Easy Pumpkin Roll Recipe
You can’t go wrong with a classic pumpkin roll recipe. This easy fall dessert has a soft pumpkin cake filled with a slightly sweet cream cheese filling. Add a dusting of powdered sugar and you have a delicious fall dessert idea.
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If there is one dessert that I could sink my teeth into time and time again, it’s a classic Pumpkin Roll. I could seriously eat it year-round (and I have, so there.) There is something so scrumptious about the light and airy pumpkin sponge cake when coupled with the slightly sweet cream cheese filling.
It’s a match made in heaven.
Pumpkin cake roll is a great Thanksgiving dessert alternative to a traditional pie. And today, I am going to show you how easy it is to make it. It is, I promise. Just remember to save room for dessert. Not only is this a great recipe, but it is also my copycat version of Libby’s Pumpkin Roll recipe.
What You Need To Make Pumpkin Roll
- Parchment lined baking sheet
- Cotton Kitchen Towel (make sure it’s not terry cloth dish towel)
- Sifter
- Large Mixing Bowl
- Whisk
- Stand Mixer (or hand mixer)
- Jelly Roll Pan
- Wire Rack
Ingredients You Need To Make Pumpkin Roll Cake
- All-purpose flour
- Pumpkin Puree: make sure you use 100% pumpkin puree and not pumpkin pie mix.
- Large Eggs
- Pumpkin Spice: If you don’t have pumpkin pie spice, mix together some cinnamon, ginger, allspice and cloves
- Vanilla Extract
- Cream Cheese
- Granulated Sugar
- Powdered Sugar
- Salt
How To Make Pumpkin Roll
Make sure all your ingredients are at room temperature. Preheat the oven to 375 degrees Fahrenheit. Line your cookie sheet with parchment paper and set it aside. Spray parchment with nonstick baking spray.
In a large mixing bowl combine flour and other dry ingredients. Whisk together. Add the eggs, pumpkin puree, and vanilla into the flour mixture and gently mix together.
Evenly distribute the batter on the sheet pan. Bake for 13-15 minutes (until the top of cake springs back and it’s no longer sticky on top).
Sift a generous amount of powdered sugar onto a clean towel. Once the cake is done flip it out onto the towel. Remove the parchment paper and tightly roll the cake in the towel, Let the cake cool for 30-40 min wrapped in the towel.
While the cake cools, make the cream cheese frosting by adding all the ingredients to a large bowl and mixing at high speed until fluffy. Unroll the cake and apply a liberal amount of the cream cheese mixture over the entire cake, leaving a 1-inch perimeter open all around.
Roll the cake back up, dust generously with powdered sugar, and chill until ready to serve
Tips On How Making Pumpkin Roll
To avoid cracking you have to roll it in the towel as soon as it comes out of the oven. It will be hot and you’ll need to work fast.
The frosting should not tear the cake. It should be silky smooth, so make sure its has enough time to aerate in the mixer (mixing on HIGH for 5-7 mins).
Try These Easy Pumpkin Desserts
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Easy Pumpkin Roll Recipe
You can't go wrong with a classic pumpkin roll recipe. This easy fall dessert has a soft pumpkin cake filled with a slightly sweet cream cheese filling. Add a dusting of powdered sugar and you have a delicious fall dessert idea.
Ingredients
- Cake Ingredients
- 3/4 c. all-purpose flour
- 1/4 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. pumpkin spice
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2/3 cup pumpkin puree
- Powdered sugar, for rolling
- Frosting Ingredients
- 8 oz cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line your 10 x 15 baking sheet (jelly roll pan) with parchment paper and set it aside. Spray parchment with nonstick baking spray.
- In a large bowl combine all dry ingredients and whisk together. Add in the eggs, pumpkin puree, and vanilla into the dry ingredients and gently mix together.
- Evenly distribute the batter on the baking sheet. Bake for 12-15 mins (until the top springs back and it’s no longer sticky on top).
- Sift a generous amount of powdered sugar onto a clean towel. Once the cake is done flip it out onto the towel. Remove the parchment paper and tightly roll the cake in the towel
- Let the cake cool for 30-40 min wrapped in the towel.
- Make the frosting by adding all the ingredients to a large bowl and mixing at high speed until fluffy.
- Unroll the cake and apply a liberal amount of icing to the cake leaving a 1-inch perimeter open all around.
- Roll the cake back up, dust generously with powdered sugar, and chill until ready to serve.
Notes
To avoid cracking you have to roll it in the towel as soon as it comes out of the oven. It will be hot and you’ll need to work fast.
The frosting should not tear the cake. It should be silky smooth, so make sure its has enough time to aerate in the mixer (mixing on HIGH for 5-7 mins).
