admin This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Pumpkin Roll Recipe
Pumpkin Roll embodies a delicate, fluffy texture complemented by autumnal spices, generously swirled with luscious cream cheese frosting. Whether enjoyed as a sweet treat during festive occasions or as a year-round indulgence, it’s an easy delight to whip up. With pumpkin puree readily available at the store, and staple ingredients like flour, eggs, vanilla, butter, and sugar likely already in your pantry, it’s a dessert or snack that’s always within reach.
If you’re new to crafting cake rolls, don’t fret. It’s as simple as whipping up Swiss rolls, and truly, anyone can master it. This straightforward pumpkin roll recipe even welcomes the little ones to lend a hand. Sharing the joy of baking with them is a delight, and it’s a wonderful opportunity to pass on the tradition so they can carry it on with their own families someday.
You don’t need to reserve this delightful dessert just for the holiday season. It’s perfect for bringing to potlucks at the office or enjoying at a family picnic during the warmer months of spring or summer. If you have a fondness for pumpkin, this recipe is bound to become a beloved favorite of yours.
We love whipping it up for our Halloween gatherings and as a staple on our Thanksgiving table. Its airy, creamy consistency ensures it’s a dessert cherished by the whole family.
Try Our Easy Chocolate Mousse Recipe
Ingredients
Pumpkin roll cake:
- 1/4 cup powdered sugar to sprinkle on the towel.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1/2 cup+ 2 tablespoons granulated sugar
- 1/2 cup brown sugar optional – use white if you don’t have it on hand.
- 2/3 cup pure pumpkin puree NOT pumpkin pie filling
Cream cheese frosting:
- 1 cup walnuts chopped – optional, also pecans can be used.
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar sifted.
- 6 tablespoons unsalted butter softened.
- 1 teaspoon vanilla extract
Decoration:
- Powdered sugar
Instructions
-
Preheat oven to 375 degrees F.
-
Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Lightly grease and flour paper.
-
Lay a cotton kitchen towel on the counter and sprinkle it with a thin layer of 1/4 cup powdered sugar, or more if needed.
-
In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
-
In a large bowl using an electric mixer, beat the eggs and sugar until thick and foamy.
-
Beat in the pumpkin puree.
-
Stir in the flour mixture into the egg mixture using a spatula, do NOT over mix.
-
Spread the batter evenly onto the prepared pan. Sprinkle with finely chopped nuts on top if using.
Bake:
-
Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
-
Remove the pan from the oven and immediately loosen and turn the cake onto the prepared towel.
-
Carefully peel off the wax paper and roll up the cake and towel together, starting with a narrow end. Cool on wire rack.
Filling:
-
In a large bowl, using an electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth.
-
If the frosting is too thin, add more powdered sugar, a little at a time.
-
Once the cake has cooled to room temperature, carefully unroll it.
-
Spread the cream cheese mixture over the cake and reroll it back.
-
Wrap the dessert in plastic wrap and refrigerate it for at least 1-2 hours.
-
Sprinkle with powdered sugar before serving.
