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The Best Pumpkin Roll Recipe (Easy & Delicious)

The Best Pumpkin Roll Recipe (Easy & Delicious)

A tender spiced pumpkin cake is rolled around a smooth cream cheese filling, chilled until firm, and dusted with powdered sugar before serving. This classic dessert makes 10–12 slices.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 3 Large eggs, room temperature
  • 1 cup Granulated sugar
  • 2/3 cup Pumpkin purée, stirred before measuring
  • 1 teaspoon Lemon juice or vanilla extract
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
Cream Cheese Filling
  • 8 ounces Cream cheese, softened
  • 6 tablespoons Unsalted butter, softened
  • 1 cup Powdered sugar, plus more for dusting
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a 10 x 15-inch jelly-roll pan with parchment paper and lightly grease the parchment.
  2. Beat the room-temperature eggs and granulated sugar for several minutes, until thick and pale. Mix in the stirred pumpkin purée and lemon juice or vanilla extract.
  3. Whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl. Gently fold the dry mixture into the pumpkin mixture.
  4. Spread the batter evenly in the prepared pan. Bake for approximately 13–16 minutes, until the cake springs back lightly when touched.
  5. Immediately turn the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment.
  6. Starting at a short end, roll the warm cake tightly in the towel. Let it cool completely.
  7. Beat the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla extract.
  8. Unroll the cooled cake, spread the filling evenly over it, and roll it back up without the towel. Wrap the finished roll and refrigerate for at least 1 hour before slicing.
  9. Dust the chilled pumpkin roll with powdered sugar before serving. Use a sharp knife for clean slices.

Notes

Use pumpkin purée, not pumpkin pie filling, and measure it after stirring. The cake must be rolled immediately while warm, but the cream cheese filling should only be added after the cake has cooled completely. Keep the completed roll refrigerated and chill it well before cutting.