Harvest Pumpkin Cake Roll Recipe

Name: Harvest Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Eggs; 7-1/2 ounces, weight Canned Pumpkin; 3/4 cups Granulated White Sugar; 1 cup Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 Tablespoon Cinnamon; 1/2 teaspoons Nutmeg; _____; FOR THE FILLING:; 12 ounces, fluid Softened Cream Cheese; 1 cup Powdered Sugar, Plus 2 Tablespoons For Dusting; 1 teaspoon Vanilla Extract; 2 Tablespoons Butter

Servings: persons

3 whole Large Eggs
7-1/2 ounces, weight Canned Pumpkin
3/4 cups Granulated White Sugar
1 cup Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
1/2 teaspoons Nutmeg
_____
FOR THE FILLING:
12 ounces, fluid Softened Cream Cheese
1 cup Powdered Sugar, Plus 2 Tablespoons For Dusting
1 teaspoon Vanilla Extract
2 Tablespoons Butter

1
Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper.
2
In a mixing bowl, beat together the eggs and pumpkin (use half of a 15 oz. can). Gradually add the dry ingredients and mix very well. Pour the batter in the pan and spread evenly using a spatula.
3
Bake for 12 to 15 minutes. Gently turn the cake over and ease out onto a CLEAN flour sack-type towel. Throw away the parchment paper and carefully roll the cake from the short end. Let cool for about 25 minutes. (If it is left too long rolled up, it will be hard to unroll it without cracking.)
4
While the cake is cooling, beat together the filling ingredients. When the cake is cool, unroll, spread gently with the filling all the way to the edges, re-roll and place on a serving platter. Sprinkle 2 tablespoons of powdered sugar over the top.
5
Serve with ice cream or whipped cream.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 whole Large Eggs, 7-1/2 ounces, weight Canned Pumpkin, 3/4 cups Granulated White Sugar, 1 cup Flour, and more.

Yes, Harvest Pumpkin Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Pumpkin Cake Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions