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A freshly baked pumpkin roll with cream cheese frosting, dusted with powdered sugar

Proven way to grow a perfect Pumpkin Roll

This recipe guides you through creating a delicious pumpkin roll, ensuring a moist cake and a creamy filling. It's a perfect dessert for any occasion, especially during the fall season.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
Filling
  • 8 oz cream cheese, softened
  • 1 cup confectioners' sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

Equipment

  • Oven
  • Baking sheet (10x15 inch)
  • Parchment paper
  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer
  • Spatula
  • Kitchen towel
  • Plastic wrap

Method
 

Cake Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 10x15 inch baking sheet by lining it with parchment paper and greasing it lightly.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt, then set aside.
  3. In a large bowl, beat the eggs and granulated sugar until light and fluffy, then mix in the pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Spread the batter evenly onto the prepared baking sheet and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is still hot, carefully invert it onto a sugar-dusted kitchen towel, peel off the parchment paper, and roll the cake and towel together from the short end; let it cool completely.
Filling Preparation
  1. In a medium bowl, beat together the softened cream cheese, confectioners' sugar, softened butter, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled, carefully unroll it, spread the cream cheese filling evenly over the entire surface, and then re-roll the cake tightly without the towel.
  3. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

Make sure to use 100% pumpkin puree, not pumpkin pie filling. For easier rolling, dust the towel generously with confectioners' sugar. You can also sprinkle chopped nuts like pecans or walnuts over the filling before re-rolling for added texture and flavor.