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pumpkin roll

Pumpkin Roll

This pumpkin roll is a fall dessert showstopper—featuring a spiced, moist sponge cake wrapped around a tangy cream cheese filling. It’s easy to make, deeply satisfying to slice, and perfect for any festive table.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake Roll
  • 0.75 cup all-purpose flour sifted, leveled
  • 1 tsp baking powder for a light rise
  • 0.5 tsp baking soda adds lift and balances acidity
  • 1.5 tsp ground cinnamon for classic fall warmth
  • 1 tsp pumpkin pie spice store-bought or homemade
  • 0.25 tsp salt enhances all the flavors
  • 3 large eggs room temperature, for stability and richness
  • 0.67 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup light or dark brown sugar adds moisture and depth
  • 0.5 cup granulated sugar for structure and sweetness
  • 1 tsp pure vanilla extract enhances flavor
For Rolling
  • 0.75 cup confectioners’ sugar to coat the towel and prevent sticking
For the Cream Cheese Filling
  • 6 oz full-fat brick cream cheese softened to room temp
  • 0.25 cup unsalted butter softened for a smooth blend
  • 1.5 cups confectioners’ sugar sifted if lumpy
  • 1 tsp pure vanilla extract to tie the sweetness together

Method
 

  1. Preheat oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick spray and line with parchment. Spray parchment too.
  2. Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
  3. In a separate bowl, mix eggs, pumpkin puree, both sugars, and vanilla until smooth.
  4. Gently combine wet and dry mixtures until just blended. Don’t overmix.
  5. Spread batter in pan evenly. Tap to remove air bubbles. Bake 17–18 minutes until the cake springs back when lightly touched.
  6. Dust a kitchen towel with confectioners’ sugar. Immediately invert baked cake onto it, peel off parchment, and roll up (with towel) from short end.
  7. Cool rolled cake completely—at room temperature or in the fridge for 1–2 hours.
  8. Beat cream cheese until smooth, add butter, then mix in confectioners’ sugar and vanilla. Blend until creamy and fluffy.
  9. Carefully unroll cake. Spread filling evenly, leaving a small border. Roll back up tightly (without towel).
  10. Wrap in plastic and chill at least 20 minutes before serving. Dust with more sugar if desired.

Notes

To make your own pumpkin pie spice, mix ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + pinch of cloves.
Use a jelly roll pan to ensure proper thickness and avoid cracks by rolling cake while hot and letting it cool wrapped.
Add a tablespoon of cream to the frosting for extra softness. Reduce sugar if you prefer less sweetness.