Pumpkin Cake Roll

Our pumpkin cake roll is filled with whipped cream and dusted with powdered sugar for a simple, classic autumn dessert.

This Pumpkin Cake Roll is a classic autumn dessert that’s as beautiful as it is delicious. The soft, spiced sponge is rolled around a light whipped cream filling, then finished with a simple dusting of powdered sugar.

It’s the perfect treat for Thanksgiving, holiday gatherings, or a cosy weekend bake. Easier than it looks, this cake roll comes together with simple ingredients and makes a lovely presentation on any dessert table.

Tips for Best Results

• Use parchment paper to line your jelly roll pan and help with rolling the cake while it’s hot. This prevents sticking and tearing.
• Roll the cake while warm to avoid cracks. Don’t wait until it cools – it needs to be pliable.
• Cool completely before adding whipped cream or it will melt into the cake.
• Chill before slicing for clean, neat slices and better structure.
• For make-ahead: Use stabilised whipped cream instead of the classic recipe, so the filling holds up longer in the fridge.

Ingredients and Substitutions

Pumpkin Cake:

• Flour: All-purpose flour works best. Avoid self-raising flour, which may alter the texture.
• Leavening: A mix of baking powder and baking soda helps give the cake a light lift.
• Spices: Pumpkin pie spice and cinnamon bring warm, classic flavour. You can use just pumpkin pie spice if preferred.
• Eggs: Provide structure and richness – no substitutes recommended here.
• Sugar: Regular granulated sugar sweetens and helps create a tender crumb.
• Pumpkin Purée: Use pure canned pumpkin, not pumpkin pie filling. Homemade purée can also work if it’s not too watery.
• Vanilla Extract: Enhances the overall flavour.

Whipped Cream Filling:

• Heavy Whipping Cream: Must be at least 35% fat to whip properly.
• Granulated Sugar: Just enough to lightly sweeten. You may use icing sugar if preferred.
• Vanilla Extract: Optional, but adds a nice finishing touch.
• Gelatin: For longer hold, especially if made in advance or served warm. Only needed if you need to make the make ahead more than 1 day.

Looking for More Fall Cakes?

Check out more of my favourite cakes for fall!

Loaded with buttery pecans, this delicious and moist butter pecan cake is layered with a rich cream cheese frosting. This cake is the best!

Classic German apple cake, Apfelkuchen, is moist and buttery. It’s a simple and rustic cake made with fresh apples – a perfect fall dessert.

A delicious apple dump cake recipe that is easy to prepare and makes a great fall dessert served warm with ice cream and caramel sauce!

Pumpkin Cake Roll

Yields: 12 Servings | Prep time: 20 Mins | Cook time: 16 Mins

Ingredients:

Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• ⅔ cup pumpkin purée

Whipped Cream:

• 1 cup heavy whipping cream, cold
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• Optional stabiliser: Use 1 teaspoon unflavoured gelatin + 4 teaspoons water

For Serving:

• Powdered sugar, for dusting

Directions:

1. Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.

1. Make the cake batter:
   In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
   In another large bowl, whisk together the eggs and sugar until thick and pale. Stir in the vanilla and pumpkin purée until well combined.
   Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined and smooth. (Image 1)
2. Bake:
   Spread the batter evenly into the prepared pan. (Image 1) Bake for 13–16 minutes, or until the top springs back when lightly touched.

1. Roll the cake:
   Immediately remove the cake from the pan using the parchment overhang and transfer to a flat surface.
   While still hot, carefully roll the cake up (starting from the short end), keeping the parchment paper inside. (Image 3)
   Place the rolled cake on a wire rack and allow it to cool completely.
2. Make the whipped cream filling:
   In a large chilled bowl, beat the heavy cream, granulated sugar, and vanilla together until stiff peaks form. Be careful not to overbeat.
   To stabilise with gelatin: Bloom 1 tsp unflavoured gelatin in 4 tsp cold water. Microwave a few seconds to dissolve, let cool slightly, then drizzle into the cream as you whip.

1. Assemble the cake roll:
   Once the cake has cooled, gently unroll it. (Image 4) Spread the whipped cream evenly over the surface, leaving a small border around the edges. (Image 5)
   Carefully re-roll the cake, this time peeling away the parchment paper as you go. (Image 6)
2. Chill and serve:
   Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
   Just before serving, dust the top generously with powdered sugar. Slice and serve.

Continue to Content

Yield: 12 Servings

Pumpkin Cake Roll

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Our pumpkin cake roll is filled with whipped cream and dusted with powdered sugar for a simple, classic autumn dessert.

Print

Ingredients

Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• ⅔ cup pumpkin purée

Whipped Cream:

• 1 cup heavy whipping cream, cold
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• Optional stabiliser: Use 1 teaspoon unflavoured gelatin + 4 teaspoons water

For Serving:

• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In another large bowl, whisk together the eggs and sugar until thick and pale. Stir in the vanilla and pumpkin purée until well combined.
4. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined and smooth.
5. Spread the batter evenly into the prepared pan. Bake for 13–16 minutes, or until the top springs back when lightly touched.
6. Immediately remove the cake from the pan using the parchment overhang and transfer to a flat surface. While still hot, carefully roll the cake up (starting from the short end), keeping the parchment paper inside.
7. Place the rolled cake on a wire rack and allow it to cool completely.
8. In a large chilled bowl, beat the heavy cream, granulated sugar, and vanilla
   together until stiff peaks form. Be careful not to overbeat.
9. Optional, to stabilise with gelatin: Bloom 1 tsp unflavoured gelatin in 4 tsp cold water. Microwave a few seconds to dissolve, let cool slightly, then drizzle into the cream as you whip.
10. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. Just before serving, dust the top generously with powdered sugar. Slice and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-50BL Stand Mixer
• 
  Pyrex Glass Mixing Bowl Set
• 
  OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 Inch

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 124mgCarbohydrates: 36gFiber: 1gSugar: 29gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!