Go Back
A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Best way to grow pumpkin roll in 3 steps. Pumpkin Roll

This recipe provides a simple, 3-step guide to making a delicious pumpkin roll. It's perfect for a sweet treat or holiday dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract

Equipment

  • jelly roll pan (15x10-inch)
  • parchment paper
  • mixing bowls
  • whisk
  • electric mixer
  • spatula
  • kitchen towel or wire rack
  • plastic wrap

Method
 

Step 1: Prepare the Cake
  1. Preheat your oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan, then line it with parchment paper and grease the parchment.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl, beat the eggs until light and fluffy, then gradually add the pumpkin and beat until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; fold in nuts if using.
  5. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Roll the Cake
  1. While the cake is still warm, carefully invert it onto a powdered sugar-dusted kitchen towel or parchment paper.
  2. Peel off the parchment paper from the cake, then carefully roll the cake and towel (or parchment) together from the short end.
  3. Let the rolled cake cool completely on a wire rack.
Step 3: Make the Filling and Assemble
  1. In a medium bowl, beat the softened cream cheese, confectioners' sugar, softened butter, and vanilla extract until smooth and creamy.
  2. Once the cake is completely cool, carefully unroll it.
  3. Spread the cream cheese filling evenly over the unrolled cake, leaving a small border.
  4. Carefully re-roll the cake, without the towel or parchment, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

Ensure the cake is completely cooled before unrolling and adding the filling, otherwise, the filling may melt and make the roll difficult to handle. For best results, chill the pumpkin roll for several hours or overnight to allow the flavors to meld and the roll to firm up, making it easier to slice.