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

This classic pumpkin roll recipe features an irresistible pumpkin spice sponge cake with a tangy cream cheese filling. Perfect for Thanksgiving and Christmas!

tsp baking powder

tsp baking soda

tsp cinnamon

tsp allspice

vanilla

tsp salt

non-stick spray (I used Smart Balance)

oz light cream cheese

oz fat free Fage Greek Yogurt

walnuts (optional)

sugar (optional for topping)

Preheat oven to 375°F and place oven rack in the center of the oven.  Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.

Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.

Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)

Beat in the vanilla extract and pumpkin puree.

Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.

Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Sprinkle a clean dish towel with confectioners' sugar.

Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Pumpkin Roll:

Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.

Refrigerate at least one hour.

Filling:

Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)

Just before serving, lightly dust with powdered sugar.

To Assemble:

Does anyone know if this recipe freezes well?  I’ve made it in the past and it’s been a big hit.  I would be super convenient if I could make it ahead for Thanksgiving.

You just saved me, Gina! I know your comment is old from 11 years ago, but someone posted this amazing recipe on the Skinnytaste FB page, it looks so delicious and I want to make it. I don't have a pan either that is the correct size for rolling up the cake. I figured I would read the comments to see if anyone else had the same problem and if we could just make a cake out of it. Thank you for letting us know that we can make a cake out of it instead! Can't wait to have a piece!

Made the Pumpkin roll yesterday. I filled the recipe and baked for 13 minutes. Turned out perfect and no cracks. Gave half away and my friend loved it. There’s still plenty left for my husband and me. Will definitely be making this again and again ***** Wish I could leave a picture

I made this yesterday exactly as the recipe said. Baked for 13 minutes and everything turned out great. This is a perfect fall snack or dessert. Gave half away and my friend loved it, there’s still plenty left for my husband and me. Will definitely be making this again and again.

Great recipe and looks so pretty and festive. I used swerve granulated and powdered sugar version and it was fine. I cut back a bit on sugar as I find those to be sweeter to me then regular sugar. I baked it for the full 15 and really should have taken it out at 13 or even a bit sooner as it was slightly over done, but that is my not watching it. I used wheat pastry flour by the way as so many recipes I see lately call for pastry flour and I had a lot of that to use. It cracked for me in the middle but by time added the filling and rolled it all up and refridgerated it you would never know--so if it happens to you just carry on, it comes out fine.

I make this for Thanksgiving dessert or when we need a bit of a boost. It is tasty, easy and delicious. I highly recommend this recipe. Thanks Skinnytaste!

I used Lakanto Monk Fruit Powdered Sugar as a Replacement in the filling and Coconut Sap Crystal's as my Sugar Replacement in the Roll. I also used Sprouted Wheat Flour. Turned out Amazing and made it even Healthier.

I admit that I had my doubts as I was spreading the batter into my 10x15 pan, but it produced the exactly right thickness of sponge.  Due to walnut allergies, I went with sliced almonds, but also a touch of almond extract.  I used all 8oz of the cream cheese.  I now have to come up with a quick use for the leftover pumpkin!

This is a family favorite! I now make it with gluten-free baking flour (Bob's Red Mill) and neuftchatel cheese instead of full-fat.   Turns out a bit softer than the original but no one complains!

I just tried this the first time and the family and I love it! I am planning on making a few to freeze and bring to our Thanksgiving celebrations. Thank you for another amazing recipe!

https://www.youtube.com/watch?v=xDrP2uu3hcE

Skinnytaste

Pumpkin Roll Lightened Up with Yogurt in the cream cheese filling!

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