This is the world’s best pumpkin roll! It’s a perfectly moist and tender pumpkin cake that is rolled with a sweet cream cheese filling and dusted with powdered sugar. This is the easiest pumpkin roll recipe that you will ever make!

If you love pumpkin rolls just as much as I do then you should also try these Pumpkin Roll Bars, Pumpkin Cinnamon Roll Cake, and these amazing Pumpkin Cinnamon Rolls!

Pumpkin Rolls

You GUYS. I am obsessed. This is my absolute favorite time of the year. Bring on all of the pumpkin desserts. I love pumpkin but I have a serious obsession with pumpkin and cream cheese desserts. I made literally THEE best pumpkin cake with cream cheese frosting. And guess what? It was so good that the entire family ate it all before I could photograph it. So I am going to have to make it again just so you can have that awesome recipe as well. But FIRST. Let’s kick off pumpkin season with my all-time fave…. this pumpkin roll recipe.

I know a pumpkin roll can seem kind of intimating but they aren’t at all. If I can make a one then anyone can! I know that some methods of making a pumpkin roll include flipping it over on a dishtowel with powdered sugar. But remember, we like EASY. So just keep it on the parchment paper that it bakes on, and roll it up with that while it cools! Easy Peasy! Then when it is cool, simply unroll it, frost it, and roll it back up peeling the parchment paper off as you roll it. Here, let me show you how easy it is to make!

Ingredients in a Pumpkin Roll

You are going to be surprised at how few ingredients you will need to make this recipe! And if you have already begun cooking for the holidays then I’m sure that you will already have everything! See the recipe card below for a list of exact ingredient measurements.

• Eggs: I like to use large eggs that are at room temperature. They will mix better!
• White sugar: You definitely want to have suagr in this recipe, it make it so sweet and the perfect dessert!
• Cinnamon and nutmeg: Is it really even a pumpkin dessert without these two ingredients?
• Pumpkin puree: you can used store bought pumpkin puree or you can use homemade pumpkin puree!
• Flour: All purpose flour is what I used in this recipe and it worked great!
• Baking soda: This will help the bread to rise and make it fluffy!

Cream Cheese Filling

• Cream cheese: Make sure to soften your cream cheese to room temperature so that it mixes in smoothly.
• Butter: I used unsalted butter for this recipe!
• Powdered sugar: I use this instead of regular sugar because is dissolves easier and makes the filling nice and smooth.

Let’s Get Baking!

Get ready to see how EASY it is to make this pumpkin roll! Seriously, you are going to want to make this all year long after you try it!

1. Preheat and mix ingredients: Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
2. Bake mixture: Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
3. Cool and roll: Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
4. Make cream cheese mixture, fill and roll again: Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won’t spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. Then, I like to cover it in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.
5. Dust: Dust with powdered sugar before serving.