The Best Pumpkin Roll Cake (Yes, You Can Make Part of It in Your Air Fryer!)
Okay, so I’ve been making this pumpkin roll cake for like three years now, and I’m finally ready to share the recipe. Why did it take so long? Because I kept messing it up. Seriously. The first time I made it, the cake cracked so bad it looked like a dried-up riverbed. The second time… well, let’s just say my dog was very happy that day.
But here’s the thing—I figured out some tricks along the way that make this pumpkin roll cake actually doable for regular people like us. And one of my favorite discoveries? You can totally use your air fryer for some parts of this recipe. Game changer.
Table of Contents
Why This Pumpkin Roll Cake Recipe Actually Works
Look, I’m gonna be honest with you. Most pumpkin roll recipes online are either way too complicated or they skip the important details that actually matter. Like, they’ll tell you to “roll carefully” but won’t explain that you need to roll it while it’s still warm or it’ll crack. Thanks for nothing, right?
This recipe is different because it comes from real kitchen disasters and victories. My neighbor Janet (who’s basically a baking wizard) helped me troubleshoot this after my third failed attempt. She’s the one who suggested using the air fryer for toasting the pecans and even making some of the prep work easier.
The key is—oh wait, I forgot to mention—this isn’t just any pumpkin roll. It’s got cream cheese filling that’s perfectly sweet but not sugar-bomb sweet, and the cake part is actually moist. Not that dry, cardboard-y stuff you sometimes get.
What Makes This Pumpkin Roll Cake Special
First off, the texture. It’s soft and pillowy, not dense like some pumpkin desserts can be. I think… no, I know this works better when you don’t overbeat the batter. Learned this the hard way after making approximately seventeen hockey puck versions.
And here’s where the air fryer comes in—I use it to toast the pecans for the filling, and sometimes I even warm up the cream cheese in there for about 30 seconds if I forgot to take it out of the fridge early. Don’t judge me, we’ve all been there.
The filling is where this recipe really shines. It’s cream cheese based, but I add a touch of vanilla and just enough powdered sugar to make it sweet without being overwhelming. My 8-year-old nephew actually asks for seconds, and that kid lives on chicken nuggets and goldfish crackers.
Ingredients for Pumpkin Roll Cake
For the Cake:
- 3 large eggs (room temperature, if you remember to take them out)
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling—learned that lesson!)
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- Powdered sugar for dusting (trust me on this)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (air fryer toasted—I’ll explain)
Shopping tip: Good luck finding decent cream cheese that’s not the fake stuff. I always go with Philadelphia brand because it actually tastes like something. And for the pumpkin puree, Libby’s is my go-to. Some store brands are weirdly watery.
Step-by-Step Instructions
Step 1: Prep Your Air Fryer and Oven
Okay, first things first. Preheat your regular oven to 375°F. Then get your air fryer ready too—we’re using it for the pecans and maybe warming that cream cheese if you’re like me and forget everything.
Set your air fryer to 350°F and toss those pecans in there for about 3-4 minutes. Keep an eye on them because they go from perfect to burnt in like 30 seconds. I’ve burned more pecans than I care to admit.
Step 2: Make the Cake Batter
Line a 15×10 inch jelly roll pan with parchment paper. This is super important—don’t skip this step or you’ll be scraping cake off the pan with a spatula while crying. Been there.
In a large bowl, beat the eggs for about 5 minutes until they’re thick and pale. Add the sugar gradually and beat for another 2 minutes. Mix in the pumpkin puree.
In a separate bowl (yes, you need two bowls, sorry), whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Fold this into the pumpkin mixture gently. The key word here is “gently”—don’t beat the life out of it.
Step 3: Bake the Cake
Pour the batter into your prepared pan and spread it evenly. This part always makes me nervous because it looks like there’s not enough batter, but it works out.
Bake for 13-15 minutes, or until the cake springs back when you touch it lightly. Don’t overbake it or it’ll crack when you roll it. Set a timer because I guarantee you’ll get distracted and forget about it.
Step 4: The Rolling Part (Don’t Panic)
Here’s where most people mess up. As soon as the cake comes out of the oven, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and peel off the parchment paper.
Starting from the short end, roll the cake up with the towel. It’ll look weird and you’ll think you’re doing it wrong, but you’re not. Let it cool completely like this—about an hour.
Step 5: Make the Filling
While the cake cools, make your filling. If your cream cheese is still cold (like mine usually is), pop it in the air fryer for about 30 seconds at 200°F to soften it up. Just keep an eye on it so it doesn’t melt into a puddle.
Beat the cream cheese, powdered sugar, butter, and vanilla until it’s smooth and fluffy. Fold in those toasted pecans from the air fryer. Taste it and add more powdered sugar if you want it sweeter.
Step 6: Assembly Time
Carefully unroll the cake—it should unroll without cracking if you did everything right. If it cracks a little, don’t panic. Nobody’s perfect, and it’ll still taste amazing.
Spread the filling evenly over the cake, leaving about a half-inch border. Roll it back up without the towel this time. Wrap it in plastic wrap and chill for at least 2 hours. I usually make this the night before because it’s better after sitting overnight.
My Air Fryer Tips for This Recipe
So why use the air fryer for parts of this? Because it’s faster and more controlled than the oven for small tasks. Those toasted pecans get perfectly golden in 3-4 minutes instead of the 8-10 minutes it takes in the oven. Plus, you’re not heating up your whole kitchen.
I’ve also experimented with making mini pumpkin roll pieces in air fryer-safe ramekins, but honestly, the traditional way works better. The air fryer is just great for the prep work.
Actually, you know what? If you want to get really fancy, you can warm individual slices in the air fryer for about 1 minute before serving. Makes it taste like it just came out of the oven.
What I’ve Learned Along the Way
This recipe took me way too many tries to get right. Version 1.0 was basically pumpkin cardboard with cream cheese frosting. I was using too much flour and beating everything to death.
The biggest game-changer was learning to fold instead of beat. And that thing about rolling it while warm? Critical. I learned this after making a cake that cracked so bad it looked like the San Andreas Fault.
Oh, and another thing—don’t skip the powdered sugar dusting on the towel. I tried it without once and the cake stuck to the towel. Disaster. Complete disaster.
Serving and Storage Tips
Cut this with a sharp knife and clean the blade between cuts. Otherwise, you get messy slices and the filling smooshes out everywhere. I learned this at my sister’s birthday party where I served what looked like pumpkin roll roadkill.
It keeps in the fridge for up to a week, wrapped in plastic. You can also freeze it for up to 3 months, but honestly, it never lasts that long in my house.
My family likes it cold, but some people prefer it at room temperature. Try both ways and see what you think. There’s no wrong answer here.
Why This Recipe Is Perfect for Air Fryer Lovers
If you’re someone who’s always looking for ways to use your air fryer (and let’s be real, we all bought them and then wondered what to do with them), this recipe gives you a few opportunities. The toasted pecans are obviously the main one, but you can also:
- Warm your cream cheese quickly if you forgot to take it out
- Toast any additional nuts for garnish
- Warm individual slices before serving
- Even make small test batches of the cake in air fryer-safe pans
Is it necessary to use the air fryer? No. Does it make some steps easier and faster? Absolutely.
The Final Result
When you nail this recipe, it’s honestly better than anything you can buy at the store. The cake is tender, the filling is rich but not overwhelming, and those toasted pecans add the perfect crunch.
People always ask for the recipe when I bring this to potlucks or family gatherings. Last Thanksgiving, my aunt made me write it down on three different pieces of paper for her bridge club friends.
It’s not fancy, but it’s good. Really good. And if I can make this without burning down my kitchen (which is honestly a small miracle), anyone can.
Trust Me on This One
Look, I’ve made a lot of desserts over the years, and this pumpkin roll cake is one of those recipes that just works. Once you get the hang of it, you’ll probably make it every fall like I do.
The air fryer elements might seem random, but they actually save time and give you better results for the small tasks. Plus, it’s kind of fun to incorporate that appliance we all bought and sometimes forget about.
Try this recipe and let me know how it turns out. Seriously, I want to know if you discover any other air fryer tricks I haven’t thought of yet. Happy baking! (And may your pumpkin rolls stay crack-free!)
Prep Time: 30 minutes
Cook Time: 15 minutes (plus 2+ hours chilling)
Total Time: 2 hours 45 minutes
Serves: 10-12 slices
Calories: Approximately 285 per slice
