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scrumptious pumpkin roll with a cream cheese filling, sliced on an ivory plate

Best Pumpkin Roll Ever

How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that's sure to be a family favorite!
4.86 from 7 votes
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Course: Desserts, Thanksgiving
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
Cooling Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 239kcal
Author: Mel Lockcuff


Cake Roll:

  • 3 large eggs
  • 3/4 cup cane sugar
  • 2/3 cup pumpkin purée
  • 1 teaspoon lemon juice
  • 3/4 cup unbleached cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Cream Cheese Filling:

  • 8 ounces cream cheese softened
  • 4 tablespoons salted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon caramel extract


  • Pre-heat the oven to 375° F.
  • In a large mixing bowl, combine the eggs and sugar.
  • Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside.
  • In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt.
  • Add the dry ingredients to the pumpkin mixture, mixing well.
  • Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
  • Spread the batter onto the wax paper, spreading it out evenly and smoothly.
  • Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. 
  • Remove the cake from the oven and cool for 15 minutes.
  • Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar. Cool 10 minutes longer.
  • Carefully peel off the wax paper; then roll the cake up in the towel and set it aside while you mix up the cream cheese filling.
  • Beat together the softened cream cheese and butter.
  • Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until smooth.
  • Unroll the cake and evenly spread the filling over it.
  • Remove the towel and roll the cake back up into a pumpkin roll.
  • Wrap the cake in plastic wrap and chill for at least 1 hour.
  • Slice before serving and enjoy! Keep leftover slices refrigerated.


*You can use either canned pumpkin or homemade pumpkin purée. They're the same thing, so it doesn't matter which one you use.


Serving: 12servings | Calories: 239kcal | Carbohydrates: 30g | Protein: 3g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 301mg | Sugar: 23g
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