Pumpkin Roll Recipe
User Reviews
5.0
9 reviews
Excellent
Pumpkin Roll Recipe
Report
This best-loved Pumpkin Roll filled with tangy cream cheese frosting is a classic fall favorite, perfect for sharing!
Share:
Ingredients
Cake Roll
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar for sprinkling
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Add to Shopping List
Instructions
- Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
- Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
- Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
- Sprinkle a flour-sack style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side. Let cool completely.
- While the cake is cooling, prepare the filling by beating all ingredients together with a hand mixer until smooth.
- Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- Wrap the Pumpkin Roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.
Notes
- Make Ahead: The plastic-wrapped cake roll can be stored in the refrigerator for 1–2 days. You can also freeze the roll after wrapping in plastic; it will keep in the freezer for up to 2 months.
- Slicing: Cutting the roll from a frozen state makes for nice clean slices. Even if you aren’t freezing it for longer-term storage, placing it in the freezer for 30–60 minutes will make it easier to slice. Place slices on a platter and allow to thaw before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
227kcal
(11%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
61mg
(20%)
Sodium
138mg
(6%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
2756IU
(55%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 138mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 2756IU | 55% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| 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
Other Recipes
You'll Also Love
