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Easy Pumpkin Roll Recipe

Easy Pumpkin Roll Recipe

This classic pumpkin roll bakes up light and tender, then gets filled with a silky cream cheese frosting. A cozy, make-ahead dessert for fall gatherings.
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Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 0.78 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.25 tsp fine salt
  • 0.65 cup beaten eggs about 3 large eggs
  • 0.7 cup granulated sugar
  • 0.7 cup pumpkin puree plain, not pie filling
  • 1.25 tsp vanilla extract divided for batter and filling
  • 1 tbsp vegetable oil
  • 0.3 cup confectioners' sugar for dusting the towel
  • 8 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1.1 cup powdered sugar for the filling
  • 0.12 tsp fine salt for the filling

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a jelly-roll pan with parchment and lightly grease.
  • Whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a bowl.
  • Beat beaten eggs and granulated sugar until thick and pale, about 3 minutes.
  • Mix in pumpkin puree, 1 tsp vanilla, and oil until smooth.
  • Fold dry ingredients into the batter just until combined; do not overmix.
  • Spread batter evenly in the pan. Smooth the top with an offset spatula.
  • Bake 12–15 minutes, until the cake springs back lightly to the touch.
  • Dust a clean kitchen towel generously with confectioners' sugar.
  • Loosen cake edges, invert hot cake onto the sugared towel, and peel away parchment.
  • Roll the cake up with the towel from a short end. Cool completely, seam-side down.
  • Beat cream cheese and butter until creamy. Add powdered sugar, remaining 0.25 tsp vanilla, and a pinch of salt; beat smooth.
  • Unroll cooled cake. Spread filling evenly to the edges, leaving a small border on the far side.
  • Reroll the cake without the towel. Wrap and chill briefly to set, if time allows.
  • Dust with more confectioners' sugar, trim ends, slice, and serve.

Notes

For a maple twist, replace 2–3 tbsp of the powdered sugar in the filling with maple syrup and reduce the remaining sugar slightly. For easier slicing, chill the roll 30–45 minutes and wipe the knife between cuts. Store leftovers wrapped and refrigerated for up to 3 days; freeze slices up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Roll Recipe flavors. All ingredient ratios and instructions are independently developed.