Easy Pumpkin Roll

Easy Pumpkin Roll

As an Amazon Associate I earn from qualifying purchases

A pumpkin roll is a delicately sweet and warmly spiced cake curled up around a silky cream cheese filling. It’s the perfect recipe for fall and a classic dessert that everyone adores. This is an easy pumpkin roll recipe that anyone can make.

David has been after me for years to make a pumpkin roll. I just haven’t been very motivated to make it. I mean really, how the heck do you get a sheet cake to curl around filling? It seemed like a lot of work to me, so I never attempted it.

Looking at a pumpkin roll can seem pretty intimidating. However, it looks a lot more complicated than it actually is. Now that I have made a pumpkin roll I have to tell you, it is a lot easier than you think.

pumpkin roll with mountain view

I bought a couple of sugar pumpkins from our local market, The Giving Tree a couple of weeks ago. I made two large batches of homemade pumpkin puree that same weekend. Although I wasn’t quite sure what I was going to do with the puree, I knew I would do something with it because I want new recipes to share with you for the holiday season.

I told David I needed some pumpkin recipes to try for the batches of puree I made and froze. Of course, the first thing out of his mouth was a pumpkin roll. This time I agreed!

I was a little more motivated this year because I already had the pumpkin puree made. So I pulled a recipe from my recipe binder and into the kitchen I went.

I had all the ingredients I needed for the cake, so I made the cake and that cooled while we went to the grocery store for our Sunday grocery run to get some cream cheese.

Here’s how I made this easy pumpkin roll…

eggs a bowl of flour and spices

How To Make Easy Pumpkin Roll

First of all, preheat your oven to 350 degrees F. 

Spray a 15 ½ x 10 ½ x 1-inch jelly roll pan with cooking spray. Cut a sheet of parchment a little larger than the jelly roll pan to ensure there is enough overhang on the sides of the pan. Place it into the bottom of the pan and also spray it with a light coating of cooking spray.

pumpkin roll ingredients in mixing bowl with whisk

In a large bowl, whisk the eggs, granulated sugar, pumpkin, flour, baking soda, cinnamon, and fresh nutmeg, until well combined.

nutmeg on microplane

Pour the batter into prepared jelly roll pan. Bake inside the preheated oven until the cake is puffy and a wooden toothpick comes out clean win inserted into the center of the cake; 15 to 20 minutes.

Remove the cake from the oven and allow it to cool for at least 5 minutes.

Notes:

It is important to roll the cake when it is still warm. Allow it to cool for a minimum of 5 minutes.

I used the traditional clean towel method to roll the cake. However, I have read that using a clean kitchen towel is not necessary and that you can use parchment paper instead. I did not try this method, but my guess is that you wouldn’t have to peel the parchment paper off after baking and use it to guide the roll. I will try this method next time and revise the recipe if I find this works.

peeling the parchment paper off

When the cake has cooled 5 minutes, pull the sheet of cake out of the pan using the short edges of the parchment. Place the cake onto a flat surface, vertically in front of you. Cover the cake with a clean kitchen towel.

rolling cake into towel

Starting from the short end nearest you, carefully roll up the cake from short end to short end until it forms a complete roll inside the towel. Place it seam-side down on a wire cooling rack. Let the cake roll cool completely; about 30 minutes. It’s ok to leave it until you are ready to assemble the cake.

cake rolled up in towel to cool

Make the Filling:

Beat the cream cheese and butter with an electric mixer until well combined. Turn off the mixer, and scrape down the sides of the bowl. Add the confectioners’ sugar and vanilla into the mixing bowl. Beat until light and fluffy; about 2 minutes. 

Note:

It is important that the cream cheese and butter are at room temperature before mixing the filling. Leave both at room temperature for at least 30 minutes to soften it.

Assemble the Pumpkin Roll:

Carefully unroll the cake, leaving it on the towel (there may be some cracking). Using an offset spatula or butter knife, spread the cream cheese filling onto the cake.

unrolled cake
spreading filling onto cake with offset spatula

Reroll the cake around the filling into a log, and transfer to a serving platter. Serve immediately or refrigerate until needed.

Dust with powdered sugar just before serving.

dusting the easy pumpkin roll with powdered sugar with mountain view

After a hot and dry summer, I think we are all ready for cozy, and delicious fall recipes. Celebrate the upcoming Thanksgiving holiday with this light, easy, and deliciously tangy pumpkin roll recipe.

slice of easy pumpkin roll on plate with fork

I had to play dessert police to keep David and me from eating the whole thing. We shared with some of it our neighbor and David took some to his coworkers.

You are going to love this easy pumpkin roll recipe! Give it a try and comment below to let us know how it turns out.

Easy Pumpkin Roll

This easy pumpkin roll recipe is a classic dessert made of delicately sweet and warmly spiced cake curled up around silky cream cheese that everyone adores!
Course Dessert
Cuisine American
Keyword Cake, Pumpkin, Roll
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 154.58kcal

Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree homemade is best, pure
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg fresh is best!
  • powdered sugar for serving (optional)

The Filling:

  • 1 package cream cheese (⅓-less fat) (8-ounces) ROOM TEMPERATURE
  • 1 tablespoon unsalted butter ROOM TEMPERATURE
  • ¾ cup confectioners’ sugar
  • ¾ teaspoon pure vanilla extract

Instructions

Make the Cake:

  • Preheat the oven to 350 degrees F.
  • Spray a 15 ½ x 10 ½ x 1 inch jelly roll pan with cooking spray. Cut a sheet of parchment a little larger than the jelly roll pan to ensure there is enough overhang on the sides. Place it into the bottom of the pan and also spray it with a light coating of cooking spray.
  • In a large bowl, whisk the eggs, granulated sugar, pumpkin, flour, baking soda, cinnamon, and fresh nutmeg, until well combined.
  • Pour batter into prepared jelly roll pan. Bake inside the preheated oven until the cake is puffy and a wooden toothpick comes out clean win inserted into the center of the cake; 15 to 20 minutes.
  • Remove the cake from the oven and allow it to cool for at least 5 minutes.
    Next, pull the cake out of the pan using the short edge of the parchment. Place the cake onto a flat surface, vertically in front of you. Cover with a clean kitchen towel.
    Starting from the short end nearest you, carefully roll up the cake from short end to short end until it forms a complete roll inside the towel.
    Place it seam-side down on a wire cooling rack. Let the cake roll cool completely; about 30 minutes. It’s ok to leave it until you are ready to assemble the cake.

Make the Filling:

  • Beat the room temperature cream cheese and butter with an electric mixer until well combined. Turn off the mixer, and scrape down the sides of the bowl. Add the confectioners' sugar and vanilla into the mixing bowl. Beat until light and fluffy; about 2 minutes.

Assemble the Pumpkin Roll:

  • Carefully unroll the cake, leaving it on the towel (there may be some cracking). Using an offset spatula or butter knife, spread with the cream cheese filling onto the cake.
    Reroll the cake around the filling into a log, and transfer to a serving platter. Serve immediately or refrigerate until needed.
    Dust with powdered sugar just before serving.

Notes

It is important to roll the cake when it is still warm. Allow it to cool for about 5 minutes minimum.
I used the traditional clean towel method to roll the cake. However, I have read that using a clean kitchen towel is not necessary and that you can use parchment paper instead. I did not try this method, but my guess is that you wouldn’t have to peel the parchment paper off after baking and use it to guide the roll. I will try this method next time and revise the recipe if I find this works.
I decided to cut some calories by using ⅓-less fat cream cheese, but go ahead and use the full strength stuff if you want!
It is important that the cream cheese and butter are at room temperature before mixing the filling. Leave both at room temperature for at least 30 minutes to soften it.
Recipe adapted from Woman’s Day Magazine

Nutrition

Calories: 154.58kcal | Carbohydrates: 31.96g | Protein: 2.43g | Fat: 2.17g | Saturated Fat: 1.01g | Cholesterol: 43.52mg | Sodium: 108.75mg | Potassium: 65.6mg | Fiber: 0.85g | Sugar: 24.75g | Vitamin A: 3266IU | Vitamin C: 0.86mg | Calcium: 12.64mg | Iron: 0.84mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!