Pumpkin Roll

5 from 7 votes

This is the BEST recipe for Pumpkin Roll. A perfectly spiced light pumpkin cake is rolled around a creamy and tangy cream cheese filling for a perfect pumpkin dessert.

Prep Time20 mins

Cook Time15 mins

Refrigerate2 hrs

Total Time2 hrs 35 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 217kcal

Author: Kristen Chidsey

Equipment

jelly roll pan
Parchment Paper

Ingredients

Pumpkin Sheet Cake

Butter for greasing pan
3 eggs
1 cup granulated sugar
⅔ cup pure pumpkin puree
1 teaspoon lemon juice
¾ cup all purpose flour plus a few teaspoons for preparing sheet pan
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Confectioners/powdered sugar for dusting cake with

Filling

1 cup powdered/confectioners sugar
1 teaspoon vanilla extract
4 tablespoons butter softened
6 ounces cream cheese softened

Instructions

For Cake:

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with parchment paper. Grease the parchment paper and then sprinkle with flour.
Lay a clean, damp linen towel on the counter and sprinkle evenly with confectioners sugar.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt into a small bowl.
Beat eggs until light and fluffy, about 5 minutes. Slowly add in sugar, lemon juice, and beat until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan, using an offset spatula.
Bake for 15 minutes, or until cake springs back when lightly touched.
Immediately turn the cake out onto the lined towel. Peel off the parchment paper and gently roll the cake up in the towel, starting with the short end. Cool cake completely.

For Filling:

Mix together powdered sugar, vanilla, butter, and cream cheese until smooth and fluffy.
Carefully unroll the cake and spread filling over cake to within 1 inch of the edges. Roll cake up again.
Cover and chill until cold.
Remove from fridge and dust with powdered sugar and slice for serving.

Video

Notes

Pumpkin Roll is best served chilled completely.
This pumpkin roll will last for 3 days refrigerated and for 1 month frozen.

This recipe has been adapted from the Classic Pumpkin Roll found on Libby's canned pumpkin.

Nutrition