Name: Pumpkin Roll Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
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; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus more for dusting

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

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar, plus more for dusting

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly grease a 10 x 15-inch jelly roll pan and line it with parchment paper, leaving an extra inch on the long sides to lift the cake easily later. Lightly grease the parchment paper as well.

Step 2: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined.

Step 3: In a separate bowl, beat the eggs, sugar, vanilla extract, and pumpkin puree together until smooth and fully blended.

Step 4: Gently add the dry ingredients to the wet ingredients and stir just until there are no dry streaks. Spread the batter evenly in the prepared pan.

Step 5: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so watch carefully to avoid overbaking.

Step 6: As soon as the cake is out of the oven, lift it by the parchment paper onto a flat, heat-safe surface. Starting from a short end, slowly and gently roll the cake along with the parchment paper. Let it cool completely on a wire rack while rolled up. This prevents cracking and keeps it moist.

Step 7: While the cake cools, prepare the filling by mixing softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until light and fluffy.

Step 8: Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border around the edges.

Step 9: Roll the cake up again, this time without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least one hour to set.

Step 10: Before serving, dust the top with additional powdered sugar if desired. Cut into slices and enjoy.

Tips & Variations

For a more intense pumpkin flavor, add an extra 1/2 teaspoon of pumpkin pie spice to the batter.

Use fresh homemade pumpkin puree for a natural taste and to control the sweetness.

Chill the cake roll longer if you prefer a firmer texture that’s easier to slice.

Swap the cream cheese filling for whipped mascarpone for a richer twist.

FAQs

Can I make this pumpkin roll ahead of time?

Yes, this pumpkin roll can be made a day in advance and refrigerated to allow the flavors to meld and the filling to set properly.

What if my cake cracks when rolling?

If the cake cracks while rolling, that usually means it wasn’t warm enough when rolled the first time. Try rolling the cake immediately after baking while it’s still warm to prevent cracks.