The Best Pumpkin Roll Recipe: Delightfully Creamy & Easy!
This Best Pumpkin Roll Recipe brings delicious flavors of fall to your table with a creamy filling that's easy to make.
Print
Pin
Servings: 12 slices
Calories: 210kcal
Equipment
- 10 x 15 jelly roll pan
- mixing bowls
- whisk
- electric mixer
- Parchment Paper
- Plastic wrap
Ingredients
For the Batter
- 3 large Eggs at room temperature
- 1 cup Pumpkin Puree fresh purée recommended
- 1 cup Granulated Sugar can substitute with preferred sweetener
- 1 teaspoon Pure Vanilla Extract
- 1 cup All-Purpose Flour use spoon and level method
- 1 teaspoon Baking Powder
- 2 teaspoons Pumpkin Pie Spice homemade blends encouraged
- ½ teaspoon Salt
For the Cream Cheese Filling
- 8 ounces Cream Cheese softened
- ¼ cup Salted Butter softened
- 1 cup Powdered Sugar optional for dusting
Instructions
Recipe Steps
- Preheat your oven to 375°F. Line a 10 x 15 jelly roll pan with parchment paper.
- Whisk together the eggs, pumpkin puree, granulated sugar, and vanilla extract until fully combined.
- Mix the dry ingredients: flour, baking powder, pumpkin pie spice, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 15 minutes.
- Roll the cake tightly in the parchment paper and let it cool for 1 hour.
- Beat together cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
- Unroll the cooled cake, spread the filling, and re-roll tightly. Wrap in plastic wrap.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Dust with powdered sugar before serving for a lovely touch!
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg