Pumpkin Rolls



  • 3/4 cup all-purpose flour 
  • 1/4 tsp salt 
  • 1 tsp baking soda 
  • 1 tsp ground cinnamon 
  • 1 cup granulated sugar 
  • 3 large eggs 
  • 2/3 cup canned pumpkin 
  • 1 tsp vanilla extract


  • 8 oz cream cheese, softened 
  • 2 tbsp butter, softened 
  • 1 tsp vanilla extract 
  • 1 cup powdered sugar + extra for dusting 


  • 15″x10″ jelly roll pan
  • Parchment paper 
  • Plastic wrap 


Preheat the oven to 350˚F. Line a 15″ x 10″ jellyroll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15″ sides of the pan so you can easily lift the cake out after baking. 

In a large bowl, whisk together the flour, salt, baking soda and ground cinnamon. In a separate bowl mix sugar, eggs, pumpkin, and vanilla until smooth. 

Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan. Bake for 14–15 minutes until a toothpick inserted in the center comes out clean. Immediately lift the parchment paper and hot cake out of the pan and onto a flat, heat-safe surface. 

While the cake is hot, start at one of the short ends and use your hands to gently and slowly roll the cake and parchment paper all the way up. Place it on top of a wire cooling rack and allow it to cool completely. 

While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Unroll the cake after it is cooled completely. Gently smooth the filling in an even layer over the cake. Roll up the cake without the parchment paper and cover it with plastic wrap. Refrigerate for 1 hour before serving. 

Dust the top with powdered sugar, if desired. Cut into slices and serve. Store in the refrigerator for up to three days. 

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