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–+ servings

Autumn Pumpkin Roll

This Autumn Pumpkin Roll is a show-stopping fall dessert with a light and fluffy spiced pumpkin cake wrapped around a rich, creamy cream cheese filling. The perfect combination of warm spices and sweet filling makes it an irresistible treat for any autumn occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pumpkin Cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • For the Filling:
  • 1 cup powdered sugar plus more for dusting
  • 8 oz cream cheese softened
  • 6 tablespoons butter softened
  • 1 teaspoon vanilla extract

Equipment

  • Jelly roll pan (15x10 inches)
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Thin kitchen towel
  • Wire cooling rack
  • Plastic wrap

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In another bowl, beat eggs, vanilla, and sugar until thick and pale. Stir in pumpkin puree until well combined.
  4. Gradually fold the dry ingredients into the wet mixture. Do not overmix.
  5. Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched.
  6. Turn the cake out onto a powdered sugar-dusted kitchen towel and peel off the parchment paper. Roll the cake up with the towel and let it cool completely.
  7. For the filling, beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
  8. Carefully unroll the cooled cake, spread the filling evenly, and roll it back up. Wrap the roll in plastic wrap and refrigerate for at least one hour.
  9. Before serving, dust the top with powdered sugar, slice, and enjoy!

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
For a dairy-free version, use dairy-free cream cheese and butter alternatives.
Serve with a dusting of powdered sugar, a drizzle of caramel sauce, or a side of whipped cream for extra indulgence.

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