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Simple pumpkin cake rolled with cream cheese

Easy & Delicious Pumpkin Roll

A moist, spiced pumpkin cake rolled with creamy filling, which is perfect for fall! Easy step-by-step recipe with tips for the perfect roll.
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Prep Time 21 minutes
Cook Time 16 minutes
Cooling & Rolling Time 1 hour 35 minutes
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings 10

Nutrition

Calories: 320kcalCarbohydrates: 38gFat: 18gSaturated Fat: 11gCholesterol: 95mgSugar: 28g

Ingredients
  

For the cake

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger optional
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract

For the Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving extra overhang on the short sides. Lightly grease.
  • In a bowl, whisk dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another large mixing bowl, beat eggs and granulated sugar for 3–4 minutes until pale and fluffy. Mix in pumpkin puree and vanilla until combined.
  • Gently fold in dry ingredients until just mixed.
  • Spread batter evenly into prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched.
  • Place a clean kitchen towel on the counter and dust generously with powdered sugar. Invert the hot cake onto the towel, peel off parchment paper, and roll the cake tightly from the short end, towel included.
  • Let the cake cool completely (about 45 minutes).
  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  • Carefully unroll the cooled cake, spread filling evenly, then re-roll without the towel.
  • Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

 
  • For a lighter version, use reduced-fat cream cheese and less powdered sugar.
  • Can be made a day ahead; tastes even better after chilling overnight.
  • Freezes well for up to 2 months, thaw in fridge before serving.
Keyword autumn recipes, homemade dessert, pumpkin recipes
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