HOMEMADE PUMPKIN ROLL RECIPE

This Homemade Pumpkin Roll recipe is made with a sweet cream cheese filling rolled up into a deliciously moist homemade pumpkin cake.

HOMEMADE PUMPKIN ROLL RECIPE

The pumpkin roll is a classic all dessert. There truly is nothing like making it homemade. The flavor is over the top! This is an easy dessert to slice and serve as well.

TIPS FOR MAKING THIS PUMPKIN DESSERT:

• You will need a 10×15-inch jelly roll baking pan for this recipe. If the cake is too thick, it won’t be able to roll up properly.
• When making any baked goods, it is super important that your baking powder and baking soda are fresh. So many recipes don’t turn out because old or expired baking powder/soda are used. If you are unsure, just purchase a new box. It is pretty inexpensive.
• Room temperature cream cheese is important. If it’s still cold when you try to mix it, you’ll end up getting lumps.
• The cake has to be rolled while still warm so have everything ready to go when cake is done. Rolling the cake while warm keeps it from breaking and separating. Just be careful and wear your oven mitts.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
for the cake:
all-purpose flour
baking powder
baking soda
salt
PUMPKIN PIE SPICE
large eggs
sugar
canned PURE pumpkin (not pumpkin pie filling)
vanilla extract
powdered sugar

for the filling:
cream chees
powdered sugar
unsalted butter
vanilla extract

HOW TO MAKE A HOMEMADE PUMPKIN ROLL:

FOR THE CAKE:

Preheat oven to 375fF degrees. Spray a 10 x 15-inch jelly roll pan with non-stick spray. Line with parchment paper and spray parchment paper with non-stick spray.

In a medium size bowl, mix flour, baking powder, baking soda, salt and pumpkin pie spice together. Set aside. Using a hand held electric mixer (or a stand mixer), beat sugar and eggs together in a large mixing bowl. Beat until creamy  – about 1 to 2 minutes.

Mix in pumpkin and vanilla extract.Gradually mix the dry ingredients into the wet ingredients (a little at a time) Do not overmix.Pour cake batter into prepared pan and evenly spread out.Place in oven and bake for 13 to 15 minutes. Cake will bounce back when done.While cake is baking, dust a large, clean, thin kitchen towel with powdered sugar.When cake is baked, working quickly while cake is still hot, carefully turn over cake onto kitchen towel.Remove parchment paper.

Starting on the short end of the cake, roll up cake with the towel.

This must be done while cake is still warm so it won’t break. Keeping it rolled up in the kitchen towel, let roll cool on a rack for 2 to 3 hours or in the refrigerator for about 45 minutes. At this point, cake can be kept in the refrigerator over night and finished the next day if you prefer.

FOR THE FILLING:

To prepare filling, use a handheld electric mixer, beat softened cream cheese, powdered sugar, butter and vanilla together until well combined.When cake has cooled, gently unroll cake. Spread filling evenly over entire cake.Roll cake back up. Cover with plastic wrap and place in the refrigerator for one hour.Cut into 1-inch slices using a sharp knife. To serve, dust with powdered sugar if desired.
Store cake in a tightly covered container in the refrigerator up to 4 days, or in the freezer up to 2 months.

Enjoy!