Description

This classic Pumpkin Roll Recipe features a moist, spiced pumpkin cake rolled with a smooth, creamy vanilla cream cheese filling. Perfect for autumn celebrations and holiday desserts, this easy-to-make treat combines the warm flavors of pumpkin pie spice with a luscious cream cheese frosting rolled inside a tender cake. The pumpkin roll is chilled to set, then sliced into elegant servings, making it a festive and flavorful dessert everyone will love.

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

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 with nonstick cooking spray. Set aside.
Mix dry ingredients: In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Beat eggs and sugar: Using a stand mixer with a whisk attachment or a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla extract for 2 to 2½ minutes until frothy and light yellow in color.
Add pumpkin puree: Mix in the pumpkin puree just until well incorporated.
Combine dry and wet ingredients: Fold the flour mixture gently into the pumpkin mixture until combined.
Bake the cake: Spread the batter evenly in the prepared pan. Bake for 14 minutes, or until the center springs back when lightly touched.
Prepare towel and transfer cake: While baking, lay out a thin tea towel and dust it with 3 tablespoons of powdered sugar using a sifter. Have a large cutting board ready. Once baked, run a knife around the edges of the cake, carefully flip the cake onto the powdered sugar-dusted towel, dust the top lightly with powdered sugar, then gently peel off the parchment paper.
Roll the cake: Fold the short edge of the towel over the cake and carefully roll it up with the towel. Set the rolled cake on a cooling rack and let it cool completely for up to 2 hours.
Make the cream cheese filling: In a medium bowl, beat the cream cheese, softened butter, and vanilla extract on high speed until smooth, about 1 minute. Lower speed and add powdered sugar, then increase to medium and beat until smooth.
Unroll and fill the cake: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface with a spatula, avoiding the edges.
Roll the filled cake: Slowly and evenly roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for 2 hours.
Serve the pumpkin roll: Before serving, unwrap the roll and dust with powdered sugar. Trim the ends and slice into 12 even servings. Keep refrigerated until serving.

Notes

Make the pumpkin roll a day ahead and refrigerate to develop flavors and ease slicing.
Store leftovers tightly covered in an airtight container in the refrigerator for up to 7 days.
Serve chilled or bring to room temperature for 15–20 minutes for easier slicing and enhanced flavor.
Freeze wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before serving.
Add chopped nuts on top of the batter before baking for extra texture and crunch.
Use a serrated knife to slice for the cleanest, neatest cuts.
Chilling the roll before slicing helps to maintain shape and prevent cracking.
Powdered sugar sprinkled right before serving adds a festive finishing touch.
The cream cheese filling also makes a delicious frosting for other desserts.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 170 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg