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pumpkin roll with light cream cheese frosting
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Pumpkin Roll Recipe (My Slightly Lighter Thanksgiving Tradition)

A cozy, slightly lighter pumpkin roll recipe made with pumpkin puree and creamy vanilla filling. A nostalgic Thanksgiving dessert passed down for generations.
Course Dessert
Prep Time 25 minutes
Cook Time 13 minutes
Servings 10

Ingredients

Cake Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon of pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup homemade pumpkin puree you can also use canned
  • 1 teaspoon of vanilla extract
  • 1/4 cup powdered sugar to sprinkle on towel

Filling Ingredients

Note: read instructions before combining

  • 4 ounces cream cheese at room temperature
  • 1/2 cup powdered sugar sifted
  • 4 tablespoons butter softened
  • 1/2 teaspoon of pumpkin pie spice
  • 1 teaspoon vanilla bean paste you can also use vanilla extract
  • 1/2 cup heavy whipping cream

Instructions

  • Step 1: Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease with butter and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
  • Step 2: Combine flour, baking powder, baking soda, cinnamon, cloves, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Add vanilla. Stir in flour mixture. Spread evenly into prepared pan. (Heads up: this is a thin batter)
  • Step 3: Bake for 13 to 15 minutes or until top of cake springs back when touched very gently. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately turn cake onto prepared towel. Carefully peel off paper. Carefully roll up cake and towel together, starting with narrow end. Ensure you do this tightly but without breaking the cake. This is what will give your cake the beautiful swirl! Cool completely on wire rack.
  • Step 4: To make the filling, beat cream cheese, powdered sugar, pumpkin pie spice, butter and vanilla bean paste in small mixer bowl until smooth (DO NOT ADD WHIPPING CREAM YET).
  • Step 5: In another bowl or in a small food processor, whip heavy whipping cream until stiff peaks have formed. If you are using a food processor, this may take as little as 45 seconds, so watch carefully. Then combine with the cream cheese mixture.
  • Step 6: Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Cover in plastic wrap and refrigerate at least one hour (but I prefer overnight).
  • Step 7: Cut off approx. 1/2 inch from the ends of the pumpkin roll to reveal your beautiful swirl. Sprinkle with powdered sugar before serving, if desired.

Notes

  • Use a smooth cotton towel (non-terrycloth works best).
  • To clean the towel, simply rinse off in the sink and then wash in the washing machine.
  • Don’t skimp on powdered sugar—it prevents sticking.
  • The cake will feel very light compared to other cakes—this is normal for a classic pumpkin roll recipe.
  • A mini food processor makes the filling extra smooth, but a hand mixer also works beautifully.