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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Pumpkin Roll

This recipe guides you through making a delicious pumpkin roll, perfect for any occasion. It features a spiced pumpkin cake rolled with a sweet cream cheese filling, offering a delightful balance of flavors and textures.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
For the Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Jelly roll pan
  • Parchment paper
  • Large bowl
  • Electric mixer
  • Kitchen towel
  • Plastic wrap

Method
 

Baking the Cake
  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
  2. In a large bowl, combine pumpkin, flour, sugar, and other dry ingredients; mix until well combined.
  3. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Rolling and Filling
  1. While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar, remove parchment paper, and roll it up tightly from the short end with the towel inside.
  2. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
  3. Once the cake has cooled completely, unroll it gently, spread the cream cheese filling evenly over the cake, and then re-roll it tightly.
Chilling and Serving
  1. Wrap the filled pumpkin roll in plastic wrap and refrigerate for at least 1 hour, or until firm.
  2. Before serving, dust with additional powdered sugar and slice into desired portions.

Notes

For best results, ensure your cream cheese is at room temperature for a smooth filling. You can also add a pinch of cinnamon or nutmeg to the cake batter for extra spice.