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Pumpkin Roll

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A classic pumpkin roll featuring a soft, spiced pumpkin cake rolled up with a sweet and creamy cream cheese filling — an impressive fall dessert that’s surprisingly easy to make.

Ingredients

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  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for filling)
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract (for filling)
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs and sugar until thick. Beat in pumpkin puree and vanilla extract.
  4. Fold dry ingredients into wet ingredients until just combined. Spread batter evenly into the prepared pan.
  5. Bake for 13–15 minutes or until the cake springs back when lightly touched.
  6. Immediately loosen the cake and turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off parchment paper.
  7. Starting at the short end, roll the cake up with the towel. Cool completely on a wire rack.
  8. For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  9. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border.
  10. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
  11. Dust with powdered sugar before slicing and serving.

Notes

  • Roll the cake while warm to prevent cracks.
  • Use a clean towel generously dusted with powdered sugar to avoid sticking.
  • Wrap leftovers tightly and store in the fridge for up to 3 days.

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