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Pumpkin Roll

Pumpkin Roll

This Pumpkin Roll Delight combines soft, spiced pumpkin cake with a smooth cream cheese filling, rolled to perfection for a beautiful swirl. It’s moist, flavorful, and perfect for fall gatherings, Thanksgiving dinners, or cozy afternoon desserts.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Cakes, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cake:
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 3 large eggs
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar for dusting the towel
For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, beat eggs and granulated sugar until light and fluffy. Add pumpkin puree and vanilla extract; mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Bake: Spread batter evenly in the prepared pan and bake for 12–15 minutes, or until the cake springs back when touched.
  6. Roll while warm: Immediately invert the cake onto a clean towel sprinkled with powdered sugar. Peel off the parchment paper and gently roll the cake (with the towel) from the short end. Let it cool completely.
  7. Prepare the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Chill for 10 minutes for easier spreading.
  8. Assemble: Unroll the cooled cake, spread the filling evenly, then carefully roll it back up without the towel.
  9. Chill: Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing.
  10. Serve: Dust with powdered sugar or drizzle with caramel before serving.

Notes

  • Roll while warm: This prevents cracks in the cake.
  • Chill before slicing to help the roll hold its shape.
  • Add chopped pecans or caramel drizzle for an extra festive touch.
  • Store leftovers tightly wrapped in the refrigerator for up to 4 days.
  • Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months; thaw in the fridge overnight before serving.
  • Dust with powdered sugar or top with whipped cream for presentation.