Creamy Pumpkin Roll Recipe: Easy Autumn Dessert (Print Version)

Simple Pumpkin Roll Recipe for a delicious autumn treat. Learn to make this classic dessert with a creamy filling for holidays or any day.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Roll Batter

01 - 3 large eggs, room temperature
02 - 1 cup granulated sugar
03 - 2/3 cup canned pumpkin puree (not pie filling)
04 - 1 teaspoon lemon juice
05 - 3/4 cup all-purpose flour
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground nutmeg
11 - 1/8 teaspoon ground cloves

→ Cream Cheese Filling

12 - 8 ounces cream cheese, softened (full-fat)
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar (confectioners' sugar)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

→ Finishing Touches

17 - 1/4 cup powdered sugar, for dusting

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C). Then, grab a 15x10-inch jelly roll pan. Line it with parchment paper, letting it hang over the sides a bit – this makes lifting the cake out so much easier, trust me. Lightly grease the parchment paper, too, just to be safe. I’ve had cakes stick before, and it’s truly heartbreaking when you’re trying to roll!
02 - In a small bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. This step is super important for even distribution of those warm, autumn flavors throughout your cake. Don’t skip it, because nobody wants a bite with all the cinnamon and another with none, right? It smells amazing already, signaling all those fall vibes.
03 - In a larger bowl, beat the eggs and granulated sugar until they're light and fluffy, about 3-5 minutes. Then, gently fold in the pumpkin puree. Once that’s combined, gradually add your dry ingredient mixture, folding until just combined. Overmixing here is a no-no; we want a tender cake, not a tough one, so be gentle!
04 - Pour the batter evenly into your prepared jelly roll pan. Spread it out with an offset spatula, making sure it reaches all the corners. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Honestly, watch it like a hawk around the 13-minute mark; an overbaked cake will crack when you roll it, and we don't want that kind of drama!
05 - This is where it gets fun – or a little nerve-wracking! As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment paper carefully. Starting from one short end, roll the cake and towel together. Let it cool completely, seam-side down, on a wire rack. I’ve definitely had moments where I didn’t dust enough sugar, and the cake stuck to the towel – oops! More sugar is always better here.
06 - While the cake cools, beat softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border. Re-roll the cake (without the towel this time!) tightly. Wrap it in plastic wrap and chill for at least an hour. This helps the Pumpkin Roll Recipe set beautifully, and the flavors meld together perfectly. It should look like a beautiful spiral, ready to be sliced!

# Notes:

01 - Don't overbake that pumpkin cake, hon! It needs to be pliable for rolling, not dry and crumbly. Watch it like a hawk around the 13-minute mark.
02 - You can totally make the cream cheese filling a day ahead and keep it chilled. Just give it a good whip before spreading to get it nice and fluffy again.
03 - No parchment paper? A clean, thin kitchen towel dusted with powdered sugar works in a pinch for rolling, I’ve done it before, kinda rustic but it works!
04 - Serve slices slightly chilled with a tiny sprinkle of cinnamon for that extra 'oomph.' It just looks so pretty.

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - clean kitchen towel
04 - mixing bowls
05 - electric mixer
06 - wire rack
07 - offset spatula

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 5-7g

Back