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Pumpkin Roll Recipe

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4.3 from 84 reviews

  • Author: Sara
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This classic Pumpkin Roll recipe features a tender, spiced pumpkin cake filled with a creamy vanilla cream cheese frosting. The cake is rolled up to create an elegant, delicious dessert perfect for fall gatherings and holiday celebrations.

Ingredients

For the Cake

  • 3/4 cup all-purpose flour
  • 1/2 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

For the Frosting

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, plus more for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the pumpkin cake.
  2. Prepare Pan: Lightly grease a 10 x 15 inch jelly roll pan with non-stick cooking spray. Place parchment paper on top, ensuring it sticks and leaves an extra inch on both long sides for easy lifting after baking. Lightly grease the parchment paper as well.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and canned pumpkin puree until the mixture is smooth and homogeneous.
  5. Combine Batter: Slowly add the dry ingredient mixture to the wet ingredients and stir just until no dry streaks remain. Be careful not to overmix. Spread the batter evenly in the prepared jelly roll pan.
  6. Bake Cake: Bake for 12 to 15 minutes, checking doneness by inserting a toothpick in the center; it should come out clean. Watch closely as oven temperatures vary.
  7. Roll Cake: Immediately after baking, lift the hot cake by the parchment paper onto a flat heat-safe surface. While still hot, gently roll the cake up along the short end with the parchment paper inside. Allow the rolled cake to cool completely on a wire rack to prevent sweating.
  8. Prepare Frosting: While the cake cools, use an electric mixer to combine softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and fluffy.
  9. Frost Cake: Once the cake is fully cooled, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch border around the edges.
  10. Roll with Frosting: Roll the cake back up, this time without the parchment paper. Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 1 hour to set.
  11. Serve: Before serving, dust the top of the pumpkin roll with powdered sugar for a decorative touch. Slice into servings and enjoy.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Cooling the rolled cake on a wire rack prevents moisture buildup underneath, keeping the cake from becoming soggy.
  • If homemade pumpkin puree is used, ensure it is well strained to avoid excess moisture.
  • Refrigerate the rolled cake for at least an hour to allow the frosting to set and flavors to meld.
  • This dessert can be made a day ahead for convenience and stored wrapped in the refrigerator.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-roll-recipe/