Pumpkin Roll Recipe
Pumpkin rolls are a classic Fall dessert. If you haven’t tried it before, now’s the time! It’s easier to make than you would think, so even if you’re not an expert baker, you can make this!
This soft pumpkin cake with a rich cream cheese filling is perfect for Thanksgiving dessert.
To make this cake, you will need: flour, sugar, pumpkin pie spice, baking soda, pumpkin puree, eggs, lemon juice, powdered sugar, cream cheese, butter and vanilla extract.
Why You’ll Love This Recipe
It’s Pumpkin Spice and it’s cake!
The cream cheese filling is the perfect match for the pumpkin cake.
It uses common ingredients you probably already have in the pantry.
It looks like you spent a ton of time making it, but it’s easy to make.
It’s perfect for any of your Fall celebrations.
Tips and Tricks
1. Line your jelly roll pan with parchment paper to make it easier to remove the cake after baking.
2. Make sure the cake is completely cool before adding the filling to prevent the cream cheese from melting.
3. When rolling the cake, do it slowly and gently to avoid cracks.
4. Sprinkle powdered sugar on the towel before turning out the cake so it doesn’t stick.
5. Chill the cake roll before slicing; it will make cutting it into neat slices much easier.
Ingredient Substitutions
Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
If you need a dairy-free option, swap the cream cheese and butter for dairy-free alternatives.
Coconut sugar can be used in place of regular sugar for a less refined option.
Sweet potato puree can replace pumpkin puree for a different flavor.
How to Store Leftovers
Store in the refrigerator wrapped in plastic wrap.
Cake stays fresh for up to 3 days in the fridge.
For longer storage, freeze wrapped in plastic and foil.
If frozen, thaw in the fridge before serving.
Serve cold or let it sit at room temperature for a few minutes before slicing.
Related Recipes
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Pumpkin Spice Cake Roll with Cream Cheese Filling
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 cup pumpkin puree
- 3 eggs
- 1 tsp lemon juice
- 2 tbsp powdered sugar
- 1 pkg (8oz) cream cheese softened
- ¼ cup butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 375° F
- Prepare a 9×13 inch jelly roll pan by greasing and flouring.
- In a large mixing bowl, add flour, sugar, pumpkin pie spice, and baking soda. Stir to mix well.
- Add eggs, pumpkin puree, and lemon juice. Stir to mix well.
- In prepared jelly roll pan, pour the mixture. Spread to an even layer.
- In preheated oven, bake 15 minutes.
- Place a damp linen towel on a flat surface.
- On the towel, sprinkle confectioner's sugar.
- On the prepared towel, carefully turn out the cake.
- Carefully roll the towel, and the cake lengthwise.
- On a cooling rack, place the towel/cake to cool for 20 minutes.
For the Filling:
- In a medium sized mixing bowl, add butter, cream cheese, sugar, and vanilla.
- Using an electric hand mixer, beat to combine well.
- Carefully unroll the cooled cake.
- Spread the filling evenly on top of the cake.
- Roll the cake again right away, and wrap it in plastic wrap.
- Store in refrigerator.
- To serve cut the number of slices needed. Don't precut.
Nutrition
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