Pumpkin Roll

Name: Pumpkin Roll
Cook time: 15 min
Total time: 15 min
Yield: 10 serving
Ingredients: ¼ cup powdered sugar; ¾ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup granulated sugar; ⅔ cup pure pumpkin puree; 8 ounces cream cheese; 1 cup powdered sugar; 6 tablespoons butter; 1 teaspoon pure vanilla extract

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4.4

402 reviews

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Cook Time
mins
Total Time
15 mins
Servings
10
Course
Dessert

Pumpkin Roll

Iris Warren

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Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon – in yours. This Pumpkin Roll recipe is easier than you think, and will make you a holiday dessert superstar.

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Ingredients

Servings

For the Cake

¼ cup powdered sugar to sprinkle on towel
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
⅔ cup pure pumpkin puree

For the Filling

8 ounces cream cheese softened
1 cup powdered sugar sifted
6 tablespoons butter softened
1 teaspoon pure vanilla extract

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Instructions

Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick.
Add in pumpkin and mix to combine.
Stir in flour mixture.
Spread batter evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake. Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour.

Notes

Slightly adapted from Libby’s
Store prepared Pumpkin Roll in refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.