Pumpkin Roll Recipe
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5.0
57 reviews
Excellent
Pumpkin Roll Recipe
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This is an easy classic pumpkin roll recipe made from scratch with a rich cream cheese filling. This roll is great for fall baking and especially wonderful for the Holidays.
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Ingredients
Pumpkin Roll Cake
- ¾ cup all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable oil
- ⅔ cup pumpkin puree
- ¾ cup chopped walnuts optional
Cream Cheese Filling
- 1 ½ packages cream cheese 12 ounces, softened
- 4 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
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Instructions
- Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
- In another bowl, cream together the eggs and sugar. Add the vanilla, vegetable oil, and pumpkin puree and mix with a spatula.
- Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.
- Pour batter into the prepared baking sheet.
- Bake for 12-15 minutes, or until a toothpick comes out clean when tested in the center.
- Allow the roll to slightly cool and roll with parchment paper or use a kitchen towel. (Cool completely on a wire rack before adding the filling.)
Cream Cheese Filling
- In a bowl, cream the cream cheese and butter. Once smooth, add in the powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy.
- Carefully unroll the cake. Spread the cream cheese filling over the cake. Reroll the cake.
- Dust with powdered sugar and refrigerate the pumpkin roll until serving.
Notes
- Use the recommended size of pan to ensure the batter cooks properly.
- Roll the cake while it's still warm, this helps avoid tears and cracks.
- Ensure the cake is fully cooled before adding the filling or the filling may melt.
- Wrap the cake and refrigerate at least a few hours before serving. This helps set the filling and hold its shape.
Nutrition Information
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Calories
319
(16%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
77mg
(26%)
Sodium
179mg
(7%)
Potassium
157mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
3444IU
(69%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319 | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 179mg | 7% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 3444IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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