Last updated on October 2nd, 2018 at 09:14 pm

Easy Pumpkin Roll Recipe

If you are after a fun and easy pumpkin recipe this year, try out this easy pumpkin roll recipe! The pumpkin-spiced cake filled with cream cheese icing is so addicting that you  can’t have just one slice.

This pumpkin roll would be perfect for any holiday because not only is is delicious, it also looks elegant! Your family will surely be impressed with this dessert as it’s not something a lot of people make.

In an effort to fully disclose, this article contains affiliate links. This means if you purchase anything, I receive a commission. For more information, see my Disclosure page.

Now onto the recipe:

Pumpkin Roll Recipe

Ingredients:

pumpkin-spiced cake:

2/3 cup canned pumpkin

3 eggs

1 cup sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup flour

cream cheese icing

8oz cream cheese

6 Tbsp salted butter

1 cup powdered sugar

1 tsp vanilla

Directions:

The first thing I like to do is prepare the pan for the pumpkin-spiced cake part of this pumpkin roll. I use this particular pan for making this pumpkin roll recipe. Now what you do first is grease the pan with butter all along the bottom of the pan. Then, you will line the pan with wax paper (just make sure to cut it to fit the bottom of the pan without any excess overlapping. Then, grease the wax paper with butter and then lightly flour the paper just enough that the flour is clinging to the butter on the wax paper.

Next, pre-heat your oven to 375 degrees Fahrenheit. Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.

Then, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined.

Finally, add the flour 1/4 cup at a time. Make sure to mix after each addition.

Then pour the pumpkin roll batter into the prepared pan. Use a rubber spatual as it will be a very thin layer of batter that needs to be evenly spread over your pan. Then, bake for 12-14 minutes (rotating half-way through the cooktime).

While the pumpkin roll is baking, lay out a cotton cheesecloth and sprinkle some powdered sugar on it.

Then, when the pumpkin roll is out of the oven, carefully go around the edges of the cake with a knife to make sure it is free. Then, invert the pan onto the cheesecloth.

Next, peel the wax paper off of the cake. Then, sprinkle powdered sugar onto the cake and roll the cheesecloth up. This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.

While the pumpkin roll is cooling rolled up, you can start making the cream cheese icing. You will want to start by mixing together butter, cream cheese, powdered sugar and vanilla in a large mixing bowl. Beat on medium speed for 5 minutes until the icing gets creamy and light.

Once the cake is cooled off, unroll the cloth and spread the cream cheese icing onto the pumpkin roll.

Then, roll it back up again. Cover the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour before serving.

There you have it! While a pumpkin roll has a lot of steps, it is actually quite easy to make.  Just follow the directions and you are sure to have a dessert you are proud of. Let me know how it turned out for you in the comments below! Also, don’t forget to pin this recipe so you can make it again and again. Thanks!

5 from 1 vote

Print

Easy Pumpkin Roll Recipe

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 52 minutes

Servings 1 pumpkin roll

Ingredients

Pumpkin Roll

• 2/3 cup canned pumpkin
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 cup all-purpose flour

Cream Cheese Filling

• 8 oz cream cheese
• 6 Tbsp salted butter (softened)
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

1. The first thing I like to do is prepare the pan for the pumpkin-spiced cake part of this pumpkin roll. Now what you do first is grease the pan with butter all along the bottom of the pan. Then, you will line the pan with wax paper (just make sure to cut it to fit the bottom of the pan without any excess overlapping. Then, grease the wax paper with butter and then lightly flour the paper just enough that the flour is clinging to the butter on the wax paper.
2. Next, pre-heat your oven to 375 degrees Fahrenheit. Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.
3. Then, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined. Finally, add the flour 1/4 cup at a time. Make sure to mix after each addition.
4. Then pour the pumpkin roll batter into the prepared pan. Use a rubber spatual as it will be a very thin layer of batter that needs to be evenly spread over your pan. Then, bake for 12-14 minutes (rotating half-way through the cooktime).
5. While the pumpkin roll is baking, lay out a cotton cheesecloth and sprinkle some powdered sugar on it. Then, when the pumpkin roll is out of the oven, carefully go around the edges of the cake with a knife to make sure it is free. Then, invert the pan onto the cheesecloth.
6. Next, peel the wax paper off of the cake. Then, sprinkle powdered sugar onto the cake and roll the cheesecloth up. This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.
7. While the pumpkin roll is cooling rolled up, you can start making the cream cheese icing. You will want to start by mixing together butter, cream cheese, powdered sugar and vanilla in a large mixing bowl. Beat on medium speed for 5 minutes until the icing gets creamy and light.
8. Once the cake is cooled off, unroll the cloth and spread the cream cheese icing onto the pumpkin roll. Then, roll it back up again. Cover the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour before serving.