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Pumpkin Roll

A delightful dessert made from light, spiced pumpkin cake rolled with a creamy filling, perfect for family gatherings and holiday celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 large eggs Create structure and richness.
  • 15 oz pumpkin puree Provides moistness and flavor.
  • 1 cup light brown sugar Adds sweetness and caramel notes.
  • 2 tsps pumpkin pie spice Infuses the cake with fall flavors.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 tsp baking soda Helps the cake rise.
  • 1/2 tsp kosher salt Balances sweetness.
  • 1 cup all purpose flour Essential for structure.
For the filling
  • 8 oz cream cheese Provides creamy texture.
  • 1/4 cup butter Adds richness.
  • 2 cups powdered sugar Sweetens the filling.
  • 1 tsp vanilla extract Boosts flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a 10x15-inch jelly roll pan by lining it with parchment paper and spraying it with nonstick spray.
  2. In a stand mixer, beat the eggs until lightly beaten.
  3. Mix in pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, baking soda, and kosher salt until smooth.
  4. Turn the mixer to low and carefully add the all-purpose flour, mixing until well combined.
Baking
  1. Pour the batter evenly into the prepared pan and bake for 15 minutes, or until set.
  2. Remove the cake from the oven, gently roll it up with the parchment paper, and allow it to cool completely.
Filling & Serving
  1. Beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla extract until creamy.
  2. Once cooled, unroll the cake, spread the filling evenly, and roll it back up tightly.
  3. Refrigerate the rolled cake for at least 30 minutes before slicing.
  4. Dust with powdered sugar before serving.

Notes

This Pumpkin Roll can be made ahead of time, and is perfect for potlucks and family gatherings. Store wrapped in plastic wrap in the fridge for up to a week or freeze for up to three months.