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Pumpkin roll cake slice on a small white plate with a fork.
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Pumpkin Roll

This pumpkin roll cake is truly irresistible delicious moist with a heavenly cream cheese filling. A classic Fall dessert that everyone will love!
Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin roll
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings 8 slices
Calories 406kcal
Author Wendie

Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cups canned pumpkin puree
  • ½ teaspoon vanilla

Cream Cheese Filling

  • 1-8 ounce pkg cream cheese at room temp
  • 1 cup confectioners sugar
  • 6 tablespoons unsalted butter at room temp
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 375 degrees, spray a 10x15 jelly roll pan with non-stick cooking spray, and place your parchment paper on top. (Helps hold the paper in place when you pour the batter.)
  • In a medium bowl add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
  • In a large bowl using a hand mixer beat sugar, and eggs until creamy. then add in pumpkin, and vanilla and mix just until combined.
  • Using a spoon mix the dry mixture into the wet mixture until combined.
  • Pour batter onto prepared parchment paper.
  • Bake 15-20 minutes or until cake springs back when touched.
  • Remove from oven and while the cake is hot (use a small dishtowel if it's too hot), grab the parchment paper the cake was baked on and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely for about 2 hours.
  • Prepare filling in a medium bowl using a hand mixer beat softened cream cheese, sugar, butter, and vanilla until smooth.
  • Slowly unroll the cake, spread filling over the cake evenly. Re-roll cake from one end to the other (don’t roll the parchment paper this time.) Wrap cake in plastic wrap and chill at least 1 hour or overnight.
  • Sprinkle with confectioners sugar and slice!

Video

Notes

You can use 2 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.
Make sure you get pumpkin pie puree and not pumpkin pie filling.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 121mg | Sodium: 294mg | Fiber: 1g | Sugar: 40g