Pumpkin Roll Recipe

Freshly sliced pumpkin roll with creamy filling on a wooden board.

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This easy pumpkin roll recipe features soft, spiced cake and a creamy filling. It’s a perfect fall dessert to make ahead and share with friends or family.

Prep Time15

Cook Time13

Rest time and chill time4

Total Time4 28

Course: Dessert

Cuisine: American

Servings: slices

Calories: 303kcal

Author: Jennifer Fishkind

Ingredients

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

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

Instructions

Pumpkin Cake

Preheat the oven to 375°F. Line a 10x15x1 pan with parchment paper. Spray with nonstick cooking spray. Set it aside.
Whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set it aside.
Using either a stand mixer fitted with a whisk attachment, or a medium size mixing bowl and a handheld mixer on high, beat the eggs, sugar and vanilla for 2 to 2 ½ minutes, until the egg mixture is frothy and a lighter yellow color.
Add the pumpkin puree, and mix just until well incorporated.
Fold in the flour mixture.
Spread the cake batter in the prepared baking pan. Bake for 12 - 14 minutes, or until the middle of the cake springs back when lightly touched.
While the cake is baking, lay out a thin tea towel and dust with 3 tablespoons of powdered sugar. (Use a sifter to dust the powdered sugar over the cake) You will also need a large cutting board for the dusted cake transfer.
Remove the cake from the oven and run the tip of a sharp knife edge of the baked cake in the pan.
Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.
Place the large cutting board on top of the tea towel. Remember the cake pan will still be very hot, so protect your hands. Be certain to leave a small tail of the tea towel on the short edge of the cake for rolling the cake.
Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.
Carefully and slowly peel away the parchment paper.
Lightly dust the top of the cake with powdered sugar.
Fold the small tail of the tea towel over the short edge of the cake.
Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to finish cooling completely, this could take up to 2 hours.

Cream Cheese Filling

Using a medium size mixing bowl and a handheld mixer on high, beat together the softened cream cheese, clear vanilla and the softened butter for 1 minute until smooth.
Reduce the mixer speed to low and add the powdered sugar. Increase the mixer speed to medium and continue mixing until completely smooth.

Assemble the Cake

Unroll the cooled cake carefully—it may curl slightly but should not crack if fully cooled and pliable.
Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake, try to avoid the very edges of the cake.
Once filled, slowly and with even pressure, begin to roll the cake back up. Wrap the pumpkin roll in plastic wrap to ensure it holds its shape. Chill in the refrigerator for 2 hours.
Just before serving, unwrap the pumpkin roll and dust with powdered sugar.
Using a sharp knife, slice off the ends of the cake. Slice 12 even servings. Keep covered in the refrigerator before serving.

Notes

Storage :

Make-Ahead: Make it a day ahead and chill until ready to slice and serve.
Store: Keep leftovers in an airtight container in the fridge for up to 7 days
Reheat: Serve cold or bring to room temperature for 15–20 minutes before slicing
Freeze: Wrap tightly in 2 layers of plastic wrap and a layer of heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving

Tips:

Add chopped nuts on top 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 also doubles as a delicious cream cheese frosting.

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