Go Back Email Link
–+ servings

Easy Pumpkin Roll

This easy pumpkin roll is a classic fall dessert made with moist pumpkin cake and a sweet cream cheese filling rolling to perfection. With simple ingredients and step-by-step directions, you'll have a homemade pumpkin roll that's festive, delicious, and perfect for holidays or gatherings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
resting time 1 hour
Course Appetizer, Bread, Dessert, holiday
Cuisine American
Servings 12 servings
Calories 397 kcal

Equipment

Ingredients
  

  • 1⅓ cups pumpkin puree
  • 6 eggs
  • 1½ cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • ¼ tsp nutmeg
  • ½ tsp salt

Cream Cheese Frosting

  • 8 oz. cream cheese
  • ¼ cup butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper and generously spray with cooking spray. (13"x18").
  • In a mixing bowl, combine all wet ingredients and mix well.
  • Add in dry ingredients and mix until well incorporated.
  • Pour pumpkin mixture into greased baking sheet and spread evenly.
  • Transfer to oven and bake for 18-20 minutes until the top of the pumpkin cake is lightly golden and a toothpick inserted in the center comes out clean.
  • Remove from heat and let cool for about 10 minutes until it's able to be handled. (do not remove the parchment paper from underneath the pumpkin roll.)
  • Cut a piece of parchment paper large enough to cover the pumpkin cake and spray it generously with cooking spray. Place the parchment paper greased side down over the top of the cake.
  • Starting at the short end, roll the cake and parchment paper together into a tight cylinder shape. (Rolling it helps the cake hold its shape without cracking later.)
  • Let the pumpkin roll cool completely keeping the roll wrapped in the cylinder shape until its fully cooled.
  • In a separate mixing bowl, combine softened cream cheese and butter. Beat together until creamy and lump free.
  • Gradually add powdered sugar, mixing on low at first, then increase the speed and beat until light and fluffy.
  • Scrape the sides and add in vanilla and whip for an additional 1-2 minutes to achieve that extra silky texture.
  • When pumpkin roll has cooled completely, unroll, remove the parchment paper on top and spread cream cheese frosting evenly over top.
  • Reroll the pumpkin roll into the cylinder shape again, removing the parchment paper underneath carefully as you go.
  • Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour before serving. (This allows the frosting to set and makes it easier to slice.)
  • Serve and enjoy!

Nutrition

Calories: 397kcalCarbohydrates: 67gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 111mgSodium: 346mgPotassium: 77mgFiber: 1gSugar: 54gVitamin A: 492IUVitamin C: 0.01mgCalcium: 57mgIron: 1mg
Keyword best pumpkin roll recipe, Christmas pumpkin roll, classic pumpkin roll, cream cheese pumpkin roll, easy pumpkin roll, fall dessert, fall dessert recipe, holiday dessert, holiday dessert pumpkin roll, homemade pumpkin roll, moist pumpkin roll, pumpkin dessert, pumpkin dessert with cream cheese frosting, pumpkin roll, pumpkin roll recipe, pumpkin Swiss roll, simple pumpkin roll cake, Thanksgiving pumpkin dessert, Thanksgiving recipe
Tried this recipe?Let us know how it was!