Dessert | October 5, 2018

Pumpkin Roll

This is best pumpkin roll recipe ever! Moist pumpkin cake with cream cheese filling, dusted with powdered sugar. The perfect addition to your fall baking.

flatlay of pumpkin roll and pumpkin roll slices

Classic pumpkin rolls can come off as intimidating. They’re so beautiful and seem tricky but they are not!! Let me show you HOW easy they are.

pumpkin roll and slices of pumpkin roll

How to make the perfect pumpkin roll!

It’s really a simple and fast cake recipe. Start by mixing your eggs and pumpkin together. In a separate bowl you’ll want to mix the dry ingredients. Mixing the dry ingredients separate from the wet is very important. It ensure the spices and rising agents are all incorporated evenly so the cake not only tastes delicious but rises perfectly.

flour, sugar and spices in mixing bowl

Slowly mix in the dry ingredients with the wet.

pumpkin roll batter

To make sure the cake doesn’t stick to the pan I always use parchment paper. I LOVE these parchment paper sheets. They’re cut to the exact size of a jelly roll pan or half sheet cake pan.

parchment paper baking sheets

Spread your pumpkin cake batter as evenly as you can on the pan. I will often tap the bottom of the pan a few times on the counter to ensure the batter lays evenly and any large air bubbles come up. Preheat oven to 375 and bake!

pumpkin batter in cookie sheet

Bake your pumpkin cake roll for only about 12 minutes. When it’s done get ready to start rolling!

Tips and tricks  how to roll the pumpkin roll!

  1. You will want to roll the pumpkin roll while it is still warm, right after it comes out of the oven! Rolling the pumpkin cake while warm will help reduce cracks. 
  2. Turn the pumpkin roll over on a flour sack towel or tea towel. You want to use a clean (not highly fragrant) towel that doesn’t have a lot of fibers that could embed into the cake.
  3. Use powder sugar on the towel to keep the cake from sticking to it.

powder sugar sprinkled on linen flour sack towel

4. Next, using a oven mitts, flip the pan over on to the towel. Carefully peel off the parchment paper and roll the cake up into the towel slowly.

cake in pan upside down on towel, cake on towel, cake being rolled up on towel

5. Let the cake cool completely. I like to let it chill in the refrigerator. While it’s cooling make the cream cheese filling!

How to make pumpkin roll cream cheese filling

I love this filling! it has more of a cheesecake taste to with but with a cream cheese frosting texture. Perfect combination!

Start by mixing your room temperature butter and cream cheese together. Add in powder sugar and vanilla.

note: this filling is not as fluffy as frosting, and is more thick. beat frosting for about a minute to ensure its nice and smooth. 

bowl with cream cheese filling for pumpkin roll

Now that the pumpkin cake is cooled, unroll and spread the cream cheese filling evenly over the entire cake.

cream cheese filling spread on pumpkin cake roll

Slowly and carefully reroll the pumpkin roll. Reapply more powder sugar if you fill it might stick to the towel or hands.

two hands rolling up pumpkin roll

YOU DID IT! see it wasn’t too hard!?

pumpkin roll front on

Store your pumpkin roll in the refrigerator either in air tight container or wrapped in plastic wrap when you are not serving. Garnish with more powder sugar when serving.

far away pumpkin roll and slices of pumpkin roll

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make this recipe? Have questions?

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5 from 1 vote
pumpkin roll and slices of pumpkin roll
Pumpkin Roll
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

The classic pumpkin roll. Moist pumpkin cake with cream cheese filling, dusted with powdered sugar. The perfect addition to your fall baking.

Course: Dessert
Cuisine: American
Keyword: pumpkin dessert, pumpkin roll
Servings: 12 servings
Calories: 292 kcal
Author: Aubrey
Ingredients
Pumpkin roll sponge cake
  • 3 eggs
  • 1 C sugar
  • 2/3 C pumpkin
  • 3/4 C flour
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 2 tsp cinnamon
Cream Cheese Filling
  • 2 C powder sugar
  • 8 oz Cream Cheese
  • 1/4 C Butter
  • 1/2 tsp Vanilla
Instructions
Sponge cake
  1. Sift flour, seasoning, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.
  2. Pour and smooth evenly into a cookie sheet lined with parchment paper.
  3. Bake at 375 degs for 12 mins.
  4. While cake is still warm and sprinkle a light layer of powder sugar over. Invert on to clean tea towel and roll up. Let cool until room temperature or in refrigerator. 

  5. When cooled spread cream cheese filling evenly over inverted cake. Gently roll cake.

  6. Place on large platter and sprinkle with powder sugar.
  7. Refrigerate and serve chilled.
Filling
  1. Cream together butter and cream cheese at room temp, add in vanilla and powder sugar. Beat all ingredients till creamy and smooth.

Recipe Notes
  1. You will want to roll the pumpkin roll while it is still warm, right after it comes out of the oven! Rolling the pumpkin cake while warm will help reduce cracks. 
  2. Turn the pumpkin roll over on a flour sack towel or tea towel. You want to use a clean (not highly fragrant) towel that doesn't have a lot of fibers that could embed into the cake. 
  3. Use powder sugar on the towel to keep the cake from sticking to it. 
Nutrition Facts
Pumpkin Roll
Amount Per Serving
Calories 292 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 208mg 9%
Potassium 119mg 3%
Total Carbohydrates 45g 15%
Sugars 37g
Protein 3g 6%
Vitamin A 51%
Vitamin C 0.7%
Calcium 5.3%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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