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Pumpkin Roll

A moist and spiced pumpkin roll cake filled with creamy cream cheese frosting. Perfect for fall gatherings, holidays, or when you’re craving a cozy dessert.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 3 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 large eggs, at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup (90g) confectioners’ sugar, for rolling
  • 6 oz (170g) full-fat brick cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) confectioners’ sugar, for frosting
  • 1 tsp pure vanilla extract (for frosting)

Equipment

  • 10×15-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • towel
  • electric mixer

Method
 

  1. Preheat oven to 350°F (177°C). Grease a 10×15-inch baking pan, line with parchment, and grease the parchment.
  2. Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a bowl.
  3. In another bowl, whisk eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla until combined.
  4. Add wet mixture to dry and whisk until smooth. Spread batter evenly into pan and bake 17–18 minutes.
  5. Invert hot cake onto a sugar-dusted towel, peel parchment, and roll up tightly from the narrow end. Cool completely.
  6. Beat cream cheese until smooth, add butter, then mix in confectioners’ sugar and vanilla until creamy.
  7. Unroll cooled cake, spread frosting evenly, leaving 1/2-inch border, then reroll tightly without towel.
  8. Refrigerate covered for 20 minutes before slicing. Dust with confectioners’ sugar if desired.

Notes

You can prepare the cake up to step 7 a day ahead and chill before frosting. The filled roll also freezes beautifully for 2–3 months. Use homemade pumpkin pie spice if store-bought isn’t available.
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