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a pumpkin roll with cream cheese filling

Easy Pumpkin Roll Recipe

This pumpkin roll recipe is the perfect combination pumpkin spice cake rolled around a smooth and creamy cream cheese filling, resulting in a deliciously sweet and indulgent dessert.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin roll
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 10
Calories 324 kcal
Author Joanna Stephens

Ingredients

Ingredients:

Pumpkin Roll

  • cup canned pumpkin
  • 3 eggs
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup all-purpose flour

Cream Cheese Filling

  • 8 oz cream cheese
  • 6 tablespoon salted butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

Directions:

  1. Prepare a 17.25 x 11.5 jelly roll pan by greasing with butter along the bottom and sides. Then, add wax paper to fit and grease with butter and lightly add flour so it's covering wax paper.

  2. Next, pre-heat your oven to 375 degrees Fahrenheit.

  3. Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.

  4. Next, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined.

  5. Finally, add the flour ¼ cup at a time. Make sure to mix after each addition.

  6. Pour the pumpkin batter into the prepared pan. Use a rubber spatual as it will be a very thin layer of batter that needs to be evenly spread over your pan.

  7. Bake for 12-14 minutes (rotating half-way through the cook time).

  8. *Invert the pan onto a cheese cloth and carefully peel the wax paper off.

  9. Sprinkle powdered sugar onto the cake and roll the cheesecloth up.**

Cream Cheese Filling

  1. Add softened butter, cream cheese, powdered sugar, and vanilla to a large mixing bowl.

  2. Beat on medium speed for 5 minutes until icing is creamy and light.

  3. Once the cake is cooled off, unroll the cake and spread the cream cheese icing onto the pumpkin roll.

  4. Then, roll it back up again. Cover the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour before serving.

Recipe Notes

*While your cake is still warm, carefully flip your cake pan upside down on a cheese cloth with powdered sugar.

**This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.

Nutrition Facts
Easy Pumpkin Roll Recipe
Amount Per Serving
Calories 324 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 90mg30%
Sodium 221mg10%
Potassium 96mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 3128IU63%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.