This Pumpkin Roll Recipe is perfect for the holiday season! It’s basically rolled up sponge cake with a layer of delicious cream in the center. When rolled up, it looks like a pretty spiral and tastes even better than it looks!
The pumpkin spice cake is easily made with a few simple spices and pumpkin puree. It’s light, moist, and perfectly flavorful. We all know the best part of anything is usually the filling; however it’s a close tossup in this recipe between the sweet cream cheese filling and the yummy pumpkin spice sponge cake.
It’s moist enough that it doesn’t tear and get crumbs everywhere when you cut it and it holds its spiral shape. There’s nuts in the filling but these can always be taken out or replaced with something else (such as chocolate chips) in case of allergy or personal preference.
You will find the pumpkin roll recipe below and on the next page you can watch a video demonstration to see it being made.
Cook Temp: 375 Degrees F – Cooking Time: 15 Minutes
3/4 cup (95 grams) all purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon (1 gram) salt
3 large eggs, at room temperature
1 cup (200 grams) granulated white sugar
1/2 teaspoon (1 gram) pure vanilla extract (optional)
2/3 cup (160 ml) (150 grams) pumpkin puree
8 ounces (225 grams) cream cheese, at room temperature
2 tablespoons (25 grams) butter, at room temperature
1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
1 teaspoon (2 grams) pure vanilla extract
1 cup (100 grams) toasted and chopped pecans or walnuts (can also use 1 cup (130 grams) Heath Bits ‘O Brickle or other nut brickle)