Pumpkin Roll Recipe

This light pumpkin Roll recipe is a festive dessert with perfectly spiced cake and delicious cream cheese filling. The secret to making a cake roll is to roll the cake using a tea towel immediately after removing it from the oven. After it cools, you can unroll and fill it without the cake cracking.

👥 12 Servings⏱️ Prep & Cook: 2h 12m⏳ Prep: 30 min🔥 Cook: 12 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●mixing bowl
●spatula

📝 Preparation Steps

Prep Ahead

Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line with a large sheet of parchment paper that goes up the sides of the pan. Grease and flour the parchment paper also. On a work surface, lay out a clean thin kitchen towel and generously dust the top with 1/4 cup powdered sugar.

cup powdered sugar (to dust the towel, plus more to serve)1/4

Make the Pumpkin Cake Roll

In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside.

cinnamon1 tsp

In a second large mixing bowl, beat together the eggs and sugar for ⏱️ 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened. Add the pumpkin puree and with the mixer on low speed, continue mixing until incorporated. Add the flour mixture and continue mixing on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.

large eggs (room temp)3

Spread the batter evenly into the prepared cake pan and bake for ⏱️ 12-14 minutes or until the top springs back when touched. Note: a dark-colored pan will bake faster. Immediately turn the cake onto the prepared towel then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1 1/⏱️ 2 hours.

Make the Filling

In a large mixing bowl, or the bowl of your stand mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined. Then increase to high speed and beat ⏱️ 2-3 minutes until fluffy, scraping down the bowl as needed.

cream cheese (room temperature)8 ozvanilla extract1 tsp

Assemble the Pumpkin Roll

Unroll the cooled cake and use an offset spatula to spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake using the towel to help you keep a tight roll. Trim the ends for a prettier presentation if desired and dust the top and sides of the cake with powdered sugar. Slice and serve.

cream cheese (room temperature)8 oz

Nutrition Facts

calories

300 kcal

fat Content

13 g

serving Size

1 serving

fiber Content

1 g

sugar Content

35 g

sodium Content

172 mg

protein Content

4 g

trans Fat Content

0.2 g

cholesterol Content

75 mg

carbohydrate Content

43 g

saturated Fat Content

8 g

unsaturated Fat Content

5 g

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