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Pumpkin Roll Recipe

Pumpkin Roll Recipe

🍽 Serves ⏲ Total Time
12 17 minutes

🧂 Ingredients

  • 🍞 0.75 cup (90 g) all-purpose flour ()
  • 🌰 0.5 teaspoon baking powder
  • 🌰 0.5 teaspoon baking soda
  • 🌰 1 teaspoon (3 g) ground cinnamon
  • 🍎 0.5 teaspoon (2 g) ground allspice
  • 🍠 0.25 teaspoon (1 g) ground ginger
  • 🍎 0.25 teaspoon nutmeg
  • 🧂 0.25 teaspoon salt
  • 🥚 3 large eggs
  • 🍬 1 cup (198 g) granulated sugar ()
  • 🍈 0.67 cup (152 g) pumpkin puree ()
  • 🎴 2 teaspoons vanilla extract
  • 🍬 0.25 cup (25 g) powdered sugar ()
  • 🧀 1 package (8 ounces, 226g) cream cheese
  • 🍼 1 cup (170 g) powdered sugar (sifted)
  • 🥛 6 tablespoons (85 g) butter (room temperature)
  • 🎴 1 teaspoon vanilla extract
  • 🧂 1 salt,
  • 🍼 1 baking
  • 🥚 1 eggs,

🍳 Cookware

  • 1 oven
  • 1 pan
  • 1 pan
  • 1 bowl
  • 1 whisk
  • 1 bowl
  • 1 whisk
  • 1 baking sheet
  • 1 spatula
  • 1 spatula
  • 1 pan
  • 1 wire rack
  • 1 bowl
  • 1 stand mixer
  • 1 whisk
  • 1 mixing
  • 1 bowl
  • 1 hand mixer
  • 1 knife

📝 Instructions

Step 1

all-purpose flour ((90g))

Step 2

baking powder

Step 3

baking soda

Step 4

ground cinnamon

Step 5

ground allspice

Step 6

ground ginger

Step 7

nutmeg

Step 8

salt

Step 9

eggs

Step 10

granulated sugar ((200g))

Step 11

pumpkin puree ((160g))

Step 12

vanilla extract

Step 13

powdered sugar ((30g))

Step 14

(8 ounces, 226g) cream cheese (at room temperature)

Step 15

powdered sugar (sifted (120g))

Step 16

butter (room temperature (80g))

Step 17

vanilla extract

Step 18

Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper. Use a large enough piece of paper so it has an extra inch or two up the sides. You’ll use this excess paper to pull the cake out of the pan after baking.

Step 19

Sift the flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together and set aside.

Step 20

Combine the eggs, vanilla, and granulated sugar in a large bowl, and whisk or beat until lighter in color and smooth.

Step 21

Add the pumpkin puree and mix until smooth.

Step 22

Pour the dry mixture into the wet then fold in until just combined.

Step 23

Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be.

Step 24

Bake for 13 to 15 minutes. The cake is done when the center springs back when pressed lightly.

Step 25

While the cake bakes, prepare a thin tea towel by dusting it generously with the powdered sugar. When the cake is done and still hot, Carefully lift it out of the pan using the parchment paper, and invert it into the center of the sugared cloth.

Step 26

Peel back the parchment paper, fold the end of the tea towel over a short end of the cake, then roll the cake tightly into a log shape (the towel will be inside the cake roll). Place the rolled cake on a wire rack to cool completely.

Step 27

Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl{} using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.

Step 28

Unroll the cooled cake on your counter, then spread the frosting leaving about half an inch unfrosted on one short side.

Step 29

Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour so the frosting can set up.

Step 30

Once the cake is chilled and you are ready to serve, dust it with powdered sugar and cut with a sharp serrated knife.

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