Description
This homemade pumpkin roll recipe is a festive fall dessert featuring a moist pumpkin sponge rolled around sweet cream cheese filling. Perfect for Thanksgiving, holiday parties, or cozy fall weekends. It’s an easy make-ahead dessert packed with pumpkin spice flavor.
Ingredients
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
8 oz cream cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar for dusting towel and topping
Instructions
1. Preheat oven to 375°F and line a 10×15 jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin puree until smooth.
3. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir just until combined.
4. Spread batter evenly in the prepared pan. Bake for 13–15 minutes until the top springs back to the touch.
5. While hot, invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment and roll the cake in the towel. Let it cool completely.
6. Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Chill if needed.
7. Unroll the cooled cake, spread with filling, then roll back up (without the towel). Wrap in plastic and refrigerate for at least 1 hour.
8. Dust with powdered sugar, slice, and serve.
Notes
Use parchment paper for easy release.
Roll the cake while still warm to avoid cracks.
Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg