budgetbytes4.6
Pumpkin Roll
This Homemade Pumpkin Roll recipe is soft, spiced, and filled with a delicious cream cheese frosting. A stunning make-ahead dessert for fall!
👥 8 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 10 min🔥 Cook: 15 min👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
- ●spatula
📝 Preparation Steps
1
Prep
2
Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 10x15 sheet tray***. Line it with parchment paper, pressing in the sides. Also, lightly grease the top of the parchment.
3
Whisk
4
To make the cake, in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
baking soda ($0.01)1 tsppumpkin pie spice ($0.16)2 tsp
5
Combine
6
In another medium bowl, whisk together the sugar, brown sugar, eggs, and canned pumpkin.
eggs ($0.68)3
7
Make batter
8
Pour the dry ingredients into the bowl and whisk until combined.
9
Spread
10
Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula. Gently tap the tray to even it out.
11
Bake the cake
12
Place the tray in the oven and bake for ⏱️ 13-15 minutes, until the center springs back when lightly pressed.
13
Roll the cake
14
Remove the tray from the oven. With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. Then, carefully and slowly roll the cake with the parchment all the way up into a roll. Set it on a rack to cool completely, for about an hour.
15
Whisk
16
While cooling, make the cream cheese frosting. In a medium bowl, use a hand mixer on low speed to beat together the softened cream cheese and butter. Once combined, add the powdered sugar and vanilla. Continue beating until it's smooth.
butter (softened, $0.23)2 Tbsppowdered sugar (for dusting, $0.02)1 Tbsppowdered sugar (115g, $0.28)1 cup
17
Add frosting
18
Once the cake is cooled, carefully unroll it and lay it flat. Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border.
19
Chill
20
Discard the parchment paper. Gently roll the frosted cake back and wrap the whole cake with plastic wrap. This will help it keep its shape while the cream cheese hardens. Refrigerate the pumpkin roll for at least an hour, or overnight.
21
Serve
22
Dust with powdered sugar, cut into 1-inch slices, and enjoy.
powdered sugar (for dusting, $0.02)1 Tbsppowdered sugar (115g, $0.28)1 cup
Nutrition Facts
calories
363 kcal
fat Content
14 g
serving Size
1 servings (1 inch slice)
fiber Content
1 g
sodium Content
350 mg
protein Content
5 g
carbohydrate Content
55 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...