Want to look like a baking superstar at your next party? Make this delicious pumpkin roll for your friends! It will look like it took you hours to make when it’s really simple and easy! This is a great make-ahead dessert and the perfect fall pumpkin dessert!
Here it is, friends. My very first pumpkin recipe on my blog. Um, did I mention I’ve been updating this great blog of mine for almost two years?!? HOW in the WORLD have I not shared a pumpkin recipe before?! Fall is my favorite time of year! And I love pumpkin!
While I’m a little disappointed that I’m just now getting around to sharing a pumpkin recipe, I’m not disappointed in the one I’m sharing. This Pumpkin Roll is so super easy. It really doesn’t take long to make but tastes and looks like it took hours to perfect. It’s a family recipe that is a great make-ahead dessert. You can make this the day before a big event and put it in the fridge until a little before serving time. I know there are lots of pumpkin roll recipes out there, but I promise this one won’t disappoint!
Easy Pumpkin Roll Dessert
Easy pumpkin cake rolled up with delicious cream filling and sliced.
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Ingredients
- Cake Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp. lemon juice
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- powdered sugar for rolling
- Filling Ingredients:
- 1 8-oz Neufchatel cream cheese, softened
- 1 cup powdered sugar
- 1 tsp. vanilla
Instructions
- Grease a jelly roll pan (or use a large sheet of parchment paper that comes over edges of pan). Preheat oven to 350º.
- Cream eggs and sugar in a mixing bowl. Fold in the canned pumpkin and lemon juice. Add the the flour, baking powder, cinnamon, nutmeg, ginger and cloves. Mix well. Pour into prepared pan, making sure to spread into an even layer.
- Bake in preheated oven for 15 minutes, or until toothpick comes out clean. Quickly remove from the pan by turning upside down onto a large kitchen towel sprinkled with powdered sugar. (Or if you used parchment paper, pull parchment off pan and flip over onto towel coated with powdered sugar.)
- Immediately roll the cake with the towel right inside. Cool in the towel on the counter. While cooling, cream together filling ingredients.
- When the cake is cool, unroll and spread with filling. Re-roll (without the towel) and cut into slices. Top with a dollop of whipped cream or a sprinkling of powdered sugar. If not serving right away, wrap up in tin foil and store in refrigerator. This makes a great dessert that you can make ahead of time!
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!
It’s simple to roll:
Let it sit until cooled. Then unroll and spread with cream cheese filling and re-roll.
Now slice and serve.
Enjoy!
Looking for more fall desserts? Try one of these recipes:
Easy Pumpkin Roll Dessert
Easy pumpkin cake rolled up with delicious frosting and sliced.
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Ingredients
- Cake Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp. lemon juice
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- powdered sugar for rolling
- Filling Ingredients:
- 1 8-oz Neufchatel cream cheese, softened
- 1 cup powdered sugar
- 1 tsp. vanilla
Instructions
- Grease a jelly roll pan (or use a large sheet of parchment paper that comes over edges of pan). Preheat oven to 350º.
- Cream eggs and sugar in a mixing bowl. Fold in the canned pumpkin and lemon juice. Add the the flour, baking powder, cinnamon, nutmeg, ginger and cloves. Mix well. Pour into prepared pan, making sure to spread into an even layer.
- Bake in preheated oven for 15 minutes, or until toothpick comes out clean. Quickly remove from the pan by turning upside down onto a large kitchen towel sprinkled with powdered sugar. (Or if you used parchment paper, pull parchment off pan and flip over onto towel coated with powdered sugar.)
- Immediately roll the cake with the towel right inside. Cool in the towel on the counter. While cooling, cream together filling ingredients.
- When the cake is cool, unroll and spread with filling. Re-roll (without the towel) and cut into slices. Top with a dollop of whipped cream or a sprinkling of powdered sugar. If not serving right away, wrap up in tin foil and store in refrigerator. This makes a great dessert that you can make ahead of time!
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!
I have an entire Pinterest board dedicated to pumpkin recipes! I just pinned this and can’t wait to try it.
Christy @ Creating a Beautiful
Life
Looks good! I’ve always wanted to make a pumpkin roll!
I have been fighting my urge to use pumpkin, but you are making that very hard!! That looks amazing. What gorgeous photos too!
Look at you!!! First pumpkin recipe in 2 years.. woot woot! By the way, so impressed with this. The whole rolling thing, I would totally jack up. This looks beautiful and delicious! 🙂
I love everything about this recipe, Jen! Pumpkin, cream cheese, easy… Those are some of my favorite words 😉 I especially like things that look fancy even though they are simple to make. I’ll be trying this one for sure!
We have a pumpkin roll at least once a year! It’s one of those desserts you just can’t miss out on in the fall. Thanks for sharing at Sweet & Savory Saturdays #30.
~Amber @ DessertNowDinnerLater.com
lovely pumpkin roll. Thanks for sharing on the OBC Friday pin party. Deb @ kneaded Creations
I have never been brave enough to attempt a cake roll…but yours makes me want to! Yummm!!!
These have to be one of the most delicious desserts of the season! So glad you shared – now I need to make some for myself 🙂 Thank you!
I have never made a roll dessert, I so need to!! This looks fabulous, love that you can make it before hand as well!
I haven’t started any pumpkin recipes yet. I’m still in apple mode 🙂 This is delicious Jen and you make it look so easy! Thanks for sharing at Share Your Stuff Tuesdays!!
Ok, you make that look too easy! I just may have to try it. 🙂
Yum!!! This looks so good… I’m featuring you today at my fall recipes roundup!! I’ve posted it on facebook and twitter… please feel free to reshare :o) oh and grab a featured button if you don’t have one… [email protected]
does can pumpkin need to be plain pumpkin? could you use libbys easy pumpkin pie mix?
looks amazing! Hard to believe the amazing desserts you can make that are still quite healthy nowadays. After i discovered this fantastic sugar free chocolate I have really been on the look out for more great treats
What size jelly pan do you use?
Hi Shawn! I used a 16x12x1 jelly roll pan. It’s fine if the batter doesn’t reach all the way to the edges though because it’s going to get rolled up anyway. Just make sure it’s evenly spread out. Let me know if you have any other questions!
Thanks!
Looks wonderful! Thank you for sharing!
Maria
I have always been intimidated by the pumpkin roll, so I have never made one. Thanks to your post I am ready to give it a try! I shared it in my Pumpkin Round Up on my blog today! 🙂 http://shariblogs.com/35-pumpkin-dessert-recipes/
This is beautiful. I have not gotten around to making pumpkin roll yet and I love this easy recipe!
i was a lil sared to try a log rol, but it was very easy, and my house smells amazing,loved this,thanks