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Pumpkin roll on a white surface. One slice is laying flat in front of the cake roll.

Pumpkin Roll

Tiffany
This pumpkin roll recipe is made with a moist, pumpkin-spiced cake, then rolled with a light and fluffy cream cheese filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 10 Servings
Calories 306 kcal

Equipment

  • Jelly Roll Pan 10"x15"

Ingredients
  

Pumpkin Roll

  • 3 Large Eggs
  • 1 cup Sugar
  • 5 tablespoons Water
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ¾ cup Pumpkin Purée not pumpkin pie filling
  • 1-2 tablespoons Powdered Sugar

Filling

  • 8 ounces Cream Cheese room temperature
  • ½ cup Sugar
  • 8 ounces Cool Whip thawed

Instructions
 

Pumpkin Roll

  • Preheat the oven to 375℉. Line a 15" x 10" jelly roll pan with parchment paper, or lightly spray with nonstick cooking spray and lightly flour.
  • Beat eggs in a large bowl or electric mixer until thick. Gradually beat in the sugar. Add water and pumpkin purée.
  • Whisk or sift flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt together in a bowl. Slowly add dry ingredients to the bowl of wet ingredients. Mix well.
  • Pour the pumpkin mixture into the prepared jelly roll pan.
  • Bake in the oven for 12-15 minutes. As soon as it sets, remove from the oven. Lightly touch the top of the pumpkin roll, and if it springs back, it's done.
  • Lay a thin towel or cheesecloth down and lightly sprinkle it with confectioners' sugar. While it's still warm, carefully flip the pumpkin roll onto the towel. Remove the parchment paper. Roll the short end of the pumpkin roll with the towel. Allow it to cool while rolled for about 30 minutes.

Filling

  • In a large bowl with a hand mixer or an electric mixer, beat cream cheese and sugar on medium speed until fluffy. Fold in Cool Whip with a spatula until well blended.
  • Carefully unfold the pumpkin roll after it's cooled. Spread the cream cheese filling to the edges of the pumpkin roll. Roll the pumpkin roll back up and cover with plastic wrap. Place in the refrigerator to chill for at least 1 hour before slicing and serving.

Nutrition

Calories: 306kcalCarbohydrates: 50gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 76mgSodium: 209mgPotassium: 130mgFiber: 1gSugar: 36gVitamin A: 3278IUVitamin C: 1mgCalcium: 92mgIron: 1mg