pumpkin roll cake

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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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)

butter

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!

This best-loved Pumpkin Roll filled with tangy cream cheese frosting is a classic fall favorite, perfect for sharing!

Pumpkin Roll Recipe

lemon juice

sugar (for sprinkling)

(8-ounce) package cream cheese (softened)

unsalted butter (softened)

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.

My friend makes this &amp; we LOVE it! Do you think this could be made into a banana cake roll cake by switching out the pumpkin puree for same amount of bananas?

I have this exact recipe from about 50 years ago.  I loved it then and I love it now!  Thanks for reminding me that it was time to make it again.

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

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Top 3 pumpkin roll cake recipes from across the web

The most viewed pumpkin roll cake 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

Pumpkin Roll Recipe

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