Easy Homemade Pumpkin Roll Recipe for Beginners

This recipe is so easy, even a beginner baker can master this pumpkin roll. It’s a soft pumpkin cake rolled with a tangy cream cheese filling. The perfect addition to your dessert table any time of year.

Prep Time20

Cook Time12

Chilling1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: dessert recipe, holiday dessert, pumpkin dessert

Servings: Servings

Calories: 271kcal

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Kitchen Essentials

jelly roll pan (10x15")

Parchment paper

Tea Towel

Wire Rack

Ingredients

For the Pumpkin Cake

3 Large Eggs at room temperature
1 Cup Granulated Sugar
⅔ Cup Pure Pumpkin Puree not pumpkin pie filling
¾ Cup All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Pumpkin Pie Spice
½ Teaspoon Salt

For the Cream Cheese Filling

8 Ounces Cream Cheese softened to room temperature
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
6 Tablespoons Unsalted Butter softened

Instructions

Step 1. Preheat your oven to 375°F (190°C).
Prepare the Baking Pan (10x15 inches). Line your inch jelly roll pan with parchment paper and spray it with non-stick spray or cooking spray. This ensures easy removal of the pumpkin cake batter.
Step 2: Make the Pumpkin Cake Batter. In a large bowl, whisk the eggs and granulated sugar until light and fluffy.
3 Large Eggs, 1 Cup Granulated Sugar
Add the pure pumpkin puree and mix until smooth.
⅔ Cup Pure Pumpkin Puree
In a separate medium bowl, combine the dry ingredients: all-purpose flour, baking powder, pumpkin pie spice, and salt.
¾ Cup All-Purpose Flour, 1 Teaspoon Baking Powder, 1 Teaspoon Pumpkin Pie Spice, ½ Teaspoon Salt
Gradually fold the flour mixture into the wet ingredients, ensuring a smooth batter.
Step 3: Bake the Cake. Pour the batter evenly into the prepared pan, smoothing it to the edges.
Bake for 12–15 minutes or until the top of the cake springs back when lightly touched.
Step 4: Roll the Cake. While the cake is still hot, carefully invert it onto a clean tea towel generously sprinkled with powdered sugar.
Remove the parchment paper and gently roll the cake from one narrow end to the other, using the towel to guide you. Pro Tip. The towel should be between the cake rolls so it doesn’t stick together.
Let the rolled cake cool completely on a wire rack.
Step 5: Make the Cream Cheese Filling. Beat the cream cheese, butter, powdered sugar, and vanilla extract in a large mixing bowl until smooth and creamy.
8 Ounces Cream Cheese, 1 Cup Powdered Sugar, 1 Teaspoon Vanilla Extract, 6 Tablespoons Unsalted Butter
Step 6: Assemble the Pumpkin Roll. Unroll the cooled cake carefully.
Spread the cream cheese mixture evenly over the entire surface.
Re-roll the cake tightly, leaving the towel behind, to create the perfect rolled cake.
Step 7: Chill and Serve. Wrap the pumpkin roll cake in plastic wrap and refrigerate for at least an hour before slicing.
For the best results, dust the roll with additional powdered sugar before serving.

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