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Pumpkin Roll

Impress your guests during the holidays with this Homemade Pumpkin Roll. Everyone will enjoy the moist and perfectly spiced cake with a delicious cream cheese frosting that's easily rolled to resemble a log. Make it for Thanksgiving dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes


  • 1/4 cup Powdered Sugar to sprinkle on your towel
  • 3/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground cloves
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 cup Sugar
  • 15 oz Can of 100% Pure Pumpkin
  • 8 oz softened Cream Cheese
  • 1 cup Powdered Sugar sifted
  • 1 stick softened Butter
  • 1 tsp Vanilla


  • Preheat oven to 375.
  • Grease 11x16" jelly roll pan and line with wax or parchment paper. Set aside.
  • Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz). Set aside.
  • In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt. Set aside.
  • In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
  • Add in your pumpkin and continue to beat until mixed.
  • Gradually add in your flour mixture until blended.
  • Spread on your prepared pan.
  • Bake for 11 to 15 minutes or until top of cake springs back when touched.
  • Immediately loosen and turn cake onto prepared towel.
  • Carefully peel off paper.
  • Roll up cake and towel together, starting with narrow end.
  • Cool on wire rack for 10-15 minutes (cake will still be warm).
  • In a medium sized bowl or stand mixer beat cream cheese and butter until whipped.
  • Add powdered sugar and vanilla extract.
  • Beat until blended.
  • Unroll cake.
  • Spread cream cheese mixture over cake.
  • Reroll the cake (without towel).
  • Wrap in plastic wrap.
  • Refrigerate at least one hour.