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–+ servings

Pumpkin Roll Recipe

by Cassandra Morris
This moist pumpkin roll with yummy cream cheese icing makes an amazing holiday dessert. Make it in advance so you can enjoy the holidays to the fullest!
Prep Time 25 minutes
Cook Time 15 minutes
Cooling 3 hours
Total Time 3 hours 40 minutes
Servings 1 Roll

Ingredients

Cake

  • 3 eggs room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pure pumpkin
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Cream Cheese Filling

  • 8 ounces cream cheese softened to room temperature
  • 1 cup icing sugar
  • 4 tablespoons butter softened to room temperature
  • 1 teaspoon pure vanilla extract

To Top It Off

  • powdered sugar optional topping

Instructions

CAKE

  • Heat oven to 375°F. Grease a 10x15-inch jelly roll pan with nonstick spray. Line it with parchment paper, letting the paper hang over the long sides by about an inch to create handles for lifting the cake out. Lightly coat the parchment with cooking spray as well and set aside.
  • Whisk the dry ingredients together in a medium bowl.
  • Using the high speed of an electric mixer or with a hand mixer in a large bowl, beat the eggs until slightly thickened and frothy, about 3 minutes.
  • On low speed, mix in the sugar and pumpkin until just combined. Then, use a rubber spatula to gently fold in the dry ingredients until no streaks remain.
  • Pour the batter into the prepared pan and spread into an even layer and drop the pan on the counter a few times to even and eliminate air bubbles.
  • Bake until the top springs back when lightly touched, about 12 - 15 minutes.
  • Meanwhile, dust a clean, thin kitchen towel with powdered sugar and set aside. Or once done baking you can use my new favourite easy (and less messy) method, roll the cake right in the parchment from the pan.
  • If using a towel, loosen the edges of the cake, turn it upside down (invert) onto the prepared tea towel, and carefully peel off the parchment paper. If rolling in parchment, skip inverting and roll the cake up directly in the paper.
  • Slowly, tightly, roll the cake in the towel or parchment paper, working from short end to short end.
  • Transfer the wrapped cake roll to a wire rack to cool until it reaches room temperature - about 2 to 3 hours.

CREAM CHEESE FILLING

  • While the cake is cooling, make the cream cheese filling. Beat filling ingredients together until smooth.

PUTTING IT TOGETHER

  • Once the cake has cooled, transfer the cake roll to a flat surface. Carefully unroll the cake until it is flat again (the ends may curl up a bit, that is OK) and remove the towel or parchment paper.
  • Spread the cream cheese mixture evenly over the cake, leaving a ½ inch border on all sides.
  • Gently and slowly roll the cake back up, tucking the short end into the frosting creating a tight roll and continuing to roll short end to short end. Some frosting may spill out the sides - that is OK.
  • Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
  • When ready to serve, unwrap the pumpkin roll and cut into 1 inch slices. Lightly dust the pumpkin roll on all sides with powdered sugar, this step is optional. Cut into 1 inch slices and serve.