What is the secret to a moist pumpkin roll cake ?

The secret is all in the bake time and ingredients. Use canned pumpkin for consistent moisture, don’t overmix the batter, and avoid overbaking. Also, rolling the cake while it's warm helps lock in moisture.

How do you keep a pumpkin roll from cracking ?

Roll the cake immediately after baking using a towel dusted with powdered sugar. This allows the cake to cool in a spiral, reducing the chance of cracks when filled later.

Can I make pumpkin roll cake ahead of time ?

Absolutely! You can make it up to 3 days in advance and store it in the fridge. It also freezes well for up to 3 months—just wrap it tightly and thaw in the refrigerator before serving.

What filling goes best with pumpkin roll cake ?

A classic cream cheese filling is the most popular, but maple cream cheese, whipped mascarpone, or a cinnamon-spiked buttercream also pair beautifully with the spiced pumpkin cake.

Pumpkin Roll Cake – 5-Star Moist Fall Dessert You’ll Crave

Description

This moist pumpkin roll cake is filled with fluffy cream cheese frosting, rolled perfectly for a beautiful swirl—an irresistible fall dessert.

Ingredients

Scale

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

2 tsp pumpkin pie spice blend

1/4 tsp salt

3 large eggs

1–1/4 cups granulated sugar

1 cup canned pumpkin puree

1 tsp vanilla extract

1/4 cup powdered sugar, for dusting towel

8 oz cream cheese, room temperature

1/4 cup salted butter, softened

1 tsp vanilla extract

1/8 tsp ground cinnamon

Pinch sea salt

3 cups powdered sugar

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Instructions

1. Preheat oven to 350°F and line a jelly roll pan with parchment paper.

2. In a bowl, whisk together flour, spices, salt, baking powder, and soda.

3. In another bowl, beat eggs and sugar until fluffy. Add pumpkin and vanilla.

4. Combine dry and wet ingredients until just mixed.

5. Spread batter evenly into pan and bake for 13–15 minutes.

6. Immediately flip cake onto powdered sugar towel and roll while hot. Let cool.

7. Beat cream cheese, butter, vanilla, salt, cinnamon, and powdered sugar until fluffy.

8. Unroll cooled cake, spread filling, and reroll. Wrap in plastic and chill.

9. Slice and dust with powdered sugar before serving.

Notes

Chilling the roll before slicing ensures clean cuts.

You can freeze the pumpkin roll for up to 3 months.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 29g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg