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Grandma Carol's Pumpkin Roll

Grandma Carol’s Pumpkin Roll is a holiday staple: soft, spiced pumpkin cake wrapped around sweet cream cheese filling. This classic dessert is easy to make, perfect to prep ahead, and always a crowd favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling + Chilling Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 12

Ingredients
  

For the cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree not pumpkin pie filling

For the filling:

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Extra:

  • Powdered sugar for dusting
  • Parchment paper

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  • In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and mix until combined.
  • Gradually add the dry ingredients into the wet mixture. Mix until just smooth.
  • Pour batter into prepared pan and spread evenly.
  • Bake for 13-15 minutes or until the top springs back when touched.
  • Immediately loosen the cake from the edges and turn it out onto a clean kitchen towel dusted with powdered sugar.
  • Carefully peel off parchment paper. Roll the cake up gently in the towel, starting from the short end. Let it cool completely.
  • Meanwhile, prepare the filling: beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
  • Once the cake is cool, unroll gently and spread the filling evenly over the surface.
  • Re-roll the cake (without the towel) and wrap tightly in plastic wrap.
  • Chill for at least 30 minutes before slicing. Dust with powdered sugar before serving.

Notes

  • Don’t overbake the cake or it may crack when rolling.
  • Rolling while warm prevents breakage.
  • Let the cake cool completely before filling.
  • Use a serrated knife for clean slices.
  • Freeze the roll wrapped in plastic wrap and foil for up to 1 month.