Description
This Cinnamon Swirl Pumpkin Roll is the ultimate fall dessert—soft, moist, and filled with warm spices and creamy filling. It combines the comforting flavor of pumpkin with a luscious cinnamon swirl and rich cream cheese frosting for a dessert that’s as beautiful as it is delicious. Perfect for Thanksgiving, cozy gatherings, or any day you want a taste of autumn sweetness.
Ingredients
For the Pumpkin Cake:
-
¾ cup all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
3 large eggs
-
1 cup granulated sugar
-
⅔ cup canned pumpkin puree (or homemade, thick and well-drained)
-
1 teaspoon vanilla extract
For the Cinnamon Swirl:
-
2 tablespoons melted butter
-
¼ cup brown sugar, packed
-
1 tablespoon ground cinnamon
For the Cream Cheese Filling:
-
8 ounces cream cheese, softened
-
1 cup powdered sugar, sifted
-
6 tablespoons unsalted butter, softened
-
1 teaspoon vanilla extract
For Dusting:
-
Powdered sugar, for rolling and garnish
Instructions
-
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, letting the edges hang slightly over the sides. Lightly grease the paper.
-
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
-
In another large bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin puree and vanilla extract until smooth. Gradually fold in the dry ingredients until fully combined.
-
In a small bowl, combine melted butter, brown sugar, and cinnamon for the swirl. Pour the pumpkin batter evenly into the pan. Drizzle the cinnamon mixture on top and use a knife to gently swirl it through.
-
Bake for 13–15 minutes, or until the top springs back when lightly touched.
-
Immediately turn the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from one short end, roll the cake and towel together into a spiral. Cool completely on a wire rack.
-
To make the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
-
Once the cake is cooled, carefully unroll it. Spread the filling evenly over the cake, leaving a small border around the edges.
-
Re-roll the cake without the towel, keeping it snug but gentle. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
-
Dust the top with powdered sugar before serving.
Notes
-
Use pure pumpkin puree, not pumpkin pie filling.
-
Roll the cake while warm to prevent cracking.
-
Chill the roll before slicing for cleaner cuts.
-
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
-
You can substitute mascarpone or coconut cream for a dairy-free filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes