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5 from 1 vote

Pumpkin Roll

This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Servings: 12
Calories: 302kcal
Author: Lucy Brewer

Ingredients

Cake:

  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree, not pie filling
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 cup chopped pecans (optional)

Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup heaping powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons finely chopped pecans (optional)
  • 2 tablespoons flaked coconut (optional)

Instructions

  • Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
  • In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
  • In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
  • In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
  • Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
  • Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
  • Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
  • Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
  • Sprinkle powdered sugar over the top of the pumpkin roll before serving.

Notes

Tips for Making the Best Pumpkin Roll:

  • Use the correct sized pan - jelly roll is smaller than regular baking sheet. Non-stick works best.
  • Use a lint-free towel. 
  • Be sure you use pumpkin puree and not pumpkin pie filling.
  • Turn the cake out immediately onto the towel and roll. Don't allow the cake to cool. This will help prevent cracking. 
  • Store the pumpkin roll in the refrigerator.

Make-Ahead Tips:

  • To store in the refrigerator, wrap the chilled pumpkin roll in plastic wrap and place in refrigerator for up to 5 days. Take out at an hour before serving. Sprinkle with powdered sugar just before slicing. 
  • To freeze, wrap the chilled pumpkin roll in plastic wrap, then aluminum foil, then place in freezer up to 3 months. Allow to thaw overnight in the refrigerator and then bring to room temperature about an hour before serving. Sprinkle with powdered sugar just before slicing.