Easy and Delicious Pumpkin Roll Perfection Recipe

Get your oven mitts ready, y’all. This easy pumpkin roll recipe is about to make you the star of the Thanksgiving bash!

Let’s skip all the history and get right to it, shall we? I’ll share what you need, the instructions, and some extra tips to make this recipe BOMB.

Prep Time: 20-30 Minutes

Bake Time: 15 Minutes

What Makes This Pumpkin Roll Different?

Easy Pumpkin Roll Recipe

I’ve made over 100 pumpkin rolls in the last 5 years for various functions, parties and bake sales. I started with the basic pumpkin roll recipe you can find anywhere and then gradually started making changes that took it to the next level.

This recipe doesn’t use Pumpkin Pie Spice!

Instead, I use clove, cinnamon and nutmeg individually and I’ve altered the amounts until I achieved the exact taste that made these rolls famous.

Because this recipe uses clove, cinnamon and nutmeg individually, you can change up the amounts based on what you prefer.

The cream cheese is NEXT LEVEL delicious!

There’s an optional added ingredient that you won’t want to miss!

Easy Pumpkin Roll Recipe

There are affiliate links included here means I might earn a small commission if you purchase something, but it doesn’t cost you anything extra.

Here’s What You’ll Need:

Ingredients You’ll Need For This Pumpkin Roll Recipe

  • 1 can of Libby’s Pumpkin Puree (you’ll be using 2/3 cup of puree per roll).
  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1 cup white sugar
  • 1 teaspoon of salt
  • 2/3 teaspoon nutmeg (I know it’s weird, but that’s the amount that tasted best to me!)
  • 3/4 teaspoon clove (smell the clove first, if you feel it’s pretty overpowering, start with 1/2 teaspoon of clove for your first roll)
  • 1 teaspoon cinnamon
  • 1 teaspoon each baking soda and baking powder
  • 1/2 cup sifted powdered sugar, separated in half

What You’ll Need for the Cream Cheese

  • 8 oz cream cheese (I prefer Philadelphia brand but any brand will do)
  • 1 cup sifted powdered sugar
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon Vanilla extract
  • OPTIONAL: 1 cup whipped cream topping (Beware! If you try it, you’ll never go back)

Baking Directions

  • Preheat oven to 375 degrees
  • Line your baking sheet with parchment paper. Make sure the entire baking sheet is covered in the parchment paper. Lightly grease the parchment paper with cooking spray (you’ll thank me later)
  • Beat 3 eggs in a mixer until smooth
  • Add in 1 cup of sugar and mix until incorporated
  • Add in 2/3 cup of pumpkin puree, salt, spices, and baking powder and baking soda. Mix until fully incorporated
  • Spoon flour into the mixture gradually so you don’t get sprayed with it. Mix it in well but stop mixing as soon as the ingredients are incorporated
  • Poor pumpkin batter over the parchment paper. Slide the baking sheet back and forth to even out the batter. Pumpkin batter must lay evenly across the pan or you’ll have problems later
  • Hold both ends of the baking sheet and gently smack it on the countertop to release air bubbles in the batter. You need to release those air bubbles so they don’t create holes in your cake which will cause it to crack when you try to roll it
  • Bake for 15 minutes. Baked pumpkin batter should be dark, golden orange and pull slightly away from the edge of the pan

While Your Pumpkin Batter is Baking, Start the Cream Cheese

Make sure your cream cheese and your butter are room temp so you don’t have lumpy cream cheese filling.

  • Cream 8 oz of cream cheese and 4 tablespoons of butter together in the mixer until light and fluffy
  • Add in salt and vanilla extract
  • Gradually add in 1 cup of sifted powdered sugar and mix until fully incorporated and lump-free
  • Fold in 1 cup of whipped cream topping with an icing spatula
  • Do a taste test! You can always add in more whipped cream if you like but I found 1 cup was plenty and you’ll probably have a little filling left over
  • Cover and refrigerate cream cheese filling until you’re ready to use it. If cream cheese is too warm, it will run out of the pumpkin roll when you roll it

Finish The Pumpkin Roll

  • Before pumpkin batter comes out of the oven, lay a piece of parchment paper flat on the counter and sprinkle it lightly with half of the sifted powdered sugar. Make sure the parchment paper is 1 1/2 inches longer than the baking sheet
  • When you pull the baked pumpkin batter from the oven, gently flip the baking sheet upside-down onto fresh parchment paper
  • The baked pumpkin “cake” should be lying flat on the fresh parchment paper with a little parchment paper showing out from under the cake on the end
  • Fold that “tail” of parchment paper over the baked pumpkin batter and roll the hot cake into a snug jelly roll. The cake should be hot and pliable and easily rolled. Go slowly so you don’t crack the roll and use both hands on each end of the roll to keep it stable and even
  • Place the roll seam-side down on a cooling rack. This “trains” the cake to stay rolled, so when you unroll it to add your filling it will easily roll back up
  • Cool for 15-20 minutes

Add Cream Cheese Filling

  • Once pumpkin roll is cooled, gently unroll it until it lies flat on the countertop
  • Using an icing spatula or something similar, spread cream cheese filling evenly over the flat cake, leaving about an inch of the far end of the cake empty (this is so when you roll it you won’t have a filling mess oozing all over the counter)
  • Re-roll the pumpkin roll back up gently. It should be pliable and easy to roll since it’s been “trained”
  • Using a bread knife, cut about 1/2 inch off each end of the pumpkin roll to expose the beautiful swirl pattern of the roll and icing
  • Sprinkle the remaining sifted powdered sugar over the top of the roll with the sifter
  • Slice and serve!
  • Store in the refrigerator (due to the cream cheese)

Enjoy with fresh coffee, tea or another warm beverage!

Don’t forget about your littles! Here are 3 wholesome sweet treats for Baby to enjoy, and they’re super easy!

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