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Pumpkin Roll Recipe

This easy pumpkin roll recipe features a soft, spiced pumpkin cake filled with sweet cream cheese frosting and rolled into a beautiful swirl. Perfect for fall gatherings, Thanksgiving desserts, or make-ahead treats, it’s a classic holiday favorite that looks impressive but comes together with simple pantry ingredients. With step-by-step instructions and tips to prevent cracks, this cozy dessert is ideal for beginners and seasoned bakers alike.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Cake:
  • 3/4 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling!
  • 1 teaspoon vanilla extract
  • For Preparing the Pan:
  • Nonstick stick spray or butter
  • Parchment paper
  • Extra powdered sugar for dusting the towel
  • For the Cream Cheese Filling:
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Method
 

  1. Prep Your Pan and Tools (10 mins)
  2. Preheat your oven to 375°F (190°C).
  3. Spray a 10x15-inch jelly roll pan with stick spray. Line it with parchment paper, then spray again. This ensures a clean release!
  4. Lay out a clean kitchen towel and dust it generously with powdered sugar—this keeps the cake from sticking when you roll it up.
  5. Make the Pumpkin Batter (10 mins)
  6. In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
  7. In a large bowl, beat eggs and sugar together with an electric mixer on medium-high until thick and pale (about 2–3 minutes).
  8. Mix in the pumpkin puree and vanilla extract until smooth.
  9. Gently fold in the dry ingredients until just combined—don’t overmix!
  10. Bake the Pumpkin Roll Cake (15 mins)
  11. Spread the batter evenly in your prepared pan with a spatula.
  12. Bake for about 13–15 minutes, or until the cake springs back when lightly touched.
  13. Remove from the oven immediately and loosen the edges with a knife if needed.
  14. Roll the Cake (5 mins)
  15. Carefully invert the warm cake onto your prepared towel.
  16. Peel off the parchment paper, then roll up the cake and towel together, starting from the short end.
  17. Let it cool completely on a wire rack—this helps the cake “remember” its rolled shape!
  18. Make the Cream Cheese Filling (5 mins)
  19. Beat the softened cream cheese, butter, vanilla extract, and sifted powdered sugar together until fluffy and smooth.
  20. Fill & Re-Roll (10 mins)
  21. Gently unroll the cooled cake. Spread the cream cheese filling evenly, leaving a small border to prevent overflow.
  22. Roll the cake back up (without the towel!), wrap it tightly in plastic wrap, and refrigerate for at least one hour.
  23. Serve & Enjoy!
  24. Dust with extra powdered sugar, slice with a serrated knife, and watch everyone smile.

Notes

Logically inferred from the "Expert Tips for Success" section — here they are, exactly as they appear:
Use room temperature eggs—they whip up fluffier!
Be generous with powdered sugar on the towel to avoid sticking.
Roll the cake while it’s warm—this prevents cracks!
Don’t skip chilling; it helps the filling firm up for perfect slices.
Use a serrated knife to get clean cuts.