Pumpkin Cake Rolls are such a classic at this time of year. A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous eye catching dessert! – what’s not to love? Not to mention that it’s a fairly simple dessert to put together, makes a great presentation and is perfect for sharing, which is what the holidays are all about.
I have had a tradition of making pumpkin rolls every fall and always look forward to the cozy, comforting, delicious fall vibes that they bring. If you also happen to have a nostalgic craving hit this season for a classic pumpkin roll, this recipe has been my go-to for years. Let’s make a pumpkin roll!
Pumpkin Cake Roll
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
3 large eggs
2/3 cup pumpkin puree
1 tsp vanilla extract
Cream Cheese Filling
2 tbsp salted butter, room temperature
8 oz cream cheese, room temperature
1 1/2 cups powdered sugar
1 tsp vanilla extract
For The Pumpkin Cake Roll
Preheat the oven to 375° F. Spray a 15 x 10-inch jelly roll pan with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt until combined. Set aside.
In a separate large mixing bowl using an electric hand mixer blend together eggs and sugar until thick, about 1 minute.
Mix in pumpkin puree and vanilla extract until just combined.
Add flour mixture and fold with a rubber spatula until fully combined.
Pour batter into the prepared pan, spread into an even layer.
Bake for 13-15 minutes, or until a toothpick inserted into the middle comes out clean.
Remove the cake from the oven and immediately lift the parchment paper and cake out of the pan and onto a clean, heat proof work surface.
Gently roll the cake, starting with the short side of the roll to the opposite side until it is completely rolled up.
Let cool until it reaches room temperature on a wire rack.
For The Cream Cheese Filling
In a medium mixing bowl using an electric hand mixer beat together the cream cheese, butter, powdered sugar and vanilla until smooth.
Add more powdered sugar if the filling is too thin. Add a half teaspoon or two of water if it’s too thick.
When the cake is completely cooled, slowly unroll the cake and spread the cream cheese mixture over the cake leaving about 3/4-inch border uncovered along all edges.
Roll up the cake without the parchment paper. Wrap it up in plastic wrap and refrigerate for at least an hour to firm up.
Sprinkle additional powdered sugar on top before serving. Cake roll is best when served chilled and stored well covered in the fridge. Best if eaten within 3 days.