Pumpkin Roll Recipe

Pumpkin Roll Recipe brings together the comforting flavors of cinnamon, cloves, and nutmeg in a light, flexible sponge cake that rolls effortlessly around a smooth cream cheese filling. Made with simple pantry ingredients like pumpkin puree, eggs, sugar, and flour, this dessert achieves a delicate structure that stays moist without becoming dense. The filling, blended with confectioners’ sugar, cream cheese, butter, and vanilla extract, adds a creamy contrast that complements the warmly spiced cake. Finished with a dusting of powdered sugar and optional chopped pecans for added texture, this pumpkin roll recipe with cream cheese filling is ideal for anyone seeking an easy pumpkin roll recipe that looks impressive yet remains straightforward to prepare at home.

Ingredients

1 cup white sugar
⅔ cup pumpkin puree
3 large eggs, beaten
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (16 ounce) package confectioners’ sugar
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
2 teaspoons confectioners’ sugar, for dusting

Directions

Preheat the oven to 400°F (200°C). Grease a 12×17-inch jelly roll pan, line with parchment paper, and lightly grease the paper. Dust a clean kitchen towel generously with confectioners’ sugar and set aside.

In a large bowl, beat sugar, pumpkin puree, and eggs together until smooth and creamy.

In another bowl, sift together flour, baking soda, cinnamon, cloves, and nutmeg. Gradually mix the dry ingredients into the pumpkin mixture until well combined.

Spread the batter evenly into the prepared pan.

Bake for about 10 minutes, or until the cake springs back lightly when touched.

Immediately turn the cake onto the prepared towel. Starting from a long edge, roll the cake up with the towel and let it rest for about 10 minutes.

In a large bowl, beat confectioners’ sugar, cream cheese, butter, and vanilla extract until smooth. Fold in chopped pecans.

Carefully unroll the cake, spread the filling evenly over the surface, then roll the cake again without the towel.

Trim the ends if needed, cover, and refrigerate until chilled.

Dust with confectioners’ sugar before slicing and serving.

Preparation Details

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 24
Yield: 1 pumpkin roll