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5.0 from 6 votes

Pumpkin Roll Recipe

If you're looking for an impressive pumpkin dessert that looks as good as it tastes, Pumpkin Roll is the answer! Made with real pumpkin and swirls of cream cheese frosting, this cake is pure pumpkin perfection.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 servings
Calories: 254 kcal
Course: Cake
Cuisine: American

Ingredients

For the cake
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • ¾ cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
For the filling:
  • 1 cup powdered sugar plus additional ¼ cup for sprinkling on the towel
  • 8 oz. cream cheese softened
  • 4 Tablespoons unsalted butter softened
  • ½ teaspoon vanilla

Instructions

    Cup of Yum
  1. In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer.  Gradually beat in sugar. 
  2. Stir in pumpkin and lemon juice.  Set aside.  Stir together remaining ingredients.  Fold dry mixture into pumpkin mixture.  Spread mixture into jelly roll pan lined with parchment paper. Jelly roll pan should be 15x10x1-inch .
  3. Bake at 375 for 15 minutes. 
  4. Turn the cake out onto a dish towel generously sprinkled with powdered sugar.  Carefully peel the parchment paper off the cake.  Beginning with the short end, roll cake in the towel and cool completely while rolled.  
  5. While the cake is cooling, beat powdered sugar, cream cheese, butter and vanilla until smooth.  Carefully unroll the cooled cake and spread the filling on the cake.  Re-roll the cake, without the towel, and wrap tightly in plastic wrap.
  6. Chill at least 1 hour before serving. 

Notes

  • For nice, crisp slices, place in the freezer for 30-60 minutes before cutting.  Sprinkle with powdered sugar right before serving for a pretty presentation.
  • Can be made ahead of time and refrigerated 1-2 days before serving.
  • Can be frozen for up to 2-3 months.  Thaw overnight in the refrigerator before slicing.
  • Make sure to use the correct size of jelly roll pan.  Using one that’s too large will result in a thin cake that cracks very easily.
  • Towel should be a clean towel that has no fibers or patterns, flour sack towels work best.
  • Don’t skimp on the powdered sugar for the towel!  It is what prevents the cake from sticking to the towel when it’s rolled.
  • Tip for flipping cake out of pan: place towel with powdered sugar over jelly roll pan and place a cooling rack on top of the towel.   While holding the cooing rack and towel firmly on top of the jelly roll pan, flip upside down and remove the jelly roll pan.  This is a little less messy than turning the cake out onto the towel (powdered sugar flies everywhere!)  But, you still get powdered sugar all over.
  • There are lots of different reasons for cracking - but to minimize the chances, roll the cake while it’s hot - right out of the oven and let it cool completely before unrolling and filling.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice Calories 254kcal (13%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 76mg (25%) Sodium 208mg (9%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 254

% Daily Value*

Serving 1slice
Calories 254kcal 13%
Carbohydrates 35g 12%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 76mg 25%
Sodium 208mg 9%
Fiber 1g 4%
Sugar 27g 54%

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