Homemade Pumpkin Roll Cake Recipe

You will absolutely love how easy it is to make this classic pumpkin roll cake recipe that is stuffed up with a sweet cream cheese filling.

Pumpkin rolls are most often served up during the fall holidays at the main meal. It’s a great easy to prepare dessert and obviously, with pumpkin, it’s seasonal and festive as well. Pumpkin rolls are also great because you can make them ahead of time making holiday food preparing and cooking less stressful.

This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.

Ingredients for this recipe:

For the Cake:

• 1 cup all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon sea salt
• 4 eggs
• 1 1/3 cup sugar
• 1 cup pumpkin puree
• 2 teaspoon vanilla extract
• 1/3 cup powdered sugar

For the Cream Cheese Filling:

• 12 oz softened cream cheese
• 1 stick softened unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cup powdered sugar

Serves 10

Prep Time: 15 minutes

Cooling Time: 3 hours

Cook Time: 15 minutes

Procedures:

1. Preheat the oven to 350°.
2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.
4. Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula.
5. Bake the cake in the oven at 350° for 15 to 17 minutes or until the top is lightly browned. It should be cooked but soft.
6. While the cake is baking generously sift powdered sugar onto a large clean kitchen towel.
7. When the cake is done baking invert it right onto the kitchen towel and immediately roll it up.
8. Cool the cake completely on a cooling rack to room temperature, which takes about 2 hours.
9. While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
10. Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
11. Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
12. Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
13. Slice and serve.

Chef Notes:

Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.

How to Store: Wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.

Feel free to make the cream cheese filling sweeter if you’d like.