The best Pumpkin Roll is a spiced pumpkin cake roll with a luscious cream cheese frosting. Perfect for a Thanksgiving or Christmas dessert!

Pumpkin Roll

PUMPKIN ROLL

This pumpkin roll is one of the first recipes I ever posted on this blog and is from my college roommate Stephanie. It’s her aunt’s SECRET recipe.

I am not sure of all the details but something about Steph’s mom hiding in a bathroom writing down the secret recipe while her aunt wasn’t looking. Don’t worry I asked Steph’s permission to post this. Thank goodness she believes that if you didn’t create the recipe yourself you should share the goodness.

Pumpkin Roll

HOW TO MAKE A PUMPKIN ROLL

  1. Preheat oven to 350 degrees and line a 15×10 inch jelly roll pan with parchment paper.

  2. In a large bowl, beat the eggs on high and add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.

    Pumpkin Roll

  3. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking, about a 14×10 inch rectangle. Bake for 13-15 minutes or until cake springs back when touched.Pumpkin Roll

  4. Sprinkle about ¼ cup powdered sugar on a thin kitchen towel. Loosen pumpkin roll with spatula and flip onto the towel. Carefully peel off the parchment paper. Pumpkin RollGently roll with the towel rolled up inside it as well and let it cool completely. This step is to get the pumpkin roll in the correct shape while cooling.

  5. Pumpkin RollWhile roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until fluffy. When roll has cooled, unroll it, remove the towel, and spread the filling evenly inside.

    Pumpkin RollRoll it back up, wrap in plastic wrap and refrigerate. Refrigerate until ready to serve. Sprinkle with additional powdered sugar on top before serving.

    Pumpkin RollCut into 1 inch slices to serve.

Pumpkin Roll

OTHER PUMPKIN RECIPES:

Pumpkin Roll
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5 from 1 vote

Pumpkin Rolls

A cake roll might look tricky, but it's not too hard once you try. Pumpkin is a perfect cake roll flavor.

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • powdered sugar for sprinkling
Filling:
  • 1 (8 ounce package) cream cheese, softened
  • ¼ cup butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees and line a 15x10 inch jelly roll pan with parchment paper.

  2. In a large bowl, beat the eggs on high speed for 3-5 minutes or until pale yellow. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.

  3. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking, about a 14x10 inch rectangle. Bake for 13-15 minutes or until cake springs back when touched.

  4. Sprinkle about ¼ cup powdered sugar on a thin kitchen towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen pumpkin roll with spatula and flip onto the towel. Carefully peel off the parchment paper. Gently roll with the towel rolled up inside it as well and let it cool completely. This step is to get the pumpkin roll in the correct shape while cooling.

  5. While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until fluffy. When roll has cooled, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up, wrap in plastic wrap and refrigerate. Refrigerate until ready to serve. Sprinkle with additional powdered sugar on top before serving. Cut into 1 inch slices to serve.

Pumpkin Roll