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Pumpkin Roll Recipe

This is an easy classic pumpkin roll recipe made from scratch with a rich cream cheese filling. This roll is great for fall baking and especially wonderful for the Holidays.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 8 servings
Calories: 319 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Roll Cake
  • ¾ cup all-purpose flour sifted
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons vegetable oil
  • ⅔ cup pumpkin puree
  • ¾ cup chopped walnuts optional
Cream Cheese Filling
  • 1 ½ packages cream cheese 12 ounces, softened
  • 4 tablespoons unsalted butter softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
  3. In another bowl, cream together the eggs and sugar. Add the vanilla, vegetable oil, and pumpkin puree and mix with a spatula.
  4. Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.
  5. Pour batter into the prepared baking sheet.
  6. Bake for 12-15 minutes, or until a toothpick comes out clean when tested in the center.
  7. Allow the roll to slightly cool and roll with parchment paper or use a kitchen towel. (Cool completely on a wire rack before adding the filling.)
Cream Cheese Filling
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  1. In a bowl, cream the cream cheese and butter. Once smooth, add in the powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy.
  2. Carefully unroll the cake. Spread the cream cheese filling over the cake. Reroll the cake.
  3. Dust with powdered sugar and refrigerate the pumpkin roll until serving.

Notes

  • Use the recommended size of pan to ensure the batter cooks properly.
  • Roll the cake while it's still warm, this helps avoid tears and cracks.
  • Ensure the cake is fully cooled before adding the filling or the filling may melt.
  • Wrap the cake and refrigerate at least a few hours before serving. This helps set the filling and hold its shape.

Nutrition Information

Calories 319 (16%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 77mg (26%) Sodium 179mg (7%) Potassium 157mg (4%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 3444IU (69%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 319

% Daily Value*

Calories 319 16%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 179mg 7%
Potassium 157mg 3%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 3444IU 69%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 2mg 11%

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