Description
This Delicious Homemade Pumpkin Roll is a moist and flavorful pumpkin-spiced cake rolled with a creamy, smooth cream cheese frosting. Perfect for fall celebrations or any dessert craving, this classic pumpkin roll recipe uses a tender cake baked in a sheet pan and a luscious cream cheese filling that complements the warm spices beautifully.
Ingredients
Scale
Cake Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (150g) canned pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
Roll Preparation
- 3/4 cup (90g) confectioners’ sugar (for rolling)
Frosting Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter to help the parchment paper stick. Then line the pan with parchment paper, spraying or greasing the parchment as well to ensure a nonstick surface for easy cake release.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Combine wet ingredients: In a medium bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until fully combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Spread the batter evenly into the prepared pan, shaking the pan to level the batter and get it into the corners.
- Bake the cake: Bake for 17–18 minutes, or until the cake springs back when lightly touched with a finger.
- Roll the cake: While the cake is baking, lay a thin kitchen towel flat on the counter and sprinkle with 3/4 cup confectioners’ sugar. When the cake is out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting at the narrow end, gently roll the cake up in the towel. This rolling while warm helps set the shape and prevents cracking.
- Cool the rolled cake: Allow the rolled cake to cool completely. For faster cooling, place the rolled cake in the refrigerator for about 2 hours.
- Prepare the frosting: Remove the cake roll from the refrigerator and let it sit at room temperature for a few minutes. In a large bowl, use a mixer fitted with a paddle or whisk attachment to beat the cream cheese on high speed for 1 minute until smooth and creamy. Add the softened butter and beat until combined. Gradually add the confectioners’ sugar and vanilla extract and beat on medium-high until smooth and fluffy.
- Assemble the pumpkin roll: Gently and slowly unroll the cooled cake and flatten it out on the towel. Spread the cream cheese frosting evenly over the cake, leaving about a 1/2-inch border around the edges. Carefully roll the cake back up, this time without the towel, rolling tightly but gently to avoid cracks or frosting spilling excessively.
- Chill and serve: Wrap the rolled cake loosely in plastic wrap and refrigerate for 20 minutes before slicing. Optionally, dust with extra confectioners’ sugar before serving.
Notes
- This pumpkin roll is extremely moist and infused with warm pumpkin spices perfect for fall.
- Rolling the cake while warm in a sugared towel prevents cracking and makes it easy to roll.
- Using full-fat cream cheese and unsalted butter in the frosting ensures the richest texture and balance.
- Refrigerate the rolled cake to help it set and make slicing cleaner.
- For best results, use canned pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
