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A soft, spiced pumpkin cake wrapped around a rich and creamy cream cheese filling, perfect for holiday treats and fall gatherings.

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 4 tablespoons salted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper; lightly spray the parchment.
  2. Whisk 3 large eggs in a large bowl for about 30 seconds until fluffy.
  3. Add 1 cup granulated sugar, 2/3 cup pumpkin puree, and 1/2 teaspoon vanilla extract; whisk until smooth.
  4. Add 3/4 cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt; whisk until fully combined and lump-free.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake about 15 minutes, or until a toothpick inserted in center comes out clean; remove from oven.
  7. While cake is still warm, carefully roll it up with the parchment paper attached, starting at a short end; roll tightly but gently and set to cool completely.
  8. Beat 8 ounces softened cream cheese, 4 tablespoons softened salted butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract in a medium bowl until smooth and creamy.
  9. Slowly unroll the cooled cake and carefully peel off the parchment paper.
  10. Spread cream cheese filling evenly over inside of cake.
  11. Re-roll the cake carefully.
  12. Wrap the roll tightly in plastic wrap and refrigerate until well chilled (at least 1–2 hours).
  13. Slice chilled roll with a serrated knife, wiping the blade between cuts for clean slices.

Notes

This recipe yields one delicious pumpkin roll., Pumpkin rolls freeze wonderfully. Wrap tightly in two layers of plastic wrap, then place in a freezer-safe ziplock bag. Freeze for up to 2 months. To thaw, move to the refrigerator overnight.

Nutrition

Find it online: https://spoonandhearth.com/pumpkin-rolls/