Pumpkin Roll Recipe

This easy Pumpkin Roll recipe is perfect for the holidays. A simple pumpkin roulade cake made from scratch spread with cream cheese filling before being rolled and dusted with powdered sugar. 

During the fall there is nothing better than a classic pumpkin pie recipe, an easy pumpkin dump cake, or this delicious pumpkin cream cheese roll. I can’t wait to enjoy one of these!

Easy Pumpkin Roll Recipe

This classic pumpkin roll recipe is SOOO good! Whenever fall hits, we make all things pumpkin and this roll is a favorite with the kids and adults alike. It’s so easy and quick to make and is rather foolproof!

The pumpkin cake batter combined with cream cheese is a perfect combination of flavors. Though we added walnuts to our pumpkin roll cake, that is totally a personal preference and not a must.

How to Make a Pumpkin Roll

I love how quickly this homemade pumpkin cake comes together, perfect for parties and holiday baking.

How to Make the Pumpkin Cake:

1. Combine the dry ingredients in a bowl.
2. In a separate bowl, cream the eggs and sugar. Mix in the oil, vanilla and pumpkin puree.
3. Mix dry into wet ingredients (don’t overmix). Then bake roll in a jelly-roll pan.
4. Once baked allow to cool slightly and roll with parchment paper or kitchen towel.

Tip: Once baked, roll the cake while it’s still warm. This will ensure that there are no cracks or tears when unrolling the cake.

How to Make Pumpkin Cream Cheese Filling:

1. In a bowl, beat the butter and cream cheese.
2. Add in the vanilla, powdered sugar, and pumpkin pie spice and mix until creamy.

How to Roll a Pumpkin Roll

While this part may seem daunting, it is actually quite easy to do! Since the cake was rolled while still warm, it will unroll quite easily.

Start by gently unrolling the pumpkin cake. Then spread the cream cheese filling evenly over it and roll back up. That’s it!

Once rolled, cover and refrigerate until ready to serve. Before serving, dust the pumpkin roll with powdered sugar, then slice and serve.

Can I Make It In Advance?

Yes, pumpkin roll can be made up to four days in advance. Once rolled tightly wrap in plastic wrap and refrigerate. Before serving dust with powdered sugar then enjoy!

Can You Freeze Pumpkin Rolls?

This is a great recipe to make several portions and freeze to share with family, teachers, and neighbors around the holidays. Freeze the whole pumpkin spice roll, or cut into slices and wrap individual slices to enjoy one slice at a time!

• To Freeze: Put in an airtight container or zip top freezer bag and store in the freezer for up to 2-3 months.
• To Thaw: Leave overnight in the refrigerator, serve and enjoy.

Try These Other Fall Inspired Recipes

• Pumpkin Bundt Cake – perfect to wow your guests
• Pumpkin Cheesecake Bars – made with Amaretto!
• Pumpkin Zucchini Bread – loaded with fall flavors
• Easy Pumpkin Muffins – pumpkin for breakfast!
• Banana Pumpkin Bread – so soft and moist

0 from 0 votes

Review Recipe

Pumpkin Roll Recipe

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 8 servings

Author Valentina Ablaev

Course Dessert

Cuisine American

Easy classic Pumpkin Roll Recipe made from scratch with a rich cream cheese filling. This roll is great for fall baking and especially wonderful for the Holidays.

PrintPin

Equipment

• Jelly roll pan

Ingredients

Pumpkin Roll Cake

• 3/4 cup all-purpose flour sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons oil
• 2/3 cup pumpkin puree
• 3/4 cup walnuts chopped (optional)

Cream Cheese Filling

• 1 1/2 packages cream cheese 12 oz, softened
• 4 Tablespoons unsalted butter softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan baking sheet with parchment paper and grease with baking spray or butter.
• In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
• In another bowl, cream together the eggs and sugar. Add the vanilla, oil and pumpkin puree and mix with a spatula.
• Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.
• Pour batter into the prepared baking sheet.
• Bake for 12-15 minutes, or until a toothpick comes out clean when tested in the center.
• Allow roll to slightly cool and roll with parchment paper (or use a kitchen towel). Cool completely before adding cream.

Cream Cheese Filling

• In a bowl, cream the butter and cream cheese. Once smooth, add in the vanilla, powdered sugar and pumpkin pie spice. Mix until creamy.
• Carefully unroll the cake. Spread the cream cheese filling over the cake. Reroll the cake.
• Dust with powdered sugar and refrigerate the pumpkin roll until serving.

Nutrition Information

Calories: 319, Carbohydrates: 41g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 77mg, Sodium: 179mg, Potassium: 157mg, Fiber: 2g, Sugar: 29g, Vitamin A: 3444IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg

Keyword pumpkin roll

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.