Description

This classic Pumpkin Roll Recipe features a soft, spiced pumpkin cake rolled around a smooth, creamy vanilla cream cheese filling. Perfectly moist and flavorful, this dessert is ideal for fall gatherings and holidays. The pumpkin cake is baked in a thin sheet, then spread with cream cheese frosting and rolled into a beautiful spiral, making it a stunning and delicious treat.

Ingredients

Scale

Pumpkin Cake

¾ cup all purpose flour spooned and leveled
3 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
3 large eggs room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
⅔ cup pumpkin puree not pumpkin pie filling
¼ cup powdered sugar for dusting

Cream Cheese Filling

8 ounce package cream cheese room temperature
6 tablespoons salted butter room temperature
1½ teaspoons pure vanilla extract
1½ cups powdered sugar

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Instructions

Preheat and prepare pan. Preheat the oven to 375°F. Line a 10x15x1 inch pan with parchment paper and spray it with nonstick cooking spray. Set aside.
Mix dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
Beat wet ingredients. Using a stand mixer with a whisk attachment or a handheld mixer on high, beat the eggs, sugar, and vanilla for 2 to 2½ minutes until frothy and lighter yellow.
Add pumpkin puree. Mix in the pumpkin puree just until incorporated.
Combine dry and wet. Gently fold the flour mixture into the pumpkin mixture until just combined.
Bake the cake. Spread the batter evenly in the prepared pan. Bake for 14 minutes, or until the center springs back when touched lightly.
Prepare rolling surface. While baking, lay a thin tea towel and dust it generously with 3 tablespoons of powdered sugar using a sifter. Also prepare a large cutting board for transferring the cake.
Flip and roll cake. Remove the cake from the oven. Run a sharp knife around the edges. Carefully flip the powdered sugar dusted towel on top of the cake, dusted side against the cake. Place the large cutting board on top, then invert the pan over the board and towel. Slowly peel away the parchment paper. Lightly dust the cake top with powdered sugar.
Roll the cake. Fold the small tail of the towel over the short edge of the cake and carefully roll it up tightly using the towel. Transfer the rolled cake to a cooling rack and let cool completely, about 2 hours.
Make cream cheese filling. Beat the cream cheese, softened butter, and vanilla extract on high for 1 minute in a medium bowl until smooth. Reduce speed to low and add powdered sugar, then beat on medium until completely smooth.
Assemble the roll. Unroll the cooled cake carefully; it may curl but should not crack. Spread the cream cheese filling evenly over the cake surface, avoiding edges. Roll the cake back up tightly. Wrap in plastic wrap and refrigerate for 2 hours to set.
Serve. Before serving, unwrap and dust the pumpkin roll with powdered sugar. Slice off the ends and cut into 12 even servings. Keep refrigerated until serving.

Notes

Make-ahead: Prepare a day in advance and chill until ready to serve.
Storage: Keep leftovers covered in an airtight container in the refrigerator for up to 7 days.
Reheat: Serve cold or bring to room temperature for 15–20 minutes before slicing.
Freezing: Wrap tightly in two layers of plastic wrap and a layer of heavy-duty foil; freeze up to 3 months. Thaw overnight in the fridge before serving.
Add chopped nuts on top of the cake before baking for extra crunch.
Use a serrated knife for the cleanest slices.
Chill the pumpkin roll before slicing for neater cuts.
Sprinkle powdered sugar just before serving for a festive finish.
The cream cheese filling doubles as a delicious cream cheese frosting.

Nutrition

Serving Size: 1 slice
Calories: 260 kcal
Sugar: 25 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 65 mg