Pumpkin Roll Recipe

A classic Pumpkin Roll Recipe with a rich cream cheese filling, perfect for fall desserts or holiday gatherings.

Course Dessert

Cuisine American

Keyword pumpkin roll

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 256kcal

Preheat the oven to 350°F (175°C). Spray a large cookie sheet (12×17 inches / 30x43 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.

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.