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–+ servings
Close up image of of pumpkin roll cake with one piece sliced off.

Best Pumpkin Roll Recipe

Shanna
This is the best pumpkin roll recipe ever! A fluffy pumpkin cake that is covered in a rich cream cheese filling, is the perfect fall treat. It is simple and easy to make for even the newest baker.
4.80 from 5 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 331 kcal

Ingredients
  

  • 3 Eggs
  • 1 cup Sugar
  • ⅔ cup Canned pumpkin
  • 1 tsp Lemon Juice
  • ¾ cup Flour
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Nutmeg
  • ½ tsp Salt

Cream Cheese Filling

  • 1 8oz Package of cream cheese at room temperature
  • 1 cup Powder sugar
  • 6 tbsp Butter softened
  • 1½ tsp Vanilla extract

Instructions
 

  • Preheat oven to 375°. Prepare a cookie sheet by spraying with nonstick cooking spray and lining with parchment paper. Lightly mist parchment paper with nonstick cooking spray.
  • Beat 3 eggs on high speed for 5 mins. until fluffy.
  • Gradually add in 1 cup of sugar and beat until mixture takes on a fluffy creamy appearance.
  • On low-speed mix in ⅔ cup of canned pumpkin and 1 tsp. of lemon juice. Set aside
  • In a large mixing bowl add in ¾ flour, 1tsp baking powder, 2½ tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp salt, and mix.
  • Using a spatula fold in dry ingredients with wet ingredients. Evenly spread batter into prepared cookie sheet and bake for 15 mins.
  • Using parchment paper edges, remove from cookie sheet, and place on a flat heatproof surface. Carefully roll cake from short end to short end. Be careful to not roll to tight. Place roll edge down on a wire rack and cool completely.
  • Prepare cream cheese filling by adding 1 8oz package of cream cheese at room temperature, 1 cup powder sugar, 6 tbsp of softened butter, and 1½ tsp vanilla extract to a mixing bowl and mix until smooth and blended.
  • Carefully unroll pumpkin roll until mostly flat, and spread cream cheese filling evenly leaving a small gap around the edges. Slowly re-roll cake separating parchment paper from the cake. Roll from narrow end to narrow end. Place the roll on a plate, cover with plastic wrap and cool for at least an hour before serving.
  • Right before serving dust pumpkin roll with powder sugar, and serve.
  • Store leftovers refrigerated in an airtight container for up to 5 days.

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 331kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 107mgSodium: 221mgPotassium: 124mgFiber: 1gSugar: 33gVitamin A: 315IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword Pumpkin Roll
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