Try this recipe for pumpkin rolls for a unique holiday treat! For a beautiful and delectable post-dinner dessert, a vanilla cream cheese filling is placed over a moist, spiced pumpkin sheet cake before it is wrapped up and dusted with powdered sugar.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 1 cake roll |
Ingredients
- 1 cup white sugar
- ⅔ cup pumpkin puree
- 3 large eggs, beaten
- ½ teaspoon ground cinnamon
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, or more to taste
- 2 tablespoons butter, softened
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan.
- Make cake: Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl.
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- Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan.
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- Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes. Remove from the oven and cool for 5 minutes.
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- Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes.
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- While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth.
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- When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.
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- To serve, sift powdered sugar over the roll and slice into 10 portions.
- Marie
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 238 mg |
| Sugars | 32 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Is easy and delicious and No nuts. Ty ty ty ty ty
#1 rule for me to get a great roll when rolling is… I DO IT WHEN ITS FRESH OUT OF OVEN WHILE ITS HOT. Just use caution Of course. Perfect roll everytime. I tweaked the recipe a tad bit, I added 1/4 tsp of ground clove, nutmeg, ground ginger, and pumpkin spice, I also add 1-2 tsp of pumpkin spice to my cream cheese frosting. It’s Always a big hit.
So easy to make, so delicious, actually made two and froze one for later. I added finely chopped walnuts to the filling.
Thanks a lot. I used this for my food and nutrition exam, and I passed with flying colors.
This was very easy I followed the recipe , the only things i did differently is line the jelly roll pan with wax paper and sprayed with Pam. I have made this twice first time i didn’t spray, the 2nd time I did and it made a huge difference!
I used 3/4 cup sugar and used a little less Powdered sugar for my tasting but over all it was easy to make and tasted great!
Whoever mentioned using wax/parchment paper is the real VIP! Great recipe- much easier than others I’ve tried!
Absolutely delicious! A TOTAL pleaser! It was hard to share…
it is so amazing and creamy
So easy and delicious . Took it to a small group meeting and everyone enjoyed it!
Easy to follow and so scrumptious! I couldn’t find pumpkin so I used pumpkin pie mix, added 2tb of pumpkin pie spice and the cake was perfect. I also used 8 oz of whipped cream cheese for the filling and added 1 ts pumpkin pie spice because who doesn’t love pumpkin pie spice? I also tried the suggestion of using parchment paper instead of the cotton towel, worked great. It was gone entirely that night! Such a yummy fall treat! Now I’m inspired to make more & share them with everyone. Well, what I don’t eat anyway…
I really enjoy these Pumpkin rolls!
This pumpkin roll recipe is absolutely delicious and so easy to make. Only needed to pick up pumpkin and cream cheese from the store. Please make this if your considering making one. Thank you Jackie!
for lack of better words Jackie ate and left no crumbs whatsoever with this recipe much like how I will eat this entire pumpkin roll and leave no crumbs. absolute perfection. perfect density, texture, moisture. not too sweet. the cake didn’t crack at all. it’s perfect, and I’m stupid and bad at following directions so. please make this
I love this recipe, usually it takes hour upon hours to make swiss rolls but this was so easy and quick. No mixer needed just a few bowls and a whisk! I love it, this was my first! I recommend it! Also, for those of you that have your swiss roll falling and crumbling, you may of over cooked it, also no need to add any paper/foil when cooking it use a paper towel with butter to butter the pan and pour it on to the tray, don’t use a tray that will stack the batter! Use a cookie sheet and spread it around on the sheet evenly. When you put the frosting on, turn over the roll and add frosting ( make 2 batches of frosting, 1 is WAY to little ) If yours crumbled then you rolled it wrong, roll it a tiny bit at a time not a thick layer a thin one, depending on how much frosting you put in. When rolling it, pinch each roll you don’t crumble it. If yours crumbles improvise, I’d recommend having it with vanilla ice cream or making a pumpkin pie with it or cake.
It was so easy and delicious will make it again. Thank you
I have loved eating pumpkin rolls my whole life. I’ve always wanted to try to make one, but always been afraid to-I always feared the rolling part, I just knew it would fall apart. I made my first ever pumpkin roll this Thanksgiving using this recipe. It turned out fabulous! It looked like a pro did it! I was pleasantly shocked!!
My first Pumpkin roll and it was perfect
Everyone loves these
Easy and delicious
I’ve made this recipe many times and I’ve never been disappointed and my guests always love it!