This roll of delicious cake is filled with a creamy cream cheese filling. Offer it cold. It will be well-liked! It looks like a pinwheel.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¾ cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 306 mg |
| Sugars | 34 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. Will be making this again!
I was very intimidated by the thought of “rolling” a cake but this is very easy recipe and so delicious. My collection kid asks for it every time he comes home. A must do recipe
Followed the recipe and the cake came out moist and rolled perfectly. Flavorful cake yummy filling. A lighter dessert choice to follow our thanksgiving dinner. Everyone loved it
I’ve been making this for years now every thanksgiving. Im this was the first rolled cake I ever made it it was great the first time!
I make this pumpkin roll every year for thanksgiving! It’s a crowd fave and is requested every year. I always add more pumpkin spice than it calls for, but that is personal preference! Also – bake it on parchment or wax paper so it’s easier to pop out.
Fabulous flavor and super moist. Will make again.
Loved it just changed up the filling a little added a little lemon juice and some pumpkin spice and and nutmeg and it was perfect next time I will bake on parchment paper so I don’t have to flip it on the wax paper will be easier
Absolutely delicious!
I couldn’t find my mom’s recipe so I tried this one. Not bad, but I did feel modifications were necessary. I used a 10×15 jelly roll pan and I felt it was the perfect size to give more of a spiral effect and without the cake being too thick . Unfortunately the cake did tear pretty badly when it came time for rolling, which I’ve never experienced before. It was terribly delicate to handle, so it looked like a mess once it was “assembled.” The taste was fine, but I used a tablespoon of homemade pumpkin pie spice because I felt just two teaspoons wouldn’t be enough and I believe I was correct because the spice flavor was “just right” with one tablespoon. Next time I’d add a pinch of salt and some baking powder. I used freshly made pumpkin purée from an oven-roasted pie pumpkin. For the cream cheese filling, I used a leftover orange cream cheese frosting that I made using fresh orange juice and zest- this was the first time I used a flavored cream cheese filling with a pumpkin dessert and it was absolutely delicious! The combination of flavors was spectacular and everyone loved it, even if it was ugly to look at, haha. Can’t wait to try again with the additional modifications or with my mom’s tried & true recipe, once I find it.
I made this for a family holiday dinner. Everyone loved it! Its now an immediate “Holiday Staple”. No need to change anything in the original recipe.
Use this recipe every year at the holidays
It’s a must at my house every year
This cake tastes amazing! I recommend a couple changes to the recipe though. My mom and I made two versions of this cake – one exactly following this recipe and one with a pumpkin spice version of the cream cheese frosting in the middle. We preferred the pumpkin spice cream cheese because it was easier to spread on the cake, and it didn’t feel as heavy in our stomachs after eating it. To make the pumpkin spice cream cheese, we added 1/4 cup of pumpkin puree, 1.5 teaspoons of cinnamon, and a little less than 1/2 teaspoon of nutmeg to this cream cheese recipe. It was really difficult to get the cake off the cookie sheet, so I highly recommend using a piece of aluminum foil. Grease and flour the aluminum foil, and bake as the directions say. This makes it easy to peel the aluminum foil off the cake after you flip it onto the towel, rather than trying to peel the cake off the cookie sheet. We had some issues with the cake breaking as we tried to roll it, but we didn’t care too much since we were the only ones eating it.
I have been using this recipe for years with always reliable and delicious results! Fluffy cake, creamy center!
I was disappointed by the filling. It was very dense and lacked flavor. I would have preferred a lighter, fluffier, sweeter filling to compliment the cake. This just tasted of thick cream cheese and butter. The cake reminded me almost of a carrot cake. I used a parchment lined rimmed cookie sheet to bake. Perfect size. Pretty easy to roll just using the parchment paper instead of transferring it to a dish cloth. Watching all those GBBO and Great British Baking Shows was the inspiration to try to make this.
Followed the instructions. Made my own spice with cinnamon, ginger and nutmeg. Used a spatula to loosen the cake from the pan. Added red and yellow food coloring to the icing to make it orange. People LOVE it.
This is such a delicious treat! I’d never made a cake roll before and this one was so easy. I’ll be making many more! Watching the video was a big help. I used a jelly roll pan with Parchment paper and Pam-like spray on pan and paper and the cake popped right out. I added cloves, nutmeg, cinnamon and ginger like I do for pumpkin pie and it was so tasty. I did use low-fat cream cheese for the frosting and it worked just fine. My husband was a bit disappointed-I gave some to our neighbors and he wanted it all for himself.
This was our first time making a roll cake. The cake was very moist, and extremely hard to roll on the tea towel- because it stuck to it even with a lot of confectionary sugar.
It was easy to make, everyone loved it. Next time i will have to make 2 lol
have made this many times and it is a hit anywhere I bring for a.dessert!! family favorite in my household!!!
Best pumpkin roll ever! Super easy to make and tastes DIVINE! I make it every year!