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5 from 6 votes

Pumpkin Cake Roll Recipe

Classic pumpkin roll. The pumpkin cake is very soft and moist and the cream cheese filling is just heavenly! Simple and tasty fall treat! Tastes like pumpkin cupcakes with cream cheese frosting.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 10
Author: Lyubomira L

Ingredients

  • Powdered sugar , regular clean dish towel, oil spray (I use Misto)

Pumpkin Cake Roll:

  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup pumpkin pure (not pumpkin pie filling)

Cream Cheese Filling

  • 1 pkg (8 oz /226 gr) softened cream cheese
  • 1 cup sifted powdered sugar
  • 6 tbsp softened butter
  • 2 tsp vanilla
  • powdered sugar
US Customary - Metric

Instructions

Pumpkin Cake Roll:

  • Preheat oven to 375F (190C). Grease a 9x13 jelly roll pan. Line with parchment paper. Grease and flour paper. Generously sprinkle a thin cotton kitchen towel with powdered sugar.Make sure you sprinkle "generously", otherwise your cake will stick to the towel.
  • In a bowl combine flour, salt, baking soda, baking poweder, cinnamon and pumpkin pie spice. Set a side.
  • In another bowl, using a mixer beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture, do not over beat.
  • Spread evenly into prepared pan. Bake for 13-15 minutes, until top of cake springs back when touched. Immediate;y loosen cake and turn onto prepared towel. Peel off paper. Starting with the narrow end, roll up cake and towel together. Let it cool on wire rack.

Cream Cheese Filling:

  • Beat cream cheese, butter, powdered sugar and vanilla in a small mixer bowl until smooth.
  • Carefully unroll the cake, remove towel and spread cream cheese filling. Roll cake again. Wrap in plastic wrap and refrigerate for at least 1 hour. Slice and serve.

Video

Notes

Recipe slightly adapted form Libby's.
A larger jelly-roll pan (10x15 inch) can be used, cake will be thinner.

Nutrition

Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 202mg | Potassium: 87mg | Sugar: 20g | Vitamin A: 2825IU | Vitamin C: 0.7mg | Calcium: 27mg | Iron: 0.9mg