Description
This pumpkin roll recipe delivers a moist, spiced sponge rolled with sweet cream cheese filling—easy to make, freezer-friendly, and perfect for fall gatherings.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- Powdered sugar for dusting
Instructions
1. Preheat oven to 375°F and line a jelly roll pan (10×15”) with parchment paper.
2. In a large bowl, beat eggs and sugar until thick and pale.
3. Mix in pumpkin and vanilla.
4. In another bowl, whisk dry ingredients, then fold into the pumpkin mixture.
5. Spread batter evenly into prepared pan and bake for 13–15 minutes.
6. Turn the warm cake onto a powdered-sugar-dusted towel and roll it tightly. Let it cool.
7. In a bowl, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
8. Unroll the cake, spread filling evenly, and gently roll it back up.
9. Wrap in plastic and chill at least 1 hour before slicing.
10. Dust with powdered sugar before serving.
Notes
To freeze: wrap the filled, uncut roll in plastic and foil. Freeze up to 2 months.
Slicing tip: use a serrated knife and clean between cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
