Pumpkin Roll Recipe

Here is one of my favorite recipes, the Pumpkin Roll! It is definitely a fall fave in our home and is super easy to make! My mom and I used to make pumpkin rolls all the time. Once when I was about 10 or 11 I decided I was going to try to make a pumpkin roll by myself. I got it all rolled up and cut it up really pretty and served it to the family. When everyone took a bite, the filling stretched and was disgusting. It turns out I used flour instead of powdered sugar in the filling. I have come a very long way with my cooking and baking since the pumpkin roll incident.


  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Pure canned pumpkin
  • 1 (8 oz) pkg cream cheese
  • 6 Tbs butter
  • 1 tsp Vanilla Extract
  • 1 Cup Powdered sugar



Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

pumpkin roll pic

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