Have you ever wanted to make one of those beautiful swirled cakes? This Simple Pumpkin Log Roll with Spiced Cream Cheese Frosting looks so fancy, but it is surprisingly easy to put together. It is one of our favorite easy pumpkin desserts.
The soft spiced cake combined with the sweet and tangy cream cheese filling is just a wonderful combination. Let’s get baking!
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Why You’ll Love This Recipe
This is the Pumpkin Log Roll you will want to make all season long. It is so straightforward and the results are always great.
It is also a fantastic recipe for getting ahead. You can make it a day or two before you plan to serve it. This makes it a great choice for holiday gatherings or parties.
Plus, who doesn’t love a good homemade pumpkin roll? The flavors of cinnamon and pumpkin pie spice just scream comfort.
Ingredients
For The Pumpkin Cake
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
For The Filling
- 8 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Step-By-Step Instructions
Step 1: Get Ready
First, preheat your oven to 350 degrees F. Then, get your pan ready. You will need a 10 by 15 inch jelly roll pan.
Lightly grease the pan with cooking spray. Place parchment paper on top, letting it hang over the long sides. This little trick will help you lift the cake out later. Lightly grease the parchment paper too.
Step 2: Mix The Dry Ingredients
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Whisking helps to combine everything evenly.
Step 3: Mix The Wet Ingredients
In a different bowl, mix the eggs, sugar, vanilla, and pumpkin until the mixture is smooth. Now it’s time to bring it all together.
Add the dry ingredients to the wet ingredients. Stir just until everything is combined. You do not want to see any dry streaks of flour.
Step 4: Bake The Cake
Spread the batter evenly in the pan you prepared earlier. Bake for about 12 to 15 minutes. A toothpick inserted in the center should come out clean.
Keep an eye on it, because every oven is a little different.
Step 5: Roll The Hot Cake
This next step is important. Immediately lift the parchment paper and the hot cake out of the pan. Place it on a flat, heat safe surface.
While the cake is still hot, carefully start at a short end and roll the cake up with the parchment paper. Let it cool completely on a wire rack.
Rolling it while it’s hot helps it remember the shape. This prevents cracking later on.
Step 6: Make The Filling
While your Pumpkin Log Roll cake is cooling, let’s make the delicious filling. It is a simple cream cheese frosting.
Using an electric mixer, beat the softened cream cheese, softened butter, vanilla, and powdered sugar. Mix until it is fluffy and smooth.
Step 7: Assemble The Roll
Once the cake is totally cool, gently unroll it. Spread the filling in an even layer over the cake. Leave about a one inch border around the edges.
Now, roll the cake back up, but this time without the parchment paper. Wrap the finished roll in plastic wrap and put it in the fridge for at least one hour before serving.
When you are ready to serve, you can dust the top with a little powdered sugar. Then slice and enjoy your amazing creation!
How To Store Leftovers
If you have any leftovers, which might be surprising, keep them covered in the refrigerator. The cake will stay fresh and tasty for a couple of days.
The cream cheese filling needs to stay chilled, so do not leave it out on the counter for too long.
Tips
Want to make this ahead of time? You can make and assemble the full pumpkin roll and keep it in the fridge for 1 to 2 days.
You can also freeze this dessert. Wrap the whole roll in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Just thaw it overnight in the fridge before you slice it.
When you mix the cake batter, be careful not to overmix. Just stir until the ingredients are combined. This helps keep the cake soft and light.
Conclusion
This Simple Pumpkin Log Roll with Spiced Cream Cheese Frosting is a truly delightful treat for the fall season. It is a fun baking project that gives you a beautiful and tasty result.
We hope you enjoy this Pumpkin Rolls With Cream Cheese Filling Easy Recipe as much as we do. Happy baking!
FAQ
Can I Make This Gluten Free?
Yes, you can. Simply replace the regular all purpose flour with a gluten free 1 to 1 all purpose flour blend. The results should be just as good.
Can I Use Homemade Pumpkin Puree?
Of course. If you use homemade pumpkin puree, just make sure it is thick and not watery. You may want to blot it with a paper towel to remove extra moisture.
Why Did My Cake Crack When I Rolled It?
A few things can cause cracking. The cake might have been slightly overbaked, making it dry. It is also very important to roll the cake while it is still hot from the oven. This helps it set in a rolled shape.
Simple Pumpkin Log Roll
A classic fall dessert, this simple pumpkin log roll features a soft, spiced cake swirled with a tangy and sweet cream cheese filling. A festive treat that’s surprisingly easy to make.
Ingredients
Instructions
- Preheat your oven to 350°F. Lightly grease a 10×15 inch jelly roll pan, line with parchment paper allowing some overhang on the long sides, and then lightly grease the parchment paper.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl, mix the eggs, granulated sugar, 1 teaspoon vanilla, and pumpkin until smooth. Add the dry ingredients to the wet ingredients and stir just until combined.
- Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately lift the hot cake and parchment paper out of the pan. While still hot, start at a short end and roll the cake up with the parchment paper. Let it cool completely on a wire rack.
- While the cake is cooling, make the filling. Using an electric mixer, beat the softened cream cheese, softened butter, remaining 1 teaspoon vanilla, and powdered sugar until fluffy and smooth.
- Once the cake is completely cool, gently unroll it. Spread the filling in an even layer, leaving about a one-inch border. Reroll the cake (without the parchment paper), wrap in plastic wrap, and refrigerate for at least one hour before serving. Dust with powdered sugar before slicing.
Notes
To prevent the cake from cracking, it is important to roll it up with the parchment paper while it is still hot from the oven.
Be careful not to overmix the cake batter after adding the flour. Mix just until combined for a soft and light texture.
This pumpkin roll can be made ahead. Assemble the roll, wrap it tightly, and store it in the refrigerator for up to 2 days before serving.
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