pumpkin roll recipe

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!

Pumpkin Roll

all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp pumpkin pie spice

salt

eggs (at room temperature)

sugar

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 light pumpkin Roll recipe is a festive dessert with perfectly spiced cake and delicious cream cheese filling. The secret to making a cake roll is to roll the cake using a tea towel immediately after removing it from the oven. After it cools, you can unroll and fill it without the cake cracking.

Pumpkin Roll Recipe

tsp baking soda

tsp baking powder

cinnamon

tsp fine sea salt

eggs (room temp)

pumpkin puree

oz cream cheese (room temperature)

Tbsp unsalted butter (room temperature)

tsp vanilla extract

Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line with a large sheet of parchment paper that goes up the sides of the pan. Grease and flour the parchment paper also. On a work surface, lay out a clean thin kitchen towel and generously dust the top with 1/4 cup powdered sugar.

Prep Ahead

In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside.

In a second large mixing bowl, beat together the eggs and sugar for 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened. Add the pumpkin puree and with the mixer on low speed, continue mixing until incorporated. Add the flour mixture and continue mixing on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.

Spread the batter evenly into the prepared cake pan and bake for 12-14 minutes or until the top springs back when touched. Note: a dark-colored pan will bake faster. Immediately turn the cake onto the prepared towel then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1 1/2 hours.

Make the Pumpkin Cake Roll

In a large mixing bowl, or the bowl of your stand mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined. Then increase to high speed and beat 2-3 minutes until fluffy, scraping down the bowl as needed.

Make the Filling

Unroll the cooled cake and use an offset spatula to spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake using the towel to help you keep a tight roll. Trim the ends for a prettier presentation if desired and dust the top and sides of the cake with powdered sugar. Slice and serve.

My first attempt at the flip went horribly wrong. So, since I still had the ingredients out, I made another cake. This time-perfection. I got a bit crazy but try it! As soon as the cake came out I dusted it with the powdered sugar. I put the towel on top, then the rack. I covered all that with another baking sheet and flipped it all together. The cake was sugared and the parchment came right off.

This is the best pumpkin roll. I make it every fall. Just delicious 😋 im wondering, am i able to turn this into a 8 inch single layer cake?

Natasha girl, you’re my go-to for ALL desserts, and this one was no exception. Fantastic directions, easy to follow and always delicious. Thank you for the reliably excellent recipes!

Delicious! The video is so helpful. I am making two today for our Thanksgiving feast with family tomorrow. Thank you, Natasha and Happy Being Grateful Day to ALL!

This was my first time making a pumpkin roll. Love watching your video first before making the roll.  It turned out great!  I made your Chocolate Lasagna last night and have it in the freezer ready for Thanksgiving. I’ve never been disappointed in any of your recipes I’ve tried. They’ve taken me outside my comfort range, but love trying new foods.

https://www.youtube.com/watch?v=S0HqGyRsi88

Watch my step-by-step process of creating a mouthwatering pumpkin cake roll that's perfect for the autumn season.  This pumpkin roll is filled with a luscious and creamy center that will satisfy your sweet cravings.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PUMPKIN CAKE ROLL INGREDIENTS:
►1/4 cup powdered sugar, to dust the towel, plus more to serve
►3/4 cup all-purpose flour
►1/2 tsp baking soda
►1/2 tsp baking powder 
►1 tsp cinnamon
►1 tsp pumpkin pie spice 
►1/4 tsp fine sea salt
►3 large eggs, room temp
►1 cup granulated sugar 
►3/4 cup pumpkin puree 

►8 oz cream cheese, room temperature
►6 Tbsp unsalted butter, room temperature
►1 1/2 cups powdered sugar  
►1 tsp vanilla extract 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/pumpkin-roll-recipe/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Quick Prep
1:17 Pumpkin roll dry ingredients
1:52: pumpkin roll wet ingredients
2:41 Mixing wet and dry ingredients
3:18 How to bake a pumpkin roll
3:33 Post-baking steps and cooling
4:05 How to make the cream cheese filling
4:52 Pumpkin cake roll assembly
6:03 Taste test

CONNECT:
►WEBSITE: https://natashaskitchen.com
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💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #pumpkincakeroll #easybakingideas

Easy Pumpkin Cake Roll with Creamy Filling Recipe

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

eggs

lemon juice

baking powder

ginger

nutmeg

sugar (for sprinkling)

(8-ounce) package cream cheese (softened)

unsalted butter (softened)

vanilla extract

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

A traditional holiday treat, this Pumpkin Roll is a spiced pumpkin cake roll filled with a sweet cream cheese filling. It’s easy to make ahead and always a hit on your holiday table!

baking soda

butter (at room temperature)

vanilla

Prep

Preheat the oven to 350ºF. Line a 10x15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Set aside.

Beat

Place the eggs in the bowl of a stand mixer. (You can also use a hand mixer, but it’s easier with a stand mixer.).Beat the eggs until they are lemon colored, about 1-2 minutes. Gradually add the sugar.

Add the pumpkin puree and the lemon juice and beat to combine.

Whisk

In another bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. 

Combine

Add the dry ingredients to the wet ingredients and stir together just until combined.

Bake

Pour the batter into the prepared pan. Bake in the preheated oven until the cake is set, about 15 minutes.

Sprinkle

While the cake is baking, sprinkle powdered sugar on a tea towel.

Roll

When the cake is baked, remove from the oven. Carefully turn the hot cake out onto the towel. Carefully remove the parchment paper. Roll the cake up tightly and let it cool completely.

To make the filling, combine the cream cheese and the butter together until they are light and fluffy. Beat in the powdered sugar and vanilla.

Spread

When the cake is cool, carefully unroll the cake. Spread the filling evenly over the cake, then re-roll the cake.

Refrigerate

Wrap the cake in plastic wrap and refrigerate until completely chilled.

Sprinkle with additional powdered sugar before serving, if desired.

This is the exact recipe I used for years and years lost my recipe I'd been searching for it though I'd never find the exact ingredients it's the best thanks love to see more of your recipes

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

tsp cinnamon

tsp allspice

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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