The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free!
How to make a Pumpkin Roll:
Prep Pan: Preheat oven to 350°F. Lightly spray a 10×15” pan with cooking spray, then line with parchment paper and leaving an extra inch of parchment paper hanging over the long sides so you can easily lift it up after it bakes. Lightly spray the parchment paper with non-stick spray.
Make Batter: Combine flour, salt, cinnamon, baking soda, and pumpkin pie spice in a bowl. Mix eggs, vanilla, sugar, and pumpkin in a separate bowl, until smooth. Pour dry ingredients into wet ingredients, just stirring until combined.
Bake: Pour batter in prepared pan, spreading into an even layer. Bake for 13-16 minutes, or until a toothpick comes out clean. Watch it closely since every oven is different. Remove from oven. Lift the parchment paper up and place on a heat-safe flat surface. While cake is hot, start at a short end and slowly roll the cake inside the parchment paper all the way. Let cool completely on a wire cooling rack.
- Tip: It’s very important to roll up the cake when it’s hot from the oven, so it doesn’t crack. The hot cake is soft, pliable, and will roll and set in this shape, so it doesn’t crack.
Add Filling: Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it’s fluffy and smooth. Carefully unroll cooled pumpkin cake then gently smooth the filling in an even layer. Roll up the pumpkin swiss roll back up, without the parchment paper and cover with plastic wrap. Refrigerator for at least 1 hour before serving.
Serve: Dust the top of the pumpkin roll cake with powdered sugar, if desired. Cut into slices and serve. Keep leftovers covered in the refrigerator for up to 3 days.
Make Ahead and Freezing Instructions:
To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
To Freeze: Wrap in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
Pumpkin Roll
- Prep 10
- Cook 15
- Refrigerate 1 30
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Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling:
- 8 ounces cream cheese , softened
- 2 Tablespoons butter , softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar , plus more for dusting
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Instructions
- Preheat oven to 350 degrees F.
- Prep Pan: Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
- Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
- Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
- Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
- Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
- Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Notes
Make Ahead Instructions: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
Freezing Instructions: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
Gluten-free Adaptation: Replace the regular flour with the gluten-free 1:1 all-purpose flour.
Nutrition
- Calories: 360
- kcalCarbohydrates: 53g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.1g
- Cholesterol: 106mg
- Sodium: 350mg
- Potassium: 124mg
- Fiber: 1g
- Sugar: 42g
- Vitamin A: 3749IU
- Vitamin C: 1mg
- Calcium: 51
- mgIron: 1mg
- Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Directions - Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease and lightly flour the parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, beat eggs and granulated sugar until thick and fluffy. Add in the pumpkin puree and vanilla extract, beating until well combined.
Gently fold in the dry ingredients into the wet mixture until just blended.
Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
Immediately turn the cake out onto a large, clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together. Cool completely on a wire rack.
In a medium bowl, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, unroll it carefully. Spread the cream cheese frosting evenly over the cake. Roll the cake back up without the towel.
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