Pumpkin Roll
User Reviews
5
Pumpkin Roll
Description
This Pumpkin Roll begins by combining dry ingredients including all-purpose flour, salt, baking soda, cinnamon, and pumpkin pie spice to build a warmly spiced base. The wet ingredients—eggs, sugar, vanilla, and pumpkin puree—are mixed until smooth, then combined with the dry to create a smooth, thick batter. It is baked in a jelly roll pan lined with parchment paper to allow easy removal.
Once baked, the cake is carefully lifted out while hot and rolled up gently with the parchment paper to cool in its coil, which prevents cracking. After cooling, the cake is unrolled and spread with a filling of softened cream cheese, butter, vanilla, and powdered sugar, then re-rolled for serving.
The pumpkin roll offers soft, spiced cake with a creamy, slightly tangy filling. It makes a seasonal dessert suitable for fall or holiday gatherings, providing a combination of moist texture and rich frosting in an elegant rolled presentation. Dusting with additional powdered sugar adds a finishing touch.
Tips include preparing the roll ahead, with storing assembled cakes refrigerated for 1-2 days or freezing wrapped well for up to 3 months. Gluten-free flour substitutes can be used to accommodate dietary needs. Careful cooling and rolling technique ensure the cake retains its shape without cracking.
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 egg
- 2/3 cup pumpkin or homemade pumpkin puree, canned
- 1 teaspoon vanilla extract
Filling:
- 8 ounces cream cheese , softened
- 2 Tablespoons butter , softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar , plus more for dusting
Instructions
- Preheat oven to 350 degrees F.
- Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
- Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
- Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
- Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
- Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
- Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Notes
- The assembled pumpkin roll can be refrigerated covered for 1-2 days before serving.
- The cake layer alone can be baked and cooled rolled, then refrigerated separately for up to one day prior to filling and rolling.
- Freeze wrapped pumpkin roll well with plastic and foil for up to 3 months; thaw overnight in the refrigerator before slicing.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 350mg | 15% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 3749IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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