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5 from 1 vote

The Best Pumpkin Roll Recipe

Fall is the time for all of our favorite pumpkin recipes! Our Best Pumpkin Roll Recipe is perfect with a warm cup of cider.
Prep Time15 minutes
Cook Time14 minutes
Cake cooling time and time to set up.3 hours
Total Time3 hours 29 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin dessert, Pumpkin Roll Recipe, Pumpkin Roll Recipes without using a towel (some recipes use a towel to roll it up), Pumpkin roll with cream cheese frosting filling
Servings: 10
Calories: 286kcal

Equipment

  • Non-stick Cooking Spray
  • 10x15 Baking Sheet
  • parchment paper
  • Medium Mixing Bowl
  • 2 Large Mixing Bowl
  • Hand mixer
  • Wooden Spoon
  • Wire Rack
  • spatula

Ingredients

  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 cup sugar
  • 3 eggs room temp
  • 1 teaspoon vanilla
  • 2/3 cup pumpkin puree

Filling

  • 8 ounce cream cheese softened
  • 6 tablespoons butter softened
  • 1 1/3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk

Instructions

  • Preheat oven to 375 degrees
  • Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
  • Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
  • In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
  • In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
  • Add in the vanilla and pumpkin puree. Mix until well blended.
  • Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
  • Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
  • When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
  • Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
  • After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
  • Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
  • After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
  • Cover and chill for about an hour.
  • Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
  • Store cake in the fridge. It also freezes well.

Notes

  • Let the cake roll cool completely before adding filling.

Nutrition

Calories: 286kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 237mg | Potassium: 105mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2933IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg