Pumpkin Rolls

These pumpkin rolls are easy to make with a simple trick! No sticky mess or cracks, just a cream cheese-filled fall dessert perfect for Thanksgiving.

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Course: Desserts

Cuisine: American

Keyword: pumpkin rolls

Prep Time: 10

Cook Time: 15

Additional Time: 2

Total Time: 2 25

Servings: pumpkin roll

Calories: 3078kcal

Author: Louisa

Gather the ingredients. Preheat the oven to 375°F and line a jelly roll pan with parchment paper.
Whisk the eggs, pumpkin puree, granulated sugar, and vanilla extract until combined.
In another bowl, combine the dry ingredients. Add the flour mixture to the wet ingredients and stir just until no streaks of flour remain.
Pour the pumpkin batter evenly into the lined jelly roll pan.
Bake the pumpkin cake for 15 minutes. Once done, remove it from the oven and get ready to roll.
Carefully lift the parchment paper and hot cake out of the pan. Wearing oven mitts helps here.
Starting at one of the short ends, roll up the cake and parchment paper tightly.
Let the pumpkin cake roll cool on the counter for 1 hour.
For the filling, beat the cream cheese, sugar, butter, and vanilla extract until smooth and fluffy.
Gently unroll the pumpkin cake.
Spread the cream cheese filling evenly over the surface.
Carefully remove the parchment paper, then roll the cake back up and wrap it in plastic wrap.
Refrigerate the pumpkin roll for 1 hour.
Dust the top with powdered sugar, slice, and serve.

The trick is rolling the pumpkin cake fresh from the oven. It’s easier to shape when it’s warm, and it’ll stay that way once you fill it. No more cracks and tears!
To get a head start on this easy pumpkin roll recipe, bake and roll the cake a day ahead, then refrigerate it. The next day, just fill it with cream cheese.
For cleaner slices, wrap the pumpkin roll cake in plastic and chill it for at least an hour before cutting.