Pumpkin Roll Recipe

How to make the BEST pumpkin roll! It’s moist, pumpkin spiced, easy, and filled with cream cheese frosting.

Ingredients

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup (150g) canned pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• for rolling: 3/4 cup (90g) confectioners’ sugar

Cream Cheese Frosting

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
2. Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.