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A freshly baked pumpkin roll with cream cheese frosting, dusted with powdered sugar

Proven way to grow a perfect Pumpkin Roll

This recipe guides you through creating a delicious pumpkin roll, perfect for any occasion. With a spiced pumpkin cake and a creamy filling, it's a delightful treat that's sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract

Equipment

  • Jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Clean kitchen towel
  • Plastic wrap

Method
 

Cake
  1. Preheat your oven to 375°F (190°C) and prepare a 10x15-inch jelly roll pan by greasing it and lining it with parchment paper.
  2. In a large bowl, beat the eggs and sugar until light and fluffy, then mix in the canned pumpkin until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
  5. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper.
  7. Starting from one short end, carefully roll the cake and towel together and let it cool completely on a wire rack.
Cream Cheese Filling
  1. In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Assembly
  1. Once the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
  2. Reroll the cake tightly, without the towel, and wrap it in plastic wrap.
  3. Refrigerate the pumpkin roll for at least 1 hour before slicing and serving.

Notes

Ensure your cream cheese and butter are at room temperature for a smooth, lump-free filling. Dusting the towel generously with powdered sugar prevents sticking and adds a nice touch to the finished roll.