This pumpkin roulade is a fall take on one of my most popular recipes: The Perfect Jelly Roll. With a spiced pumpkin cake and a not-too-sweet cream cheese filling, it’s a welcome alternative to classic fall desserts like pumpkin pie.
‘ve included tips along the way to help you make a roll cake that holds its shape without cracking. Making a roll cake can be tricky the first time, so don’t get discouraged if it doesn’t turn out perfectly. And remember, powdered sugar hides everything!
FAQ
Why does my pumpkin roll crack when I roll it?
Pumpkin roulade (or any roll cake) can crack if it becomes too dry or cools before it has been rolled. While this recipe has been formulated to produce a moist, flexible cake, you’ll still want to be careful not to overbake it. Additionally, rolling the cake while it’s still warm helps “train” it to hold its spiral shape as it cools, reducing the risk of cracks. If your cake develops any small cracks, you can easily disguise them with a dusting of powdered sugar.
Do you have to roll a pumpkin cake while it’s warm?
Yes, I recommend rolling the cake while it’s still warm. Once you remove it from the oven, allow it to cool in the pan for exactly 5 minutes. At this point, it should be cool enough to handle but still warm and pliable enough to roll without tearing. This initial rolling helps “train” the cake to hold its shape as it cools, reducing the risk of cracks.
Can you make pumpkin roulade ahead of time?
Yes! Pumpkin roulade is a great make-ahead dessert. You can prepare it a day in advance and keep it wrapped in the fridge until you’re ready to serve. Allowing it to chill for a few hours also helps the cream cheese filling firm up, making the roulade easier to slice.
How do you store a pumpkin roll?
Because the filling contains cream cheese and heavy cream, pumpkin roll should be stored in the fridge. Simply place the cake on a platter, cover it with plastic wrap, and refrigerate for up to 3 days. For the cleanest slices, I recommend using a sharp knife and wiping the blade clean between each slice.
Can you freeze a pumpkin roll?
Yes, this pumpkin roll can easily be made ahead and frozen. For the best results, chill the assembled roll in the fridge until the filling is firm, wrap it tightly in plastic wrap, and place it in an airtight container or heavy-duty freezer bag. Freeze for up to 1 month for the best quality. Thaw the roll overnight in the fridge before serving.
Can you use pumpkin pie filling instead of pumpkin purée?
No, I recommend using plain, 100% pure pumpkin purée for this recipe. Canned pumpkin pie filling already contains sugar and spices, which will change the sweetness and flavor of the cake. Be sure to check the label carefully when shopping, as the two products are often sold right next to one another on the shelf.
Preparing and Baking the Cake
Preheat your oven to 350℉.
Using a pastry brush (or your fingers), grease the bottom (but not the sides) of a 10″ x 15” jelly roll pan with vegetable oil. Line the bottom of the greased pan with parchment paper, pressing down to remove any air bubbles. Set aside.
Pro tip: By not greasing or covering the sides of the pan, the batter sticks to the sides of the pan, helping the cake to rise while baking.
Next, separate the egg yolks into one large bowl and egg whites into a second large bowl.
Using an electric hand mixer (or a stand mixer fitted with the wire whip attachment), beat the egg yolks on medium-high speed until homogenous.
To the beaten egg yolks, add in ¼ cup of granulated sugar and all of the brown sugar. Continue to beat for about 3 minutes, until mixture is pale brown and forms a slowly dissolving ribbon on the surface.
Add in the vegetable oil, vanilla, pumpkin puree, cinnamon, ginger, nutmeg, cloves, and ¼ tsp of kosher salt, and continue to mix on medium-high speed until fully incorporated.
Reduce the mixer to low speed and sift in the flour, half at a time, until just combined, scraping down the sides of the bowl with a rubber spatula as necessary. Set aside.
In the second large bowl (or in the clean bowl of a stand mixer fitted with the clean wire whip attachment), beat the egg whites on high speed for about 30 seconds, until they begin to foam.
Sprinkle in the cream of tartar and remaining ¼ tsp of kosher salt. Continue to mix on high speed for 60 seconds.
With the mixer still on high speed, slowly sprinkle in the remaining ¼ cup of sugar. Continue to whip the egg whites for about 3 minutes, until they form stiff peaks, but are still silky and smooth in texture.
Using a rubber spatula or large spoon, fold ¼ of the egg whites into the egg yolk base. Add in the remaining egg whites and gently fold into mixture just until fully incorporated (so as not to deflate the eggs).
Pour the batter into the prepared jelly roll pan and spread into a smooth, even layer. Firmly tap the pan onto the counter once or twice to further level out the batter and pop any large air bubbles.
Bake in the center of the oven for about 18 to 20 minutes, until the cake turns lightly golden brown and springs back when pressed gently. Be careful not to overbake, as this can lead to cracking later!
Forming the Pumpkin Roulade
Remove the cake from the oven. Allow to cool for exactly 5 minutes. After 5 minutes, pass a knife around the edges of the cake to release it from the pan. To prevent sticking, sprinkle the top of the cake with powdered sugar.
Cover with a clean kitchen towel.
Pro Tip: I recommend using a kitchen towel for the best results. Using parchment paper for this step can trap steam, leading to condensation and further sticking.
Using a wire rack or large sheet pan, invert the cake onto a flat surface. Carefully remove the pan and parchment paper from the (now) top of the cake.
Starting from the short side of the cake, gently roll the cake (along with the kitchen towel) into a spiral, resting the final roll on its seam. Allow the roll to cool completely. (This step “trains” the cake to retain the spiral shape without cracking.)
Preparing the Cream Cheese Filling
In a large bowl, beat the cream cheese on high speed with an electric hand mixer until it is smooth and free from any lumps.
Add in the powdered sugar and vanilla. Continue beating mixture until smooth and creamy. (It should have the texture of a thick cream cheese frosting.)
With the mixer on low speed, slowly pour in roughly ¼ cup of the heavy cream and whip until smooth. Slowly pour in remaining cream until mixture is smooth and fluffy.
Assembling the Pumpkin Roulade
Once fully cooled, gently unroll the cake and separate it from the kitchen towel.
Note: It may stick slightly to the towel (particularly near the inner edges of the roll). This is OK; just go slowly.
Spread an even layer of the cream cheese filling onto the cake, leaving a slight border around the edges to prevent any filling from oozing out.
Very gently roll the cake back into its spiral shape. Set the cake on a platter, again resting the roll on its seam. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
Pumpkin Roulade with Cream Cheese Filling
Ingredients
- 4 large eggs, at room temperature
- ½ cup granulated sugar, divided
- ¼ cup brown sugar (dark or light), packed
- 2 Tbsp vegetable oil (plus more for greasing the pan)
- 1 tsp pure vanilla extract
- ⅔ cup pumpkin purée
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp kosher salt, divided (I use Diamond Crystal)
- ¾ cup cake flour (spooned and leveled)
- ¼ tsp cream of tartar
- Powdered (icing) sugar (for dusting)
For the Filling
- 5 oz full-fat cream cheese, chilled
- ¾ cup heavy cream, chilled
- 5 Tbsp powdered (icing) sugar
- ½ tsp pure vanilla extract
- Pinch of kosher salt
Equipment
Instructions
Preparing and Baking the Cake
- Preheat the oven to 350℉.
- Using a pastry brush (or your fingers), grease the bottom (but not the sides) of a 10" x 15” jelly roll pan with vegetable oil. Line the bottom of the greased pan with parchment paper, pressing down to remove any air bubbles. Set aside.Pro tip: By not greasing or covering the sides of the pan, the batter sticks to the edges, helping the cake rise evenly while baking.
- Separate the egg yolks and egg whites into two separate large bowls.4 large eggs, at room temperature
- Using an electric hand mixer (or a stand mixer fitted with the wire whisk attachment) on medium-high speed, beat the egg yolks until homogenous.
- To the beaten egg yolks, add in the brown sugar and ¼ cup of granulated sugar. Continue to beat on medium-high speed until mixture is pale brown and forms a slowly dissolving ribbon on the surface (about 3 minutes).¼ cup brown sugar (dark or light), packed
- Add in the vegetable oil, vanilla, pumpkin purée, cinnamon, ginger, nutmeg, cloves, and ¼ tsp of kosher salt. Continue to mix on medium-high speed until fully incorporated.2 Tbsp vegetable oil1 tsp pure vanilla extract⅔ cup pumpkin purée1 ½ tsp ground cinnamon½ tsp ground ginger¼ tsp ground nutmeg⅛ tsp ground cloves
- Reduce the mixer speed to low. Sift in the cake flour, half at a time, mixing until just combined, scraping down the sides of the bowl with a rubber spatula as necessary. Set aside.¾ cup cake flour
- In the second large bowl (or in the clean bowl of a stand mixer fitted with the clean wire whisk attachment), beat the egg whites on high speed until they begin to foam (about 30 seconds).
- Sprinkle in the cream of tartar and the remaining ¼ tsp of kosher salt. Continue to beat on high speed for 60 seconds.¼ tsp cream of tartar
- With the mixer still on high speed, slowly sprinkle in the remaining ¼ cup of sugar. Continue to whip the egg whites until they form stiff peaks but remain silky and smooth in texture (about 3 minutes).
- Using a rubber spatula or large spoon, first fold ¼ of the whipped egg whites into the egg yolk base to lighten it. Then, add in the remaining egg whites and gently fold into mixture just until fully incorporated (so as not to deflate the batter).
- Pour the batter into the prepared jelly roll pan and spread it into a smooth, even layer. Firmly tap the pan on the counter once or twice to further level out the batter and release any large air bubbles.
- Bake in the center of the oven until the cake turns lightly golden brown and springs back when pressed gently (about 18 to 20 minutes). Be careful not to overbake, as this can lead to cracking later on!
Forming the Pumpkin Roulade
- Remove the cake from the oven and allow it to cool in the pan for exactly 5 minutes. After 5 minutes, run a knife around the edges of the cake to release it from the pan.
- To prevent sticking, lightly dust the top of the cake with powdered sugar. Cover with a clean kitchen towel.Pro tip: I recommend using a kitchen towel for the best results. Using parchment paper for this step can trap steam, leading to condensation and further sticking.
- Place a wire rack or large sheet pan over the towel and carefully invert the cake onto a flat surface. Remove the pan and gently peel off the parchment paper from the (now) top of the cake.
- Starting from the short side of the cake, gently roll the cake (along with the kitchen towel) into a spiral, resting the final roll on its seam. Allow to cool completely. (This step "trains" the cake to retain the spiral shape without cracking.)
Preparing the Cream Cheese Filling
- In a large bowl, beat the chilled cream cheese on high speed with an electric hand mixer until smooth and free of lumps.5 oz full-fat cream cheese, chilled
- Add in the powdered sugar, vanilla, and salt. Continue beating mixture until smooth and creamy. (It should have the texture of a thick cream cheese frosting.)5 Tbsp powdered (icing) sugar½ tsp pure vanilla extractPinch of kosher salt
- Reduce the mixer speed to low. Slowly pour in roughly ¼ cup of the chilled heavy cream and whip until smooth. Slowly pour in remaining cream until the mixture is smooth and fluffy.¾ cup heavy cream, chilled
Assembling the Pumpkin Roulade
- Once fully cooled, gently unroll the cake and separate it from the kitchen towel.Note: The cake may stick slightly to the towel (particularly near the inner edge of the roll). This is normal; just unroll slowly and carefully!
- Spread the cream cheese filling into an even layer over the cake, leaving a slight border around the edges to prevent any filling from oozing out.
- Very gently re-roll the cake back into its spiral shape. Place the roulade on a serving platter, again resting the roll on its seam.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
