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Pumpkin Roll Recipe

    Table of Contents

    Ingredients:

    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • 2/3 cup canned pumpkin puree
    • 1 cup powdered sugar, divided
    • 8 ounces cream cheese, softened
    • 6 tablespoons unsalted butter, softened
    • 1 teaspoon vanilla extract

    Instructions:

    Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan with cooking spray, then line it with parchment paper, ensuring that the parchment paper extends beyond the edges of the pan. Grease the parchment paper lightly and set aside.

    In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.

    In a large bowl, beat the eggs and granulated sugar together with an electric mixer until thick and pale in color, about 2 minutes. Add the pumpkin puree and mix until well combined.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared jelly-roll pan.

    Bake in the preheated oven for 13-15 minutes or until the top of the cake springs back when lightly touched.

    While the cake is baking, lay a clean kitchen towel flat on the counter and sift 1/4 cup of powdered sugar evenly over the towel.

    Once the cake is done baking, immediately loosen the edges of the cake from the pan with a knife. Carefully invert the hot cake onto the prepared towel. Remove the parchment paper and discard.

    Starting with the short end, carefully roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely, seam side down.

    While the cake is cooling, make the filling. In a medium bowl, beat together the cream cheese, butter, remaining 3/4 cup powdered sugar, and vanilla extract until smooth and creamy.

    Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border around the edges.

    Carefully roll the cake back up, this time without the towel. Place the rolled cake seam side down on a serving platter.

    Cover the pumpkin roll with plastic wrap and refrigerate for at least 1 hour before serving.

    When ready to serve, slice the pumpkin roll into 1-inch thick slices using a sharp knife. Serve chilled and enjoy!

    This Pumpkin Roll Recipe yields a deliciously moist and flavorful dessert that’s perfect for any occasion, especially during the fall season!

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