12 Delicious Pumpkin Roll Supreme Recipes

Looking for the perfect way to embrace the cozy flavors of fall? Our roundup of 12 Delicious Pumpkin Roll Supreme Recipes is here to inspire your autumn baking adventures. From classic cinnamon-spiced rolls to innovative twists that’ll surprise your taste buds, these recipes promise to fill your home with warmth and aroma. Dive in and discover your next favorite pumpkin treat!

Classic Pumpkin Roll with Cream Cheese Filling

Venturing into the heart of autumn flavors, this recipe wraps the warmth of pumpkin and the tang of cream cheese into a swirl of comfort. It’s a dance of textures and tastes, perfect for those quiet moments when the air turns crisp.

Ingredients

• 3/4 cup of all-purpose flour, because sometimes simple is best
• 1/2 teaspoon of baking powder, just a little lift
• 1/2 teaspoon of baking soda, for that perfect rise
• 1 teaspoon of ground cinnamon, a whisper of spice
• 1/2 teaspoon of ground cloves, for depth
• 1/4 teaspoon of salt, to balance the sweetness
• 3 large eggs, the backbone of our roll
• 1 cup of granulated sugar, for that sweet embrace
• 2/3 cup of pumpkin puree, the star of the show
• 1 teaspoon of lemon juice, a splash of brightness
• 8 ounces of cream cheese, softened to room temperature for smooth blending
• 1 cup of powdered sugar, sifted to avoid lumps
• 6 tablespoons of butter, softened, because butter makes everything better
• 1 teaspoon of vanilla extract, for that hint of warmth

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. This ensures your spices are evenly distributed.
3. In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes. This incorporates air, making the cake light.
4. Gently fold in the pumpkin puree and lemon juice into the egg mixture, then gradually add the dry ingredients, mixing just until combined. Overmixing can lead to a tough cake.
5. Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Timing is key to prevent drying out.
6. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. This will prevent sticking when you roll the cake.
7. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let it cool completely this way to set its shape.
8. For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth. Unroll the cooled cake, spread the filling evenly, then re-roll without the towel.
9. Wrap the roll in plastic wrap and refrigerate for at least an hour before serving. This helps the filling set and makes slicing cleaner.

Delight in the contrast of the moist, spiced cake against the creamy, tangy filling. For an extra touch, dust the top with powdered sugar or serve with a dollop of whipped cream on the side.

Chocolate Swirl Pumpkin Roll

Now, as the leaves begin to whisper their autumn secrets, there’s a certain comfort in the kitchen that calls for blending the warmth of pumpkin with the indulgent swirl of chocolate. This Chocolate Swirl Pumpkin Roll is a dance of flavors, perfect for those moments when you crave a little sweetness wrapped in the familiar embrace of fall.

Ingredients

• 3/4 cup of all-purpose flour, because sometimes simplicity is key
• 1 teaspoon of baking powder, to give it just the right lift
• 1/2 teaspoon of cinnamon, for that whisper of spice
• 1/4 teaspoon of nutmeg, because it’s autumn in a pinch
• 3 large eggs, at room temperature to blend smoothly
• 1 cup of granulated sugar, for sweetness that hugs
• 2/3 cup of pumpkin puree, the heart of the matter
• 1 teaspoon of vanilla extract, a splash of comfort
• 1 cup of semi-sweet chocolate chips, melted, for those dreamy swirls
• A dusting of powdered sugar, for that final snowy touch

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, letting the edges hang over for easy removal.
2. In a bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. This is your dry team, ready to mingle.
3. In another bowl, beat the eggs and sugar until they’re pale and fluffy, about 3 minutes. They should ribbon when lifted—patience here pays off.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture, then gradually add the dry ingredients. Mix until just combined; overmixing is the enemy of tenderness.
5. Spread the batter evenly into the prepared pan. Drizzle the melted chocolate over the top and use a knife to swirl it into the batter—think gentle waves, not a storm.
6. Bake for 13-15 minutes, until the cake springs back when lightly touched. A toothpick should come out clean, but don’t wait for it to dry out.
7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack—this sets the shape without the stress.
9. Unroll gently, spread with your favorite filling if desired, then re-roll without the towel. Dust with more powdered sugar before serving.

Best enjoyed with a cup of something warm, this roll is a tender embrace of spiced pumpkin and rich chocolate, each slice revealing its hidden swirls like secrets shared between old friends.

Pumpkin Roll with Maple Cream Cheese Frosting

There’s something about the warmth of a pumpkin roll that feels like a hug from the inside, especially when it’s filled with a creamy maple cream cheese frosting that whispers of autumn mornings.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon maple syrup
• a splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the sides to lift the finished cake.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 3 minutes. Tip: The mixture should ribbon when you lift the beaters.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture until just combined.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be smooth and slightly thick.
6. Spread the batter evenly into the prepared pan, using a spatula to smooth the top. Tip: Make sure the batter reaches all corners for an even bake.
7. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Tip: Keep an eye on it after 12 minutes to avoid overbaking.
8. While the cake is still warm, carefully lift it from the pan using the parchment overhang and roll it up from the short end, parchment and all. Let it cool completely on a wire rack, seam side down.
9. For the frosting, beat the cream cheese, powdered sugar, butter, maple syrup, and vanilla extract together until smooth and creamy.
10. Once the cake is cool, gently unroll it and spread the frosting evenly over the surface, leaving a small border around the edges.
11. Roll the cake back up, this time without the parchment, and wrap it in plastic wrap. Chill in the refrigerator for at least an hour before serving to set the frosting.

Now, the pumpkin roll is ready to slice and serve. The cake is wonderfully moist with a tender crumb, while the maple cream cheese frosting adds a sweet, tangy contrast that’s simply irresistible. For an extra touch, dust the top with a little powdered sugar or drizzle with more maple syrup just before serving.

Spiced Pumpkin Roll with Walnuts

Falling leaves and the crisp air of autumn bring to mind the warmth of spiced desserts, and nothing quite captures the season like a spiced pumpkin roll. It’s a dish that wraps the essence of fall in every bite, with the added crunch of walnuts for a delightful contrast.

Ingredients

• 3/4 cup of all-purpose flour
• 1 cup of granulated sugar
• 1 teaspoon of baking soda
• 2 teaspoons of pumpkin pie spice
• 3 large eggs
• 2/3 cup of pumpkin puree
• 1 cup of chopped walnuts
• 1 package (8 ounces) of cream cheese, softened
• 1 cup of powdered sugar
• 6 tablespoons of butter, softened
• 1 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly-roll pan with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and pumpkin pie spice.
3. Add the eggs and pumpkin puree to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to a tough roll, so stir gently.
4. Spread the batter evenly into the prepared pan and sprinkle the chopped walnuts on top.
5. Bake for 13 to 15 minutes, or until the cake springs back when lightly touched. Tip: Keep an eye on it after 12 minutes to avoid overbaking.
6. While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
7. Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely on a wire rack. Tip: Rolling it warm helps prevent cracks.
8. For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
9. Carefully unroll the cooled cake, spread the filling evenly over the surface, and re-roll without the towel.
10. Wrap the roll in plastic wrap and refrigerate for at least one hour before serving to set the filling.

Perfectly spiced and wonderfully moist, this pumpkin roll is a celebration of autumn’s flavors. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Pumpkin Roll with Caramel Drizzle

Whispering the essence of autumn into every bite, this pumpkin roll with caramel drizzle is a tender embrace of spice and sweetness, perfect for those moments when you crave something comforting yet elegant. It’s a dance of flavors that feels like a warm hug on a crisp fall day.

Ingredients

– 3/4 cup of all-purpose flour, because every good story starts with a solid foundation
– 1 teaspoon of baking soda, to give our tale a little lift
– 2 teaspoons of pumpkin pie spice, for that unmistakable autumn whisper
– 1/4 teaspoon of salt, just to balance the sweetness
– 3 large eggs, at room temperature, because they blend better when they’re not cold
– 1 cup of granulated sugar, for the sweet part of our story
– 2/3 cup of pumpkin puree, the heart and soul of this recipe
– A splash of vanilla extract, for a hint of mystery
– 1 cup of powdered sugar, plus a little extra for dusting, like snow on a pumpkin patch
– 8 ounces of cream cheese, softened, to smooth out the edges
– 4 tablespoons of unsalted butter, softened, because butter makes everything better
– 1/2 cup of caramel sauce, for that golden finale

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly-roll pan with parchment paper, letting the paper hang over the edges for easy removal later.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt, setting the stage for our ingredients to come together.
3. In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes, because patience here leads to a lighter roll.
4. Gently fold in the pumpkin puree and vanilla extract, then the dry ingredients, mixing just until combined to keep the batter airy.
5. Spread the batter evenly into the prepared pan, using a spatula to smooth the top, and bake for 13-15 minutes, until the cake springs back when touched.
6. While still warm, dust the top with powdered sugar, then carefully roll the cake up from the short end with the parchment paper inside, letting it cool completely on a wire rack to set its shape.
7. For the filling, beat the cream cheese, butter, and powdered sugar until smooth, then unroll the cooled cake, spread the filling evenly, and roll it back up without the parchment.
8. Drizzle the caramel sauce over the top before serving, adding a little extra flair with a dusting of powdered sugar.
9. Chill the roll for at least an hour before slicing, ensuring clean, beautiful slices that showcase the spiral.
10. Serve each slice with an extra drizzle of caramel, because some stories deserve a grand finale.
Oozing with creamy filling and wrapped in a spiced pumpkin embrace, this roll is a masterpiece of texture and taste. The caramel drizzle not only adds a luxurious finish but also a sticky sweetness that contrasts beautifully with the soft cake and rich filling. Try serving it with a scoop of vanilla ice cream for an unforgettable dessert experience.

Gluten-Free Pumpkin Roll Supreme

Whispering the essence of autumn into every bite, this Gluten-Free Pumpkin Roll Supreme is a tender embrace of spice and sweetness, rolled into a dessert that feels like a warm hug on a crisp fall day.

Ingredients

• 3/4 cup of gluten-free flour blend, as light as a cloud
• 1/2 teaspoon of baking soda, just a pinch to lift
• 1/2 teaspoon of baking powder, another little lift
• 1 teaspoon of pumpkin pie spice, the soul of the dish
• 1/4 teaspoon of salt, to balance the sweetness
• 3 large eggs, at room temperature for that perfect blend
• 1 cup of granulated sugar, for that sweet melody
• 2/3 cup of pumpkin puree, the heart of the roll
• 1 teaspoon of vanilla extract, a splash of warmth
• 1 cup of powdered sugar, plus a little extra for dusting
• 8 ounces of cream cheese, softened to creamy perfection
• 4 tablespoons of unsalted butter, softened to a whisper
• 1 teaspoon of vanilla extract, another splash for the filling

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, letting the edges hang over for easy removal.
2. In a bowl, whisk together the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, and salt until they’re as unified as the colors of fall.
3. In another bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is pale and thick, like the morning mist.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture, then gradually add the dry ingredients, mixing just until combined—think of it as weaving the flavors together.
5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula as if tucking it into bed.
6. Bake for 13-15 minutes, until the cake springs back when lightly touched, a sign it’s ready to embrace the filling.
7. While still warm, carefully roll the cake and parchment paper together from the short end, then let it cool completely on a wire rack, like a caterpillar in its cocoon.
8. For the filling, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy, a cloud ready to rain sweetness.
9. Unroll the cooled cake, spread the filling evenly over the surface, then roll it back up without the parchment paper, this time with the filling inside, like a secret waiting to be discovered.
10. Dust the top with powdered sugar before serving, a snowfall on a pumpkin-spiced landscape.

Fluffy and moist, with a creamy filling that melts in your mouth, this pumpkin roll is a celebration of textures and flavors. Serve it chilled with a cup of spiced tea for an afternoon that tastes like autumn.

Vegan Pumpkin Roll with Cashew Cream

Gently, the warmth of the oven fills the kitchen, a quiet prelude to the creation of something truly special. This vegan pumpkin roll, with its creamy cashew filling, is a testament to the beauty of plant-based baking, offering a slice of comfort that’s both indulgent and kind.

Ingredients

• 1 cup of pumpkin puree, the kind that’s smooth and silky
• 3/4 cup of flour, just enough to bring it all together
• 1 tsp of cinnamon, for that whisper of spice
• A pinch of salt, to balance the sweetness
• 1/2 cup of maple syrup, for a natural sweetness
• 1 tsp of vanilla extract, because it makes everything better
• 1 cup of cashews, soaked overnight, for the creamiest filling
• A splash of almond milk, to get the filling just right
• 2 tbsp of coconut oil, melted, to add richness

Instructions

1. Preheat your oven to 350°F, and line a baking sheet with parchment paper, letting the edges hang over for easy removal later.
2. In a bowl, whisk together the pumpkin puree, flour, cinnamon, salt, maple syrup, and vanilla extract until smooth. Tip: A silicone spatula works wonders here to get every bit of batter.
3. Spread the batter evenly onto the prepared baking sheet, aiming for a rectangle about 1/4 inch thick. Tip: A small offset spatula can help achieve an even layer without much fuss.
4. Bake for 15 minutes, or until the edges just start to pull away from the sides. The center should feel set but still soft.
5. While the cake bakes, blend the soaked cashews, almond milk, and melted coconut oil until perfectly smooth. Tip: Soaking the cashews overnight ensures the creamiest texture, but if you’re in a pinch, boiling them for 10 minutes works too.
6. Once the cake is done, let it cool for 5 minutes, then carefully roll it up with the parchment paper inside, starting from the short end. Let it cool completely rolled up to set its shape.
7. Gently unroll the cake, spread the cashew cream evenly over the surface, and roll it back up without the parchment this time.
8. Chill in the fridge for at least an hour before slicing to let the flavors meld and the filling set.

You’ll find the texture of this roll is wonderfully tender, with the cashew cream adding a luxurious contrast. The flavors deepen after a night in the fridge, making it even more delightful the next day. Serve it with a dusting of cinnamon or a drizzle of maple syrup for an extra touch of warmth.

Pumpkin Roll with Pecan Praline Filling

Evenings like these call for something that feels like a hug in dessert form, a sweet embrace of flavors that whisper of autumn no matter the season. Imagine a tender pumpkin sponge rolled around a rich, buttery pecan praline filling, each slice a little masterpiece of comfort.

Ingredients

• 3/4 cup of all-purpose flour, because sometimes simple is best
• 1/2 teaspoon of baking powder, just a little lift
• 1/2 teaspoon of baking soda, for that perfect rise
• 1 teaspoon of ground cinnamon, a whisper of spice
• 1/2 teaspoon of ground cloves, for depth
• 1/4 teaspoon of salt, to balance the sweet
• 3 large eggs, the backbone of our sponge
• 1 cup of granulated sugar, for sweetness
• 2/3 cup of pumpkin puree, the star of the show
• 1 cup of finely chopped pecans, for crunch and richness
• 1 cup of brown sugar, for that caramel depth
• 1/4 cup of milk, just a splash to smooth things out
• 1 tablespoon of butter, because everything’s better with butter
• 1 teaspoon of vanilla extract, for aroma

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly-roll pan with parchment paper, letting the paper hang over the edges for easy removal.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. This is your dry team, ready to mingle.
3. In another bowl, beat the eggs and granulated sugar until fluffy and light, about 5 minutes. This is where the magic starts, so don’t rush it.
4. Gently fold in the pumpkin puree, then the dry ingredients, mixing just until combined. Overmixing is the enemy of a tender sponge.
5. Spread the batter evenly into the prepared pan. A offset spatula works wonders here for a smooth, even layer.
6. Bake for 13 to 15 minutes, until the cake springs back when lightly touched. Keep an eye on it; oven moods vary.
7. While the cake bakes, sprinkle a clean kitchen towel with powdered sugar. This will prevent sticking when you roll the cake.
8. As soon as the cake comes out of the oven, invert it onto the towel and carefully peel off the parchment paper.
9. Starting from a short end, roll the cake and towel together into a log. Let it cool completely this way; it’s setting its memory for the final shape.
10. For the filling, combine the pecans, brown sugar, milk, butter, and vanilla in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Let it cool until spreadable.
11. Unroll the cooled cake, spread the pecan filling evenly over the surface, then roll it back up without the towel. Wrap in plastic wrap and chill for at least an hour to set.

You’ll find the pumpkin roll is wonderfully moist, with the pecan praline filling adding a delightful contrast of textures and a deep, caramelized flavor. Serve it sliced with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Pumpkin Roll Supreme with Bourbon Glaze

Whispering the essence of autumn into every bite, this pumpkin roll supreme with bourbon glaze is a tender embrace of spice and sweetness, a dessert that feels like a quiet moment by the fireside.

Ingredients

• 3/4 cup of all-purpose flour, because that’s just the right amount to keep things light
• 1 teaspoon of baking powder, for that little lift
• 1/2 teaspoon of cinnamon, because it’s not pumpkin without it
• 1/4 teaspoon of nutmeg, just a whisper
• 1/4 teaspoon of ginger, for a subtle kick
• 3 large eggs, at room temperature to play nice with the other ingredients
• 1 cup of granulated sugar, for sweetness that sings
• 2/3 cup of pumpkin puree, the star of the show
• A splash of vanilla extract, because it makes everything better
• A pinch of salt, to balance the sweetness
• 1 cup of powdered sugar, for the glaze that dreams are made of
• 2 tablespoons of bourbon, because why not?
• A couple of tablespoons of butter, melted, to bring it all together

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
2. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger. This is your dry team, ready to mingle.
3. In another bowl, beat the eggs and granulated sugar until they’re thick and pale, about 3 minutes. They should ribbon off the beaters when lifted.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture, then sprinkle the dry ingredients over the top and fold until just combined. Overmixing is the enemy of fluffiness.
5. Spread the batter evenly into the prepared pan, using a spatula to smooth the top. Bake for 13-15 minutes, until the cake springs back when lightly touched.
6. While still warm, lift the cake out of the pan using the parchment overhang and roll it up from the short end, parchment and all. Let it cool completely rolled up to set its shape.
7. For the glaze, whisk together the powdered sugar, bourbon, and melted butter until smooth. Unroll the cake, spread the glaze evenly over the surface, then roll it back up without the parchment.
8. Chill the roll for at least an hour before slicing to let the glaze set and the flavors meld.

Just imagine slicing into this roll, the bourbon glaze peeking through the spirals of spiced pumpkin cake, each bite a harmony of warmth and sweetness. Serve it on a platter with a dusting of powdered sugar for a touch of elegance, or enjoy a slice with your morning coffee for a decadent start to the day.

Pumpkin Roll with Ginger Spiced Cream

As the leaves begin to turn and the air carries a hint of crispness, there’s nothing quite like the comfort of baking something that feels like a hug in dessert form. This pumpkin roll, with its ginger spiced cream, is a tender embrace of autumn flavors, perfect for those quiet moments of reflection or sharing with loved ones.

Ingredients

• 3/4 cup of all-purpose flour, because sometimes simple is best
• 1/2 teaspoon of baking powder, just a little lift
• 1/2 teaspoon of baking soda, for that perfect rise
• 1 teaspoon of ground cinnamon, for warmth
• 1/2 teaspoon of ground ginger, a spicy little kick
• 1/4 teaspoon of ground nutmeg, because it’s not fall without it
• 1/4 teaspoon of salt, to balance the sweetness
• 3 large eggs, at room temperature, they mix better that way
• 1 cup of granulated sugar, for sweetness
• 2/3 cup of pumpkin puree, the star of the show
• 1 teaspoon of vanilla extract, a splash of comfort
• 1 cup of powdered sugar, plus extra for dusting, because it’s pretty
• 8 ounces of cream cheese, softened, for smooth blending
• 6 tablespoons of unsalted butter, softened, because butter makes everything better
• 1 teaspoon of vanilla extract, yes, again, it’s that good
• 1/2 teaspoon of ground ginger, for that extra spice in the cream

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, letting the paper hang over the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 3 minutes. Tip: The mixture should ribbon off the beaters when lifted.
4. Gently fold in the pumpkin puree and vanilla extract until just combined.
5. Add the dry ingredients to the wet ingredients in two additions, folding gently after each until no flour streaks remain. Be careful not to overmix.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is still warm, dust the top with powdered sugar and invert it onto a clean kitchen towel. Carefully peel off the parchment paper.
8. Starting from the short end, roll the cake and towel together into a log. Let it cool completely on a wire rack, about 1 hour.
9. For the filling, beat the cream cheese, butter, powdered sugar, vanilla extract, and ginger on medium speed until smooth and fluffy, about 2 minutes.
10. Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border on all sides. Roll the cake back up, without the towel this time, and wrap it in plastic wrap. Chill for at least 1 hour before serving.

Cool and slice to reveal the beautiful spiral of spiced pumpkin and ginger cream. The cake is moist and tender, with a filling that’s lightly spiced and irresistibly creamy. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Pumpkin Roll with Orange Zest Cream Cheese

Just like the leaves that begin to turn this time of year, this pumpkin roll with orange zest cream cheese brings a swirl of warmth and comfort to any table. It’s a dance of flavors, where the spiced pumpkin meets the bright whisper of orange, all wrapped in a tender embrace.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon orange zest
• A splash of orange juice

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly-roll pan with parchment paper, letting the paper extend over the sides.
2. In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until well combined.
3. In another bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture.
5. Gradually add the dry ingredients to the wet, folding just until incorporated to keep the batter light.
6. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. As soon as the cake comes out of the oven, invert it onto the towel and carefully peel off the parchment paper.
9. Starting from the short end, roll the cake up with the towel inside and let it cool completely on a wire rack, about 1 hour.
10. For the filling, beat the cream cheese, powdered sugar, butter, orange zest, and a splash of orange juice until smooth and creamy.
11. Unroll the cooled cake, spread the filling evenly over the surface, leaving a small border around the edges.
12. Roll the cake back up, this time without the towel, and wrap it in plastic wrap to chill in the refrigerator for at least 1 hour before serving.

Light as air yet rich in flavor, this pumpkin roll is a delightful contrast of textures and tastes. Serve it with a dusting of powdered sugar and a few thin slices of orange for a presentation that’s as beautiful as it is delicious.

Pumpkin Roll Supreme with Dark Chocolate Ganache

As the leaves begin to turn and the air carries a hint of cinnamon, there’s nothing quite like the comfort of a homemade pumpkin roll, its spiced aroma filling the kitchen with warmth.

Ingredients

• 3/4 cup of all-purpose flour, just enough to dust your counter
• 1 teaspoon of baking soda, for that perfect rise
• 2 teaspoons of pumpkin pie spice, because fall isn’t just a season, it’s a feeling
• 1 cup of granulated sugar, sweet but not too sweet
• 3 large eggs, at room temperature to blend smoothly
• 2/3 cup of pumpkin puree, the star of the show
• A splash of vanilla extract, for that whisper of sweetness
• 1 cup of dark chocolate chips, because chocolate makes everything better
• 1/2 cup of heavy cream, for a ganache that’s rich and velvety

Instructions

1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the roll later.
2. In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice until well combined.
3. In a large bowl, beat the sugar and eggs on high speed until thick and pale, about 3 minutes. Tip: The mixture should ribbon off the beaters when ready.
4. Gently fold in the pumpkin puree and vanilla extract into the egg mixture until just combined.
5. Gradually add the dry ingredients to the wet, folding gently to keep the batter airy. Spread the batter evenly into the prepared pan.
6. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Tip: Don’t overbake to keep the roll moist.
7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from a short end, roll the cake and towel together into a log. Let cool completely on a wire rack, about 1 hour.
9. For the ganache, heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
10. Unroll the cooled cake, spread the ganache evenly over the surface, then re-roll tightly without the towel. Chill for at least 1 hour before serving.

Zesty with spice and rich with dark chocolate, this pumpkin roll is a harmony of textures—soft cake, creamy ganache. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Conclusion

Zesty flavors and cozy autumn vibes await in our roundup of 12 Delicious Pumpkin Roll Supreme Recipes! Whether you’re a seasoned baker or just starting out, there’s a perfect pumpkin roll here for you. We’d love to hear which recipe stole your heart—drop us a comment below. Loved this collection? Share the sweetness with fellow bakers by pinning this article on Pinterest. Happy baking!