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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Pumpkin Roll

This pumpkin roll recipe is a delicious and impressive dessert, perfect for any occasion. It features a moist pumpkin cake rolled with a sweet cream cheese filling.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
For Dusting
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 15x10-inch baking pan
  • parchment paper
  • mixing bowls
  • electric mixer

Method
 

Bake the Cake
  1. Preheat your oven to 375°F (190°C) and line a 15x10-inch baking pan with parchment paper, then grease and flour it.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl, beat the eggs and granulated sugar until light and fluffy, then mix in the pumpkin puree until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then spread the batter evenly into the prepared pan.
  5. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean; immediately invert the warm cake onto a powdered sugar-dusted kitchen towel.
Roll and Chill
  1. Carefully roll the cake and towel together from the short side, then let it cool completely on a wire rack for at least 1 hour.
  2. While the cake cools, beat the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth for the filling.
Assemble and Serve
  1. Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface, leaving a small border.
  2. Carefully re-roll the cake, without the towel, and wrap it tightly in plastic, then chill for at least 1 hour before slicing and serving.

Notes

For best results, make sure your cream cheese and butter are at room temperature for a smooth filling. You can also add a pinch of nutmeg to the cake batter for extra spice. This pumpkin roll can be stored in the refrigerator for up to 3 days.