Pumpkin Roll recipe that turns out perfectly every time! Easy pumpkin cake that is topped with a cream cheese frosting, then rolled up and sliced.
What is a Pumpkin Roll?
A Pumpkin Roll is made by first making a simple homemade pumpkin sheet cake with flour, eggs, sugar, baking powder and a variety of spices. Once the cake is baked and partially cooled, it is rolled up. Once the shape has set a little bit, the cake is spread back out and then a delicious cream cheese frosting is spread on top. The cake gets rolled back up and then can be sliced and served. The presentation is beautiful and the taste is amazing too!
Ingredients in Pumpkin Roll recipe
Eggs – 3 eggs make this cake roll extra moist and not too crumbly, which is important for making a cake that is easy to roll up.
Pumpkin – Just use pumpkin straight from the can or you can use your own homemade version if you prefer. You’ll need 2/3 cup of pumpkin.
Lemon juice – I promise, you won’t actually taste this in the cake, but it does help to ensure that the cake rises properly and has the right texture.
Sugar – Can’t make a dessert without sugar, right? Regular granulated sugar provides just the right amount of sweetness and flavor.
Flour – Regular all-purpose flour works great, but you can use cake flour if you prefer.
Baking powder – This helps to give the cake the right texture. Make sure your baking soda is not expired.
Cinnamon, ginger, nutmeg and salt – Only small amounts are needed of each of these spices, but they pack a lot of flavor that will make this pumpkin roll incredible!
FILLING
Cream cheese – You’ll need an eight ounce brick of cream cheese. You can use regular cream cheese or a light or non-fat version. Just make sure the cream cheese is softened to room temperature before adding to the other ingredients.
Butter – Can’t make frosting without butter, right?!?
Powdered sugar – Kind of important in frosting – gives the sweetness, flavor and smooth texture that we want!
Vanilla extract – The higher the quality of the vanilla, the better!
How to make Pumpkin Roll recipe
Mix flour, baking powder, cinnamon, ginger, nutmeg and salt together and then add eggs, pumpkin, lemon juice and sugar. Beat until smooth. Grease and line a 10X5X1 jelly-roll pan with parchment paper. Pour ingredients over parchment paper making sure it is even.
Bake at 350° for 13-15 minutes. Cool for 10 minutes. Tip over onto dish towel that is sprinkled with powdered sugar. Roll up in the towel and let it set for 10 minutes while you make the filling.
Blend together all of the filling ingredients until smooth. Unroll the cake and spread cream cheese mixture on evenly. Remove from the towel and roll the cake back up. Cover with plastic wrap and store in the refrigerator until ready to serve.
Pumpkin Roll
Ingredients
- 3 eggs
- ⅔ cups pumpkin
- 1 tsp lemon juice
- 1 cup sugar
- ¾ cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
FILLING
- 8 oz cream cheese softened
- 4 Tbsp butter
- 1 cup powdered sugar
- ½ tsp vanilla
Instructions
- Mix flour, baking powder, cinnamon, ginger, nutmeg and salt together and then add eggs, pumpkin, lemon juice and sugar. Beat until smooth. Grease and line a 10X5X1 jelly-roll pan with parchment paper. Pour ingredients over parchment paper making sure it is even.
- Bake at 350° for 13-15 minutes. Cool for 10 minutes. Tip over onto dish towel that is sprinkled with powdered sugar. Roll up in the towel and let it set for 10 minutes while you make the filling.
- Blend together all of the filling ingredients until smooth. Unroll the cake and spread cream cheese mixture on evenly. Remove from the towel and roll the cake back up. Cover with plastic wrap and store in the refrigerator until ready to serve.
Nutrition
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How to prevent a pumpkin roll from cracking
Sometimes making cake rolls is tricky because they can crack when you roll them up. The two main keys to getting a perfect, non-cracking cake roll are to:
-use a recipe that produces a moist cake with a more pliable consistency, AND
-make sure to roll up the cake when it is still warm. You can let it cool for a few minutes after it comes out of the oven, but you want it to still be warm enough to bend easily when you initially roll it up.
HOW DO YOU SOFTEN CREAM CHEESE?
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
WHAT KIND OF CREAM CHEESE IS USED IN FROSTING?
All types of cream cheese work well when making cream cheese frosting! I have tried regular cream cheese, the reduced fat cream cheese and even fat free cream cheese and they all turn out wonderfully! The consistency will be slightly different, depending on what type of cream cheese you use.
MORE DELICIOUS PUMPKIN RECIPES TO TRY SOON!
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Pumpkin Roll recipe that turns out perfectly every time! Easy pumpkin cake that is topped with a cream cheese frosting, then rolled up and sliced.
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