Breads & Bakingcarlsbadcravings
Best Pumpkin Roll
This Pumpkin Roll recipe is one of the best, must-make desserts of Fall and the perfect make ahead dessert for Thanksgiving! A soft, tender, warmly spiced pumpkin cake is slathered in luscious cream cheese frosting OR Nutella cream cheese frosting (both recipes included) then rolled up, chilled and dusted with powdered sugar. The traditional pumpkin roll is an eye-catching crowd pleaser but the Nutella pumpkin roll is beyond delicious! (100% original btw, never been done before – but now you’ll start seeing them everywhere 😉). The pumpkin roll is not only pillowy, flavorful perfection but easy to make with pantry ingredients!
👥 8 Servings⏱️ Prep & Cook: 1h 24m⏳ Prep: 45 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- mixing bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
PUMPKIN ROLL:
2
Preheat the oven to 375 degrees F.
3
Grease a 15 x 10-inch jelly roll pan with nonstick cooking spray then line with parchment paper, leaving about a 1-inch overhang on the short ends. Spray the top of the parchment with cooking spray; set aside.
Parchment paper
4
Whisk the dry ingredients together in a mixing bowl.
5
In a separate large bowl, add the wet ingredients. Beat with a handheld mixer on medium-high speed for three minutes.
6
Add the flour mixture to the wet ingredients and fold in with a rubber spatula just until combined.
7
Pour the batter into the prepared pan and spread into an even layer. Drop the pan on the counter a few times to even and eliminate air bubbles.
8
Bake at 375 degrees F for 13 to ⏱️ 15 minutes for or until the edges look dry and top of cake springs back when touched.
9
Let the cake cool for ⏱️ 3 minutes. Meanwhile, line a clean, heatproof surface with new parchment paper and dust with ¼ cup powdered sugar.
Parchment papercup Powdered sugar (plus more for dusting at the end)1/4powdered sugar (sifted)1 cup
10
Loosen the edges of the cake with a knife. Working quickly, use the parchment overhang to lift the cake out of the pan and flip it over onto the new parchment. Peel off the old parchment paper. If needed, trim the edges of the new parchment on the short sides so they line up with the cake. Slowly, tightly, roll the cake in the parchment paper — working from short end to the short end.
Parchment paper
11
Refrigerate the cake for ⏱️ 1 hour until cool or transfer the cake roll to a wire rack to cool completely, about ⏱️ 2-3 hours.
12
While the cake is cooling, make the Nutella Filling and refrigerate. For the traditional Cream Cheese Filling, wait until you’re ready to frost the cake to make it:
13
Option 1: Cream Cheese Filling
14
Beat the butter and powdered sugar with a handled mixer at medium-high speed until the mixture is smooth (it will take a couple minutes to come together).
cup Powdered sugar (plus more for dusting at the end)1/4powdered sugar (sifted)1 cupcups powdered sugar (sifted)1 1/2
15
Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla and beat to combine.
16
Option 2: Nutella Cream Cheese Filling
17
Beat the butter, powdered sugar, cocoa powder and 2 tablespoons milk with handled mixer at medium-high speed until the mixture is smooth (it will take a couple minutes to come together).
cup Powdered sugar (plus more for dusting at the end)1/4powdered sugar (sifted)1 cupcups powdered sugar (sifted)1 1/2
18
Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add Nutella and vanilla and beat to combine.
19
Refrigerate while your Pumpkin Roll cools. (Note, the Nutella Filling is softer initially than the Cream Cheese Filling so it’s helpful to refrigerate; the Cream Cheese Filling should not be refrigerated before spreading unless it's runny.)
20
FINISIH CAKE
21
Once the cake has cooled, transfer it to a flat surface and carefully unroll until it is flat (it’s okay if the edges curl up a bit). Spread the filling evenly over cake, leaving a 1/2-inch border on all sides.
22
Snuggly re-roll the cake, from short end to short end, gently peeling away the parchment paper as you roll. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least four hours up to two days (best if overnight).
Parchment paper
23
When ready to serve, remove the plastic wrap and slice off the ends (for prettier presentation). Lightly dust the pumpkin roll with powdered sugar (optional). Slice the cake into 1-inch slices with a serrated knife. At this point, I like to let the pumpkin slices sit at room temperature for ⏱️ 30-60 minutes so they aren't cold (tastes way better!).
cup Powdered sugar (plus more for dusting at the end)1/4powdered sugar (sifted)1 cupcups powdered sugar (sifted)1 1/2
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