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Homemade Pumpkin Rolls

Slices of homemade pumpkin rolls filled with sweet cream cheese frosting, showing a perfect spiral pattern and sugar-dusted edges.
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This homemade pumpkin roll features a moist, spiced pumpkin sponge cake wrapped around a rich, tangy cream cheese filling. Perfect for fall gatherings or holiday desserts, it’s easier to make than it looks and can be made ahead or frozen for convenience.

  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3/4 cup (94g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (90g) confectioners’ sugar (for rolling)
  • 6 ounces (170g) full-fat brick cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 and 1/2 cups (180g) confectioners’ sugar (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, then grease the paper.
  2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In another bowl, whisk eggs, pumpkin, brown sugar, granulated sugar, and vanilla until combined.
  4. Combine wet and dry ingredients until smooth. Spread batter evenly in prepared pan.
  5. Bake for 17–18 minutes or until the cake springs back when touched.
  6. While baking, lay a thin towel on the counter and dust with confectioners’ sugar.
  7. Immediately after baking, invert cake onto the towel and peel off parchment paper. Gently roll the cake up with the towel from the narrow end. Let it cool completely, about 2 hours.
  8. Prepare frosting: Beat cream cheese until smooth, then add butter, confectioners’ sugar, and vanilla. Beat until creamy.
  9. Unroll the cooled cake carefully. Spread frosting evenly, leaving a 1/2-inch border.
  10. Roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for 20 minutes before slicing and serving.

Notes

  • Use canned pumpkin puree for best results; blot fresh puree to remove excess moisture.
  • Do not overbake to avoid cracks when rolling.
  • You can make and refrigerate the rolled cake (without frosting) a day ahead.
  • Fully prepared pumpkin roll freezes well for up to 3 months.
  • Dust with extra confectioners’ sugar before serving for decoration.

Nutrition

Find it online: https://recipeshots.com/homemade-pumpkin-rolls-prefect-recipe/