Go Back

Easy Pumpkin Roll with Cream Cheese Frosting - Best Fall Baking Recipe

A classic Pumpkin Roll featuring tender spiced pumpkin cake with rich cream cheese filling — the perfect fall dessert everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup canned pumpkin puree
  • 8 oz cream cheese softened
  • 4 tablespoons butter softened
  • 1 teaspoon vanilla extract for filling
  • 1 cup powdered sugar

Method
 

  1. Preheat oven to 375°F and line a 15x21-inch baking sheet with parchment paper. Prepare a thin tea towel dusted with powdered sugar.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
  3. In a large bowl, beat eggs, sugar, vanilla, and pumpkin puree until smooth.
  4. Fold dry ingredients into the wet mixture until combined. Spread batter evenly in the pan and bake for 11–13 minutes, until cake springs back.
  5. Remove from oven, loosen edges, flip onto the prepared towel, peel off parchment, and roll the cake with the towel from the short end.
  6. Cool completely. Beat cream cheese and butter until fluffy, then add vanilla and powdered sugar until smooth.
  7. Unroll cooled cake, spread filling evenly, reroll without towel, wrap in plastic wrap, and chill for at least 1 hour before slicing.

Notes

Store in refrigerator up to 5 days or freeze up to 3 months. Roll the cake immediately after baking to avoid cracks.