Pumpkin Roll Recipe

A classic pumpkin roll with creamy filling—perfect for fall gatherings and holiday desserts.

40 min Serves 12 Medium American

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This pumpkin roll recipe features a spiced pumpkin cake rolled around a rich cream cheese filling. The cake is baked in a jelly roll pan, rolled while warm to prevent cracking, then chilled and filled. A brief freeze before slicing ensures neat, beautiful pieces.

Directions

Preheat your oven to 375°F. Coat a 10x15-inch jelly roll pan with nonstick spray, line with parchment paper, and spray the parchment as well.

In a stand mixer with the paddle attachment, beat 3 eggs until frothy. Add 1 cup sugar, 2/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt, and mix well.

Stir in 3/4 cup flour and 1 teaspoon baking soda until just combined. Pour the batter into the prepared pan and tap gently to spread evenly. Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.

While the cake bakes, lay a cotton tea towel on the counter and dust it with about 3 tablespoons of powdered sugar.

When the cake is done, immediately flip it onto the sugared towel and peel off the parchment. Starting from a short end, roll the cake up inside the towel. Place it seam-side down in the refrigerator and chill until completely cool.

In a medium bowl, beat 8 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1 1/4 cups powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth.

Once the cake is cool, unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up (without the towel) and wrap it tightly in plastic wrap.

Freeze the rolled cake for 15 minutes to make slicing easier. Use a sharp knife to cut clean slices, and dust the top with powdered sugar just before serving.