Go Back
–+ servings
Pumpkin Roll Recipe

Delicious Pumpkin Roll Recipe with Whipped Cream Filling

This Pumpkin Roll Recipe features a tender pumpkin cake filled with delicious whipped cream, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Provides structure and moisture; try egg substitutes for lower cholesterol option.
  • 1 cup Sugar Sweetens both cake and filling; can use stevia or erythritol as a sugar alternative.
  • 2/3 cup Water Adds moisture; replace with milk for richer flavor.
  • 1 teaspoon Pumpkin Pie Spice Enhances pumpkin flavor with warm spices.
  • 1 teaspoon Cinnamon Adds warmth; may substitute with allspice if needed.
  • 1/2 teaspoon Nutmeg Provides distinctive, aromatic quality; fresh nutmeg is more vibrant.
  • 1 cup All-Purpose Flour Structural backbone of the cake; can swap with gluten-free flour.
  • 1 teaspoon Baking Powder Leavening agent to help cake rise.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 cup Libby’s 100% Pure Pumpkin Purée Star ingredient adding flavor and moisture.
For the Filling
  • 8 ounces Cream Cheese Rich, tangy flavor; use vegan for dairy-free.
  • 1 cup Confectioners’ Sugar Used for dusting; essential for an appealing finish.
  • 1 cup Cool Whip Adds light, fluffy texture; consider homemade whipped cream.

Equipment

  • Oven
  • 15"x10" jelly roll pan
  • large mixing bowl
  • whisk
  • Kitchen Towel
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 15"x10" jelly roll pan with parchment paper.
  2. Beat the large eggs until thick and frothy, then gradually add sugar, water, and pumpkin purée.
  3. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
  4. Pour combined batter into the pan and bake for 12-15 minutes, until set and golden.
  5. Invert the cake onto a towel dusted with confectioners' sugar and roll it while warm.
  6. Beat cream cheese and confectioners' sugar until light and fluffy, then fold in Cool Whip.
  7. Unroll the cooled cake and spread the cream cheese filling evenly over it.
  8. Reroll the filled cake tightly and chill in the refrigerator for at least 1 hour.
  9. Slice the pumpkin roll into 1-inch pieces and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 75IUVitamin C: 2mgCalcium: 3mgIron: 4mg

Notes

For best results, roll the cake while warm and refrigerate before slicing for clean edges.

Tried this recipe?

Let us know how it was!