Pumpkin Roll Recipe

Homemade pumpkin roll sliced and served on a plate.

5 from 3 votes

Pumpkin Roll Recipe

This classic pumpkin roll with cream cheese filling is soft, spiced, and swirled to perfection for an irresistible fall dessert.

Prep Time20

Cook Time15

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake Roll

3 large eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
powdered sugar, for sprinkling

Filling

1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
Sprinkle a flour-sack style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side. Let cool completely.
While the cake is cooling, prepare the filling by beating all ingredients together with a hand mixer until smooth.
Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
Wrap the Pumpkin Roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.

Video

Notes

Recipe Notes:

Roll the cake while it’s still hot to prevent cracking and get those perfect swirls.
Line your pan with parchment paper—this step is non-negotiable for a smooth release.
Use plenty of powdered sugar on your tea towel to keep the cake from sticking.
For clean slices, chill the pumpkin roll before cutting, wiping the knife after each cut.

Make Ahead: The plastic-wrapped cake roll can be stored in the refrigerator for 1–2 days. You can also freeze the roll after wrapping in plastic; it will keep in the freezer for up to 2 months.

Slicing: Cutting the roll from a frozen state makes for nice clean slices. Even if you aren’t freezing it for longer-term storage, placing it in the freezer for 30–60 minutes will make it easier to slice. Place slices on a platter and allow to thaw before serving.

For more substitutions and tips, check out the full recipe post

Nutrition