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This pumpkin roll recipe is the perfect combination pumpkin spice cake rolled around a smooth and creamy cream cheese filling, resulting in a deliciously sweet and indulgent dessert.
Pumpkin Roll
Impress everyone with this irresistible pumpkin roll. It's actually a lot easier to make than you might realize, and there's a trick to getting that perfect roll without cracking (read on).
How to make a homemade pumpkin roll
- Prepare a 17.25 x 11.5 jelly roll pan by greasing with butter, then adding wax paper. Then, grease the wax paper and flour it (so you can easily remove it later).
- Combine ingredients to make pumpkin spiced cake.
- Using a rubber spatula, spread batter evenly on prepared pan. Bake at 375 degrees Fahrenheit for 12-14 minutes.
- Prepare a cheese cloth by adding powdered sugar to it.
5. After your pumpkin cake is baked, carefully flip it onto your cheesecloth. Peel the wax paper off, and sprinkle with powdered sugar. Then, roll up and let it cool.
6. Make your cream cheese filling by whipping together softened butter, cream cheese, vanilla, and powdered sugar.
7. Unroll cooled pumpkin cake, and spread cream cheese filling over the entire cake.
8. Then roll up your pumpkin roll. Place in the refrigerator until ready to serve.
How to keep pumpkin roll from cracking
First, you want your pumpkin cake to be thin. Secondly, you need to roll it while it's still warm in a cheesecloth. Then,let it cool while it's still rolled up.
This helps your cake when it comes time to adding the filling and rolling it up for the final result.
Does pumpkin roll need to be refrigerated?
Yes, because it has cream cheese in the filling, you should refrigerate it until you are ready to serve.
More pumpkin recipes:
- pumpkin bundt cake
- soft pumpkin cookies
- easy pumpkin bread
- classic pumpkin pie
5 from 1 vote
Easy Pumpkin Roll Recipe
This pumpkin roll recipe is the perfect combination pumpkin spice cake rolled around a smooth and creamy cream cheese filling, resulting in a deliciously sweet and indulgent dessert.
CourseBreakfast, Dessert, Snack
CuisineAmerican
Keywordpumpkin roll
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 10
Calories 324 kcal
Author Joanna Stephens
Ingredients
Ingredients:
Pumpkin Roll
- ⅔cupcanned pumpkin
- 3eggs
- 1cupgranulated sugar
- ½teaspoonbaking soda
- ½teaspoonbaking powder
- 1teaspooncinnamon
- ½teaspoonnutmeg
- ¾cupall-purpose flour
Cream Cheese Filling
- 8ozcream cheese
- 6tablespoonsalted butter (softened)
- 1cuppowdered sugar
- 1teaspoonvanilla
Instructions
Directions:
Prepare a 17.25 x 11.5 jelly roll pan by greasing with butter along the bottom and sides. Then, add wax paper to fit and grease with butter and lightly add flour so it's covering wax paper.
Next, pre-heat your oven to 375 degrees Fahrenheit.
Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.
Next, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined.
Finally, add the flour ¼ cup at a time. Make sure to mix after each addition.
Pour the pumpkin batter into the prepared pan. Use a rubber spatual as it will be a very thin layer of batter that needs to be evenly spread over your pan.
Bake for 12-14 minutes (rotating half-way through the cook time).
*Invert the pan onto a cheese cloth and carefully peel the wax paper off.
Sprinkle powdered sugar onto the cake and roll the cheesecloth up.**
Cream Cheese Filling
Add softened butter, cream cheese, powdered sugar, and vanilla to a large mixing bowl.
Beat on medium speed for 5 minutes until icing is creamy and light.
Once the cake is cooled off, unroll the cake and spread the cream cheese icing onto the pumpkin roll.
Then, roll it back up again. Cover the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour before serving.
Recipe Notes
*While your cake is still warm, carefully flip your cake pan upside down on a cheese cloth with powdered sugar.
**This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.
Nutrition Facts
Easy Pumpkin Roll Recipe
Amount Per Serving
Calories 324Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 90mg30%
Sodium 221mg10%
Potassium 96mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 3128IU63%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Reader Interactions
Comments
Ari
This recipe was delicious! My pumpkin roll came out really great, thank you for the helpful how-to on rolling the pumpkin cake first before adding the cream cheese frosting.Reply
Joanna Stephens
Thanks Ari!
Reply
Cactus Flower
FYI-The eggs are not listed on the recipe you can print only on the top where your instructions start
Reply
Joanna Stephens
Thank you so much for catching that! I have it updated and fixed. 🙂
Reply
Caroline
I am definitely happy pumpkin season is back, this looks tasty.
Reply
Joanna Stephens
I am too Caroline, and this pumpkin roll is just what the pumpkin season ordered! 🙂
Jessica Formicola
I am ready for all things pumpkin! This classic recipe looks amazing!
Reply
Joanna Stephens
Thanks Jessica! I really do love the fall because pumpkin recipes are perfect.
Reply
Tara
How perfect for autumn! I love that swirl of cream cheese icing and those warming spices. Yum!
Reply
Joanna Stephens
Thanks Tara, isn't it so fun to look at. You can certainly impress your family with this pumpkin roll!! 🙂
Reply
Vicky
I thought you had me at pumpkin, but you really had me at cream cheese icing. Where do I sign up? Two of my favorite flavors in one.
Reply
Joanna Stephens
YES! Vicky this is why pumpkin rolls are my all time favorite fall recipe because they have that pumpkin spice flavor with a delicious cream cheese icing. It really can't get any better!!
Reply
Whitney
Oh my goodness these look fantastic! Making them ASAP!
Reply
Joanna Stephens
Thanks Whitney, let me know how it turned out for you!
Reply
Kayleen
This looks so yummy!!! Definitely gonna be trying this.
Reply
Joanna Stephens
Thanks Kayleen, let me know how it turns out!
Reply
Sarah Fatima
This recipe looks so good. You explain you perfectly with the help of pictures. I'm going to pin it.
Reply
Joanna Stephens
Thank you Sarah!!
Reply
Jen Cannon @ The Frozen Mind
I honestly had no idea now people get these cakes rolled up so pretty and now I do! I may try this soon because my mom has some fresh pumpkin that I can use. This just looks so pretty and delicious!
Thanks for sharing.
Reply
Joanna Stephens
You are so welcome Jen! It's actually a crazy thing to roll it up in a cheesecloth, but it REALLY works.
Reply
Sophia Inza
Mmm, Fall is hereeeee! Yummy!
Reply
Joanna Stephens
Thanks Sophia! My favorite thing about Fall is all the pumpkin recipes. 🙂
Reply
Tara Fuller
i'm all about the pumpkin! this sounds yum and easy to make!
Reply
Joanna Stephens
Thanks Tara! It really is easy, and oh-so-worth it.
Reply
Samantha Rush
I've never made a pumpkin roll before! I'll have to try this recipe.
Reply
Joanna Stephens
You really should Samantha! It's such a delicious treat for the whole family.
Reply
Kat
This looks really yummy and I love pumpkin flavored things 🙂
Reply
Joanna Stephens
Thanks Kat! I am a pumpkin fan too 🙂
Reply
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