Pumpkin Roll
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
Prep: 10min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, Saturated Fat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, servingSize 1 serving
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin ((or homemade pumpkin puree))
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (, softened)
- 2 Tablespoons butter (, softened)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (, plus more for dusting)
Instruction:
- Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10”) with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don’t need to!)
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
- Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
- While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
- Store in the fridge, covered, for up to three days.
- For more pumpkin treats, click here!
Pumpkin Roll
FAQ
What is the secret to rolling a pumpkin roll?
Use Parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting.
Why does my pumpkin roll crack when I roll it up?
Q: My Pumpkin Rolls always crack, what am I doing wrong? A: I always recommend that the cake get rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help lead to a crack free cake. The cake is much more likely to crack if it is rolled when cooled.
Why is my pumpkin roll not spongy?
Why is my cake dense? A dense, not fluffy, difficult to roll cake might mean that you over mixed the ingredients. Make sure to mix all of the ingredients until just combined, and no more than that! Otherwise you’ll end up with flat, dense cake that’s not easy to roll.
How do I keep my pumpkin roll from being sticky?
Let me explain why it’s important to roll the cake with a thin towel or parchment paper while it’s warm.
- We roll the pumpkin roll cake in a towel or piece of parchment to prevent it from sticking to itself.
- Rolling the cake while it’s warm allows it to cool in the rolled shape.
