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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Proven way to grow a perfect Pumpkin Roll

This recipe provides a simple yet effective method for creating a delicious pumpkin roll, perfect for any occasion. It combines classic fall flavors into a delightful dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
Filling
  • 8 oz cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract

Equipment

  • 15x10-inch jelly-roll pan
  • Parchment paper
  • Small bowl
  • Large bowl
  • Wire rack
  • Kitchen towel
  • Plastic wrap

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly-roll pan, line with parchment paper, and grease the parchment.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the pumpkin puree.
Baking
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
  2. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Immediately invert the hot cake onto a powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper, then gently roll the cake and towel together from the short side. Let it cool completely on a wire rack.
Filling & Assembly
  1. In a medium bowl, beat the softened cream cheese, confectioners' sugar, softened butter, and vanilla extract until smooth and creamy.
  2. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border.
  3. Reroll the cake tightly without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

Ensure your cream cheese and butter are thoroughly softened to achieve a smooth filling. For best results, chill the pumpkin roll for several hours or overnight before slicing.