Pumpkin Roll Recipe

Recipes

Pumpkin Roll Recipe

Cake Ingredients:

  • ¾ cup all-purpose flour (see Note 1)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup canned pumpkin puree

Filling Ingredients:

  • 8 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions:

  1. Preheat the oven to 375°F. Line a 15×21″ baking sheet with parchment paper, leaving an extra inch of parchment on all sides (for a 10×15 jelly roll pan, see Note 2).
  2. Prepare the dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
  3. Prepare the wet ingredients: In another bowl, whisk the eggs, sugar, pumpkin puree, and vanilla until smooth.
  4. Combine the ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined and no flour streaks remain.
  5. Bake the cake: Spread the batter evenly in the prepared pan and bake for 11-13 minutes, until the cake springs back when lightly pressed.
  6. Prepare for rolling: While the cake bakes, set up a clean tea towel (or thin cloth) on your work surface and generously sprinkle it with powdered sugar. When the cake is done, use the parchment to lift it out of the pan and flip it onto the prepared towel, parchment side up. Carefully peel off the parchment paper, then roll the cake (starting from the short end) using the towel. Roll it tightly, but without squishing the cake. Let it cool completely (see Note 5).
  7. Make the filling: While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy. Add vanilla and powdered sugar, beating until light and creamy.
  8. Assemble the roll: Once the cake is cooled, gently unroll it and spread the filling evenly, leaving a ¼ inch border on all sides. Roll the cake back up (starting from the bottom), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  9. Serve: Slice the chilled pumpkin roll and enjoy!

Notes:

  1. Flour measurement tip: Be careful not to add too much flour. To avoid this, either use a scale or fluff the flour before spooning it into the measuring cup, then level it off.
  2. For a 10×15 jelly roll pan: Preheat the oven to 350°F and line the pan with parchment paper. Bake for 12-15 minutes, or until the cake springs back when pressed. Follow the rest of the recipe as instructed.
  3. Rolling tips: There’s no need to rush when rolling the cake. Let it sit for a minute after baking, place it on the towel, remove the parchment, and let it rest another minute before rolling.
  4. Parchment tip: Make sure no edges of the parchment paper are stuck under the cake before peeling it off to avoid tearing.
  5. Preventing a gummy texture: To prevent the cake from becoming too soft while cooling, roll it up, let it sit for 15 minutes, unroll it, and then roll it up again from the other end before letting it cool completely.