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The Best Pumpkin Roll Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Servings: 8 slices
Course: Dessert
Ingredients Method

Ingredients
  

Pumpkin Cake
  • ¾ cup all-purpose flour.
  • ½ teaspoon baking powder.
  • ½ teaspoon baking soda.
  • ½ teaspoon salt.
  • 2 teaspoons pumpkin pie spice.
  • 3 large eggs.
  • 1 cup granulated sugar.
  • ⅔ cup pumpkin puree.
  • 1 teaspoon vanilla extract.
Cream Cheese Filling
  • 8 ounces cream cheese, softened.
  • ¼ cup butter, softened.
  • 1 cup powdered sugar.
  • 1 teaspoon vanilla extract.

Method
 

  1. Prepare the Pan
    Preheat the oven to 350°F.
    Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Make the Batter
    Mix flour, baking soda, salt, and pumpkin spice.
    Beat eggs and sugar, then add pumpkin puree and vanilla.
    Combine wet and dry ingredients until just mixed.
  3. Bake the Cake
    Spread batter evenly in the pan.
    Bake for 12–16 minutes until the cake springs back lightly.
    Avoid overbaking to prevent cracks.
  4. Roll While Warm
    Remove cake from the oven and roll it gently from the short end with parchment paper.
    Let it cool completely before filling.
  5. Make the Filling
    Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
    Chill briefly if the filling is too soft.
  6. Fill and Finish
    Unroll cooled cake and spread filling evenly.
    Roll it back up, wrap tightly, and refrigerate for at least 1 hour before slicing.