- To Refrigerate: Wrap the filled pumpkin roll in plastic and store it in the fridge for 3-4 days.
- Freezing: Wrap the finished cake roll in plastic wrap and foil, then place it in the freezer for 2-3 months.
- To serve: Thaw it in the fridge overnight and dust it with powdered sugar before serving.
You’ll adore the light and airy autumn-spiced pumpkin cake roll with its creamy filling. It’s the perfect way to conclude a festive fall gathering, so give this simple pumpkin roll recipe a try today.
Prep Ahead
- Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line it with a large sheet of parchment paper that extends up the sides of the pan. Also, grease and flour the parchment paper. On a clean, flat kitchen towel, generously sprinkle 1/4 cup of powdered sugar.
Make the Pumpkin Cake Roll
- In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set it aside.
- In a second large mixing bowl, beat the eggs and sugar on high speed with an electric mixer for 5 minutes until the mixture becomes light in color, fluffy, and thickened. Add the pumpkin puree and continue mixing on low speed until it’s fully incorporated. Add the flour mixture and mix on low speed until just combined, with no streaks of flour remaining. Scrape down the bowl and fold a few times with a spatula to ensure even mixing.
- Spread the batter evenly into the prepared cake pan and bake for 12-14 minutes, or until the top springs back when touched. Note: a dark-colored pan will bake faster. Immediately turn the cake onto the prepared towel, then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Place it seam-side down and let it cool completely on a wire rack for about 1 1/2 hours.
Make the Filling
- In a large mixing bowl, or in the bowl of your stand mixer, beat together the cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined. Then, increase the speed to high and beat for 2-3 minutes until the mixture becomes fluffy, scraping down the bowl as needed.
Assemble the Pumpkin Roll
- Unroll the cooled cake and use an offset spatula to evenly spread the cream cheese frosting over the surface. Carefully re-roll the cake, using the towel to maintain a tight roll. If desired, trim the ends for a more attractive presentation and dust the top and sides of the cake with powdered sugar. Slice and serve.
Best Baking Pan: *This recipe fits a 13×18” baking sheet. If using a standard-size jelly roll pan, you’ll get a thicker cake that will need a longer baking time.
To prepare the cake ahead: once you have filled and re-rolled the cake roll, wrap it in plastic wrap and refrigerate until ready to use. To serve, unwrap, transfer to a serving platter, and dust with powdered sugar.
