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Best Easy Pumpkin Roll Recipe

 This easy pumpkin roll recipe features a simple trick to prevent sticking and cracks so you get a perfect show-stopping dessert every single time! Try this gorgeous pumpkin cream cheese roll for your next Thanksgiving dinner!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 16 mins
Servings: 10 Slices
Calories: 331 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • ⅔ cup canned pumpkin or pumpkin pureee
Cream Cheese Filling ingredients
  • 1 - 8 ounces cream cheese softened
  • 6 Tablespoons butter unsalted, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ⅛ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F and line a 15x10" cookie sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  3. In a separate large bowl, whisk together the eggs and sugar.
  4. Whisk the vanilla extract and pumpkin puree into the egg/sugar mixture.
  5. Using a rubber spatula, fold in the dry ingredients into the bowl of wet ingredients, until well combined and smooth.
  6. Scoop batter onto the prepared cookie sheet and gently spread until it is evenly distributed.
  7. Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
  8. As soon as you remove the pan from the oven, immediately pull the parchment paper and cake off the pan and onto your workspace.
  9. Carefully roll up the cake and parchment paper together into a log and place on a wire rack to cool completely.
For the Cream Cheese Filling
    Cup of Yum
  1. Beat together the cream cheese, butter, vanilla, salt and powdered sugar until smooth.
  2. When cake is completely cool, gently unroll it onto the counter until it is mostly flat.
  3. Spread the cream cheese filling on the cake, taking care not to tear the cake.
  4. Roll the cake back up, peeling away the parchment paper as you roll.
  5. You can cut and serve immediately, but chilling in the fridge first helps it hold its shape.

Notes

  • To keep your cake from becoming sticky:
  • Roll cake immediately after baking (make sure it's cool enough to handle, but still warm).
  • Do not put warm cake in the fridge.
  • Frost only after cake is completely cool.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 95mg (32%) Sodium 313mg (13%) Potassium 89mg (3%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 637IU (13%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Slices

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 95mg 32%
Sodium 313mg 13%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 637IU 13%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.