pumpkin cake roll

How to make the BEST pumpkin roll! It's moist, pumpkin spiced, easy, and filled with cream cheese frosting.

Pumpkin Roll

(94 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

cinnamon

pumpkin pie spice*

salt

eggs,

(150 grams) canned pumpkin puree

(100 grams) packed light or dark brown sugar

(100 grams) granulated sugar

vanilla extract

sugar

(170 grams) block cream cheese, softened to room temperature

(1/2 stick; 60 grams) unsalted butter, softened to room temperature

Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!

Preheat oven to 350°F (177°C). Spray a 10&#215;15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.

Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.

Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17-18 minutes or until the cake springs back when you poke it with a finger.

Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup of confectioners&#8217; sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.

Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.

Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.

Make the frosting

In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners&#8217; sugar and vanilla and beat on medium-high speed until combined and creamy.

Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you&#8217;re rolling it tightly. Some frosting may spill out the sides, that&#8217;s ok!

Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners&#8217; sugar, if desired.

I am ridiculously excited at how well this turned out. The directions were spot on. The cake and filling are not too sweet and pair lovely with a cup of coffee.

This is such a great recipe!  I've made it a few times.  I'm not a pumpkin flavor fan at all (except pie) but this is wonderful.  I brought it a few occasions to holiday dinners - both Thanksgiving and Christmas and always well received.  Don't be intimidated by the thought of rolling the cake - it's a good recipe!

I hope it's ok to ask a question if so I was hoping someone might have an idea of what size HxLxW holiday gift box is needed for a pumpkin roll baked in a 10x15 jelly roll pan?

This was my first time ever making this, it was amazing. You have the best recipes and the thoroughness makes a not so good baker like me, look talented :) thank you for all of your great recipes!

https://www.youtube.com/watch?v=dZllZGIE3LI

How to make the BEST pumpkin roll! It’s moist, pumpkin-spiced, easy, and filled with cream cheese frosting.

Get the full recipe: https://sallysbakingaddiction.com/pumpkin-roll/

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How to Make Pumpkin Roll | Sally's Baking Addiction

If you&#x27;re looking for an impressive pumpkin dessert that looks as good as it tastes, Pumpkin Roll is the answer! Made with real pumpkin and swirls of cream cheese frosting, this cake is pure pumpkin perfection.

eggs

pumpkin puree

lemon juice

all-purpose flour

ginger

nutmeg

cream cheese, softened

unsalted butter (softened)

vanilla

In a large mixing bowl, beat eggs on...

In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer.  Gradually beat in sugar. 

Stir in pumpkin and lemon juice.  Set aside. ...

Stir in pumpkin and lemon juice.  Set aside.  Stir together remaining ingredients.  Fold dry mixture into pumpkin mixture.  Spread mixture into jelly roll pan lined with parchment paper. Jelly roll pan should be 15x10x1-inch .

Bake at 375 for 15 minutes. 

Turn the cake out onto a dish towel...

Turn the cake out onto a dish towel generously sprinkled with powdered sugar.  Carefully peel the parchment paper off the cake.  Beginning with the short end, roll cake in the towel and cool completely while rolled.  

While the cake is cooling, beat powdered sugar,...

While the cake is cooling, beat powdered sugar, cream cheese, butter and vanilla until smooth.  Carefully unroll the cooled cake and spread the filling on the cake.  Re-roll the cake, without the towel, and wrap tightly in plastic wrap.

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Pumpkin Roll

Top 2 pumpkin cake roll recipes from across the web

The most viewed pumpkin cake roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Roll

Pumpkin Roll

The most viewed pumpkin cake roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine