Easy Pumpkin Roll
Baking a pumpkin roll is the perfect way to celebrate autumn with its soft, spiced cake and luscious cream cheese filling. This easy pumpkin roll recipe combines simple ingredients into a delightful dessert that’s visually stunning and bursting with warm flavors. Ideal for gatherings or cozy nights in, this treat will impress friends and family alike, making it a seasonal favorite you’ll return to year after year.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until light and fluffy.
- Gently fold in the pumpkin puree, cinnamon, and vanilla extract until combined.
- Sift the flour into the mixture and stir gently until just combined.
- Pour the batter into the prepared pan and bake for about 15 minutes or until golden brown.
- Immediately turn the cake onto a kitchen towel dusted with powdered sugar and roll it up tightly while warm.
- For the filling, whip softened cream cheese with powdered sugar until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, then re-roll carefully.
- Wrap in plastic wrap and refrigerate for at least one hour before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Consider adding nutmeg or ginger to your batter for extra flavor depth. Store leftovers wrapped in an airtight container in the fridge for up to five days or freeze for up to three months.