pumpkin roll

You&#039;ll love this moist and tender pumpkin cake roll full of fall spices filled with cream cheese frosting.

Pumpkin Roll

sugar

all-purpose flour

baking powder

baking soda

cinnamon

allspice

ginger

nutmeg

salt

eggs

pumpkin puree

tsp vanilla extract

(8 ounces cream cheese,

butter (room temperature)

vanilla extract

Preheat oven to 375F and line a 10”x15” jelly roll sheet with parchment paper. Cut the paper so it has an extra inch on the sides, you’ll use this excess paper to pull the cake out of the pan after baking.

Sift the flour, salt, spices, baking powder, and soda into a medium bowl then whisk together and set aside.

Combine eggs, vanilla, and granulated sugar in a large bowl then whisk or beat until lighter in color and smooth.

Add the pumpkin puree and mix until smooth.

Pour the dry mixture into the wet then fold in until just combined.

Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be. Bake for 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.

While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.

Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.

Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then meat until fluffy, smooth, and light in color.

Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.

Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up.  Once the cake is chilled you can dust with powdered sugar and cut with a sharp serrated knife.

This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round! 

RECIPE: https://preppykitchen.com/pumpkin-roll/

This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.  

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HOW TO make the BEST Pumpkin Roll With Cream Cheese Filling- my most requested Thanksgiving dessert! This delicious homemade Pumpkin Roll recipe is easy to make and walks you through the steps on how to make it. &nbsp;The roll is so moist and delicious!&nbsp; &nbsp; Includes how to make video!

Pumpkin Roll With Cream Cheese Filling

flour

pumpkin pie spice

lemon juice

confectioners powdered sugar

cream cheese

butter

Preheat oven to 375 degrees.

Spray a cookie sheet with your cooking spray to prevent sticking.

In a large bowl mix  flour, sugar, baking soda, and pumpkin pie spice.

Stir in pumpkin puree, eggs, and lemon juice.  Continue to stir until all smooth.

Pour mixture into cookie sheet, spreading until mixture smooth and even.

Bake for 15 minutes.

Lay a damp piece of cheesecloth down on a clean counter.  Sprinkle it with powdered sugar.  When cake comes out, turn cookie sheet upside down and put the cake onto the cheesecloth.

Carefully roll up the cheesecloth with cake, forming your pumpkin roll.

Place in refrigerator until cool, about 20 minutes.

While cooling, preparing your cream filling.  In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth.

When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Immediately re-roll (not with cheesecloth).

Cut into slices and enjoy!

https://embed.mediavine.com/videos/ld9mh66vga9wzqtuhk3s

HOW TO make the BEST Pumpkin Roll With Cream Cheese Filling- don’t worry it’s easy!  This delicious homemade Pumpkin Roll recipe is easy to make and walks you through the steps on how to make it.  The roll is so moist and delicious!  My family considers this the best pumpkin recipe and it’s always requested for Thanksgiving!

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

c. all-purpose flour

kosher salt

pumpkin spice

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

pure vanilla extract

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

This classic Pumpkin Roll truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It&#x27;s so good, it will be gone in seconds!

½ tsp baking powder

½ tsp baking soda

½ tsp pumpkin pie spice

eggs (at room temperature)

brown sugar (packed)

tsp vanilla extract (or paste)

pumpkin

oz cream cheese (at room temperature)

tsp pumpkin pie spice

whipped cream

Preheat your oven to 350 F degrees. Spray a&nbsp;10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.

In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.

In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.

Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.

Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.

Bake for 12 to 14 minutes or until the top of the cake springs back when touched.

While the cake is still hot, carefully life the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.

Cake

In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.&nbsp;

Filling

Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.

Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.&nbsp;

Remove the plastic wrap from the cake and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.

Assemble the Pumpkin Roll

https://content.jwplatform.com/videos/baTqKdh9.mp4

This classic Pumpkin Roll truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It's so good, it will be gone in seconds!

Amazingly moist, flavorful pumpkin roll that&#039;s made in one bowl and entirely vegan and gluten free! The perfect plant-based dessert for the holiday season.

Vegan Gluten-Free Pumpkin Roll

banana

aquafaba*

maple syrup

Tbsp olive oil, grape seed oil, or melted coconut oil*

pumpkin purée

tsp baking soda

tsp baking powder

tsp sea salt

tsp pumpkin pie spice*

water

almond FLOUR

gluten-free rolled oats

gluten-free flour

Coconut Whipped Cream

vegan cream cheese

Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet&nbsp;with parchment paper, making sure the edges are completely covered. It's important to use a baking sheet that's close to these dimensions or the cake will be too thick or thin to roll (amount as original recipe is written // adjust size/number of baking sheets if altering batch size).

Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.

Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.

Add almond flour, gluten-free oats, and gluten-free flour blend, and stir until just combined (see photo). The batter should be thick and pourable. Taste and adjust flavor as needed, adding more pumpkin pie spice for pumpkin flavor, or muscovado sugar for sweetness.

Transfer batter to the parchment-lined baking sheet and spread into an even layer. It should be about 1/2-inch thick. Bake for 20-24 minutes or until the top is golden brown and the cake springs back to the touch.

Let cool for 5 minutes. Then gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful with this step and try to handle the cake as little as possible. Let cool to room temperature (otherwise the filling will melt).

While the cake is cooling, quickly rinse your mixing bowl and add your chilled coconut cream. Whip using a hand mixer or whisk attachment until light and fluffy. Then sweeten to taste with powdered sugar. This should yield about 1 1/2 cups coconut whipped cream (amount as original recipe is written // adjust if altering batch size).

Next, add vegan cream cheese and beat to combine. Then add more organic powdered sugar to taste. I added another 1/4 cup (32 g) total (amount as original recipe is written // adjust if altering batch size). Cover and place in the refrigerator to chill.

Once the cake has cooled to room temperature, carefully unroll and top with all of the coconut cream cheese mixture. Spread evenly over the cake, leaving about a 1/2-inch border along the edge.

Very carefully begin rolling the cake back up the same way it was unrolled - from short end to short end - removing the parchment paper as you go (you don't want it inside the cake). Some filling will likely spill over when rolling - that's OK. Continue rolling, using the parchment paper as a guide until the cake is seam side down. Wipe away any excess filling that may have spilled over.

Next gently roll/wrap the cake in plastic wrap and carefully transfer to a rectangular dish or cutting board and refrigerate until completely chilled and firm enough to handle easily - about 6 hours.

To slice, carefully unroll from the plastic wrap and place on a serving dish. Then use a serrated knife (wiping it clean each slice) to carefully slice the roll into about 10 pieces (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or dust with a bit of powdered sugar.

Store leftovers covered in the refrigerator for 3-4 days, though best in the first 24-48 hours. I haven’t tried freezing this roll, but I would imagine it would freeze up to 1 month. Thaw before slicing.

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

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

pumpkin pie spice*

eggs,

(150 grams) canned pumpkin puree

(100 grams) packed light or dark brown sugar

(100 grams) granulated 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/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pumpkinroll

• More of our favorite recipes: https://sallysbakingaddiction.com/

How to Make Pumpkin Roll | Sally's Baking Addiction

A Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven!

tsp ground Saigon cinnamon

cloves

tsp Kosher salt

white sugar

walnuts

confectioner’s sugar

cream cheese (room temperature)

confectioner’s sugar (sift if it’s lumpy)

unsalted butter

tsp pure vanilla extract

orange sugar sprinkles (optional)

Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves and Kosher salt.

In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree.&nbsp;

Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.

Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it's not wet. When it's done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let cool on a wire rack.

Cake:

In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even.&nbsp;

Add orange sugar sprinkles, if desired. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner's sugar before serving.&nbsp;

Filling:

https://embed.mediavine.com/videos/nlgcsab6tvfpkaf9elxy

Pumpkin Roll - Make this gorgeous dessert for any fall occasion or holiday! It's so much easier than you might think!

This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!

(96 grams) all-purpose flour ((spooned and leveled))

tsp salt

tsp cinnamon*

eggs, (at room temperature**)

(200 grams) granulated sugar

pumpkin ((at room temperature if refrigerated))

(8 oz) pkg. cream cheese, (at room temperature)

(120 grams) powdered sugar

Tbsp (85 grams) unsalted butter, (at room temperature)

To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.

In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.

Mix in pumpkin and vanilla extract.

Add flour mixture and fold with a spatula just until combined.

Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.

Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.

Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it&#x27;s too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.

Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.

To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***

Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don&#x27;t roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.

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