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Pumpkin Roll Cake

Moist pumpkin spice cake roll filled with light and fluffy cream cheese frosting.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 26 mins
Servings: 10 servings
Calories: 305 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup powdered sugar to sprinkle on towel
CAKE
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
FROSTING
  • 8 ounces cream cheese at room temperature
  • 1 ¼ cups powdered sugar sifted
  • ¼ cup butter softened
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 375° F. Line a 10x15-inch jelly-roll pan with parchment paper. Grease and flour the parchment paper.
  2. Sift 1/4 cup powdered sugar onto a thin, cotton kitchen towel Set aside.
  3. Beat eggs and granulated sugar in a large mixing bowl until well-combined.
  4. Mix in pumpkin purée.
  5. Add flour, baking powder, baking soda, pumpkin pie spice, and salt.
  6. Stir in dry ingredients just until combined.
  7. Spread evenly into prepared pan.
  8. Bake for 11-15 minutes, or until top of cake springs back when touched.
  9. Immediately place the towel, powered sugar side down, on top of the cake.
  10. Place a wire cooling rack on top of the towel.
  11. Invert, and carefully peel off the parchment paper.
  12. Roll up cake and towel together, starting with narrow end.
  13. Place seam side down, and cool completely on wire rack.
  14. To make the frosting, beat cream cheese and butter together for 30 seconds.
  15. Add the powdered sugar, whipping cream, and vanilla extract.
  16. Beat on low for 30 seconds.
  17. Increase speed to high, and continue beating until well-combined.
  18. Carefully unroll cake.
  19. Spread cream cheese mixture over cake, leaving about a 1/2-inch border around the edge.
  20. Reroll cake, seam side down.
  21. Wrap in plastic wrap, and refrigerate for at least one hour. The cake can be stored in the fridge for 2-3 days or frozen for up to 1 month at this point.
  22. Sprinkle with powdered sugar just before serving, if desired.

Notes

  • Pumpkin pie spice - If you don't have any pumpkin pie spice, you can make your own homemade blend with this recipe. 
  • Pumpkin puree - Be sure to use puree, not pumpkin pie mix. 
  • Cream cheese - I recommend full-fat cream cheese in the frosting. Sometimes reduced-fat cream cheeses have a tendency to be softer and not set as well. I don't recommend using fat-free cream cheese in this recipe. 
  • Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt to the frosting. 
  • Heavy cream - Using heavy cream makes the frosting lighter and fluffier. You can use milk if you prefer, but the frosting won't be quite a light or as fluffy. 
  • Nutrition values are estimates.

Nutrition Information

Serving 1serving Calories 305kcal (15%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 78mg (26%) Sodium 282mg (12%) Potassium 144mg (4%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 2925IU (59%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 305

% Daily Value*

Serving 1serving
Calories 305kcal 15%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 282mg 12%
Potassium 144mg 3%
Fiber 1g 4%
Sugar 40g 80%
Vitamin A 2925IU 59%
Vitamin C 1mg 1%
Calcium 60mg 6%
Iron 1mg 6%

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