This quick-baked pumpkin roll recipe is filled with a soft, whipped cream cheese. My version of this well-tested recipes uses fresh, homemade pumpkin puree in the cake batter, but store-bought canned pumpkin puree works wonderfully too! Ready in 25 minutes, this autumn-inspired treat is an easy addition to your Thanksgiving and holiday dessert table. With step-by-step photos to guide you through the cake rolling process, assembling this pumpkin roll recipe is a breeze.
Preheat oven to 375 degrees. Spray a cookie sheet with nonstick spray spray to prevent sticking or place down parchment paper.
In a large bowl mix flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Continue to stir until you have a smooth bake batter.
Pour mixture onto cookie sheet, spreading out with a spatula until evenly and smooth. I recommend about a 15x10" size when spreading it out.
Bake for 15 minutes and then remove from the oven. Tip: If your edges were thin and are crispy browned, simply use scissors or a knife to cut the edges evenly, removing the browned pieces.
Lay a damp piece of cheesecloth down on a clean counter. Sprinkle it with 2 tablespoons of powdered sugar.
While cake is warm, use a spatula to gently loosen all the edges, until you can easily flip it over without it cracking. Place the pumpkin cake upside down onto the cheesecloth.
Carefully roll up the cake in the cheesecloth, forming your pumpkin roll.
Place in refrigerator until cool, about 20-30 minutes.
While the cake is cooling, preparing your cream cheese filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar together with a hand mixer until smooth.
When the cake has cooled down, unroll it and spread cream filling onto it, edge to edge.
Immediately re-roll the pumpkin roll, this time not in the cheesecloth.
Cut into slices and enjoy your homemade pumpkin roll!