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Pumpkin Roll

Pumpkin Roll

This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled around a luscious cream cheese filling, creating a cozy and impressive fall dessert that is easy to prepare and perfect for autumn gatherings.

  • Total Time: 1 hour 30 minutes (including cooling and chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 cup pumpkin puree
  • 1 cup all-purpose flour (or gluten-free blend as variation)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 8 ounces cream cheese, softened (or vegan cream cheese for dairy-free option)
  • 1/4 cup butter, softened (or margarine for dairy-free)
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Pan: Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking and to make rolling easier later.
  2. Mix Cake Ingredients: In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. In a separate bowl, beat the eggs, pumpkin puree, and vanilla extract until well combined. Gently fold the dry ingredients into the wet ingredients until the batter is smooth.
  3. Bake the Cake: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  4. Roll the Cake While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel starting from a short edge. Let it cool completely while rolled up.
  5. Make the Cream Cheese Filling: Beat the softened cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
  6. Assemble the Pumpkin Roll: Unroll the cooled cake gently and spread the cream cheese filling evenly across the surface. Carefully re-roll the cake without the towel and place it seam-side down on a serving platter.

Notes

  • Roll the cake while it is still warm to prevent cracking.
  • Use parchment paper to ensure easy release and clean-up.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Chill the assembled roll for at least an hour before slicing for cleaner, firmer slices.
  • Dust the finished roll with powdered sugar for a beautiful presentation and added sweetness.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15-18 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution)

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall desserts, holiday baking, gluten-free pumpkin roll