Pumpkin Roll Recipe
This is hands down the best Pumpkin Roll Recipe-soft, light and perfectly spiced! Simple and easy fall dessert to impress anyone who eats it.
Servings: 10 Slices
Calories: 315kcal
Equipment
- 1 Hand beater/ Stand Mixer
- 1 Jelly Roll Pan
Ingredients
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 3 large eggs (at room temperature)
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 cup confectioners' sugar (this will be used to sprinkle onto the clean cotton towel)
Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature (not cream cheese spread)
- 6 Tablespoons softened butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- extra confectioners' sugar (optional) for sprinkling over roll
Instructions
- Preheat the oven. Start by preheating oven to 375 degrees. As the oven is preheating, line a jelly roll pan with wax paper. (A good size pan to use is 15x10 inches). Grab a clean cotton kitchen towel and lay flat on the counter. Sprinkle the top with 1 cup of confectioners' sugar.
- Combine ingredients. In a bowl mix the cinnamon, nutmeg, pumpkin pie spice flour, baking soda, baking powder, and salt. Grab a separate large bowl and beat the eggs and granulated sugar until the mixture is thickened and fluffy using a hand/stand mixer. Mix in canned pumpkin, vanilla and then stir in the flour mixture. Pour and spread mixture evenly into your jelly-roll pan.
- Bake. Place pan in oven and bake for 13-15 minutes. You'll know cake Roll is done when the top springs back when gently pushed on. If you are baking this in a darker pan, you will want to start checking for the doneness at around 11 minutes to not overcook it.
- Cool down. Once it's baked, loosen from pan and turn the jelly-pan upside down onto powered sugar-sprinkled towel. Peel off the wax paper, roll towel and cake together to let cool. Alternatively, roll the cake while it's warm with parchment paper on without using a cotton towel.
- Make the filling. Grab a clean bowl and mix together room temperature cream cheese, 1 cup of confectioners sugar, butter, salt and vanilla. Beat until smooth.
- Re-Roll the Cake: Unroll cake from towel. Use a spatula and apply cream cheese filling all over the cake. Leave ¾ - 1 inch space on all sides as the frosting will spread by itself when you'll re-roll the cake. Once done, roll back up the cake again. Now wrap the cake in plastic wrap/parchment paper and place it in the fridge to chill for at least 1 hour.
- Serve. If you want to add more confectioners' sugar on top, the time to do so is right before serving. Cut into slices using a sharp knife. Enjoy!
Notes
How to store this cake Roll:
- Frosted roll stays good for up to 5 days in refrigerator, covered at all times.
- It freeze well too. Wrap it in foil and place in a freezer safe container. Store it frozen for up to 2 months. Defrost overnight in the refrigerator before enjoying.
Nutrition
Serving: 1Slice | Calories: 315kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Sodium: 209mg | Sugar: 36g