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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Pumpkin Roll

This recipe provides a simple three-step guide to making a delicious pumpkin roll, perfect for any occasion. It combines a moist pumpkin cake with a creamy filling, rolled together for an impressive dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup canned pumpkin
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
Filling
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup confectioners' sugar

Equipment

  • 10x15 inch jelly roll pan
  • large bowl
  • whisk
  • clean kitchen towel
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 10x15 inch jelly roll pan by greasing and flouring it, or lining with parchment paper.
  2. In a large bowl, combine the canned pumpkin, all-purpose flour, and granulated sugar; mix well until smooth.
  3. Spread the pumpkin mixture evenly onto the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Assembly
  1. While the cake is still warm, carefully roll it up in a clean kitchen towel, starting from the short end; let it cool completely in this position.
  2. In a separate bowl, beat the softened cream cheese, softened butter, and confectioners' sugar until light and fluffy.
  3. Once the cake is cool, unroll it gently, spread the cream cheese filling evenly over the surface, and then re-roll it tightly.
Finishing
  1. Chill the pumpkin roll in the refrigerator for at least one hour before slicing and serving. Dust with extra confectioners' sugar for garnish if desired.

Notes

Ensure the cake is rolled while still warm to prevent cracking. Chilling the pumpkin roll thoroughly helps it set and makes for cleaner slices.