Go Back
A freshly baked pumpkin roll with cream cheese frosting, dusted with powdered sugar

Proven way to grow a perfect Pumpkin Roll

This recipe guides you through baking a perfect pumpkin roll, featuring a spiced pumpkin cake rolled with a creamy, sweet filling. It's a delightful dessert for any occasion, especially during the fall season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cake
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2/3 cup pumpkin puree
  • 3 large eggs
  • 1 cup granulated sugar
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1 cup confectioners' sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
For Dusting
  • 1/4 cup confectioners' sugar
For Garnish
  • 1/4 cup pecans chopped
  • 6 leaves fresh mint leaves
  • 2 tbsp caramel sauce optional

Equipment

  • Oven
  • Jelly-roll pan (15x10-inch)
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Wire rack

Method
 

Preparation
  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, baking soda, cinnamon, and cloves until well combined.
  3. In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes, or until light and fluffy.
  4. Gently fold in the pumpkin puree and the dry ingredients into the egg mixture until just combined, being careful not to overmix.
  5. Pour the batter evenly into the prepared jelly-roll pan and spread it to the edges.
  6. Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with 1/4 cup of confectioners' sugar.
  8. Immediately after removing the cake from the oven, invert it onto the prepared towel.
  9. Carefully peel off the parchment paper from the cake.
  10. Starting from one of the short ends, tightly roll the warm cake and towel together.
  11. Let the rolled cake cool completely on a wire rack, which will take about 1 hour.
Cream Cheese Filling
  1. While the cake cools, prepare the filling by beating the softened cream cheese, confectioners' sugar, softened butter, and vanilla extract in a medium bowl until smooth and creamy.
Assembly
  1. Once the cake is completely cool, carefully unroll it.
  2. Spread the cream cheese filling evenly over the entire surface of the cake.
  3. Starting from the same short end as before, re-roll the cake tightly without the towel.
  4. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
Serving
  1. Before serving, dust the pumpkin roll with additional confectioners' sugar.
  2. Slice the roll into 1-inch thick pieces using a sharp knife.
  3. Garnish with chopped pecans, fresh mint leaves, and a drizzle of caramel sauce if desired.

Notes

Ensure your cream cheese and butter are properly softened for a smooth filling. Do not overmix the cake batter, as this can lead to a tough cake. Rolling the cake while warm prevents it from cracking. For best results, chill the pumpkin roll thoroughly before slicing.