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

Pumpkin Roll

This recipe guides you through making a delicious pumpkin roll, perfect for a festive treat. It combines a spiced pumpkin cake with a rich cream cheese frosting, rolled together for an impressive presentation.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 2/3 cup pumpkin puree
  • 3 large eggs
  • 1 cup sugar
Filling
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Garnish (Optional)
  • 1 tbsp powdered sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp chopped pecans
  • 2 tbsp caramel sauce

Equipment

  • 10x15 inch baking sheet
  • Parchment paper
  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer
  • Spatula
  • Wire rack
  • Plastic wrap
  • Measuring cups and spoons

Method
 

Cake
  1. Preheat your oven to 375°F (190°C) and prepare a 10x15 inch baking sheet by lining it with parchment paper and greasing it lightly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon; set aside.
  3. In a large bowl, beat the eggs and sugar until light and fluffy, then mix in the pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter evenly onto the prepared baking sheet and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is still warm, carefully roll it up with the parchment paper from the short end and let it cool completely on a wire rack.
Filling
  1. In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled completely, unroll it gently and spread the cream cheese filling evenly over the surface.
  3. Carefully re-roll the cake, without the parchment paper, and wrap it tightly in plastic wrap.
  4. Refrigerate the pumpkin roll for at least 1 hour, or preferably overnight, to allow the filling to set.
Serving
  1. Before serving, dust the pumpkin roll with additional powdered sugar and ground cinnamon, and garnish with chopped pecans and a drizzle of caramel sauce if desired.
  2. Slice and serve chilled, enjoying this delightful homemade treat.

Notes

For best results, make sure your cream cheese and butter are at room temperature for the filling to be smooth. Do not overmix the cake batter, as this can lead to a tough cake. The pumpkin roll can be stored in the refrigerator for up to 3-4 days.