A pumpkin roll is a delicious pumpkin cake filled with a smooth and creamy filling….believe me, one slice is not enough! The best part is this beautiful dessert is surprisingly easy to make!
Pumpkin Roll
Now for this easy show-stopping dessert, you will want to make this Pumpkin Roll recipe. It looks hard to make but really is doable.
Pumpkin Roll Video
How to make a Pumpkin Roll
Just follow the step by step pictures for how to make a pumpkin roll and you will be on your way to pumpkin heaven
Preheat oven to 375 degrees. Lightly spray a 15 inch by 10-inch jelly roll pan with cooking spray. Line the jelly roll pan with parchment paper. The cooking spray helps adhere the paper to the pan. Give the top of the paper a coat of cooking spray.
Step by step pumpkin roll instructions
Let’s get started making this delicious pumpkin roll. Mix up the batter and spread into prepared pan.
Sprinkle a thin, cotton kitchen towel with powdered sugar. A towel with little texture works best. Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling up the cake.
Bake for 12 to 15 minutes or until the top of cake springs back when touched. Don’t over bake. Immediately loosen and flip cake onto the prepared tea towel. Carefully peel off the paper.
Roll the cake up in the towel.
Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.
Pumpkin Roll Filling
To make filling with an electric mixer beat cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.
After the cake has been left to cool completely gently unroll the cake.
Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar just before serving.
Pumpkin Roll Recipe
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Pumpkin Roll Recipe
A beautiful and delicious dessert. Make this dessert ahead of time for a stress free dinner party.
for cake
- 1/4 cup powdered sugar ((to sprinkle on towel))
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs (large)
- 1 cup granulated sugar
- 2/3 cup canned pumpkin ((not pumpkin pie filling))
for filling
- 1 pkg cream cheese (8 oz., at room temperature)
- 1 cup powdered sugar (, sifted)
- 1/4 cup butter (, softened)
- 1 teaspoon vanilla extract
- Powdered sugar for decoration
-
Preheat oven to 375° F
Prepare Pan: Lightly spray a 10 inch X 15 inch jelly roll pan with cooking spray. Line the jelly roll pan with parchment paper. The cooking spray helps adhere the paper to the pan. Give the top of the paper a coat of cooking spray.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into prepared jelly roll pan.
Bake for 12 to 15 minutes or until top of cake springs back when touched. Don’t over bake. Immediately loosen and flip cake onto prepared towel. Carefully peel off paper.
Rolling Instructions Roll the cake up in the towel. Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.
Filling Instructions To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth. Gently unroll the cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.
- Make sure you use a can of pure pumpkin puree. The ingredient list should simply say “pumpkin.” Do not get pumpkin pie filling it has spices and other ingredients that we don’t want in this Pumpkin Roll recipe.
- Keep your pumpkin roll in the refrigerator or freezer. To store your pumpkin roll, wrap it up tightly in plastic wrap before sprinkling the powder sugar on top. You can refrigerate it for up to 5 days, or freeze for up to 3 months. If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving. Sprinkle with powder sugar just before slicing and serving.
- Can you use parchment paper instead of a towel to roll up the pumpkin roll? Yes! In fact, some people think this makes it much easier.
My Best Pumpkin Roll Tips!
While this cake roll looks complicated it really isn’t. Follow these tips and you will be a pro!
- Make sure you use a can of pure pumpkin puree. The ingredient list should simply say “pumpkin.” Do not get pumpkin pie filling it has spices and other ingredients that we don’t want in this Pumpkin Roll recipe.
- Keep your pumpkin roll in the refrigerator or freezer. To store your pumpkin roll, wrap it up tightly in plastic wrap before sprinkling the powder sugar on top. You can refrigerate it for up to 5 days, or freeze for up to 3 months. If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving. Sprinkle with powder sugar just before slicing and serving.
- Can you use parchment paper instead of a towel to roll up the pumpkin roll? Yes! In fact, some people think this makes it much easier.
- Don’t use wax paper to line the pan for baking. When the wax paper is baked it will melt into the cake.
- Sprinkle cake with powdered sugar just before serving. The cake is moist and quickly absorbs the powdered sugar.
More Pumpkin Recipes to try
- Pumpkin Sheet Cake is a healthy low fat cake.
- Pumpkin cheesecake dip will be a delicious treat at any party.
- Three ingredient pumpkin muffins couldn’t be any easier.
- Pressure cooker pumpkin chocolate chip bundt cake. Yep, you can make desserts in the pressure cooker.
- Pumpkin bread recipe it is the best ever! You will never need another recipe!
Once you get the hang of the pumpkin roll recipe you can make so many other kinds of cake rolls. The sponge cake can even be filled with ice cream for an ice cream cake. Cake rolls can be so fun to make. Fill them with ice cream for a beautiful ice cream cake.
The post The BEST Pumpkin Roll Recipe with step by step instructions! appeared first on Skip To My Lou.