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Pumpkin Roll

Pumpkin roll with a tender spiced cake baked in a jelly roll pan and rolled with a creamy cinnamon filling. After chilling, slice into tight spirals with powdered sugar dusted on top for a bakery-style finish.
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Prep Time 30 minutes
Cook Time 13 minutes
chilling 1 hour
Total Time 1 hour 43 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cake
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 3 eggs
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree
  • 1 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake
  1. Preheat oven to 375F. Grease a 15x10 jelly roll pan, line with parchment, and grease again.
  2. Beat eggs and granulated sugar until light, about 2-3 minutes. Mix in pumpkin puree and vanilla until smooth.
  3. Fold in all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix just until no dry streaks remain.
  4. Spread the batter evenly in the prepared pan. Bake at 375F for 11-13 minutes, until the top springs back when lightly touched.
Roll and fill
  1. Invert the warm cake onto a powdered sugar-dusted towel. Peel off the parchment while the cake is still warm.
  2. Roll the cake in the towel from the short end. Let it cool completely to set the shape.
  3. Beat cream cheese, powdered sugar, unsalted butter, vanilla, and cinnamon until smooth and spreadable. Unroll the cooled cake and spread the filling evenly.
  4. Re-roll the cake without the towel. Refrigerate 1 hour, then dust with powdered sugar for dusting before slicing and serving.

Notes

For clean slices, refrigerate the rolled pumpkin cake at least 1 hour so the cream cheese filling firms up, and wipe your knife between cuts. Store covered in the refrigerator up to 4 days; freezer: no (texture can soften). If you want a lighter option, use reduced-fat cream cheese for the filling while keeping the same powdered sugar ratio.