Pumpkin Roll Recipe
User Reviews
5
Pumpkin Roll Recipe
Description
This Pumpkin Roll Recipe includes a spiced cake batter made from pumpkin puree, eggs, sugar, oil, and a mix of flour, baking soda, baking powder, and autumn spices including cinnamon and pumpkin pie spice. The cake is baked in a jelly-roll pan for a thin sheet that can be rolled without cracking.
Immediately after baking, the cake is rolled up while warm using parchment or a kitchen towel to form its rounded shape and prevent breaking. Once cooled completely, it is unrolled and filled with a cream cheese mixture that combines softened cream cheese and butter, powdered sugar, vanilla, and pumpkin pie spice for a smooth, flavorful filling.
After spreading the filling, the cake is carefully rerolled and refrigerated to set, resulting in a shape that holds well when sliced. This dessert balances moist, tender cake with rich, smooth filling, offering a classic seasonal treat.
Using the recommended pan size and letting the cake cool fully before filling are important steps to avoid cracking and melting the filling. Refrigerating for several hours helps the roll maintain its form.
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 egg
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 teaspoons vegetable oil
- ⅔ cup pumpkin puree
- ¾ cup walnuts optional, chopped
Cream Cheese Filling
- 1 ½ packages cream cheese 12 ounces, softened
- 4 tablespoons butter softened, unsalted
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
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 specified jelly-roll pan size to ensure the cake bakes evenly and thinly.
- Roll the cake while still warm to prevent cracks during shaping.
- Cool the cake completely before adding the cream cheese filling to avoid melting.
- Refrigerate the rolled cake for several hours to help it set and hold shape before slicing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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