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A close-up view of the frosted pumpkin roll cake on a wooden board. The swirl of the cream cheese filling is visible inside the cake, with the cinnamon-topped frosting on the surface. Autumn decorations, such as pumpkins and dried flowers, surround the scene.
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Pumpkin Roll Recipe

This Pumpkin Roll Recipe features a soft, spiced pumpkin cake rolled around a cream cheese filling, creating a beautiful and delicious dessert perfect for autumn gatherings.
Course Dessert
Cuisine American
Keyword pumpkin, roll cake
Prep Time 45 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 3 hours
Servings 8 people
Calories 240kcal
Author Camila Hurst

Ingredients

Pumpkin Roll Cake

  • 1 cup pumpkin puree 250 grams
  • 3/4 cup all-purpose flour 95 grams
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 3 large eggs room temperature
  • 3/4 cup granulated sugar 150 grams
  • 1/4 cup brown sugar 55 grams
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar

Cream Cheese Filling

  • 1 1/2 cup cream cheese softened (339 grams)
  • 3 tbsp butter softened (42 grams)
  • 1 1/2 cup powdered sugar 187 grams
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin spice plus more for sprinkling on top

Instructions

  • Preheat the oven to 375° F. Spray a 15x10 inch jelly roll pan with oil spray, or grease with butter. Line with parchment paper, and grease the parchment paper.
  • Measure out the pumpkin puree and place in a fine mesh sieve over a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 2/3 cup of puree. If you ended up with less puree than 2/3 cup, add a bit more until you have 2/3 cup of puree, that’s what you should use for the recipe.
  • In a small bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Set aside.
  • In a large bowl, add the eggs and the sugar. Beat with a mixer or with a whisk vigorously for 90 seconds, until the mixture is lightened in color and fluffy.
  • Add 2/3 cup of the drained pumpkin puree, and vanilla extract and mix to combine.
  • Add the dry ingredients and mix on low until incorporated.
  • Pour the batter on the prepared pan. Use a spatula to spread it out evenly.
  • Bake the cake in the pre-heated oven for 15 minutes, until it springs back slowly when you touch it on top.
  • While the cake is baking, lay a kitchen towel on top of a baking sheet, and sprinkle with 3 tbsp of powdered sugar. Set aside.
  • Remove the pumpkin cake from the oven. Let it cool down for 5 minutes.
  • Remove it from the pan and place it on top of the sugared towel, with the parchment paper still on the cake. This will further prevent any sticking, and the powdered sugar will absorb any extra moisture as well.
  • Immediately roll the cake into a log, starting from the narrow end. Place the cake log on top of a wire rack.
  • Let it cool down completely for about 1 hour.

Cream Cheese Filling

  • Beat the cream cheese and butter together for 45 seconds. Add the powdered sugar and pumpkin spice. Mix on low until the sugar has incorporated with the butter and cream cheese.
  • Raise the speed to medium-high and beat for another minute.
  • Add the vanilla and mix to combine.

To Assemble

  • Carefully unroll the cooled cake. Spread about 2/3 of the cream cheese frosting on the cake using a spatula to spread it out evenly. Keep the remaining third of frosting covered tightly with plastic, it will be used to frost the cake.
  • Re-roll the cake onto itself carefully tucking the ends under.
  • Cover with parchment paper and plastic wrap. Place in the fridge for at least 1 hour.
  • Frost the cake by spreading the remaining frosting on top. I used an offset spatula to make the job easier.
  • Sprinkle more pumpkin spice on top if desired.
  • Let the cake sit in the fridge for another hour to set before serving.

Notes

Straining the Pumpkin Puree: Make sure to strain the puree before using in the recipe. You will start with 1 cup and end up with 2/3 cup. Straining the puree will remove excess water, which will help the texture of the cake, and also make the pumpkin taste more concentrated.
Preventing the cake from cracking tips:
  • Rolling the cake: Roll the cake while it's still very warm, to prevent it from cracking.
  • Unrolling the cake: Unroll the cake after it's cooled down, but don't wait to long, or it may crack. Read the post above for more tips on preventing the cake from cracking.
  • Do Not Over bake: Keep a close eye on the baking time. Over baking will dry out the cake, making it more likely to crack when you roll it. The cake should be just set and spring back lightly when touched.
  • Use Parchment Paper: Line your baking sheet with parchment paper to make sure the cake lifts off easily without tearing or sticking. This will also help with rolling the cake without damage.
  • Parchment paper + powdered sugar: Also use a towel sprinkled with powdered sugar underneath the parchment paper. It will help absorb any extra moisture that can make the cake soggy.
  • Roll Slowly and Gently: When unrolling and re-rolling the cake with the cream cheese filling, take your time. Work slowly and use gentle pressure to avoid any sudden breaks in the cake's surface. If needed, use a spatula to detach the cake from the parchment or towel.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Pumpkin Spice: To make your own pumpkin spice for this recipe mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and you can also add a small pinch of ground allspice and ground cloves. You can make a bit extra to have some to sprinkle over the cake.

Nutrition

Serving: 1slice | Calories: 240kcal