Breads & Bakingcrazyforcrust5.0
Pumpkin Roll Recipe
Mima's Pumpkin roll is a family favorite recipe. Make this cake roll large or make three mini pumpkin rolls that are perfect for giving!
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with Reynold’s Wrap spray with nonstick cooking spray for easy removal.
2
Beat eggs at high speed for ⏱️ 4 minutes, or until the eggs are thick and dark yellow and foamy. Mix in sugar until combined. Add pumpkin puree, lemon juice, baking powder, spices, and salt, mix until combined, then slowly mix in the flour, scraping the sides of the bowl as needed.
large eggs3(200g) granulated sugar1 cup(113g) cream cheese (room temperature)4 ounces(57g) unsalted butter (softened)4 tablespoonslemon juice1 teaspoonbaking powder1 teaspoon
3
Place cake batter in prepared pan and spread into an even layer. Bake for ⏱️ 11-15 minutes or until it somewhat bounces back when you lightly press it (and the top of the cake doesn’t stick to your fingers). A toothpick will come out clean.
4
While the cake is in the oven, lay out a sheet of parchment paper. Remove the hot cake from the oven and immediately flip it over (careful not to burn yourself) and remove the pan and foil.
5
Roll up the cake using the parchment paper. Let sit at room temperature to cool, about ⏱️ 2-3 hours.
6
Make the filling: beat cream cheese and butter until creamy, then mix in powdered sugar one cup at a time. Add the vanilla and mix until smooth and frosting is spreadable.
(200g) granulated sugar1 cup(113g) cream cheese (room temperature)4 ounces(57g) unsalted butter (softened)4 tablespoonsPowdered sugar (for dusting)vanilla1 teaspoon
7
Assemble the cake: carefully unroll the cake from the parchment paper. It may crack, but that’s okay, just be gentle.
8
Add equal amounts of frosting to each section of cake. Roll up each cake roll. Wrap in plastic wrap and chill until ready to serve. For serving, dust with powdered sugar.
(200g) granulated sugar1 cup(113g) cream cheese (room temperature)4 ounces(57g) unsalted butter (softened)4 tablespoonsPowdered sugar (for dusting)
9
You can make this as one large roll or three small ones. If you want to make three small cake rolls: slice the hot cake into three equal pieces. Leave it on the parchment paper or towel and roll it hot. Fill each separately and re-roll for 3 small cake rolls.
10
Store in refrigerator for up to 3 days or wrap well in plastic wrap and freeze for up to one month.
Nutrition Facts
calories
296 kcal
fat Content
8 g
serving Size
1 serving
sugar Content
44 g
sodium Content
174 mg
protein Content
3 g
cholesterol Content
69 mg
carbohydrate Content
53 g
saturated Fat Content
4 g
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