You've just baked a moist pumpkin roll cake filled with sweet cream cheese frosting, and it’s absolutely perfect. But what if you can't finish it all at once? Can you freeze pumpkin rolls to enjoy later? The good news is, yes, you can!
Freezing pumpkin rolls is a great way to preserve their flavor and texture for up to 2-3 months. This guide will walk you through the steps to freeze, thaw, and store your pumpkin rolls for the best results.
Why Freeze Pumpkin Rolls?
Pumpkin Rolls are the perfect make ahead dessert because they stay fresh for about 5 days after you make them. However, if you need them to stay fresh for longer than that, freezing pumpkin rolls allows you to save time and enjoy this classic fall dessert whenever you like, even beyond the holiday season.
Whether it's your first time making a pumpkin roll or you're an experienced baker, knowing how to freeze them properly can make a big difference. Imagine having a slice of delicious pumpkin cake roll ready to enjoy with your morning coffee—it's a real treat!
The process for this popular pumpkin sponge cake is similar to freezing other pumpkin recipes like Pumpkin Muffins or my 2-ingredient Pumpkin Bread.
How to Freeze Pumpkin Rolls
Step 1. Cool the Cake Completely. After baking your pumpkin roll, allow it to cool on a wire rack. Cooling the cake thoroughly is crucial because a warm cake can cause condensation, leading to soggy spots when frozen.
Step 2. Prepare for Freezing. Once your cake has cooled, carefully unroll it if necessary, and remove any parchment paper or tea towel used during baking. If you're freezing the entire pumpkin roll cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or storage wrap. This extra layer helps prevent freezer burn, which can affect the flavor and texture of your cake.
Step 3. Store in an Airtight Container. For additional protection, place the wrapped pumpkin roll in an airtight container. This step is particularly important if you’re storing it for a longer period, like 2-3 months. Label the container with the date and contents so you can easily identify it in the freezer.
Step 4. Freeze Individual Slices. If you prefer to freeze individual slices, cut the roll into even pieces first. Place a piece of parchment paper between each slice to prevent them from sticking together. Wrap each slice in plastic wrap and store them in an airtight container or freezer bag.
How to Thaw Frozen Pumpkin Rolls
- Thawing in the Refrigerator. The best way to thaw a frozen pumpkin roll is to transfer it to the refrigerator and let it thaw overnight. This slow thawing process ensures that the cake remains moist and the cream cheese filling stays smooth.
- Thawing at Room Temperature. If you’re in a hurry, you can thaw individual slices at room temperature. However, be sure to keep the slices wrapped to retain moisture. Once thawed, the slices should be eaten within a few hours for the best taste.
Common Mistakes to Avoid When Freezing Pumpkin Rolls
Freezing pumpkin rolls is a straightforward process, but there are some common pitfalls to avoid for the best results:
- Improper Wrapping. One of the biggest mistakes is not wrapping the pumpkin roll tightly enough. This can lead to freezer burn, which affects both the texture and flavor. Always use plastic wrap followed by a layer of aluminum foil or store in an airtight container.
- Skipping the Cooling Process. Freezing a warm or even slightly warm pumpkin roll can cause condensation inside the wrapping, leading to a soggy cake when thawed. Always let the cake cool completely on a wire rack before wrapping.
- Thawing Too Quickly. Rushing the thawing process by leaving the pumpkin roll at room temperature for too long can cause the cream cheese filling to become too soft or runny. For best results, thaw the roll slowly in the refrigerator.
- Overlooking Labeling. It’s easy to forget when you froze the pumpkin roll. Be sure to label the wrapped roll with the date so you know how long it has been in the freezer, ensuring it’s used within the recommended 2-3 months.
- Not Considering Portion Sizes. If you only want a slice or two at a time, freezing the entire roll can lead to waste. Consider slicing the roll and freezing individual portions separated by parchment paper for easy thawing and serving.
Creative Ways to Repurpose Leftover Pumpkin Rolls
If you find yourself with leftover pumpkin roll slices, here are a few delicious ideas to repurpose them:
- Pumpkin Roll Trifle. Layer the slices with whipped cream, pumpkin pie filling, and a sprinkle of cinnamon in a trifle dish or individual glasses for a show-stopping dessert.
- Pumpkin Roll Parfait. Crumble the pumpkin roll slices and layer them with vanilla yogurt and granola for a quick and tasty parfait.
- Pumpkin Roll Bread Pudding: Transform your pumpkin roll into a rich bread pudding by layering slices with a custard mixture and baking until golden.
- Pumpkin Roll Cake Pops: Crumble the pumpkin roll, mix with a little frosting, and shape into cake pops. Dip in chocolate for a fun treat.
Libby's Classic Pumpkin Roll Recipe
If you are asking how to freeze a pumpkin roll, chances are you have a favorite recipe. However, Libby's easy pumpkin roll recipe with sweet cream cheese filling is a recipe that many have come to know and love. It is the recipe I always use, and it is truly the easiest pumpkin roll recipe. It has the perfect amount of sweetness. You can find Libby's Pumpkin Roll Recipe on their website or the step-by-step recipe below.
Ingredients
- ¼ cup powdered sugar (to sprinkle on towel)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Instructions
Step 1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with ¼ cup powdered sugar.
Step 2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Pour the pumpkin cake batter evenly into prepared pan. Sprinkle with nuts.
Step 3. Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Step 4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Pro Tip
If I don't have the cinnamon or cloves, I sometimes substitute 1 teaspoon of my homemade pumpkin pie spice.
FAQs
Yes, the filling freezes well if the rolls are properly protected. Just make sure to wrap the cooled cake tightly in plastic wrap and store it in an airtight container to prevent freezer burn.
Pumpkin rolls can last up to 2-3 months in the freezer. For the best results, enjoy them within this timeframe.
It’s possible to freeze the cake before adding the frosting, but most people prefer to freeze the entire roll with the filling already inside. This way, it's ready to serve after thawing.
Using a clean kitchen towel or tea towel is a traditional method that helps prevent the cake from sticking as you roll it. If you prefer, you can also use a piece of parchment paper or wax paper.
Leftover pumpkin roll can be stored in an airtight container in the refrigerator for up to 5 days. If you don’t plan to eat it within this period, freezing is the best option.
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