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Pumpkin Roll

Pumpkin Roll Recipe

A beautiful and delicious dessert. Make this dessert ahead of time for a stress free dinner party.

Course Dessert
Cuisine American
Keyword harvest roll, pumpkin dessert, pumpkin roll
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 30 minutes
Servings 6
Calories 534 kcal
Author Cindy Hopper

Ingredients

for cake

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin (not pumpkin pie filling)

for filling

  • 1 pkg cream cheese 8 oz., at room temperature
  • 1 cup powdered sugar , sifted
  • 1/4 cup butter , softened
  • 1 teaspoon vanilla extract
  • Powdered sugar for decoration

Instructions

  1. Preheat oven to 375° F

Prepare Pan: Lightly spray a 10 inch X 15 inch jelly roll pan with cooking spray. Line the jelly roll pan with parchment paper. The cooking spray helps adhere the paper to the pan. Give the top of the paper a coat of cooking spray.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into prepared jelly roll pan.

Bake for 12 to 15 minutes or until top of cake springs back when touched. Don’t over bake. Immediately loosen and flip cake onto prepared towel. Carefully peel off paper.

Rolling Instructions Roll the cake up in the towel. Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.

Filling Instructions To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth. Gently unroll the cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

Sprinkle with powdered sugar before serving.

Recipe Video

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Recipe Notes

  • Make sure you use a can of pure pumpkin puree. The ingredient list should simply say “pumpkin.”  Do not get pumpkin pie filling it has spices and other ingredients that we don’t want in this Pumpkin Roll recipe.
  • Keep your pumpkin roll in the refrigerator or freezer. To store your pumpkin roll, wrap it up tightly in plastic wrap before sprinkling the powder sugar on top.  You can refrigerate it for up to 5 days, or freeze for up to 3 months.  If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving.  Sprinkle with powder sugar just before slicing and serving.
  • Can you use parchment paper instead of a towel to roll up the pumpkin roll? Yes! In fact, some people think this makes it much easier.
Nutrition Facts
Pumpkin Roll Recipe
Amount Per Serving
Calories 534 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 143mg48%
Sodium 410mg18%
Potassium 188mg5%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 62g69%
Protein 7g14%
Vitamin A 5100IU102%
Vitamin C 1.2mg1%
Calcium 79mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.