Go Back
–+ servings

Pumpkin Roll

 Cost $4.49 recipe / $0.56 serving
No ratings yet
This Homemade Pumpkin Roll recipe is soft, spiced, and filled with a delicious cream cheese frosting. A stunning make-ahead dessert for fall!
Step-by-step photos can be seen below the recipe card.
Author: Melissa Nolan
Overhead view of a homemade pumpkin roll with two slices.
Servings 8 servings (1 inch slice each)
Prep 10 minutes
Cook 15 minutes
Cooling 2 hours
Total 2 hours 25 minutes
Save Recipe Print Recipe

Ingredients

Cake Ingredients

  • non-stick cooking spray ($0.01)
  • ¾ cup all-purpose flour (110g, $0.09)
  • 1 tsp baking soda ($0.01)
  • ¼ tsp salt ($0.01)
  • 2 tsp pumpkin pie spice ($0.16)
  • ½ cup granulated sugar (115g, $0.19)
  • ½ cup brown sugar (115g ($0.28)*)
  • 3 eggs ($0.68)
  • ⅔ cup pure pumpkin puree (canned, (150g) $0.41**)
  • 1 Tbsp powdered sugar (for dusting, $0.02)

Cream Cheese Frosting Ingredients

  • 8 oz. cream cheese (room temperature, $1.68)
  • 2 Tbsp butter (softened, $0.23)
  • 1 cup powdered sugar (115g, $0.28)
  • 1 tsp vanilla extract ($0.44)

Instructions 

  • Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 10x15 sheet tray***. Line it with parchment paper, pressing in the sides. Also, lightly grease the top of the parchment.
  • To make the cake, in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  • In another medium bowl, whisk together the sugar, brown sugar, eggs, and canned pumpkin.
  • Pour the dry ingredients into the bowl and whisk until combined.
  • Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula. Gently tap the tray to even it out.
  • Place the tray in the oven and bake for 13-15 minutes, until the center springs back when lightly pressed.
  • Remove the tray from the oven. With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. Then, carefully and slowly roll the cake with the parchment all the way up into a roll. Set it on a rack to cool completely, for about an hour.
  • While cooling, make the cream cheese frosting. In a medium bowl, use a hand mixer on low speed to beat together the softened cream cheese and butter. Once combined, add the powdered sugar and vanilla. Continue beating until it's smooth.
  • Once the cake is cooled, carefully unroll it and lay it flat. Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border.
  • Discard the parchment paper. Gently roll the frosted cake back and wrap the whole cake with plastic wrap. This will help it keep its shape while the cream cheese hardens. Refrigerate the pumpkin roll for at least an hour, or overnight.
  • Dust with powdered sugar, cut into 1-inch slices, and enjoy.

See how we calculate recipe costs here.

Equipment

  • Mixing Bowls
  • 10x15'' Sheet Tray
  • Hand Mixer
  • Parchment Paper
  • Plastic Wrap

Notes

*If you don't have any brown sugar, you can substitute it with more granulated sugar, but it'll slightly alter the taste and texture of your spiced cake.
**Make sure you use 100% pure pumpkin and not pumpkin pie filling!
***I used a smaller, 10x15-inch sheet tray for this recipe. If you use something larger, there won't be enough batter to spread evenly, and the cake will turn out too thin, making it more likely to crack when you roll it.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!

Nutrition

Serving: 1servings (1 inch slice)Calories: 363kcalCarbohydrates: 55gProtein: 5gFat: 14gSodium: 350mgFiber: 1g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!