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A freshly baked pumpkin roll with cream cheese frosting, dusted with powdered sugar

Proven way to grow a perfect Pumpkin Roll

This recipe guides you through creating a delicious pumpkin roll, perfect for any occasion. It combines a moist pumpkin cake with a sweet cream cheese filling, rolled together for a beautiful presentation.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
For Serving
  • 2 tablespoons confectioners' sugar
  • fresh mint leaves optional

Equipment

  • Baking sheet (15x10-inch)
  • Parchment paper
  • Mixing bowls
  • Electric mixer

Method
 

Prepare the Cake
  1. Preheat your oven to 375°F (190°C) and grease a 15x10-inch baking sheet, then line it with parchment paper.
  2. In a bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt, then set aside.
  3. In a separate bowl, beat eggs and sugar until light and fluffy, then mix in the pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Spread the batter evenly onto the prepared baking sheet and bake for 13-15 minutes until a toothpick inserted comes out clean.
  6. While the cake is still warm, carefully roll it up in a clean kitchen towel starting from the short end, and let it cool completely.
Make the Cream Cheese Filling
  1. In a bowl, beat cream cheese, butter, confectioners' sugar, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the entire surface.
  3. Carefully re-roll the cake, without the towel, and wrap it tightly in plastic wrap.
  4. Refrigerate the pumpkin roll for at least 1 hour, or until firm, before slicing and serving.
Serve
  1. Dust the pumpkin roll with confectioners' sugar and garnish with fresh mint leaves, if desired, before serving.

Notes

For best results, make sure your cream cheese and butter are at room temperature for a smooth filling. The cake is easier to roll when warm, so don't let it cool completely before rolling it with the towel.