Pumpkin Roll Cake Recipe

Name: Pumpkin Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Butter, for greasing pan; 2/3 cup all-purpose flour, plus more for flouring pan; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1 cup granulated sugar; 3 large eggs; 1/2 cup pumpkin puree; 1/2 cup confectioners' sugar; 1 cup confectioners' sugar; Two 3-ounce packages cream cheese, softened; 4 tablespoons (1/2 stick) unsalted butter, softened; 1/2 teaspoon vanilla extract; Confectioners' sugar, for dusting

Servings: persons

Butter, for greasing pan
2/3 cup all-purpose flour, plus more for flouring pan
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup pumpkin puree
1/2 cup confectioners' sugar
1 cup confectioners' sugar
Two 3-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting

1
For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper.
2
Lightly grease and flour the paper.
3
In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
4
In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes.
5
Mix in the pumpkin until combined.
6
Slowly add the dry ingredients to the pumpkin mixture.
7
Pour the batter out onto the prepared jelly-roll pan.
8
Drop the pan twice on the counter to even out the batter and release any bubbles.
9
Bake for 15 minutes.
10
Meanwhile, dust a dishtowel with the confectioners' sugar.
11
Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other.
12
Refrigerate on a pan or plate until completely cool, about 2 hours.
13
For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla.
14
Beat until light and fluffy.
15
Unroll the cake and spread with the filling.
16
Re-roll the cake and wrap with plastic wrap for 1 to 2 hours.
17
Dust with confectioners' sugar before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Butter, for greasing pan, 2/3 cup all-purpose flour, plus more for flouring pan, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, and more.

Yes, Pumpkin Roll Cake 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.

Pumpkin Roll Cake

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