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A freshly baked pumpkin roll with cream cheese frosting, dusted with powdered sugar

Proven Way to Grow a Perfect Pumpkin Roll

This recipe guides you through the steps to create a perfect pumpkin roll, featuring a moist pumpkin cake and a creamy filling. It's a delightful dessert that's surprisingly simple to make, perfect for any occasion.
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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
  

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

Equipment

  • Oven
  • Jelly roll pan
  • Parchment paper
  • Mixing bowls (large and medium)
  • Whisk
  • Electric mixer
  • Spatula
  • Toothpick
  • Clean kitchen towel
  • Wire rack
  • Plastic wrap

Method
 

Pumpkin Cake
  1. Preheat your oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan, then line it with parchment paper and grease the paper.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt to combine the dry ingredients.
  3. In a separate large bowl, beat the eggs and granulated sugar until light and fluffy, then mix in the pumpkin puree until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a smooth batter forms.
  5. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with confectioners' sugar, then remove the parchment paper.
  7. Starting from one short end, carefully roll up the cake with the towel inside and let it cool completely on a wire rack.
Cream Cheese Filling
  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 cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
  3. Reroll the cake tightly without the towel and wrap it in plastic wrap, then refrigerate for at least 1 hour before slicing and serving.

Notes

Make sure the cream cheese and butter are at room temperature for a smooth filling. Dusting the towel generously with confectioners' sugar prevents the cake from sticking.