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Pumpkin Roll
5 from 21 votes

Pumpkin Roll

The Pumpkin Roll is a rolled sponge cake made with pumpkin puree and warm spices like pumpkin pie spice, baked thin and rolled to cool before filling. The smooth cream cheese and butter filling adds a rich, sweet contrast to the soft, tender pumpkin cake. This dessert highlights the autumnal flavors of pumpkin and spices and makes a visually appealing roll when sliced. It's a good choice when you want a festive dessert that showcases pumpkin with a creamy filling.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Course: Dessert, Others
Cuisine: American, Canadian

Ingredients

Pumpkin Roll
  • 3 large egg
  • 1 cup granulated sugar
  • 2/3 cup pumpkin not pumpkin pie filling, puree
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 4 Tablespoons butter softened, salted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line a 10x15-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray. Set aside.
  2. In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.
  3. *This next part is hot so please be careful. You can wear oven mitts.*Now carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (it takes a couple of hours to fully cool.)
Cream Cheese Filling
  1. When cake is cooled to room temperature start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
  2. Gently unravel the cooled cake, while carefully removing the parchment paper. Go very slow so you don't rip the cake. Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!

Notes

  • This recipe yields one pumpkin roll perfect for sharing or slicing for multiple servings.
  • To freeze, wrap the pumpkin roll tightly with two layers of plastic wrap and place it in a freezer-safe bag; it can be stored for up to two months.
  • When ready to serve after freezing, thaw the roll in the refrigerator overnight to maintain texture and flavor.