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–+ servings
Pumpkin Roll with one slice off on a platter
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4.50 from 6 votes

Pumpkin Roll

Pumpkin Roll is a classic fall dessert that is easier to make than you might think. A simple pumpkin spice cake rolled up jelly-roll style and filled with cream cheese icing. A must-have dessert for Thanksgiving.
Prep Time10 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 25 minutes
Course: Desserts
Cuisine: American
Keyword: cream cheese pumpkin roll, pumpkin cake roll, Thanksgiving dessert
Servings: 8 servings
Calories: 393kcal
Author: Milisa

Ingredients

  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2/3 cup pumpkin puree not pie filling
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar for rolling
  • 8 ounces cream cheese softened
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 375°.
  • In a mixer bowl, add eggs, vanilla and sugar. Mix well.
  • Turn the mixer off and add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.
  • Line a jelly roll pan with parchment paper and spray with non stick cooking spray.
  • Pour batter into prepared pan and spread evenly.
  • Bake for 12 - 15 minutes or until a toothpick inserted in center comes out clean.
  • Remove from oven.
  • Sprinkle 1/4 cup of powdered sugar over a clean tea towel and invert cake onto tea towel.
  • Remove parchment paper and starting with the short end, roll the cake up in the towel, tightly.
  • Place towel wrapped cake on a wire rack to cool completely, about 1 hour.
  • Make the icing by adding softened cream, butter, 1 teaspoon vanilla extract and 1 cup of powdered sugar to a mixing bowl. Beat at medium speed until light and fluffy.
  • When cake is cooled unroll the towel and spread cream cheese icing over cake in an even layer. Roll cake (not the towel) back up.
  • Wrap tightly in plastic wrap and refrigerate at least 1 hour before slicing.

Notes

Store pumpkin roll wrapped in plastic wrap in refrigerator up to 4 days.
To freeze, wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 6 weeks, thaw in refrigerator before serving.

Nutrition

Serving: 1g | Calories: 393kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 114mg | Sodium: 404mg | Fiber: 1g | Sugar: 44g