Go Back

Pumpkin Roll

Pumpkin roll is a tender, cinnamon-spiced sponge cake wrapped around a creamy vanilla cream cheese filling. Bake it in a jelly-roll pan, roll it in a powdered-sugar-dusted towel, then chill for neat slices.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Cooling and chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 cooking spray nonstick
  • 0.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree canned; not pumpkin pie filling
For rolling and the filling
  • 1.25 cup powdered sugar divided (1/4 cup for the towel and 1 cup for the filling)
  • 1 package (8 oz) cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Make and roll the cake
  1. Heat the oven to 375°F.
  2. Grease a 10x15-inch jelly-roll pan with cooking spray, line it with parchment paper, and grease the parchment.
  3. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until thick and pale.
  5. Beat in the pumpkin puree.
  6. Fold the flour mixture into the egg mixture just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 13 to 15 minutes, until the top springs back when lightly touched.
  9. While the cake bakes, lay a clean kitchen towel on the counter and dust it evenly with 1/4 cup powdered sugar.
  10. Invert the hot cake onto the towel and peel off the parchment.
  11. Roll the cake and towel together from a short end, then cool seam-side down for 1 hour.
Make the filling
  1. Beat the cream cheese and butter until smooth.
  2. Beat in the vanilla and remaining 1 cup powdered sugar until creamy.
Fill and chill
  1. Unroll the cooled cake.
  2. Spread the filling evenly over the cake, leaving a 1/2-inch border.
  3. Reroll the cake without the towel and wrap it in plastic wrap.
  4. Chill seam-side down for at least 1 hour, then unwrap and slice to serve.

Notes

For clean slices, chill the roll seam-side down and use a sharp knife. Refrigerate leftovers for up to 4 days; freeze the wrapped roll for up to 2 months. A 1:1 gluten-free baking flour can be used in place of the all-purpose flour.