Name: Pumpkin Roll Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus extra for dusting

Ingredients

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

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract (for frosting)

1 cup powdered sugar, plus more for dusting

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving an extra inch hanging on the long sides for easy removal. Lightly grease the parchment as well.

Step 2: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined.

Step 3: In a separate bowl, beat together the eggs, granulated sugar, vanilla extract, and pumpkin until smooth.

Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and no dry streaks remain. Spread the batter evenly in the prepared pan.

Step 5: Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye, as oven temperatures vary.

Step 6: Immediately lift the cake out of the pan using the parchment paper, placing it onto a flat, heat-safe surface. While still warm, gently and slowly roll the cake along with the parchment paper starting from a short end. Let it cool completely on a wire rack while rolled up.

Step 7: To make the frosting, beat the cream cheese, softened butter, vanilla extract, and powdered sugar together with an electric mixer until fluffy and smooth.

Step 8: Once the cake is fully cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving about a 1-inch border around the edges.

Step 9: Roll the cake back up without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

Step 10: Before serving, dust the top with powdered sugar if desired. Slice and enjoy!

Tips & Variations

For a more intense pumpkin flavor, use homemade pumpkin puree or roasted pumpkin.

Be careful not to overmix the batter to keep the cake light and tender.

If you prefer, add chopped nuts to the filling for extra texture.

Use a damp kitchen towel to help roll the cake initially if parchment paper is not available.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used. Roast, puree, and drain any excess moisture before measuring to avoid a soggy batter.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm helps prevent cracking. Roll it gently and slowly with the parchment paper inside, then allow it to cool fully in the rolled shape before adding the filling.