Pumpkin Roll

Amethyst · October 13, 2025, 10:43pm

Pumpkin Roll

Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 8 slices

Ingredients:

Ingredients:

¾ cup all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
3 large eggs
1 cup granulated sugar
2/3 cups canned pumpkin puree, not pumpkin pie filling
½ teaspoon vanilla

Cream Cheese Filling:

1 (8-ounce) cream cheese, softened
1 cup confectioners’ sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees, spray a baking sheet with non-stick cooking spray, and place your parchment paper on top, leaving a little hanging over the edge. (Helps hold the paper in place when you pour the batter.)

In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and whisk until combined.

In a large bowl, using a hand mixer, beat sugar and eggs until creamy. Then add in pumpkin, vanilla, and mix just until combined.

Using a spoon, mix the dry mixture into the wet mixture until combined.

Pour batter onto prepared parchment paper.

Bake 13-15 minutes or until cake springs back when touched. Every oven is different, so watch it closely.

Remove from oven and while the cake is hot (use a small dish towel if it’s too hot), grab the parchment paper the cake was baked on and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely for about 2 hours.

Prepare filling:

In a medium bowl, using a hand mixer, beat softened cream cheese and butter until combined, then add in the sugar and vanilla until smooth.

Slowly unroll the cake, and spread filling over the cake evenly. Re-roll the cake from one end to the other (don’t roll the parchment paper this time.) Wrap the cake in plastic wrap and chill for at least 1 hour or overnight.

Sprinkle with confectioners’ sugar and slice!

Notes:

You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves.

Make sure you get pumpkin pie puree and not pumpkin pie filling.

Tips for making a pumpkin roll:

Make sure you get 100% pumpkin pie puree and not pumpkin pie filling.

A jelly roll pan is needed for the best results.

Make sure you use parchment paper to roll your cake.

You need to roll the cake right away. I let it cool for 2-3 minutes, then I carefully roll it. It will be warm, so be careful. Once you get it rolling, you can use a small dish towel if it’s too hot.

You must let the cake cool for 2 hours, or else the frosting will just melt as it goes on

Then once the cake is frosted, chill for another hour to firm it up for the perfect slice

Dust the top with confectioners’ sugar for a beautiful finish

You can use 2 teaspoons of pumpkin pie spice instead of using cinnamon, nutmeg, ginger, and cloves like I did.

It’s okay if it cracks a little while unrolling it.

How do I store a pumpkin roll?

Wrap the pumpkin roll in plastic wrap and store it in the refrigerator for 3-4 days.

Can I freeze a pumpkin roll?

Yes! A pumpkin roll can be frozen for at least a month. When ready to use, thaw for about an hour before cutting.

Nutritional Facts:

Recipe courtesy of Butter Your Biscuit.com