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–+ servings
a slice of pumpkin roll with powdered sugar on a white plate.

Pumpkin Roll Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 331kcal
Author: Becky Hardin
Spiced pumpkin cake is rolled up around a simple cream cheese filling to make a classic pumpkin roll!
Print Recipe

Equipment

Ingredients

For the Cake

  • 3 large eggs 150 grams, room temperature
  • ⅔ cup pumpkin puree 151 grams
  • ½ cup granulated sugar 100 grams
  • ½ cup brown sugar 107 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ¾ cup all-purpose flour 90 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ¼ teaspoon kosher salt

For the Filling

  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
  • 1 cup powdered sugar 113 grams, plus more for dusting
  • 1 teaspoon pure vanilla extract 4 grams

Instructions

  • Preheat oven to 375°F. Spray a 10x15-inch Jelly Roll Pan with oil. Line with parchment paper and spray the parchment.
  • In a large bowl, stir the eggs, pumpkin puree, sugar, brown sugar, and vanilla extract together.
    3 large eggs, ⅔ cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon pure vanilla extract
    a bowl of orange sauce on a white background.
  • In a separate medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
    ¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
    a bowl of flour with a whisk in it.
  • Add the dry ingredients to the wet and mix until just combined.
    a bowl of orange batter with a whisk in it.
  • Pour the batter into the prepared pan and spread it into an even layer all the way to the edges.
    a baking pan with a layer of carrot cake in it.
  • Bake for 15-20 minutes, or until the cake springs back when poked lightly.
    a square piece of cake on a white cloth.
  • Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Starting at the short end, roll the cake into a log. Place it on a wire rack and let it cool completely.
    a rolled up piece of fabric on a wire rack.
  • While the cake cools, use a hand mixer to beat the cream cheese in a medium bowl until smooth. Add in the butter and beat until combined. On low speed, mix in the powdered sugar and vanilla. Once combined, increase the speed and beat until creamy.
    8 ounces cream cheese, 6 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
    whipped cream in a glass bowl.
  • Once the cake is cool, gently unroll it and spread the frosting onto the cake in an even layer.
    a person cutting a piece of cake with a knife.
  • Roll the cake up without the towel.
  • Transfer to your serving platter, cover, and refrigerate for 30 minutes.
    a cinnamon roll wrapped in plastic on a plate.
  • Dust with powdered sugar and serve.

Video

Notes

  • Use room temperature ingredients for the best results.
  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Measure your ingredients using the spoon-and-level method to avoid adding too much of any one ingredient. Too much pumpkin could lead to a gummy cake, and too much flour could lead to a dry cake.
  • Do not rush rolling the cake; slow and steady will make it perfect!
  • Let the cake cool completely while rolled up to ensure it won't crack once filled and re-rolled.
Storage: Store this pumpkin roll in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 331kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 266mg | Potassium: 113mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3138IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg