Classic Pumpkin Roll Recipe

4.86 from 21 votes

Delicious pumpkin roll that is made from a pumpkin cake filled and cream cheese filling all rolled and sliced as a perfect fall dessert. It's great for holidays or any fall celebration.

Prep Time2 30

Cook Time15

Total Time2 45

Course: Dessert

Cuisine: American

Servings:

Calories: 207kcal

Author: Andrea

Ingredients

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
3 eggs
1 1/4 tsp vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree

For the cream cheese filling:

1 (8 oz.) brick cream cheese (original) room temperature
6 tbsp unsalted butter room temperature
1 tsp vanilla extract vanilla bean paste
1 cup powdered sugar more for dusting the top of the roll, if desired
1 pinch salt

Instructions

Preheat oven to 375 degrees. Line a 15x10-inch jelly roll with parchment paper, leaving an extra 1-inch of parchment on the ends of the pans for easy cake removal. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate mixing bowl, whisk eggs and granulated sugar together until thick. Add in the vanilla extract and pumpkin, and whisk just until combined.
Using a rubber spatula, fold in the dry ingredients to the wet ingredients, stir just until combined (no flour streaks remain).
Spread an even layer of batter into the prepared baking pan. Place in the oven and bake for 13 to 15 minutes, or until top of cake springs back when touched.
As soon as the cake comes out of the oven, carefully transfer the parchment/cake to a heat-safe surface. Use your hands to slowly roll the short end of the cake until it is completely rolled up. Transfer to a wire rack to cool completely.
Meanwhile, to make the cream cheese filling, in a medium mixing bowl, using a hand held mixer, beat the cream cheese and butter together for 30 seconds. Add vanilla, salt, and powdered sugar. Carefully mix until smooth and creamy, about 30 seconds.
Once cooled, transfer the cake roll to a flat surface. Carefully unroll the cake (leaving the parchment intact) into a flat cake again. Spread the cream cheese mixture evenly over cake, leaving a 1/2-inch border on all sides. Gently re-roll the cake, peeling away the parchment paper as you roll.
Wrap the pumpkin roll in plastic wrap and chill for at least on hour in the refrigerator.
Serve with a dusting of powdered sugar, cut into 1/2-inch thick slices.

Notes

Canned puree works best for this recipe. If you do want to use homemade, I'd suggest cooking down the puree for 20 minutes on low heat (on the stovetop) to remove excess moisture.

Nutrition