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Pumpkin Roll Recipe

★★★★★

4.7 from 69 reviews
  • Author: Gabriel
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This classic Pumpkin Roll recipe features a moist and spiced pumpkin cake rolled with a creamy, tangy cream cheese frosting. Perfect for fall and holiday gatherings, this dessert combines warm cinnamon and pumpkin pie spice flavors with a luscious filling for an impressive yet easy-to-make treat.

Ingredients

Scale

For the Pumpkin 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 Cream Cheese Frosting

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the pumpkin cake.
  2. Prep Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, allowing an extra inch on the long sides for easy lifting. Lightly grease the parchment paper as well.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, beat the eggs, granulated sugar, vanilla extract, and pumpkin puree together until smooth and well incorporated.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently just until no dry streaks remain. Avoid overmixing. Spread the batter evenly into the prepared jelly roll pan.
  6. Bake Cake: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so watch carefully to avoid overbaking.
  7. Roll Cake: Immediately after baking, lift the parchment paper with the hot cake out of the pan onto a heat-safe flat surface. Starting at a short end, carefully roll the cake up with the parchment paper inside. Let it cool completely on a wire rack; rolling while hot prevents cracking, and cooling in the rolled shape prevents sweating.
  8. Prepare Frosting: While the cake cools, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth and fluffy.
  9. Frost and Re-roll: Once the cake is completely cooled, gently unroll it and evenly spread the cream cheese frosting over the surface, leaving a 1-inch border. Carefully roll the cake up again, this time without the parchment paper. Wrap tightly in plastic wrap.
  10. Chill and Serve: Refrigerate the rolled cake for at least 1 hour to set. Before serving, dust the top with powdered sugar if desired. Slice and enjoy this deliciously festive pumpkin roll.

Notes

  • Rolling the cake while hot is crucial to prevent cracks in the finished roll.
  • Use parchment paper with overhanging edges for easy removal of the cake.
  • The cake can be made a day ahead and refrigerated, wrapped tightly to maintain freshness.
  • Ensure the cream cheese and butter are softened for a smooth, lump-free frosting.
  • Customize the spices according to your taste; additional nutmeg or ginger can enhance the pumpkin flavor.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin roll, pumpkin cake roll, cream cheese frosting, fall dessert, holiday dessert, pumpkin dessert, spiced cake roll

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