Go Back
–+ servings
Easy Pumpkin Roll Recipe

Pumpkin Roll

iamwinfred
This Pumpkin Roll is the ultimate fall dessert, featuring a soft, spiced pumpkin cake swirled with a creamy, tangy cream cheese filling and dusted with powdered sugar. It's a showstopper that's surprisingly simple to make, even for beginners, and comes together in just 15 minutes of baking time. Perfect for Thanksgiving, holiday gatherings, or any cozy autumn day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Clean kitchen towel
  • Sifter for dusting powdered sugar
  • Measuring cups and spoons

Ingredients
  

For the Pumpkin Cake

  • 3/4 cup all-purpose flour 90g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice or homemade blend
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 1 cup granulated sugar 200g
  • 2/3 cup pumpkin puree 160g, not pumpkin pie filling
  • 1 tsp vanilla extract
  • butter or non-stick spray for greasing parchment paper
  • powdered sugar for dusting the towel

For the Cream Cheese Filling

  • 8 oz cream cheese 226g, softened
  • 1/4 cup butter 57g, softened
  • 1 cup powdered sugar 120g
  • 1 tsp vanilla extract

For Dusting

  • powdered sugar for dusting before serving

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang, and lightly grease the parchment.
  • In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  • In a large bowl, beat eggs and granulated sugar on medium-high for 2-3 minutes until pale and thickened. Mix in pumpkin puree and vanilla until smooth.
  • Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
  • Pour batter into the prepared pan and spread evenly into all corners. Bake for 13-15 minutes, until the cake springs back when lightly touched.
  • Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Immediately invert the warm cake onto the towel, peel off parchment, and roll the cake up with the towel from a short end. Let cool completely, about 1 hour.
  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy with no lumps.
  • Carefully unroll the cooled cake. Spread filling evenly, leaving a 1/2-inch border. Gently re-roll the cake without the towel, wrap in plastic wrap, and refrigerate at least 1 hour.
  • Dust with powdered sugar using a sifter, slice into 1-inch rounds with a sharp knife, and serve chilled or at room temperature.

Notes

  • Use room-temperature eggs for a fluffier cake batter.
  • Do not skip the parchment paper; it is essential for easy cake removal.
  • Roll the cake while it's still warm to prevent cracking.
  • Chill the assembled roll to help it hold its shape when sliced.
  • If the filling feels too soft, refrigerate it for 10-15 minutes before spreading.
  • Make ahead: assemble up to 2 days in advance, wrap tightly, and refrigerate.
  • Freeze for up to 2 months: wrap in plastic wrap and then aluminum foil. Thaw overnight in the fridge.
  • For clean slices, use a sharp knife and wipe it clean between cuts.
  • Variations: add chopped walnuts or pecans to the filling, swap pumpkin pie spice for nutmeg and ginger, use gluten-free flour blend, or add a tablespoon of maple syrup to the filling.
  • Dairy-free option: swap cream cheese and butter for vegan alternatives and ensure powdered sugar is vegan.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 9gSodium: 220mgFiber: 1gSugar: 26g
Keyword cream cheese filling, fall dessert, pumpkin cake roll, pumpkin roll, thanksgiving dessert
Tried this recipe?Let us know how it was!