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Pumpkin Roll Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Roll features a soft, spiced pumpkin sponge cake rolled with a rich and creamy cream cheese filling. It’s a classic fall dessert that looks impressive but is surprisingly easy to make!


Ingredients

For the Pumpkin Cake:

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 3 large eggs

  • 1 cup granulated sugar

  • 2/3 cup canned pumpkin puree

  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract


Instructions

Make the Cake:

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

  2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

  3. Mix wet ingredients: In a separate large bowl, beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.

  4. Combine: Gently fold dry ingredients into the wet mixture until just combined.

  5. Bake: Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back when lightly touched.

  6. Roll the cake: While warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake (with the towel) from the short end. Let it cool completely.

Make the Filling & Assemble:

  1. Make filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

  2. Unroll the cake: Gently unroll the cooled cake and spread the cream cheese filling evenly.

  3. Roll back up: Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour.

  4. Serve: Dust with powdered sugar before slicing and serving!


Notes

  • For clean slices, chill the roll before cutting.

  • Make it nutty: Add finely chopped pecans to the filling.

  • Make it ahead: This stores well in the fridge for up to 3 days or can be frozen for up to 2 months.