Breads & Bakingbellyfull5.0
Pumpkin Roll
This Pumpkin Roll features moist, perfectly spiced pumpkin cake and a sweet, luscious cream cheese filling. It's got a wow factor when served but actually quite easy to make, and perfect for any holiday table!
👥 8 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 20 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat your oven to 350°F. Take a jelly roll pan measuring 10x15 inches and line it with parchment paper, ensuring that the paper extends beyond all four sides. Set the prepared pan aside.
2
Combine
3
In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, pumpkin pie spice, and salt. Give the dry ingredients a good whisk and set them aside.
cornstarch1 tbspbaking powder1 tsppumpkin pie spice2 tsp
4
Add
5
In a larger mixing bowl, add the eggs, granulated sugar, brown sugar, and vanilla extract. Use an electric hand mixer to beat the ingredients until the mixture becomes thick and frothy, around ⏱️ 5 minutes.
large eggs (room temperature)3vanilla extract1 tsp½ tsp vanilla extract
6
Add the pumpkin puree into the egg mixture and mix it until you achieve a smooth consistency.
7
Stir
8
Gradually add the dry ingredients to the wet mixture, stirring as you go to ensure everything is well combined.
9
Transfer the batter to the prepared pan, spreading it evenly and making sure it reaches all four corners.
10
Bake the batter in the oven for approximately ⏱️ 13-15 minutes or until a toothpick inserted comes out clean.
11
Place
12
While the cake is baking, place a clean kitchen towel on the countertop and evenly sprinkle powdered sugar over it.
powdered sugar (for dusting the towel)powdered sugar2 cups
13
Transfer
14
Once the cake is done baking, immediately transfer it to the prepared kitchen towel while it's still hot. Very gently peel off the parchment paper from the cake.Take one end of the towel and fold it over the short end of the cake. Roll the cake gently with the towel. (Refer to the pictures and video for visual aid, if needed.) Set it aside to cool at room temperature for about ⏱️ 2 hours.
15
Prepare
16
While the cake is cooling, prepare the cream cheese frosting. Take a large mixing bowl and beat the softened cream cheese and butter together using an electric hand mixer until the mixture becomes smooth and fluffy. This should take around ⏱️ 8 minutes.Gradually add in the powdered sugar, one tablespoon at a time, along with the vanilla extract, continuing to mix until the frosting is well combined and reaches a creamy texture.
powdered sugar (for dusting the towel)powdered sugar2 cupsvanilla extract1 tsp½ tsp vanilla extract
17
Unroll
18
Carefully and slowly unroll the cake from the towel and evenly spread the prepared cream cheese frosting over the cake, leaving about a one-inch gap between the longest side and the open end of the cake.
19
Roll
20
Gently roll the cake again, this time without the towel. Place the cake on a platter and wrap it compactly in plastic wrap, twisting the ends. Let the cake chill in the refrigerator for ⏱️ 1 hour.
21
Soften
22
Remove the cake from the plastic wrap, let it soften at room temperature for about ⏱️ 15 minutes, then slice, serve, and enjoy!
Nutrition Facts
calories
452 kcal
fat Content
18 g
serving Size
1 slice
fiber Content
1 g
sugar Content
56 g
sodium Content
223 mg
protein Content
5 g
trans Fat Content
0.5 g
cholesterol Content
115 mg
carbohydrate Content
69 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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