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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
Course Dessert
Cuisine American
Servings 12 Slices

Equipment

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

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

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In another bowl, beat eggs, vanilla, and sugar until thick and pale. Stir in pumpkin puree until well combined.
  • Gradually fold the dry ingredients into the wet mixture. Do not overmix.
  • Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched.
  • 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.
  • For the filling, beat together powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
  • 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.
  • 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.