Pumpkin Roll

5 from 2 votes

This Pumpkin Roll recipe is a delightful fall dessert that features a soft, spiced pumpkin cake filled with a smooth cream cheese filling. The cake is rolled up jelly-roll style while warm to prevent cracking and then chilled to set, creating a beautiful swirl of flavors in every slice. Perfect for making ahead, this pumpkin roll is an impressive and delicious treat for any autumn gathering.

Course Cake, Dessert

Cuisine American

Keyword cake, pumpkin

Prep Time 10

Cook Time 15

Chill Time 2

Total Time 2 25

Servings servings

Calories 357kcal

Author Laura

Equipment

Ingredients

1 cup granulated sugar
3 large eggs
¾ cup flour
1 tsp baking soda
½ tsp ground cinnamon
⅔ cup pumpkin puree

Cream Cheese Filling:

8 oz cream cheese softened (reduced fat work fine)
1 Tbsp vanilla
1 cup powdered sugar
2 Tbsp butter softened

Instructions

Mix together all ingredients.
Cover a 10x15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark - it should look like cake and feel spongy to the touch).
Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
While cake cools mix filling ingredients.
Mix filling ingredients with a mixer until smooth.
Unroll cake from towel and spread with filling
Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
Cut into slices and serve.

Nutrition