Pumpkin Roll

1 h 0 m
1 h 30 m
Ready in:
2 h 30 m
This pumpkin roll is moist, delicious, spiced, and filled with cream cheese!
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Servings: 10
White sugar
1 cup
Eggs, beaten 
Ground cinnamon
½ tsp
Pumpkin puree
2/3 cup
All-purpose flour
¾ cup
Baking soda
1 tsp
2 tbsps, softened
Cream cheese
8 oz
Confectioner’s sugar
1 cup + more for dusting
Pure vanilla extract
¼ tsp
  1. Pre-heat oven to 375°F/190°C/Gas Mark 5.
  2. Grease a 10x15-in jelly roll pan, dust it with flour, and tap the excess down.
  3. In a large bowl, beat the eggs with sugar, cinnamon, and pumpkin puree.
  4. In another bowl, sift flour together with baking soda. Blend in flour mixture into the pumpkin mixture in batches until smooth.
  5. Spread the batter on the jelly roll pan. Bake for 15 to 25 minutes. Remove from oven, set aside to cool slightly.
  6. Transfer the cake from the pan onto a cotton tea towel. Roll it up with the towel inside and let sit seam side down to cool down completely
  7. In a medium bowl, beat butter with cream cheese, vanilla, and confectioner’s sugar. Unroll the cooled cake, spread the filling on top, and roll it up again without the tea towel.
  8. Wrap in plastic wrap and keep in the fridge until it is time to serve. Before serving, sprinkle with confectioner’s sugar and cut up into 8 to 10 slices.
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