Description
This Pumpkin Roll Recipe is a classic holiday dessert made with spiced pumpkin cake and a rich cream cheese filling. It’s easy to make, rolls beautifully, and slices into impressive swirls. Perfect for autumn celebrations, Thanksgiving, or a cozy weekend bake.
Ingredients
Cake:
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 tsp lemon juice
1 tsp baking powder
¾ cup all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
Filling:
1 cup powdered sugar
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
½ tsp vanilla extract
¼ cup powdered sugar (for dusting towel)
Instructions
- Preheat your oven and prepare a 15×10×1-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, beat the 3 eggs on high speed for 5 minutes using a hand mixer. Slowly beat in the granulated sugar until well combined.
- Stir in the pumpkin puree and lemon juice—then set this mixture aside.
- In another mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the pumpkin mixture, mixing just until everything is incorporated.
- Evenly spread the batter into the lined jelly roll pan, smoothing the top.
- Bake at 375°F for 15 minutes, or until the cake springs back lightly when touched.
- While the cake bakes, liberally dust a clean, lint-free kitchen towel (a flour sack towel works best) with ¼ cup of powdered sugar.
- Once the cake is done baking, immediately invert it onto the prepared towel dusted with sugar. Carefully peel off the parchment paper.
- Roll the cake up tightly in the towel, starting from a short end. Let it cool completely while rolled.
- While the cake cools, prepare the filling: beat together the powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
- Once the cake is cooled, gently unroll it and evenly spread the cream cheese filling over the surface.
- Re-roll the cake (omit the towel this time), then wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Roll while warm to prevent cracks.
Use flour sack towels and plenty of powdered sugar.
For clean slices, chill or freeze the roll before cutting.
Store in fridge up to 2 days or freeze for 2–3 months.
Thaw in fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Carbohydrates: 38g
- Protein: 4g