Pumpkin Roll Recipe

This pumpkin roll recipe is a classic at Thanksgiving with a cream cheese filling and pumpkin sponge cake. It's an impressive homemade dessert yet so easy to make!

Prep Time: 25

Cook Time: 15

Cool Time: 1

Total Time: 40

Servings:

Ingredients

3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt
¾ cup all-purpose flour
1 teaspoon baking soda
1 (8-ounce) package cream cheese , softened
¼ cup unsalted butter , softened
1 ¼ cups powdered sugar , plus more for rolling and topping
1 teaspoon vanilla extract

Instructions

Prep. Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with nonstick cooking spray. Line with parchment paper and spray the top with nonstick spray.
Make cake batter. In a large bowl of a stand mixer fitted with the paddle attachment, beat 3 eggs until frothy. Mix in 1 cup sugar, 2/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
Bake. Add 3/4 cup flour and 1 teaspoon baking soda and mix just until combined. Pour into the pan and tap until the mixture spreads evenly. Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Prep counter for rolling. While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
Roll cake and chill. Once the cake is done cooking, carefully flip onto the towel while it's still warm and remove the parchment paper. Gently roll up the cake inside the towel, starting at the narrow end. Chill in the refrigerator with the seam down until cooled completely.
Make cream cheese filling. In a medium bowl, beat 8 ounce cream cheese, 1/4 cup unsalted butter, 1 1/4 cups powdered sugar, and 1 teaspoon vanilla with an electric mixer until smooth.
Spread cake with filling. Once the cake is cool, unroll the cake and spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap.
Freeze and then slice. Freeze 15 minutes before slicing for clean cuts, using a sharp knife only. Sprinkle the top with powdered sugar just before slicing.

Notes

Rolling: Alternatively, you can remove the cake with the parchment paper from the pan and roll it up in the parchment paper.

Freeze: Prepare as instructed, then let cool completely. Wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. To thaw, place in the refrigerator overnight before serving. Don't try to warm it up in the oven or microwave to thaw faster or it will dry out!

Storage: It will keep tightly wrapped in plastic wrap in the refrigerator up to 5 days.

Recipe Credit: Adapted from Libby's.

Nutrition