Classic Pumpkin Roll with Cream Cheese Filling
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.58 out of 5 stars
(33)
Ingredients
8 servings
- ¾ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup canned pure pumpkin
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Powdered sugar (for garnishing)
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Preparation
Chef’s notes
If you do not have pumpkin pie spice on hand, you can make homemade pumpkin pie spice using cinnamon, ginger, nutmeg, cloves, and allspice.
This recipe only calls for ⅔ cup pumpkin puree; one 15-ounce can of pumpkin puree will yield three pumpkin rolls, so you may as well bake them up and freeze a couple for holiday festivities.
If you do not have a jelly roll pan and don’t want to buy one, you can use a half sheet pan; just trace a 10×15-inch rectangle on parchment paper and spread the cake batter in that area only.
For a super pretty presentation, slice off the ends of the pumpkin roll before serving to showcase the swirl!
A large serrated knife makes for a nice, clean cut and keeps the pumpkin roll from getting smooshed when sliced.
Make-Ahead:
Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving.
To Freeze:
Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months; thaw overnight in the refrigerator.