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pumpkin roll rolled back up with cream cheese icing in it

Easy Pumpkin Roll Recipe

This pumpkin roll will easily impress your whole family from the pumpkin cake to the delicious cream cheese icing inside!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin roll
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 1 pumpkin roll
Author Joanna Stephens

Ingredients

Ingredients:

Pumpkin Roll

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

Cream Cheese Filling

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

Instructions

Directions:

  1. The first thing I like to do is prepare the pan for the pumpkin-spiced cake part of this pumpkin roll. Now what you do first is grease the pan with butter all along the bottom of the pan. Then, you will line the pan with wax paper (just make sure to cut it to fit the bottom of the pan without any excess overlapping. Then, grease the wax paper with butter and then lightly flour the paper just enough that the flour is clinging to the butter on the wax paper.
  2. Next, pre-heat your oven to 375 degrees Fahrenheit. Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.
  3. Then, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined. Finally, add the flour ¼ cup at a time. Make sure to mix after each addition.
  4. Then pour the pumpkin roll 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. Then, bake for 12-14 minutes (rotating half-way through the cooktime).
  5. While the pumpkin roll is baking, lay out a cotton cheesecloth and sprinkle some powdered sugar on it. Then, when the pumpkin roll is out of the oven, carefully go around the edges of the cake with a knife to make sure it is free. Then, invert the pan onto the cheesecloth.
  6. Next, peel the wax paper off of the cake. Then, sprinkle powdered sugar onto the cake and roll the cheesecloth up. This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.
  7. While the pumpkin roll is cooling rolled up, you can start making the cream cheese icing. You will want to start by mixing together butter, cream cheese, powdered sugar and vanilla in a large mixing bowl. Beat on medium speed for 5 minutes until the icing gets creamy and light.
  8. Once the cake is cooled off, unroll the cloth and spread the cream cheese icing onto the pumpkin roll. 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.