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Pumpkin Roll

Pumpkin Roll

This Easy Pumpkin Roll is soft, warmly spiced, and filled with a smooth cream cheese filling that makes every bite irresistible. It's a beautiful make-ahead dessert that's perfect for fall celebrations, Thanksgiving, and holiday dessert tables.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10
Calories: 310
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Cake
  • ¾ cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For Finishing
  • Powdered sugar for dusting

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3 to 4 minutes.
  4. Mix in the pumpkin puree and vanilla extract until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients until no streaks of flour remain.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
  8. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
  9. Immediately turn the hot cake onto the prepared towel and carefully peel away the parchment paper.
  10. Starting from the short end, gently roll the cake up with the towel inside.
  11. Let the rolled cake cool completely.
  12. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  13. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
  14. Roll the cake back up tightly without the towel.
  15. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing.
  16. Dust with powdered sugar just before serving.

Notes

  • Roll the cake while it's still warm to prevent cracking.
  • Don't overbake the cake or it may become dry.
  • Full-fat cream cheese gives the best filling.
  • Chill before slicing for clean, neat pieces.
  • Wipe the knife between slices for a beautiful presentation.