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With a perfect blend of warm spices—cinnamon, cloves, and nutmeg—and a luscious cream cheese frosting, this most delicious pumpkin roll is a must-have for your Thanksgiving table. It’s the ultimate dessert that definitely outshines the traditional pumpkin pie!
Why You’ll Love This Most Delicious Pumpkin Roll
Thanksgiving dessert often means pumpkin pie. But what if you forget the whipped cream, or your pie isn’t quite hitting the mark? Enter the Pumpkin Roll! This homemade delight is easy to make, visually stunning, and incredibly delicious.
The combination of spices in the moist pumpkin cake, paired with the tangy, sweet cream cheese filling, makes this treat a showstopper at any holiday gathering. Plus, it’s easier than you think to make!
The Best Pumpkin Roll Recipe: A Family Favorite
This recipe holds a special place in my heart. Growing up, my mom’s best friend was an amazing caterer, and she made the most amazing pumpkin rolls for her events. I always loved being her taste tester.
I adapted the classic recipe from Libby’s 100% Pure Pumpkin label, adjusting it for a half-sheet baking pan. Who has a jelly roll pan? With detailed step-by-step instructions and photos, you’ll breeze through this recipe and impress your family and friends.
Ingredients for Pumpkin Roll and Cream Cheese Frosting
Cinnamon, cloves and pumpkin bring in the perfect fall flavors that are delicious. The smooth cream cheese filling adds the perfect sweetness to this dessert.
How to Make the Pumpkin Roll Batter
Here’s a quick rundown on preparing the batter:
- Beat the eggs and sugar: In a stand mixer with the paddle attachment, beat eggs and granulated sugar until light and fluffy (about 3 minutes).
- Add pumpkin: Mix on medium speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
- Mix it all together: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Tip: No stand mixer? A hand mixer or even a whisk will do the trick.
Rolling the Pumpkin Roll: It’s Easier Than You Think!
Rolling the cake may sound daunting, but it’s simpler than it looks. Here’s how to master it (pictures below):
- Prepare your pan: Spray a half-sheet baking pan with nonstick spray, line it with wax paper, spray again, and dust with flour.
- Prepare your kitchen towel: Lay a cotton kitchen towel on the counter. Sift powdered sugar on the kitchen towel. Make sure if fully covered, so the pumpkin roll doesn’t stick to the towel.
- Bake the cake: Pour the batter into the pan and spread it evenly.
- Flip and roll: After baking, flip the hot cake onto a kitchen towel dusted with powdered sugar. Peel off the wax paper and roll the cake up in the towel.
- Cool and fill: Let it cool completely, then unroll, spread the cream cheese filling, and roll it back up.
Step-by-step:
How to Make the Cream Cheese Filling
- In a small mixing bowl, combine all cream cheese, butter, powdered sugar, and vanilla. Beat with a hand mixer until smooth.
Equipment Needed
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Wax paper: Don’t skip this step!
Other Fall Recipes You May Like:
- Moist and Delicious Classic Pumpkin Chocolate Chip Cookies
- Amazing Oatmeal Caramel Butterscotch Cookies
The Most Delicious Pumpkin Roll
Ingredients
Ingredients
Cake Batter
- ¼ cup (30 g) powdered sugar (to sprinkle on towel)
- 5 eggs
- 1 ½ cups (300 g) granulated sugar
- 1 cup 100% pure pumpkin
- 1 cup plus 2 (135 g) tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon cloves
- ½ teaspoon salt
Cream Cheese Filling
- 1 ½ 8 ounce packages cream cheese, at room temperature
- 1 ½ cup powdered sugar, sifted
- 9 tablespoons butter, softened
- 1 ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar for decoration
Instructions
Instructions
Cake Batter
- Preheat oven to 375° F. Spray a half sheet baking pan with nonstick cooking spray; line with wax paper. Spray wax paper with nonstick cooking spray and flour paper. Lay a thin cotton kitchen towel on the counter and sprinkle with 1/4 cup powdered sugar. I like to use a sifter.
- Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin.
- Combine dry ingredients in a small bowl. Combine dry ingredients with the wet ingredients and mix until combined.
- Spread batter evenly into the prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately turn the cake onto the prepared towel. Carefully peel off the wax paper. Starting with the narrow end, carefully roll up the cake and towel together. Cool on a wire rack.
- While cake is cooling, make cream cheese filling. Instructions below.
- Once cooled, carefully unroll the cake. Spread cream cheese filling evenly over cake. Reroll cake and carefully peel towel off cake as you roll.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving, if desired. (I like to use a sifter as it gives a softer, prettier look.)
Cream Cheese Filling
- With a hand mixer, beat softened cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a mixing bowl until smooth.
Notes
- Make sure to flour the wax paper well, so you are able to remove the wax paper easily.
- Make sure to put enough powdered sugar on the towel when rolling up the cake, so it doesn’t stick to the towel.
