Pumpkin Roll

Pumpkin roll is one of those cozy, special desserts that feels like a celebration in every slice. Its tender, spiced cake wraps around a creamy, sweet filling, creating a beautiful swirl that’s almost too pretty to eat—almost! Made with simple ingredients you probably have on hand, this recipe is perfect for sharing at holiday gatherings or whenever you want a little homemade comfort. It may look fancy, but it’s really just about mixing, rolling, and enjoying the delicious results. If you love pumpkin and cream cheese, this roll is sure to become a favorite in your kitchen, just like it is in mine.

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Pumpkin Roll

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Ingredients Method

Ingredients

Batter

3 well beaten eggs
1 cup sugar
2/3 cup pumpkin puree
1/4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
3/4 cup all purpose flour

Filling

8 oz cream cheese
4 oz butter
1/2 tsp vanilla
pinch of salt
1 cup powdered sugar

Method

Mix all batter ingredients together until smooth. I just use my whisk and whip it well.
Pour onto a parchment paper lined jelly roll pan. I grease my parchment paper before pouring the batter into it.
Bake at 350℉ for 10-15 minutes until the roll is firm to the touch. It will be thin and won't take long to bake. While it bakes, whip all filling ingredients together until light and fluffy.
Prepare a kitchen towel by sprinkling it with powdered sugar. When the pumpkin roll is done baking, flip it onto the dish towel and remove the parchment paper, then sprinkle that side with powdered sugar too. Roll up the pumpkin roll with the dish towel, and put it into the refrigerator to cool. This 'trains' the pumpkin roll into the shape that you'll want it to keep.
After it has cooled for 4-6 hours unroll it, spread it with the filling and roll it up again, this time without the dish towel.
Now for the biggest tip of all...wrap it up in tin foil and put it into the freezer before slicing it. After 12 hours, you can slice it perfectly. It never freezes completely solid but hard enough to make slicing a breeze. After it's sliced, I put mine back into the freezer and remove 20-30 minutes before serving.