Pumpkin Roll

Written by
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Carroll Pellegrinelli
Updated 10/12/19
Pumpkin roll recipe

MelindaSiklosi / Getty IMages
  • Total: 75 mins
  • Prep: 60 mins
  • Cook: 15 mins
  • Servings: 14 servings
Nutritional Guidelines (per serving)
224 Calories
11g Fat
29g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 14
Amount per serving
Calories 224
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 260mg 11%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 2%
Protein 3g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone just loves this Pumpkin Roll Cake made in a jelly roll pan. This moistness of the pumpkin cake is further enhanced by the cream cheese filling.

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cups pumpkin
  • 2/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup powdered sugar
  • 8 ounces cream cheese
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • Garnish: powdered sugar and cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Mix flour, baking soda, and pumpkin pie spice and set aside.

  4. Blend eggs, sugar, and pumpkin.

  5. Add flour mixture and mix well.

  6. Spread onto a well-greased jelly roll pan allowing the mixture to taper at one end (helps with the rolling once cooked.)

  7. Bake for 10 to 15 minutes.

  8. Mix remaining ingredients and set aside in the refrigerator.

  9. Once pumpkin cake is cooled, turn out on a cheesecloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll).

  10. Once cooled to room temperature, mix cream cheese mixture to soften.

  11. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4 inch border (The cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.)

  12. Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so as not to stick to wrapping and chill for at least 1 hour.

  13. When ready to serve slice 1/4 inch thick and garnish with powdered sugar and cinnamon.

  14. Serve and enjoy!

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