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Pumpkin Roll Recipe

Published September 12, 2019 Last Updated September 12, 2019 By Courtney Leave a Comment

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This Pumpkin Roll recipe screams fall, pumpkin spice and everything nice! Enjoy with some pumpkin spice coffee for the perfect Thanksgiving dessert.

pumpkin roll sliced on a plate

Pumpkin desserts are the best for fall! We love enjoying pumpkin pancakes, pumpkin chocolate chip cookies, pumpkin cupcakes with cream cheese frosting, pumpkin cheesecake, and of course Pumpkin Roll!

INGREDIENTS YOU’LL NEED

  • eggs
  • sugar
  • pumpkin puree (pure)
  • lemon juice
  • flour
  • cinnamon
  • salt
  • baking powder
  • ginger
  • powdered sugar
  • vanilla extract
  • unsalted butter
  • cream cheese

pumpkin roll slices on a plate with props in background

HOW TO ROLL A PUMPKIN ROLL

step by step photos how to roll a pumpkin roll

  • When the cake comes out, immediately loosen the edges with a knife and flip the cake onto the powdered sugar tea towel.
  • Starting at a short end of the cake, roll the cake up with the towel around it.
  • Place the rolled cake onto a cooling rack for 20 minutes and prepare the filling. After the 20 minutes, carefully unroll the cake and towel.
  • Spread the filling inside of the cake and roll the cake back up without the towel.
  • Place the rolled cake onto a large sheet of wax paper, fold up the sides and twist the ends up.
  • Chill the cake for at least an hour before cutting.

WHY DOES MY PUMPKIN ROLL ALWAYS CRACK?

We recommend rolling the cake as soon as it is out of the oven and is still warm. When it’s warm the moisture in the cake will prevent the cracking. Once it’s cooled it’s stiffer and prone to cracking.

HOW LONG DOES PUMPKIN ROLL LAST?

We store in the refrigerator for 3-4 days or you can freeze it as well to store it longer. Make sure to wrap it tightly and in an airtight freezer-safe container.

pumpkin roll slices on a white place

RECIPE NOTES:

  • Pumpkin Roll should be stored in the refrigerator and served chilled. This makes it the perfect cake for prepping ahead of time so it’s ready for entertaining.
  • Use 100% pure pumpkin puree, not pumpkin pie filling.
  • To prevent cracks in the cake roll it up while it’s still warm.

This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.

pumpkin roll sliced on a plate

Pumpkin Roll Recipe

This Pumpkin Roll recipe screams fall, pumpkin spice and everything nice! Enjoy with some pumpkin spice coffee for the perfect Thanksgiving dessert.
Print Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin roll
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 253kcal
Author: Courtney

Ingredients

Pumpkin Cake

  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% pure pumpkin
  • 1 tsp lemon juice
  • 3/4 cup all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground ginger

Pumpkin Roll Filling

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 4 tbsp unsalted butter softened
  • 8 oz cream cheese softened

Instructions

  • Preheat oven to 350 degrees F.
  • Generously spray a large cookie sheet (approx. 12x17 inches or jelly roll pan with non-stick spray.
  • Using a mixing bowl, or stand mixer, add the eggs and mix on high for 5 minutes.
  • Add the sugar, pumpkin and lemon juice; mix until combined.
  • Add in the flour, cinnamon, salt, baking powder, and ginger; mix again until combined.
  • Pour the batter into the prepared pan, lightly spread to the edges.
  • Bake the cake for 15 minutes.
  • While the cake is baking, lie out a tea towel and generously sprinkle with powdered sugar. We recommend using a tea towel for this.
  • When the cake comes out, immediately loosen the edges with a knife and flip the cake onto the powdered sugar tea towel.
  • Starting at a short end of the cake, roll the cake up with the towel around it. Place the rolled cake onto a cooling rack for 20 minutes and prepare the filling.
  • Now to make the filling, get a medium-sized bowl, mix the powdered sugar, vanilla, butter, and cream cheese together.
  • After the 20 minutes, carefully unroll the cake and towel.
  • Spread the filling inside of the cake and roll the cake back up without the towel.
  • Place the rolled cake onto a large sheet of wax paper, fold up the sides and twist the ends up.
  • Chill the cake for at least an hour before cutting. Before serving, dust the pumpkin roll with powdered sugar.
  • Serve chilled and store in the refrigerator.

Nutrition

Calories: 253kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 175mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2550IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
NUTRITION DISCLAIMER
Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

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Posted in: Desserts Recipes
butter cinnamon cream cheese eggs ginger pumpkin vanilla

About Courtney

Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She married Chris in summer of 2008 and they had Sweet Baby summer of 2012. Now sweet baby has grown into quite the Mini Chef and has her own series called Mini Chef Mondays! Find recipes, product finds, and more on our blog!

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