Perfect Pumpkin Roll

With fall here, I am basking in all the pumpkin I can before the “pumpkin” season officially runs its course :)

Cream cheese and pumpkin are an incredible duo. One of the best fall combos out there in my honest opinion.

As simplistic as a pumpkin roll may seem, it is ALWAYS the first thing to go whenever I bring one anywhere. If you are looking for a yummy fall dessert that will be the favorite of the evening, give this one a try! The cake is so moist and delicious and the cream cheese filling is the perfect compliment in each and every bite!

Perfect Pumpkin Roll from chef-in-training.com ...This recipe is so moist, and delicious! Cream Cheese and pumpkin are a perfect combo and this dessert is sure to wow everyone who tastes it!

4.6 from 16 reviews
Perfect Pumpkin Roll
 
This recipe is so moist, and delicious! Cream Cheese and pumpkin are a perfect combo and this dessert is sure to wow everyone who tastes it!
Author:
Recipe type: Dessert
Ingredients
  • 3 eggs, separate egg yolks and egg whites
  • 1 cup sugar, divided in half
  • ⅔ cup pumpkin puree, I use the canned kind
  • ¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
Filling
  • 8 oz. softened cream cheese, softened
  • 2 Tablespoon butter, softened
  • 1½ cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line a 15x10 inch baking pan with parchment paper. Grease and flour the pan and the top of the paper.
  3. In a large bowl, beat egg yolks until think. Gradually add ½ cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
  4. In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.
  5. In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
  6. Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.
Filling Directions
  1. In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  2. Unroll cake and spread filling.
  3. Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
  4. Can be frozen- Remove from freezer 15 minutes before serving.
Notes
Adapted from Taste of Home

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Tina muir

    Wow! That does look perfect! Impressive :) My mum and I love to make a yule log at christmas, which is a similar concept (not sure if we have it here in america), but this would be such a great thing for my mum and I to make next week when she comes to visit me! Thanks for the idea :)

  2. Mir

    Wow, that is perfect! No cracks to hide, all nice and fluffy. I'm impressed!

  3. Darlene

    I am in love with pumpkin roll. However some are definately better than others. Yours looks great, I will have to give this recipe a try.

  4. Averie @ Averie Cooks

    This truly is THE most perfect pumpkin roll! I should have had you make the one for my cookbook because me and rolls, we don't get along :) Yours is just soooo perfect and pretty! Pinned :)

  5. kathy wilkerson

    Can you not use self rising flour

    1. linda

      5

      it will not work well wont be as good it will be dry and heavy

    2. kim

      3

      I use self rising flour and my rolls are very moist, also the old fashioned way was to roll them in damp baking cloths while cooling. I have been baking them this way for 30 yrs and I never seem to bake enough.

    3. kim

      Yes self rising flour works great, also should be rolled up in damp baking cloth, been doing it this way for 30 yrs and they are always a hit.

  6. Kathleen Siegle

    This looks so delicious! I'm making this next week. I love pumpkin too :)

  7. Helen

    The towel you roll the bread up in needs to be dampened. Otherwise, great recipe!

    1. Sarah

      Does the dampened towel clump the powdered sugar? I've made these in the past and had never heard to use a damp towel... Just curious...

  8. Daniela

    When you say pumpkin in the ingredients, do you mean pumpkin puree?

    1. Chef in Training

      pumpkin puree

  9. Chels R.

    I actually just watched some British cooking competition show and the first thing all the contestants had to make was a roll cake-so many variations and technique. It looks daunting, but everyone says it's a pretty easy cake to assemble.

  10. joyline

    Could I use the butter nut Squash or the normal pumpkin..also to make the puree, do I need to cook the pumpkin and then puree it? Thanks for the recipe.

    1. linda

      5

      fresh pumpkin has to be bake to be pumpkin in a can or it will be to wet

  11. belinda scrivner

    4

    hi im wanting to know could a spice or yellow cake mix be used to make the pumpkin roll thanks

    1. linda

      5

      no this cake is a jelly roll cake

  12. irene steele

    5

    before baking, sprinkle on a cup of crushed pecans or walnuts.yum!!

  13. Debbie

    Can I use real pumpkin for this? What would I do to adapt it for the recipe?

    1. linda

      5

      bake the pumpkin till it a little dry and it will taste it will taste better with fresh pumpkin

  14. Debbie batten

    with the perfect pumpkin roll can you use real pumpkin. As l live in Australia we don't have pumpkin in a can, so what do you suggest l use

  15. linda

    5

    this cake is just right i would make it as recipe said to

  16. Carla

    1

    Sorry, I just made this tonight. YUCK. Too difficult to spread on the sheet. Broke apart after rolling in the towel. Doesn't even taste good. Terrible. :(

  17. Yadira

    Hi, what kind of flour, allporpouse?

    tks!

  18. Deborah

    5

    Made this its so good. But I did use less sugar instead od 1 cup sugar I used 3/4 cup as we don't like over sugared sweets.

  19. Louise

    Hi, question about the actual pumpkin. Do you cook this first so that it is soft? Or grate it or chop it into small pieces? How is it prepared as the recipe doesn't state anything? Thanks x

    1. Louise

      Ahhh I just read through the comments and now I see to cook the pumpkin and smash it up before adding..(maybe write this in the recipe as I live in Europe and have never seen a can of pumpkin in my life)... Can you tell me how much pumpkin in grams, have no idea how much in cups as I only have this funny 'cups' measuring jug and obviously 'pumpkin' is not one of the ingredients written on the jug...

  20. Elizabeth Longe

    What flour all purpose or self raising flour? Please ..Thank you!

  21. DiAnne Dellinger

    How do I keep my cake from cracking when I roll and unroll it. What am I doing wrong.

  22. Gail H

    5

    I never made one of these before and I tried this because one of the comments said not cracks and nothing to hide.. So I figured I can't mess that up. So I followed the directions to the letter and it was perfect. Thanks for sharing, It was gone in 1 day!!!

  23. Elizabeth Longe

    Thank you! That was the best recipe ever make.... come out perfect...

  24. Theresa

    The directions do not say what kind of flour to use. Please can you tell me what kind of flour.

    1. Chef in Training

      I use all purpose for this recipe

  25. Christina

    How many rolls will this make, & about what size sheet? I have found the sheet size/thickness of the roll makes a difference in the ability to roll it properly

  26. Jacquita McAninch

    This is the answer to any question to a cooks dream. Looking forward to old receipes and new ones.

  27. Tami Lovins

    If the towel is dampened will it keep the pumpkin roll from drying out while cooling?

  28. Lori

    5

    Love using my Demarle Deep flexiflat and roulpat to make pumpkin rolls. Never use wax paper or kitchen towel with sugar again.

  29. June Belliveau

    Would there be a gluten free version of this recipe? It looks delicious

  30. Derrick b

    This looks soooooo good. I love this time of year because of all the pumpkin treats everywhere but there's a problem not everyone likes cream cheese. I sub the cream cheese for butter cream and omg if u love pumpkin try it with butter cream!

  31. linda umstead

    Can i use parchment paper k

  32. Lois McGahan

    I made the Perfect Pumpkin Roll and followed the directions and after I rolled it in the plastic wrap it got real sticky and wet like. What did I do wrong? Any sugestions and did any one else have that problem?
    Lois in AZ

  33. Anna

    5

    This is really good! I made some goofs with the cake part, but it still turned out great! Thanks for sharing the recipe!

  34. Kori

    As I am currently working on baking this, i realize it calls for wax paper instead of parchment paper. I thought wax paper was not suppose to be used in the oven.. Which paper should I use? I have already prepared it on the wax paper.

    1. Chef in Training

      you are right, it is supposed to be parchment paper. SO sorry about that mix up. I hope I caught you in time. I am updating the recipe now. I looked up on Taste of Home where I adapted the recipe from and they call for waxed. But parchment is probably the better option :) Thanks for bringing that to my attention.

  35. Vanessa

    What does it mean by "peaks forming" in the egg whites? Should they get thick? I've been beating them for a little bit and they aren't getting thick or anything.

  36. Bobi

    5

    I love to bake but have never taken the time to try. When I do, I do not have patience. My food is edible but not wonderful. I used this recipe for our family Thanksgiving 2015 and is was an absolutely big hit. It made me feel confident in my dinner this year. Everyone loved it. I thank you for this wonderful recipe.

  37. Claudia

    5

    This was a big hit on Thanksgiving! beautiful, and so yummy!! I decorated with fresh cranberries on the sides, gorgeous.

  38. Bobi

    5

    Absolutely wonderful had to make it for Christmas dinner as well.

  39. Kathy

    Sometimes mine crack as I roll them, what causes this?

  40. Andree Gross

    Appears to be stolen from, and not attributed to, the Better Homes and Gardens Cookbook early sixties edition (the famous red plaid cover cookbook). Are you SURE this is YOUR creation??

    1. Chef in Training

      I never claimed it to be my own and it actually states its adapted from Taste of Home at the end of the recipe card. I never steal recipes, and when I use one that isn't mine, I always site it. Sorry for any confusion there.

  41. April Woodard

    Cannot wait to try this recipe. Looks so yummy!

  42. Dora

    Looks great. Will be making it this weekend.
    Spelling error in instructions #3. beat egg yolks until think. Should be thick not think. Just thought you would want to know. Thanks Nikki.