Pumpkin Roll with Cream Cheese Frosting

The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free!

How to make a Pumpkin Roll:

Prep Pan: Preheat oven to 350°F. Lightly spray a 10×15” pan with cooking spray, then line with parchment paper and leaving an extra inch of parchment paper hanging over the long sides so you can easily lift it up after it bakes. Lightly spray the parchment paper with non-stick spray.

Make Batter: Combine flour, salt, cinnamon, baking soda, and pumpkin pie spice in a bowl. Mix eggs, vanilla, sugar, and pumpkin in a separate bowl, until smooth. Pour dry ingredients into wet ingredients, just stirring until combined.

Bake: Pour batter in prepared pan, spreading into an even layer. Bake for 13-16 minutes, or until a toothpick comes out clean. Watch it closely since every oven is different. Remove from oven. Lift the parchment paper up and place on a heat-safe flat surface. While cake is hot, start at a short end and slowly roll the cake inside the parchment paper all the way. Let cool completely on a wire cooling rack.

• Tip: It’s very important to roll up the cake when it’s hot from the oven, so it doesn’t crack. The hot cake is soft, pliable, and will roll and set in this shape, so it doesn’t crack.

Add Filling: Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it’s fluffy and smooth. Carefully unroll cooled pumpkin cake then gently smooth the filling in an even layer. Roll up the pumpkin swiss roll back up, without the parchment paper and cover with plastic wrap. Refrigerator for at least 1 hour before serving.

Serve: Dust the top of the pumpkin roll cake with powdered sugar, if desired. Cut into slices and serve. Keep leftovers covered in the refrigerator for up to 3 days.

Make Ahead and Freezing Instructions:

To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.

To Freeze: Wrap in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.

Pumpkin Roll

• Prep 10 minutes mins
• Cook 15 minutes mins
• Refrigerate 1 hour hr 30 minutes mins

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