Pumpkin Roll
User Reviews
4.6
99 reviews
Excellent
Pumpkin Roll
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A classic pumpkin roll recipe with cream cheese filling - turns out perfectly every time and NO flipping a cake onto a tea towel!
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Ingredients
For the Cake:
- ¾ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup canned pure pumpkin
For the Filling:
- 8 ounces cream cheese at room temperature
- 6 tablespoons unsalted butter at room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
For Garnishing
- powdered sugar
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
- Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
- Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
- Assemble Pumpkin Roll: Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
- Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve. Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.
Notes
- If you do not have pumpkin pie spice on hand, you can make
- homemade pumpkin pie spice
- using cinnamon, ginger, nutmeg, cloves, and allspice.
- This recipe only calls for ⅔ cup pumpkin puree; one 15-ounce can of pumpkin puree will yield three pumpkin rolls, so you may as well bake them up and freeze a couple for holiday festivities.
- If you do not have a jelly roll pan and don’t want to buy one, you can use a half sheet pan; just trace a 10x15-inch rectangle on parchment paper and spread the cake batter in that area only.
- For a super pretty presentation, slice off the ends of the pumpkin roll before serving to showcase the swirl!
- A large serrated knife makes for a nice, clean cut and keeps the pumpkin roll from getting smooshed when sliced.
- Make-Ahead: Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving.
- To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months; thaw overnight in the refrigerator.
- Recipe slightly adapted from Libby's.
- Nutritional values are based on one serving
- If you do not have pumpkin pie spice on hand, you can make homemade pumpkin pie spice using cinnamon, ginger, nutmeg, cloves, and allspice.
- This recipe only calls for ⅔ cup pumpkin puree; one 15-ounce can of pumpkin puree will yield three pumpkin rolls, so you may as well bake them up and freeze a couple for holiday festivities.
- If you do not have a jelly roll pan and don’t want to buy one, you can use a half sheet pan; just trace a 10x15-inch rectangle on parchment paper and spread the cake batter in that area only.
- For a super pretty presentation, slice off the ends of the pumpkin roll before serving to showcase the swirl!
- A large serrated knife makes for a nice, clean cut and keeps the pumpkin roll from getting smooshed when sliced.
- Make-Ahead: Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving.
- To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months; thaw overnight in the refrigerator.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
115mg
(38%)
Sodium
259mg
(11%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
3910IU
(78%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 259mg | 11% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 3910IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
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