Pumpkin Roll (+Video)
This Homemade Pumpkin Roll recipe is made with a sweet cream cheese filling rolled up into a deliciously moist homemade pumpkin cake.
PUMPKIN CAKE AND CREAM FILLING ALL ROLLED UP!
The pumpkin roll is a classic fall dessert. There truly is nothing like making it homemade. The flavor is over the top and I promise it won’t last long! This is an easy dessert to slice and serve as well.
FREQUENTLY ASKED QUESTIONS:
I have learned a really easy technique that I show in photos below to help you. All you need is a clean kitchen towel and some powdered sugar. It’s also important to make sure the cake is still warm. This keeps it soft and pliable enough to roll.
It’s because you let the cake cool completely before rolling. A cooled cake does not want to bend at all. The cake has to be rolled while still warm so make sure you have everything ready to go when the cake is done. When you go to unroll the cake roll, do so very slowly and it should easily unroll without cracking.
More than likely it is from the condensation that formed on the outside of the roll as it cooled. Dusting some powdered sugar on the roll will easily solve that issue! Also, if your pumpkin roll is sticking to the towel while rolling, you need to add more powdered sugar to the towel.
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. If you use a bigger pan, it will be too thin and won’t roll up properly. It must be this specific sized pan for this recipe.
Absolutely! It freezes quite nicely. Allow the pumpkin roll to cool completely. Then wrap it very well in plastic wrap and then wrap again in aluminum foil. To make extra sure it doesn’t succumb to freezer burn, you could then put it in a freezer-safe, airtight container.
Yes. Because of the cream cheese filling, you will want to keep this refrigerated. It will keep in the refrigerator for 3 days. Just keep it wrapped or covered in a container.
INGREDIENTS: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- 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
- cream cheese
- unsalted butter
HOW TO MAKE A PUMPKIN ROLL:
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.
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.
CRAVING MORE RECIPES:
Homemade Pumpkin Roll (+Video)
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs, room temperature
- 1 cup sugar
- 2/3 cup canned pure pumpkin (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar, for dusting towel
For the filling:
- 8 ounce block cream cheese, room temperature
- 1 cup powdered sugar
- 6 Tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat oven to 375F degrees.
- Spray a 10×15-inch jelly roll pan with non-stick spray (this will keep the parchment paper from slipping.) Line the pan with parchment paper and spray parchment paper with non-stick spray. You want everything to release easily after baking.
- 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 baking 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.
- Once cake is fully baked, working quickly while cake is still hot, carefully turn over cake onto kitchen towel and gently 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:
- Using a handheld electric mixer, beat softened cream cheese, powdered sugar, butter and vanilla together until smooth and creamy.
To prepare the roll:
- When cake has cooled, gently unroll cake.
- Spread filling evenly over entire cake.
- Gently roll cake back up.
- Cover roll 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.
Video
Notes
- 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.
- Store cake in a tightly covered container in the refrigerator up to 4 days, or in the freezer up to 2 months.
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hey Brandie Im Gonna Try & Make This Im Excited I Never Thought About Eating Anything Pumpkin But This Lady I Used To Work With Made Them Every Year An It Was Delicious I LOVE Your Recipes So Im Sure Its Gonna Be Just As Good Wish Me Luck Ill Let You Know How It Turns Out One Day Not Sure When I Will Make It But I’ll Get The Stuff Soon Thanks For Posting ❤