Servings
Font
Back
0 from 3 votes

Pumpkin Roll Recipe

This pumpkin roll recipe has a sweet cream cheese filling and makes a great Thanksgiving dessert.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 12 servings
Calories: 302 kcal
Course: Dessert
Cuisine: American

Ingredients

For the pumpkin roll:
  • ¾ cup (90g) all-purpose flour
  • Pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup (250g) granulated sugar
  • 3 eggs
  • ⅔ cup (160g) pumpkin puree not pumpkin filling
  • ½ teaspoon vanilla extract
For the cream cheese filling:
  • ¾ cup (170g) butter room temperature
  • ½ cup (60g) powdered sugar
  • 1 cup (240g) cream cheese chilled
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat your oven to 375 degrees F / 190 degrees C. Grease and line a 10×15-inch jelly roll pan or a regular baking sheet with parchment paper.
  2. Whisk together the flour, salt, baking soda, and pumpkin pie spice in a small bowl. Set aside.
  3. In a large mixing bowl, beat the eggs, pumpkin puree, and granulated sugar until well combined.
  4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just incorporated. Be careful not to overmix.
  5. Pour the batter into the prepared jelly roll pan, spreading it evenly.
  6. Bake in the preheated oven for 12-15 minutes, or until the center of the cake springs back when lightly touched.
  7. While the cake is still warm, carefully roll it up, starting from one of the short ends. Allow it to cool completely in the rolled position on a wire rack.
  8. While the cake cools, prepare the cream cheese filling. In a mixing bowl, beat the butter, powdered sugar, cold cream cheese, vanilla extract, and ground cinnamon until smooth and creamy.
  9. Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  10. Gently re-roll the cake without the parchment paper, starting from one of the short ends. Use the parchment paper to help you roll it tightly.
  11. Place the pumpkin roll seam-side down on a serving platter or tray. Cover with plastic wrap and refrigerate for at least 1 hour or until chilled and firm.
  12. Before serving, dust with powdered sugar if desired. Slice into individual servings and enjoy!

Notes

  • Roll the cake while it’s still warm. This helps prevent cracks and makes it easier to roll later. Be careful when handling the warm cake to avoid burns.
  • Chill the roll after filling. This allows the cream cheese frosting to set, making it easier to slice and serve.
  • Use parchment paper to roll the cake. It helps you roll the cake tightly and evenly, keeping everything in place.
  • Trim the edges if needed. If the edges are slightly dry or cracked, trim them before spreading the filling for a neater presentation.
  • Don’t overmix the batter. Mix until just incorporated to keep the cake light and fluffy. It’s okay if there are a few small lumps.
  • Sift the powdered sugar. This ensures a smooth frosting without any gritty texture.
  • Storage - Store any leftover pumpkin roll in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. It will stay fresh for up to 3 days.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 91mg (30%) Sodium 259mg (11%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 2787IU (56%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 91mg 30%
Sodium 259mg 11%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 2787IU 56%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 1mg 6%

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