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Recipes » Courses » Dessert » Homemade Pumpkin Roll Cake Recipe

Homemade Pumpkin Roll Cake Recipe

Posted on November 21, 2020 By Chef Billy Parisi

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You will absolutely love how easy it is to make this classic pumpkin roll cake -stuffed up with a sweet cream cheese filling.

Dessert recipes are always the talk of any holiday, and if you’re looking to impress your family, then definitely check out my Apple Galette or Homemade Cannoli.

Whenever I enter these seasons of life where I know I’ll be grazing on food all day, especially during the holidays, I typically start a simple 14-day regimen of Omeprazole ODT to help treat my frequent heartburn proactively. It allows me to eat what I want, when I want, without having to think twice about it.

sliced pumpkin roll on a cutting board

This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.

Pumpkin Roll

Pumpkin rolls are most often served up during the fall holidays at the main meal.  It’s a great, easy to prepare dessert, and obviously, with pumpkin flavors, it’s seasonal and festive as well.  Pumpkin rolls are also great because you can make them ahead of time, taking out some of the stress of holiday food preparation.

Since pumpkin rolls are essentially sponge cakes, this recipe can be adapted for spring or summer as well, so that it remains seasonally relevant.

Cream Cheese Filling

The filling in this recipe provides a perfect combination of sweetness and thickness from the cream cheese and butter. Because this is a roll, you get to taste the frosting in every single bite.

Here’s how easy the cream cheese filling is to make:

  1. Whip together the softened cream cheese, unsalted butter, and vanilla in a stand mixer on high speed with the paddle attachment for 4-5 minutes or until it is light and fluffy.

whipping butter and cream cheese in a stand mixer

  1. Turn the speed down to low, and add in the powdered sugar, and finish whipping on medium speed until completely incorporated. Set aside until it is ready to use.

adding powdered sugar to a stand mixer

How to Make It

Follow these simple instructions on how to make this delicious pumpkin roll recipe:

Start by sifting together the dry ingredients into a large bowl.

sifting together flour and sugar

Next, add in the eggs, pumpkin filling, and vanilla extract and whisk until it is completely combined and smooth.

mixing eggs in a bowl with pumpkin and flour

Transfer the batter to a cookie sheet tray that is lined with parchment paper and spread out the batter with a rubber spatula until it is evenly distributed.

adding pumpkin batter to a sheet tray with parchment paper

Bake the cake in the oven at 350° for 15 to 17 minutes or until it is lightly browned on top.

cooking pumpkin sheet cake

Once it is done baking, immediately invert the cake onto a large clean kitchen towel that has been dusted with powdered sugar.

pumpkin sheet cake on a powdered sugar towel

Immediately roll up the cake and set it on a cooling rack until it is completely cool.

pumpkin cake rolled in a towel

After the cake is done cooling, unroll it and evenly spread the cream cheese filling all of the centers of it.

spreading cream cheese on a pumpkin cake

Roll the cake back up and then chill it in the refrigerator for at least 1 hour for the filling to set.

rolling up a pumpkin roll

How to Keep the Cake from Cracking

These cakes are delicate and can easily crack or split. Here are a few things you can do to ensure it does not do that:

  1. Make sure to immediately roll up the cake the second it comes out of the oven.
  2. Be sure the cake is completely cooled to room temperature before adding in the cream cheese filling

How to Reduce Heartburn Symptoms When Eating Your Pumpkin Roll

If you’re combatting frequent heartburn (2 or more days per week), a 14-day course of Omeprazole Orally Disintegrating Tablets (ODT) can really aid in enjoying everyday life. I usually stick to a regimen during those long stretches of eating acidy, oily, fatty foods during the fall and winter months.

I can’t tell you how limiting it can be to always worry about what to eat because heartburn can come up. Omeprazole ODT is a convenient, strawberry-flavored dissolving tablet that melts right on your tongue, no water needed, and provides 24-hour relief from heartburn. It treats the same symptoms as Prilosec OTC and works as well as the national brands, but the dissolving tablet goes down easier and since it’s the store brand, it’s more affordable.

Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). Omeprazole ODT is not intended for immediate relief and may take 1-4 days to feel the full effect. Learn more here.

Recipe Chef Notes + Tips

Make-Ahead: You can make this recipe up to 1 day ahead of time.  Make sure it is completely cool before serving.

How to Store: Wrap in plastic and keep in the refrigerator for up to 5 days.  It will freeze wrapped in plastic for up to 2 months.  Thaw in the refrigerator for 1 day before serving.

Feel free to make the cream cheese filling sweeter if you’d like.

pumpkin roll log on a cutting board with slices

More Dessert Recipes

  • Banana Pudding
  • Clafoutis
  • Rice Pudding
  • Chocolate Mousse
  • Churros

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Print Recipe
5 from 2 votes

Homemade Pumpkin Roll Cake Recipe

You will absolutely love how easy it is to make this classic pumpkin roll cake recipe that is stuffed up with a sweet cream cheese filling.
Prep Time15 mins
Cook Time15 mins
Cooling Time3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 389kcal
Author: Chef Billy Parisi

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 4 eggs
  • 1 1/3 cup sugar
  • 1 cup pumpkin puree
  • 2 teaspoon vanilla extract
  • 1/3 cup powdered sugar

For the Cream Cheese Filling:

  • 12 oz softened cream cheese
  • 1 stick softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar

Instructions

  • Preheat the oven to 350°.
  • In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.
  • Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula.
  • Bake the cake in the oven at 350° for 15 to 17 minutes or until the top is lightly browned. It should be cooked but soft.
  • While the cake is baking generously sift powdered sugar onto a large clean kitchen towel.
  • When the cake is done baking invert it right onto the kitchen towel and then immediately roll it up.
  • Cool the cake completely on a cooling rack to room temperature, which takes about 2 hours.
  • While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
  • Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
  • Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
  • Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
  • Slice and serve.

Notes

Chef Notes:
  • Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.
 
  • How to Store: Wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.
 
  • Feel free to make the cream cheese filling sweeter if you’d like.

Nutrition

Calories: 389kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 277mg | Potassium: 165mg | Fiber: 1g | Sugar: 50g | Vitamin A: 4365IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Homemade Pumpkin Roll Cake Recipe was last modified: November 24th, 2020 by Chef Billy Parisi

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Comments

  1. Kimberly says

    November 26, 2020 at 10:41 am

    Also would be helpful to know size of cookie sheet.

    Reply
    • Chef Billy Parisi says

      November 26, 2020 at 2:29 pm

      Almost all cookie sheet trays nowadays are standard 1/2 sheet tray size

      Reply
  2. Tom says

    November 21, 2020 at 10:09 pm

    5 stars
    Excellent! What size cookie sheet do you use? Half sheet? 10X15?

    Reply
  3. Max Nguyen says

    November 21, 2020 at 2:54 pm

    5 stars
    Great recipe! Roll cakes always looked challenging to make, but prerolling the cake directly out of the oven seemed to work!

    Reply
  4. Rehab says

    November 21, 2020 at 8:42 am

    It looks incredible!
    Thank you so much. 🙂

    Reply

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I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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