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Perfect Pumpkin Roll Cake

Soft, moist and stuffed with real pumpkin flavor, a perfect pumpkin roll cake is well within your reach with the right tools and technique.  In todays video, I demonstrate just how to achieve it.

Perfect Pumpkin Roll Cake

Ideally, you want your pumpkin roll without any unsightly cracks or tears and the right ratio of cake to filling.  The cake should have a soft and tender crumb and when you cut into the log with a sharp serrated knife, {wiping between each swipe} it should be compactly coiled without the filling oozing out everywhere.  Pinterest also tells me that you can easily cut into a cake with floss.  Thanks Pinterest.

Today, I show you precisely how this is possible to achieve in my video, going through each step with you because I’ll be honest, my first attempt at a jelly-roll style cake was a cake-tastrophe.  #Caketastrophe hashtag nouglypieces because I gobbled it all up before anyone could see.  It tasted just fine but the aesthetic was horrendous and I wasn’t about to serve shredded bits of cake piled high on a platter to anyone.  Lesson learned.  Part of what I learned is that cakes are a lot like pets, if that makes any sense. They all have different but very specific needs.  Without the proper attention, they refuse to cooperate but with specialized training {and in this case, I quite literally mean you have to train this cake} they will finally yield the most desirable results.

Without further ado, I bring you two of my favorite things.  Pumpkin and cake because ’tis the season for pumpkin!  If I had any reservations at all for trading sunny days for cooler weather, the bounty of spice, warmth, and pumpkin-y goodness completely eradicates those.  I like to usher in autumn with pumpkin spice ice cream or pumpkin spice frappuccino in one hand and a plate piled high with these pumpkin rolls in another.  I invite you to celebrate the occasion with me by whipping up a batch of this soft and delicious cake, stuffed with spiced cream cheese frosting.

5.0 from 4 reviews
Pumpkin Roll Cake
Prep time
Cook time
Total time
Serves: 15 x 10 pan - 4-6 Servings
  • ¾ c unbleached flour
  • ½ ts baking powder
  • ½ ts baking soda
  • 1½ ts pumpkin spice
  • ¼ ts fine salt
  • 3 room temperature eggs
  • ½ c brown sugar
  • ¼ c granulated sugar
  • 2 ts pure vanilla extract
  • ⅔ c pumpkin puree
  • 8 oz room temperature cream cheese
  • 4 oz room temperature unsalted butter
  • 1 tb heavy cream
  • 1 ts pure vanilla extract
  • 1 ts pumpkin spice
  • ¼ ts salt
  • Powdered sugar (to taste)
  1. In the first bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt.
  2. In the second bowl, crack in the eggs and blend them together with both sugars.
  3. Splash in the vanilla and blend in the pumpkin.
  4. Combine the first and second bowl slowly. Stir until just combined and don't over mix.
  5. Line a cookie sheet with parchment and evenly spread the batter.
  6. Bake at 350 for 12-14 minutes.
  7. While the cake is baking, create the filling by blending the cream cheese, butter, cream, pumpkin spice, salt, and powdered sugar until light and fluffy. {I only added in about ½ c sugar but how much is up to you}
  8. When the cake is baked, lift out of the pan and roll to "train" the cake to stay in the rolled shape. Allow to cool.
  9. When the cake is completely cooled, peel off the parchment and spread the filling all over, leaving about an inch of a border all around. Re-roll (as tightly as you can without tearing) and slice to serve.

The first day of autumn also marks my daddy’s birthday so there’s even more to celebrate so cheers to all things wonderful to come!


Your Squishy Monster ^.~

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