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Pumpkin roll sliced to show cream cheese swirl filling

Classic Pumpkin Roll


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  • Author: Myla
  • Total Time: 35 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

Classic pumpkin roll with cream cheese filling. A festive fall dessert that’s soft, spiced, and perfect for holidays.


Ingredients

Scale

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Filling:

8 oz cream cheese, softened

1 cup powdered sugar

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

For Dusting:

Powdered sugar


Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. Beat eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.

3. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold into pumpkin mixture.

4. Spread batter evenly in pan. Bake 12–15 minutes or until a toothpick comes out clean.

5. Turn warm cake onto a towel dusted with powdered sugar. Peel off parchment, then roll cake in the towel. Cool completely.

6. Beat cream cheese, powdered sugar, butter, and vanilla until smooth.

7. Unroll cooled cake, spread filling, then roll it back up. Wrap and chill at least 1 hour.

8. Dust with powdered sugar before serving.

Notes

Roll the cake while warm to prevent cracks.

Store tightly wrapped in the fridge for up to 5 days or freeze up to 2 months.

Sprinkle chopped nuts inside for added crunch.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg