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Pumpkin Roll

Pumpkin Roll

This Pumpkin Roll is a moist, spiced cake rolled with a luscious cream cheese filling, blending classic autumn flavors into a tender, fluffy dessert. Perfect for fall gatherings, it offers a beautiful spiral presentation and easy-to-follow steps, making it ideal for beginner and experienced bakers alike.

  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

For the Pumpkin Cake:

  • 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened (or plant-based alternative for dairy-free)
  • 1/4 cup unsalted butter, softened (or plant-based alternative)
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan and Preheat: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper extending over the edges, then lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even spice distribution.
  3. Whisk the Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar together until pale and thick, about 5 minutes. Add pumpkin puree and vanilla extract, mixing until smooth and combined.
  4. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula. Fold until just incorporated to maintain a tender texture and avoid overmixing.
  5. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes until the cake springs back when touched and a toothpick inserted near the center comes out clean.
  6. Roll the Cake While Warm: Immediately after baking, flip the cake onto a powdered sugar-coated clean kitchen towel. Peel off parchment paper and roll the cake lengthwise in the towel starting from the short side. Let it cool completely rolled to form without cracking.
  7. Prepare the Cream Cheese Filling: Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
  8. Unroll, Fill, and Re-roll: Once cool, gently unroll the cake from the towel. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Carefully re-roll the cake without the towel, creating the classic spiral.
  9. Chill and Serve: Wrap the rolled cake tightly in plastic wrap and chill for at least one hour to set the filling before slicing for neat, flavorful servings.

Notes

  • Use fresh pumpkin puree when possible for enhanced flavor and moisture.
  • Roll the cake while warm to avoid cracking and ensure smooth rolling.
  • Coat the towel with powdered sugar to prevent sticking and add light sweetness.
  • Chill the cake before slicing for cleaner, more stable slices.
  • Beat eggs thoroughly for a light and fluffy cake texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (1/12 of roll)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: pumpkin roll, fall dessert, pumpkin cake, cream cheese filling, autumn dessert, spiced pumpkin roll