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Pumpkin Roll Recipe

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4.2 from 41 reviews

This classic Pumpkin Roll recipe features a moist and flavorful spiced pumpkin cake rolled around a creamy vanilla cream cheese frosting. Perfect for fall or holiday gatherings, this dessert combines the warmth of pumpkin pie spices with a tender cake and rich filling. The cake is baked in a shallow pan, rolled with powdered sugar to prevent sticking, cooled, filled with luscious frosting, and rolled back together for a beautiful and delicious presentation.

  • Total Time: 3 hours 45 minutes including 2 hours chilling and cooling time
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs, at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

For Rolling

  • 3/4 cup (90g) confectioners’ sugar

Frosting Ingredients

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preparation: Read the instructions completely before starting to ensure smooth execution, especially step 7 where immediate action is required once the cake is out of the oven.
  2. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter to help the parchment paper adhere. Then line the pan with parchment paper and grease the parchment as well to ensure the cake doesn’t stick.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. Set aside.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until fully blended.
  5. Combine Batter: Pour the wet ingredients into the dry and whisk until just combined. Avoid overmixing to keep the cake tender.
  6. Bake Cake: Spread the batter evenly into the prepared pan, shaking it lightly to level the batter and fill corners. Bake for 17–18 minutes, or until the cake springs back when lightly pressed.
  7. Invert and Roll Cake: Lay a thin kitchen towel flat and sprinkle it generously with 3/4 cup confectioners’ sugar. When cake is done, immediately invert it onto the sugared towel and carefully peel off the parchment paper. Starting at a narrow end, gently and slowly roll the cake and towel together while the cake is still warm. This prevents cracking.
  8. Cool Cake: Allow the rolled cake to cool completely while wrapped in the towel. For faster cooling, place it in the refrigerator for about 2 hours.
  9. Warm Cake Slightly: Remove the cake roll from the refrigerator and let it sit on the counter for a few minutes to soften slightly while preparing the frosting.
  10. Make Frosting: In a large bowl, beat cream cheese on high speed for 1 minute until smooth and creamy. Add softened butter and beat until combined. Gradually beat in the confectioners’ sugar and vanilla extract until fluffy and smooth.
  11. Fill Cake Roll: Carefully unroll the cooled cake to its flat position. Spread the cream cheese frosting evenly across the surface, leaving about a 1/2-inch border around edges. Roll the cake back up gently but firmly without the towel, allowing some frosting to spill slightly at the seams, which is normal.
  12. Chill and Serve: Wrap the filled cake roll loosely in plastic wrap and refrigerate for at least 20 minutes to set before slicing. Optionally dust with extra confectioners’ sugar before serving.

Notes

  • Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and frosting.
  • Be gentle when rolling the cake while warm to prevent cracking.
  • Use a thin kitchen towel and plenty of confectioners’ sugar to keep the roll from sticking.
  • The refrigerated cake roll can be made a day in advance and kept tightly wrapped.
  • Variations: Add chopped nuts or chocolate chips to the frosting for extra texture.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/pumpkin-roll-recipe/