionally, if you're looking for a richer flavor, consider adding spices like ginger or cloves along with the cinnamon and nutmeg. Be sure to store any leftovers in the refrigerator, where they'll keep well for several days, and always slice with a serrated knife to maintain the roll's shape.
Pumpkin Spice Latte Roll
The Pumpkin Spice Latte Roll is a delightful twist on the classic pumpkin roll, combining the rich flavors of pumpkin spice with the beloved taste of a creamy coffee latte. This dessert features a soft, spiced pumpkin cake rolled with a luscious coffee-flavored cream cheese filling, making it a perfect treat for fall gatherings or holiday celebrations.
With its beautiful presentation and irresistible flavor, this roll is sure to impress your friends and family.
Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon brewed coffee or espresso
- 1 teaspoon pumpkin spice (optional)
To prepare your Pumpkin Spice Latte Roll, preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. In a separate large bowl, beat the eggs and sugar until thick and pale, then stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake is set and springs back when lightly touched. Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely.
Meanwhile, prepare the filling by beating the cream cheese until smooth, then mixing in the powdered sugar, brewed coffee, and pumpkin spice. Once the cake has cooled, unroll it gently, spread the filling evenly over the surface, and roll it back up without the towel.
Wrap it in plastic wrap and refrigerate for at least an hour before slicing.
When making your Pumpkin Spice Latte Roll, make sure to keep the cake tightly rolled while it cools to help maintain its shape. If you find the cake is too moist and sticking, sprinkle a little more powdered sugar on the towel before rolling it up.
For an extra touch, you can garnish the final roll with whipped cream and a sprinkle of cinnamon or chocolate shavings. This roll can also be made a day in advance – simply store it in the refrigerator until ready to serve, allowing the flavors to meld beautifully.
Nutty Maple Pumpkin Roll
Indulge in the delightful flavors of the Nutty Maple Pumpkin Roll, a perfect treat for fall gatherings or festive celebrations. This dessert features a moist pumpkin cake rolled with a creamy, nutty filling and drizzled with rich maple syrup, creating a harmonious blend of sweetness and earthy nutty tones.
With its beautiful presentation and delicious taste, this pumpkin roll will surely impress your guests and leave them craving more.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup maple syrup
- Extra chopped nuts for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, greasing the paper lightly.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat the eggs and sugar until fluffy, then mix in the pumpkin and vanilla.
Gradually fold the dry ingredients into the wet mixture until well combined. Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes, or until the cake springs back when touched.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel while it's still warm. Allow it to cool completely.
For the filling, beat the cream cheese, powdered sugar, maple syrup, and chopped nuts until smooth. Unroll the cooled cake, spread the filling evenly, then roll it back up without the towel. Drizzle with additional maple syrup and sprinkle with nuts before serving.
Extra Tips:
To guarantee a successful roll, make sure to roll the cake while it's still warm, as this will help prevent it from cracking.
If you want a more intense maple flavor, consider using maple extract in the filling or drizzling more maple syrup on top. You can also substitute the nuts with your favorite variety or use a nut-free alternative for those with allergies.
For an elegant touch, dust the finished roll with powdered sugar before serving to improve its visual appeal. Enjoy your Nutty Maple Pumpkin Roll!