Best Easy Pumpkin Roll Recipe
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5.0
9 reviews
Excellent
Best Easy Pumpkin Roll Recipe
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This easy pumpkin roll recipe features a simple trick to prevent sticking and cracks so you get a perfect show-stopping dessert every single time! Try this gorgeous pumpkin cream cheese roll for your next Thanksgiving dinner!
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Ingredients
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sugar
- ⅔ cup canned pumpkin or pumpkin pureee
Cream Cheese Filling ingredients
- 1 - 8 ounces cream cheese softened
- 6 Tablespoons butter unsalted, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon salt
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Instructions
- Preheat your oven to 350°F and line a 15x10" cookie sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- In a separate large bowl, whisk together the eggs and sugar.
- Whisk the vanilla extract and pumpkin puree into the egg/sugar mixture.
- Using a rubber spatula, fold in the dry ingredients into the bowl of wet ingredients, until well combined and smooth.
- Scoop batter onto the prepared cookie sheet and gently spread until it is evenly distributed.
- Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
- As soon as you remove the pan from the oven, immediately pull the parchment paper and cake off the pan and onto your workspace.
- Carefully roll up the cake and parchment paper together into a log and place on a wire rack to cool completely.
For the Cream Cheese Filling
- Beat together the cream cheese, butter, vanilla, salt and powdered sugar until smooth.
- When cake is completely cool, gently unroll it onto the counter until it is mostly flat.
- Spread the cream cheese filling on the cake, taking care not to tear the cake.
- Roll the cake back up, peeling away the parchment paper as you roll.
- You can cut and serve immediately, but chilling in the fridge first helps it hold its shape.
Notes
- To keep your cake from becoming sticky:
- Roll cake immediately after baking (make sure it's cool enough to handle, but still warm).
- Do not put warm cake in the fridge.
- Frost only after cake is completely cool.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
95mg
(32%)
Sodium
313mg
(13%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
637IU
(13%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 313mg | 13% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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