Description
This easy, festive Pumpkin Roll Recipe wraps soft pumpkin spice cake around a silky cream cheese filling for a classic fall dessert that looks fancy but feels cozy and homemade.
Ingredients
Scale
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice (store-bought or homemade)
- 1/4 cup powdered sugar (for dusting the towel and rolling)
- 8 ounces cream cheese (softened, full-fat for best texture)
- 4 tablespoons unsalted butter (softened)
- 1 cup powdered sugar (sifted)
- 1 teaspoon vanilla extract
- salt (pinch, to balance sweetness in filling)
- 1/2 cup pecans or walnuts (finely chopped, optional, sprinkle over batter before baking)
- extra pumpkin pie spice or cinnamon (optional, for dusting the top)
- orange zest (optional, a little in the filling for brighter flavor)
- 2 teaspoons ground cinnamon (for DIY pumpkin pie spice, optional)
- 1/2 teaspoon ground ginger (for DIY pumpkin pie spice, optional)
- 1/2 teaspoon ground nutmeg (for DIY pumpkin pie spice, optional)
- 1/4 teaspoon ground cloves (for DIY pumpkin pie spice, optional)
Instructions
- Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the short sides. Lightly grease the parchment with nonstick spray. Dust a clean kitchen towel with powdered sugar.
- Preheat the oven to 375°F (190°C). Gather all your ingredients.
- In a large bowl, beat the eggs and granulated sugar on medium-high speed for 3–4 minutes until thick and foamy.
- Beat in the pumpkin puree and vanilla extract until smooth. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and pumpkin pie spice.
- Gently fold the dry mixture into the pumpkin mixture until no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly. If using nuts, sprinkle them on top. Bake for 11–14 minutes.
- Run a knife around the edges of the cake after removing it from the oven. Invert the cake onto the prepared towel and peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
- In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until light and fluffy.
- Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly, leaving a 1/2-inch border. Sprinkle orange zest if using.
- Re-roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, unwrap the pumpkin roll, dust with powdered sugar, and slice into 1/2- to 3/4-inch slices.
Notes
- Store leftovers in the refrigerator.
- Can be made a day ahead for easier serving.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Roll, Pumpkin Dessert, Fall Dessert, Cream Cheese Filling