Classic Pumpkin Roll

This soft Classic Pumpkin Roll recipe has a delicious light and fluffy moist spiced cake that is wrapped around a rich cream cheese filling. Each slice of this showstopper rolled cake showcases a beautiful swirl of cake and filling. Despite its fancy appearance this pumpkin spice dessert is easier to make than you think and is perfect for fall or holiday gatherings!

For more popular pumpkin desserts try my pumpkin swirl cheesecake, copycat Costco pumpkin pie, Paula Deen’s pumpkin bars and pumpkin cinnamon rolls.

this recipe!

Pumpkin Roll Recipe

I love how the spices and naturally sweet, earthy pumpkin flavors pair so well with the slightly tangy cream cheese filling for a terrific balance of textures and tastes.

This wonderful combination brings out the best in both ingredients and gives a luxurious mouthful with each bite you take of a classic fall dessert.

It is also treasured tradition in many families to serve during the holidays and it gives a delightful feeling of nostalgia to all who enjoy it.

Also try my easy pumpkin spice cake, pumpkin gooey butter cake, pumpkin delight and my easy pumpkin pecan dump cake

Ingredients

Pumpkin Roll Cake:

• All Purpose Flour
• Baking Powder
• Pumpkin Pie Spice
• Salt – I used kosher salt
• Eggs – 3 eggs at room temperature
• Vanilla Extract – I like to use pure vanilla extract for the best flavor but artificial will work
• Sugar – granulated sugar
• Pumpkin Puree – 2/3 cup of canned pumpkin puree or a homemade pumpkin puree
• Powdered Sugar – dusted on the tea towel when rolling the cake

Cream Cheese Filling:

• Cream Cheese – 8 oz of cream cheese softened to room temperature
• Sugar
• Butter – salted butter softened to room temperature
• Vanilla Extract

How to Make Pumpkin Roll Step by Step Instructions

STEP ONE – Preheat your oven to 375 degrees.  Prepare a jelly roll (or cookie sheet) with parchment paper and pan spray.

STEP TWO – Add flour, baking powder, pumpkin spice and salt into a sifter and sift all together into a medium bowl.  Set aside.

STEP THREE – In a large bowl, add sugar and eggs, one at a time, mixing each in before adding the next.  Add vanilla and pumpkin puree and whisk everything together.

STEP FOUR – Add your flour mixture to the wet ingredients and mix together with a wooden spoon until the flour mixture is just incorporated.  

STEP FIVE – Spread the batter into the pan and smooth it out evenly with an offset spatula or knife.  Bake for about 10-15 minutes until the center is cooked through.  

STEP SIX – While the cake is baking, prepare a cotton dish towel with some powdered sugar sprinkled on it. 

STEP SEVEN (Rolling the pumpkin roll) – When the cake is done, carefully turn out the cake onto the towel while it’s still warm.  Roll the cake and towel up at the same time the long way into a log.  Let the roll completely cool.

While the roll is cooling, in a medium bowl add cream cheese and sugar and mix until smooth with a hand mixer.  Add softened butter and vanilla and mix together until smooth.  

Carefully unroll the cake and spread the cream cheese filling over the cake and then re-roll the cake.  Wrap the cake in plastic wrap and place in the refrigerator until completely chilled, about an hour.  

Remove the cake and sprinkle with a bit more powdered sugar on top if needed for garnish. Seve with whipped cream.  Enjoy!

Can I make this pumpkin roll ahead of time?

Yes you can make this pumpkin roll recipe ahead of time and place it in the fridge in an airtight container for 1 to 2 days before serving. You can dust some more powdered sugar on top if desired.

Storage Instructions

Store using an airtight container in the fridge for up to 3 days.

You can freeze it using a freezer-safe container for 2 to 3 months. Thaw in the fridge overnight before slicing and serving.

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