A pumpkin roll cake is a thin, tender spiced sponge rolled around a sweet cream cheese filling, so every slice shows a pretty spiral. This mini version bakes in an ordinary 8-inch square pan and makes about six slices, which is just right for two without a whole sheet cake to finish. The batter uses a single egg and spreads to the same thin layer as a full-size roll, so it bakes, rolls and slices the same way. It is a lovely little fall dessert that looks far more impressive than the effort it takes.
Why you’ll like it
- Sized for two: about six slices from one small roll, three each.
- No special pan: an 8-inch square brownie pan replaces the large jelly roll pan.
- One egg: the whole cake uses a single egg and a quarter cup of pumpkin.
- Make-ahead friendly: the roll needs time in the refrigerator anyway, so it is easy to make the day before.
- Classic flavor: warm pumpkin spice and a tangy cream cheese filling.
What makes it work
A pan a third the size, a batter a third the size. An 8-inch square pan has about a third of the area of a big sheet pan, so a third of the usual batter spreads to the same thin layer. That keeps the bake short and the sponge flexible enough to roll.
Well-beaten egg for structure. With only one egg holding the cake together, beating it with the sugar until thick and pale is what gives the sponge its lift and bend. Folding the flour in gently keeps that air in the batter.
Rolling while warm. A warm sponge is soft and pliable. Rolling it up in a towel straight from the oven trains it into a curl as it cools, so it rolls back up around the filling without fighting you.
Ingredients for a mini pumpkin roll
Exact amounts are in the recipe card below. Here is what each ingredient does.
- Egg: room temperature whips up thicker and faster. Set it in a bowl of warm water for a few minutes if it is cold.
- Granulated sugar: sweetens the cake and helps the egg hold air.
- Pure pumpkin puree: plain canned pumpkin, unsweetened and unspiced.
- All-purpose flour: spoon it into the cup and level it off so the sponge stays light.
- Baking soda, pumpkin pie spice and salt: a little lift, warm spice and balance.
- Powdered sugar for the towel: keeps the warm cake from sticking when you roll it.
- Cream cheese and butter: softened, so the filling beats up smooth and spreads easily. Use block cream cheese for a filling that holds its shape.
- Powdered sugar and vanilla for the filling: sweeten and flavor the cream cheese.
How to make pumpkin roll cake
- Heat the oven to 375°F and line a greased 8-inch square pan with parchment.
- Beat the egg and sugar for 3 minutes, then beat in the pumpkin.
- Fold in the dry ingredients and spread the batter evenly.
- Bake for 11 minutes, until the top springs back.
- Roll the warm cake in a sugared towel and cool for about 60 minutes.
- Beat the cream cheese filling.
- Unroll, fill, re-roll, wrap and chill before slicing.
Step-by-step notes
Lining the pan. Let the parchment come up two sides of the pan so you have handles, and grease both the pan and the paper. The thin cake releases cleanly that way.
Beating the egg. Beat the egg and sugar on high for a full 3 minutes. The mixture should look pale, thick and roughly doubled, and it should fall from the beaters in a ribbon that sits on the surface for a moment. Then beat in the pumpkin just until combined.
Folding and spreading. Sprinkle the dry ingredients over the batter and fold them in with a spatula using a few gentle strokes. Spread the batter right into the corners with an offset spatula so the layer is even and bakes evenly.
Checking the bake. At 11 minutes, touch the center lightly. It should spring back, and the edges should just be pulling away from the pan. If the middle still looks wet, give it 2 more minutes. A fully baked sponge is what keeps the roll from tearing later.
Rolling. Dust a thin kitchen towel with powdered sugar, loosen the edges of the cake with a knife and turn it out onto the towel. Peel off the parchment, then roll the cake up from one edge with the towel inside. Set it seam side down on a rack and let it cool completely, about 60 minutes.
Filling and chilling. Unroll the cake gently; it will keep its curl. Spread the filling evenly, leaving a small border so it does not squeeze out, and roll it up again without the towel. Wrap it in plastic wrap and refrigerate for at least 120 minutes so the filling firms and the slices are neat.
Tips for a smooth roll
- Give the egg its full beating time. Thick, pale egg foam is what makes a flexible, crack-free sponge.
- Roll right away. Have the sugared towel ready before the cake comes out of the oven.
- Bake it through. Wait for the springs-back cue rather than pulling the cake early.
- Chill before slicing. A cold roll cuts into clean spirals; use a sharp knife and wipe it between slices.
- Finish with a dusting. A little powdered sugar on top covers any small cracks on the outside.
Substitutions and variations
- Ground cinnamon instead of pumpkin pie spice: use the same amount for a simpler cinnamon flavor.
- Brown sugar in the filling: swap a spoonful of the powdered sugar for packed light brown sugar for a soft caramel note, and beat until smooth.
- A little extra spice in the filling: a pinch of pumpkin pie spice beaten into the cream cheese echoes the cake.
How to serve it
Trim a thin slice from each end for the neatest spiral, then cut the roll into about six slices. Serve them chilled, three each, on small plates.
- With coffee: a slice and a cup of coffee is a cozy way to end a fall dinner.
- Dusted with powdered sugar: a light snowfall of sugar makes it look bakery-pretty.
- Alongside other pumpkin treats: pair it with our pumpkin cheesecake cookies for two for a small autumn dessert plate.
It is a nice little project for a slow afternoon, and slicing into that first spiral together is half the fun.
Storage and make-ahead
Because the filling is made with cream cheese, keep the roll in the refrigerator and return any leftovers within 2 hours of serving. Wrapped in plastic wrap, it keeps in the refrigerator for up to 3 days.
A pumpkin roll is a natural make-ahead dessert: fill and wrap it a day before, then slice it straight from the refrigerator when you are ready to serve.
One small pan, one egg and a cream cheese spiral in every slice. Make it once and it may become your favorite fall treat for two.
Frequently asked questions
Why did my pumpkin roll crack?
Usually the cake was rolled after it had cooled or it was overbaked and dry. Roll it in the towel while it is still warm, and bake only until the top springs back.
Do I have to roll the cake while it is warm?
Yes. A warm sponge is flexible and sets in a curl as it cools, so it rolls back up around the filling easily. A cold flat sponge is much more likely to crack.
Can I make a pumpkin roll ahead of time?
Yes. Fill, roll and wrap it a day ahead and keep it in the refrigerator; it slices best cold.
How should I store pumpkin roll?
Wrap it in plastic wrap and keep it in the refrigerator for up to 3 days, because the filling is made with cream cheese.
Print
Mini Pumpkin Roll for Two
- Total Time: 2 hours 31 minutes
- Yield: 1 small roll (about 6 slices)
Description
A small pumpkin roll cake baked in an 8-inch square pan and rolled around a sweet cream cheese filling. About six slices, sized for two.
Ingredients
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 1/4 cup pure pumpkin puree
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 tablespoon powdered sugar, for the towel
- 3 ounces cream cheese, softened
- 2 teaspoons unsalted butter, softened
- 1/3 cup powdered sugar, for the filling
- 1/4 teaspoon vanilla extract
Instructions
- Heat the oven to 375°F. Grease an 8-inch square pan, line it with parchment paper so the paper comes up two sides, and grease the parchment.
- Beat the egg and granulated sugar with an electric mixer on high speed for 3 minutes, until thick, pale and about doubled. Beat in the pumpkin puree.
- Sprinkle the flour, baking soda, pumpkin pie spice and salt over the batter and fold them in gently with a spatula until no dry flour remains. Spread the batter evenly to the corners of the pan.
- Bake for 11 minutes, until the top springs back when lightly touched and the edges just pull away from the pan. If the center still looks wet or does not spring back, bake 2 minutes more.
- Dust a thin kitchen towel with the powdered sugar for the towel. Run a knife around the edges, turn the warm cake out onto the towel and peel off the parchment. Starting at one edge, roll the warm cake up together with the towel. Let it cool completely on a rack, seam side down, for about 60 minutes.
- Beat the cream cheese, butter, powdered sugar for the filling and vanilla until smooth.
- Gently unroll the cooled cake, spread the filling evenly over it, leaving a small border, and roll it up again without the towel. Wrap it in plastic wrap and refrigerate for at least 120 minutes before trimming the ends and slicing.
Notes
Equipment: 8-inch square baking pan, parchment paper, electric mixer, thin clean kitchen towel, offset spatula or knife, plastic wrap
- Beat the egg and sugar until really thick and pale; that air is what makes the thin sponge flexible.
- Roll the cake while it is still warm so it sets in a curl and is less likely to crack later.
- Make sure the cake is fully baked; an underbaked sponge tears when you unroll it.
- A light dusting of powdered sugar over the finished roll covers any small cracks.
- Doneness: The top springs back when lightly touched and the edges just pull away from the sides of the pan.
- Doneness: The cooled roll holds its spiral and the filling is firm enough to slice cleanly after chilling.
- Keep the pumpkin roll wrapped in plastic wrap in the refrigerator for up to 3 days.
- It can be made a day ahead; slice it straight from the refrigerator.
- Keep the filled roll refrigerated and return it to the refrigerator within 2 hours, because the filling is made with cream cheese.
- Prep Time: 20 minutes
- Rest Time: 2 hours
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
