Pumpkin Roll Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Pumpkin Roll.

This Pumpkin Roll Recipe is the perfect recipe to feature on the Thanksgiving or Christmas dessert table! This Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven! (makes 1 roll, 10 slices)

Estimated reading time: 5 minutes

Pumpkin Roll Recipe

Pumpkin Roll Recipe

Hey Everyone, how’s your November going?

Is it flying by as fast as mine?

It seems like we were just at Halloween.

Can you believe how close we are the Thanksgiving?

Are you looking for a dessert that is a little more special than the usual pumpkin or pecan pie?

Let me be clear – there’s nothing wrong with those two dessert choices, by the way, those are some of my favorites but why not try something a little different but just as beloved?

Let’s hear it for this Pumpkin Roll Recipe!

This Pumpkin Roll recipe is also a great way to use up an unfinished can of pumpkin puree because it requires only 2/3 cups.

Yes, only 2/3 cup and you get that gorgeous golden pumpkin color.

It seems like this time of year I always have a can of unfinished can of pumpkin puree sitting in the refrigerator and you know the saying, “waste not want not” 🙂

I will have you know that I do enjoy a slice of this Pumpkin Roll with my morning coffee…why dessert for breakfast?

Because life is too short and fleeting not to and it goes so well with a hot cup of coffee or tea for that matter.

I advise you do the same – at least once in a while!

Ingredients

Cake

3/4 cup all-purpose or cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp Kosher salt
3 large eggs
1 cup granulated white sugar
2/3 cup pumpkin puree
optional: 1 cup chopped walnuts or pecans
confectioner’s sugar for dusting

Filling

1 (8 ounces) package of regular cream cheese, room temperature
1 cup confectioner’s sugar (sift if it’s lumpy)
6 tbsp unsalted butter
1 tsp pure vanilla extract
orange sugar sprinkles

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Kitchen Tools

15 x 10 inch jelly roll pan

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- thin tea towel
- parchment paper
- measuring spoons and cups
- plastic wrap
- offset spatula
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- baking spatula
- wooden spoon to mix batter
- hand held electric mixer

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There are some things to remember with this pumpkin roll recipe, you will need a 15 x 10-inch jelly roll pan.

If you already have one, great!

If you need one, why not just get one and try this recipe and then you can make endless jelly roll cakes in the future – hey, it’s always good to have options 😉

Be careful when you are rolling and re-rolling the cake being careful not to crack the cake.

You want to make sure that your cake isn’t too wet or too dry.

Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!

I know you will love this Pumpkin Roll Recipe!

Recipe Attribution

This recipe is inspired by Libby’s Pumpkin Roll.

Our Other Recipes Posts

What’s your favorite cake roll recipe?

Please let me know in the comments below!

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Pumpkin Roll Recipe

Name: Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup all-purpose , or cake flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground Saigon cinnamon; 1/2 tsp ground cloves; 1/4 tsp Kosher salt; 3 large eggs; 1 cup granulated white sugar; 2/3 cup pumpkin puree; 1 cup chopped walnuts or pecans, optional; confectioner’s sugar for dusting, amount to taste; 1 (8 ounce) package regular cream cheese, room temperature; 1 cup confectioner’s sugar, sift if it’s lumpy; 6 tbsp unsalted butter; 1 tsp pure vanilla extract; orange sugar sprinkles, optional, amount to taste

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This Pumpkin Roll Recipe is the perfect recipe to feature on the Thanksgiving or Christmas dessert table! This Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven! (makes 1 roll, 10 slices)

Ingredients

Cake

3/4 cup all-purpose , or cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground Saigon cinnamon
1/2 tsp ground cloves
1/4 tsp Kosher salt
3 large eggs
1 cup granulated white sugar
2/3 cup pumpkin puree
1 cup chopped walnuts or pecans, optional
confectioner’s sugar for dusting, amount to taste

Cream Cheese Filling:

1 (8 ounce) package regular cream cheese, room temperature
1 cup confectioner’s sugar, sift if it’s lumpy
6 tbsp unsalted butter
1 tsp pure vanilla extract
orange sugar sprinkles, optional, amount to taste

Instructions

For Cake

Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree. Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.
Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it's not wet. When it's done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack.

Cream Cheese Filling

In a large mixing bowl, beat cheese, powdered sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even. Add orange sugar sprinkles, if desired. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner's sugar before serving. Enjoy!

Notes

You will need a 15 x 10-inch jelly roll pan for this recipe

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 149mgCarbohydrates: 50gFiber: 2gSugar: 38gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Wilkins says

December 13, 2017 at 10:19 pm

That looks really good, so glad I stumbled on your site. This is a simple and easy to make roll. Can’t wait to give it a try soon.

Sara says

February 18, 2018 at 1:44 pm

If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo

Pumpkin Roll Recipe

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