Pumpkin Spice Rolls

Pumpkin Spice Rolls

It’s official… Pumpkin Flavor Season is here! Once you make this for your loved ones, we guarantee they will ask you to bake it time and time again. The perfect amount of sweet and spice (Ginger & Cinnamon). Get ready for all the compliments with this Pumpkin Spice Roll Recipe.


Level: Intermediate

Total: 1 hr 20 min

Prep: 15 min

Inactive: 50 min

Cook: 15 min

Yield: 16 servings



Two 3 oz packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

1 cup confectioners' sugar, plus more for sprinkling


Parchment Paper Roll

17 1/2- by 12 1/2-inch jellyroll pan

Electric Hand Mixer


Spreading Spatula

Tea Towel

Wire Cooling Rack


Step 1

Preheat the oven to 350 degrees F. Line the Jellyroll Pan with parchment paper

Step 2

With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.

Step 3

Fully Combine the sifted ingredients to the egg mixture and blend. Spread the batter mixture in the jellyroll pan. Evenly sprinkle the chopped pecans on the batter. Bake until a cake tester inserted in the center comes out clean, take about 14 minutes. Let the cake cool in the pan for 5 minutes.

Step 4

Transfer the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.

Step 5
In a separate bowl, use the electric mixer to combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Finish off by dusting with confectioners' sugar just before serving.


  • Good price

    Suzette David on
  • This recipe looks amazing. Will definitely try this fall!

    Michelle Aispuro on

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