A classic Pumpkin Roll Recipe with a rich cream cheese filling, perfect for fall desserts or holiday gatherings.
This is such a fun fall recipe and we love making it each year. It’s full of fall flavor and everyone loves the presentation. We hope you enjoy it too!
Pumpkin Roll ingredients
Pumpkin Cake:
- Eggs: Use large eggs and take out of the refrigerator about 20 minutes prior to making.
- Granulated Sugar: We find that granulated gives a nicer crumb, but you can also use cane sugar.
- 100% Pure Pumpkin Purée: Make sure to use pure pumpkin and not pumpkin pie filling.
- Lemon Juice: Adds a slight tang to enhance the pumpkin flavor.
- All-Purpose Flour: We like using an organic flour from Cotsco or King Arthur.
- Ground Cinnamon: Adds a warm, classic spice to the cake, perfect for fall flavors.
- Salt: Enhances all the flavors and balances the sweetness.
- Baking Powder: Helps the cake rise and stay fluffy.
- Ground Ginger: Adds a bit of warmth and spice, complementing the ground cinnamon.
Pumpkin Roll Filling:
- Powdered Sugar: Don’t have powdered sugar? You can make it by blending sugar in a blender!
- Vanilla Extract: Use a good quality vanilla extract.
- Unsalted Butter: Make sure to have softened the butter.
- Cream Cheese: Also make sure to let it soften at room temperature like the butter.
How to Make Pumpkin Roll:
Preheat the oven to 350°F (175°C). Spray a 12×17-inch (30×43 cm) cookie sheet or jelly roll pan with non-stick spray.
In a stand mixer or bowl, beat the eggs on high speed for 5 minutes until thick and pale.
Add the sugar, pumpkin purée, and lemon juice, and mix until combined. Gently stir in the flour, cinnamon, salt, baking powder, and ginger until just incorporated.
Spread the batter evenly onto the prepared pan. Bake for about 15 minutes, or until the cake springs back when lightly pressed.
While the cake is baking, lay out a clean tea towel and generously sprinkle it with powdered sugar. This prevents sticking when rolling.
Once the cake is done, run a knife along the edges to loosen it. Flip the cake onto the powdered sugar-dusted towel.
Roll the cake, starting from a short end, with the towel inside. Let it cool on a rack for about 20 minutes.
In a medium bowl, mix the powdered sugar, vanilla extract, softened butter, and cream cheese until smooth.
Unroll the cooled cake and carefully remove the towel. Spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
Wrap the pumpkin roll in wax paper, twist the ends to seal, and refrigerate for at least 1 hour before serving. Dust with additional powdered sugar before slicing, if desired.
Recipe Tips and Notes:
- Store the pumpkin roll in the refrigerator for up to 3 days.
- For freezing, wrap the roll tightly in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.
- Be gentle when rolling the cake to avoid cracks. If the cake cracks slightly, powdered sugar can help cover imperfections.
Pumpkin Roll Recipe
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Print Pin SaveIngredients
Pumpkin Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree 100% pumpkin, not pumpkin pie filling
- 1 teaspoon lemon juice
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
Pumpkin Roll Filling
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter softened
- 8 oz cream cheese softened
Instructions
- Preheat the oven to 350°F (175°C). Spray a large cookie sheet (12×17 inches / 30×43 cm) or jelly roll pan with non-stick spray.
- In a mixing bowl or stand mixer, beat the eggs on high speed for 5 minutes until thick and pale. Add the sugar, pumpkin purée, and lemon juice, and mix until combined. Add the flour, cinnamon, salt, baking powder, and ginger, and mix until just incorporated.
- Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 15 minutes, or until the cake springs back when lightly pressed.
- While the cake is baking, lay out a clean tea towel and sprinkle it generously with powdered sugar. This will prevent the cake from sticking when rolled.
- Once the cake is done, loosen the edges with a knife and immediately flip the cake onto the powdered sugar-dusted tea towel. Starting from a short end, roll the cake up with the towel inside. Place it on a cooling rack and let it cool for 20 minutes.
- In a medium bowl, mix the powdered sugar, vanilla extract, butter, and cream cheese until smooth.
- After the cake has cooled, unroll it and remove the towel. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the towel.
- Wrap the rolled cake in wax paper, twisting the ends to seal. Chill in the refrigerator for at least 1 hour before serving. Dust with powdered sugar before slicing, if desired.
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Notes
- Store in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic wrap and aluminum foil, and store for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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