Pumpkin Rolls

Jessica Parisoe
Bundle up with your loved ones in the fall, watching the fiery red and orange leaves fall from the trees, drinking some hot chocolate, and enjoy this seasonal Pumpkin Roll. October means pumpkins. And who doesn’t love a good ol’ pumpkin roll? With pumpkin spices and a creamy cream cheese filling, this one is sure to be the hit of the season. The recipe can also be found online.
Cook Time 15 minutes
cooling 1 hour
Course Desserts and Bread


  • All Purpose Bake Pan



  • ¾ cup flour
  • ½ tsp. baking soda
  • 2 tsp. pumpkin spice
  • ¼ tsp. of salt
  • 2/3 cup pumpkin puree
  • 3 eggs
  • 1 cup white sugar
  • 1 tsp vanilla extract


  • 8 oz. cream cheese
  • 1 cup sifted powdered sugar
  • 6 tbsp. of butter

You'll Also Need

  • All Purpose Bake Pan
  • Parchment Paper
  • Plastic Wrap


  • Add flour, baking soda, pumpkin spice & salt to a medium mixing bowl & mix.
  • In a separate medium mixing bowl, add pumpkin puree, eggs, sugar, vanilla extract & mix until smooth.
  • Add all of your dry ingredients to the wet ingredients and mix.
  • Preheat oven to 375°.
  • Generously spread parchment paper over the Jelly Roll Pan.
  • Pour mix onto the parchment paper & spread evenly.
  • Place in pre-heated 375° oven. Allow to bake for 13-15 minutes.
  • Roll cake in parchment paper & place on cooling rack.
  • In a separate bowl, mix together room temperature cream cheese, powdered sugar, butter, and blend until smooth.
  • Remove cake from rack & very slowly unroll it.
  • Evenly spread the cream cheese filling.
  • Carefully roll it back up.
  • Tightly roll it in plastic wrap.
  • Cool in the refrigerator for at least 1 hour.
  • Unwrap your roll & remove the plastic wrap.
  • Cut both ends off of the roll, dust with powdered sugar & enjoy!
Keyword cake, pumpkin, roll