Go Back

Pumpkin Roll

A delightful dessert that wraps spiced pumpkin cake around a creamy filling, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour Gives the cake a soft texture.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Helps the cake rise.
  • 1.5 teaspoons ground cinnamon Provides warmth and flavor.
  • 1 teaspoon pumpkin pie spice Adds depth to the flavor.
  • 1/4 teaspoon salt Balances sweetness.
  • 2/3 cup canned pumpkin puree Adds moisture and flavor.
  • 1/2 cup light or dark brown sugar Adds sweetness.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1 teaspoon pure vanilla extract Enhances overall flavor.
For the Frosting
  • 6 ounces full-fat cream cheese, softened Creates a velvety filling.
  • 1/4 cup unsalted butter, softened Adds creaminess.
  • 1.5 cups confectioners' sugar Provides sweetness.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • 3/4 cup confectioners’ sugar For dusting on the towel.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Grease a 10×15-inch baking pan with nonstick spray or butter and line with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
  3. In a separate bowl, whisk together the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla until smooth.
  4. Combine the wet and dry ingredients, whisking until fully combined. Avoid overmixing.
  5. Spread the batter into the prepared baking pan evenly and bake for 17–18 minutes. The cake should spring back when poked.
  6. While it's baking, scatter 3/4 cup of confectioners’ sugar over a thin kitchen towel.
  7. Quickly invert the baked cake onto the towel, removing the parchment paper. Roll the cake with the towel from a narrow end.
  8. Allow the rolled cake to cool completely in the towel or refrigerate for about 2 hours.
Frosting and Assembly
  1. In a large bowl, beat the softened cream cheese on high until smooth. Add the softened butter and mix well.
  2. Gradually add the confectioners’ sugar and vanilla, beating until creamy.
  3. Unroll the cooled cake and spread the cream cheese frosting evenly, leaving a 1/2-inch border.
  4. Roll the cake tightly again without the towel, and cover with plastic wrap. Refrigerate for 20 minutes before slicing.
  5. Dust with more confectioners' sugar before serving.

Notes

Make ahead by refrigerating the wrapped pumpkin roll for a day. Add nuts or raisins to the batter for extra flavor. Ensure all ingredients are at room temperature for better mixing.