Pumpkin Roll Recipe
A tender, cinnamon-spiced cake rolled with creamy, homemade cream cheese filling—your new favorite fall dessert for Thanksgiving gatherings.
Ingredients
- ¾ cup pumpkin puree canned organic or fresh-roasted sugar pumpkin
- 3 large eggs room temperature
- ½ cup granulated sugar Florida Crystals for subtle sweetness
- ⅓ cup packed brown sugar light or dark
- ½ teaspoon baking powder aluminum-free
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon freshly ground for best aroma
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅔ cup all-purpose flour Bob’s Red Mill or King Arthur
- 8 oz cream cheese softened, room temp to avoid lumps
- ½ cup powdered sugar sifted to prevent grittiness
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk or Greek yogurt for extra tang
Instructions
- Preheat the oven to 375 °F and line a 15×10-inch jelly roll pan with parchment—it prevents sticking and helps you flip the cake like a pro.
- In a mixing bowl, whisk together eggs, granulated sugar, and brown sugar until the mixture ribbons when drizzled. Stir in pumpkin puree until smooth.
- Sift flour, baking powder, salt, cinnamon, ginger, and nutmeg over the wet mix, then gently fold until just combined.
- Spread the batter evenly into the prepared pan and bake for 13–15 minutes until the cake springs back when lightly pressed.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Chill if needed.
- Unroll the cooled cake, spread the filling, and re-roll tightly but gently.Wrap in plastic wrap and chill before slicing into pieces.
Notes
I’ve tested this recipe dozens of times to achieve the perfect texture. Rolling the cake while warm is crucial to prevent cracking. Embrace cracks for a rustic look. For a tangier filling, use sour cream instead of milk. Letting the cake cool rolled helps maintain its shape.
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