Description
Pumpkin Roll is a classic fall dessert featuring a light and fluffy pumpkin-spiced sponge cake rolled around a luscious cream cheese filling. It’s beautifully swirled, perfectly spiced, and ideal for holidays, potlucks, or any time you crave a festive treat.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Powdered sugar (for dusting towel and rolling)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, beat eggs and sugar until thick and pale, about 2–3 minutes. Add pumpkin puree and vanilla extract and mix until combined.
- Fold in the dry ingredients just until no streaks remain — do not overmix.
- Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle generously with powdered sugar.
- Immediately after removing cake from oven, loosen edges and carefully invert it onto the towel. Peel off parchment paper, then gently roll up the cake and towel together, starting from the short end. Let cool completely (about 1 hour).
- For the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Unroll cooled cake and spread the cream cheese filling evenly over the surface. Gently re-roll the cake (without the towel).
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for the best texture and even mixing.
- The cake can be made 1–2 days ahead — store refrigerated and dust with powdered sugar before serving.
- Freezes beautifully! Wrap tightly and freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baked
- Cuisine: American