Moist Fall Spice Pumpkin Roll

Moist Fall Spice Pumpkin Roll


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Skip the pumpkin pie and dig into the deliciously moist pumpkin roll! The creamy powdered sugar filling is the perfect pairing to a simple and classic pumpkin cake taste.

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Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

10 servings


  • ¾ C. flour
  • 1 C. sugar
  • 1 tsp. baking soda
  • 1 T. pumpkin pie spice
  • 1 C. pumpkin puree
  • 3 eggs
  • 1 tsp. lemon juice
  • 1 C. powdered sugar (plus more for dusting)
  • 1 (8 oz.) package cream cheese, softened
  • ½ stick butter, softened
  • 2 tsp. vanilla extract

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Preheat oven to 375 degrees. In a bowl, combine flour, sugar, baking soda, and spice. Whisk in pumpkin puree, eggs, and lemon juice until smooth. Pour into a heavily greased and floured baking pan or jelly roll pan. Bake for 15 minutes until cake is springy to the touch. Lay out a damp linen towel, dust with powdered sugar, and flip the cake onto towel. Roll up cake and set aside to cool for 30 minutes. In a large bowl, use an electric mixer to beat together cream cheese, butter, vanilla, and powdered sugar until well blended and smooth. Once cool, unroll cake, spread on filling, and roll up once more without the towel. Wrap with plastic wrap and refrigerate overnight to fully set up.

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