This Pumpkin Roll recipe screams fall, pumpkin spice and everything nice! Enjoy with some pumpkin spice coffee for the perfect Thanksgiving dessert.
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
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.
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 Recipe
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Print Pin Recipe 🖤 SaveIngredients
Pumpkin Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup 100% pure pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
Pumpkin Roll Filling
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter softened
- 8 oz cream cheese softened
Instructions
- Preheat oven to 350 degrees F.
- Generously spray a large cookie sheet (approx. 12×17 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.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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