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A sliced pumpkin roll dusted with powdered sugar.
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5 from 1 vote

Pumpkin Roll

This Homemade Pumpkin Roll is easy to make, perfectly spiced, and filled with a simple cream cheese frosting. The perfect dessert for fall!
Course Dessert
Cuisine American
Keyword cake, fall, pumpkin
Prep Time 30 minutes
Cook Time 15 minutes
Cooling and chilling time 3 hours
Servings 10 slices
Author Danielle

Ingredients

For the pumpkin roll:

  • 1/4 cup (30 grams) powdered sugar use more or less as needed
  • 1/2 cup (100 grams) light brown sugar packed
  • 1/2 cup (100 grams) granulated sugar
  • 3 large eggs
  • 2/3 cup (160 grams) pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 grams) all-purpose flour spoon & leveled
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the cream cheese frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup (60 grams) unsalted butter softened
  • 1 and 1/2 cups (180 grams) powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

To make the pumpkin roll:

  • Preheat oven to 375°F (190°C). Line the bottom of a 10x15 jelly roll pan with parchment paper, spray the sides well with nonstick cooking spray, and set aside.
  • Spread out a clean kitchen towel and dust with the powdered sugar.
  • In a large mixing bowl, using a handheld mixer or a whisk, mix together the brown sugar, granulated sugar, and eggs for about 30 seconds - 1 minute or until well combined. Mix in the pumpkin puree and vanilla extract.
  • In a separate mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix together until just combined.
  • Pour the batter into the prepared pan and spread it around into one even layer. Bake at 375°F (190°C) for 12-15 minutes or until the top is set and a toothpick inserted into the center comes out clean.
  • Remove from the oven and immediately loosen the cake from the pan. Turn the cake onto the prepared kitchen towel and peel off the parchment paper. Carefully roll up the cake and the towel together starting at the narrow end. Place on a wire rack to cool completely (about 2 hours).

To make the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and butter together until well combined.
  • Mix in the powdered sugar and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.

To assemble the pumpkin roll:

  • Unroll the cooled pumpkin roll, making sure to carefully peel it away from the towel. Frost with the cream cheese frosting, leaving a 1/2-inch border around the edges unfrosted.
  • Carefully roll the pumpkin roll back up and refrigerate for 1-2 hours. Once chilled, dust with more powdered sugar, slice into pieces and enjoy!

Notes

Pumpkin roll may be stored in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: This will freeze well for up to 3 months, thaw overnight in the refrigerator.
Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling. The only ingredient in canned pumpkin puree will be pumpkin.
Pumpkin Pie Spice: Don't have any on hand? You can use my homemade recipe.
Cream Cheese: It's best to use full-fat cream cheese, but reduced-fat will be oaky. I do not suggest using fat-free cream cheese.