Pumpkin Roll Recipe

Name: Pumpkin Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 cake roll (10 slices)
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin puree; 1 teaspoon vanilla extract; 1 cup powdered sugar; 6 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1/2 teaspoon vanilla extract; Powdered sugar for dusting

American · Dessert · 45 min total

Pumpkin Roll recipe videos

A classic fall dessert featuring a light and fluffy pumpkin sponge cake rolled with a creamy cream cheese filling. This impressive cake roll is easier than it looks and perfect for holiday gatherings.

30
min prep

15
min cook

10
servings

280
kcal/serving

Ingredients

3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
6 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
Powdered sugar for dusting

Instructions

Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly-roll pan and line with parchment paper, leaving overhang on long sides.
In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and light, about 5 minutes. Beat in pumpkin puree and 1 teaspoon vanilla.
Fold flour mixture into pumpkin mixture until just combined. Spread batter evenly into prepared pan.
Bake for 13-15 minutes, until cake springs back when touched. Immediately loosen edges and invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
Starting at a short end, roll up cake and towel together. Place seam-side down on a wire rack to cool completely, about 1 hour.
For filling: In a medium bowl, beat cream cheese, butter, powdered sugar, and 1/2 teaspoon vanilla until smooth.
Unroll cooled cake. Spread filling evenly over cake, leaving a 1-inch border on the short ends. Re-roll cake without towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Dust with powdered sugar before slicing. Use a serrated knife to cut clean slices.

Tips

For best results, use a thin, clean kitchen towel (not terry cloth) for rolling.
The cake can be made a day ahead and refrigerated. Dust with powdered sugar just before serving.
If the cake cracks slightly while rolling, don't worry—the filling and powdered sugar will hide imperfections.

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