![['A close-up view of a sliced pumpkin roll with cream cheese filling.', 'Side profile of a deliciously rolled pumpkin cake topped with cream cheese.', 'Juicy pumpkin roll showing cream cheese filling and spiced cake texture.', 'A detailed view of a pumpkin roll highlighting its creamy filling and outer texture.']](https://quickflavorfix.com/wp-content/uploads/2026/07/pumpkin-roll_1_U1.webp)
Pumpkin Roll
A delicious and moist pumpkin roll perfect for fall celebrations or a cozy dessert. Easy to prepare with a creamy filling and a soft, spongy cake.
Ingredients
Eggs and Sugar
- 3 large eggs
- 1 cup granulated sugar
Pumpkin and Vanilla
- 2/3 cup pumpkin puree ((not pumpkin pie filling))
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Filling
- 8 ounces cream cheese (softened)
- 4 Tablespoons salted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10x15-inch (25x38 cm) pan with parchment and spray with non-stick spray.
- Whisk eggs for 30 seconds, then add sugar, pumpkin, and vanilla. Mix well. Add dry ingredients and whisk until smooth.
- Pour batter into prepared pan and bake for 15 minutes. Let cool slightly, then carefully roll with parchment and cool completely.
Notes
Be careful when rolling the hot cake to avoid tearing.