Breads & Bakingcookiesandcups5.0
Pumpkin Roll
This pumpkin roll recipe has moist and spiced pumpkin cake wrapped around a rich and velvety cream cheese frosting. It's easy to make and perfect for holiday dessert tables!
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- spatula
- baking sheet
📝 Preparation Steps
1
Make the Pumpkin Cake:
2
Preheat your oven to 350°F.
3
Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment paper at the ends, for easy removal. Very lightly coat the parchment paper with nonstick spray, then set aside.
4
Put the eggs in the bowl of your stand mixer fitted with the paddle attachment, and mix on medium until lightly beaten.
large eggs3
5
Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for ⏱️ 1 minute, or until smooth.
pumpkin pie spice2 teaspoonsbaking soda1 teaspoon
6
Turn the mixer to low and add in the flour. Mix for ⏱️ 30 seconds or until smooth, scraping the sides of the bowl as necessary.
7
Evenly spread the batter into the prepared pan.
8
Bake the cake for ⏱️ 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while it’s still hot, use the parchment paper to remove it from the pan and place it on a heat-safe surface.
9
Leave the parchment paper on the cake and roll it up carefully, starting with the narrow end. When done, place the cake seam-side down on a wire rack to cool completely.
10
Make the Pumpkin Roll Filling:
11
While the cake is cooling, prepare the filling. Add the cream cheese and butter to the bowl of your stand mixer fitted with the paddle attachment. Mix together on medium speed for ⏱️ 1 minute or until smooth.
cream cheese, room temperature6 ounces
12
Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.
13
Assemble the Pumpkin Roll:
14
When the cake is cooled, carefully unroll it. Using an offset spatula, spread the cream cheese filling evenly onto the cake, leaving an inch of unfrosted cake on each edge.
cream cheese, room temperature6 ounces
15
Carefully roll the cake up tightly, but pull the parchment paper away from the cake as you do so. Once the cake is rolled, place it on a baking sheet or serving dish and cover it with an airtight lid or plastic wrap. Place in the fridge for at least ⏱️ 30 minutes, or until ready to serve.
16
Dust the pumpkin roll with powdered sugar, then slice and serve.
Nutrition Facts
calories
258 calories
fat Content
12.1 g
fiber Content
0.8 g
sugar Content
25.2 g
sodium Content
264.9 mg
protein Content
4.2 g
trans Fat Content
0 g
cholesterol Content
85.2 mg
carbohydrate Content
34 g
saturated Fat Content
6.8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...