This homemade pumpkin roll recipe has a soft and tender texture. Made from delicious pumpkin cake and filled with a beautiful cream cheese filling.
This dessert is perfect for the holidays, especially the ones in fall and winter. Guaranteed to make your family’s mouth water.
Guide on making the best pumpkin roll:
For the pumpkin cake:
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 eggs
For the filling:
- 1 cup powdered sugar
- 8 oz. cream cheese
- 1 pinch salt
- 1 tsp vanilla extract
- 6 tbsp unsalted butter
Start by preheating the oven to 375 °F and line a 15×10 inch jelly roll with parchment paper. Leave an extra inch of parchment sticking up on both of the longer sides of the pan so that you can easily lift the cake out after baking.
In a medium-sized bowl, mix the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt.
In another medium-sized bowl, whisk the eggs and granulated sugar for 1 minute, or until the mixture thickens.
Then add the dry ingredients to the bowl and combine well. After that, spread the batter evenly across the whole jelly roll.
Bake in the oven for approximately 15 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
As soon as the cake finishes baking, carefully lift the parchment paper and the hot cake out of the pan and transfer onto a heat-safe surface. Then gently roll the cake and transfer it onto a wire rack to allow it to cool completely.
While the cake is still cooling, in a medium-size bowl using a mixer, mix the cream cheese and butter. Then add the salt, vanilla, and powdered sugar. Mix until the mixture smoothens.
Once the cake has finally cooled, transfer it onto a flat surface and carefully unroll it. Evenly spread the cream cheese mixture across the cake. Then roll the cake again, peeling off the parchment paper as you go.
Cover the roll with plastic wrap and refrigerate at least 1 hour before serving.
If desired, sprinkle the top with powdered sugar and slice into 10-12 pieces.