![['Close-up side view of a delicious pumpkin roll on a plate, showcasing its cream cheese filling.', 'A succulent pumpkin roll cut in half, revealing the creamy filling and pumpkin-flavored cake texture.', 'A detailed side perspective of a pumpkin roll, highlighting its swirled appearance and ingredients.', 'Close-up image of a pumpkin roll with a dusting of powdered sugar and rich cream cheese filling.']](https://quickflavorfix.com/wp-content/uploads/2026/07/pumpkin-roll_1_U1-1.webp)
Pumpkin Roll
A delightful pumpkin-flavored dessert with a creamy filling, perfect for fall gatherings.
Ingredients
Eggs
- 3 large eggs, separated, room temperature
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
Dry ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
Additional
- optional confectioners' sugar for dusting
Instructions
- Line a 15x10-inch pan with parchment, grease, and preheat oven to 375°F.
- Beat egg yolks with 1/2 cup sugar until thick; add pumpkin. Beat egg whites until soft peaks, add remaining sugar, then fold into pumpkin mixture.
- Mix dry ingredients and gently fold into batter. Spread in pan and bake for 12-15 minutes.
- Cool 5 minutes, peel paper, roll in towel dusted with sugar, then cool completely. Unroll and spread filling, re-roll, freeze until firm.
- Unroll, spread filling, re-roll, and dust with sugar before serving.
Notes
Use an offset spatula for even spreading of the filling.