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.
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Pumpkin Roll Recipe
Ingredients:
pumpkin-spiced cake:
- ⅔ cup canned pumpkin
- 3 eggs
- 1 cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ 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 ¼ 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!
Easy Pumpkin Roll Recipe
This pumpkin roll will easily impress your whole family from the pumpkin cake to the delicious cream cheese icing inside!
Ingredients
Ingredients:
Pumpkin Roll
- ⅔ cup canned pumpkin
- 3 eggs
- 1 cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup all-purpose flour
Cream Cheese Filling
- 8 oz cream cheese
- 6 Tbsp salted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
Directions:
-
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.
-
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 ¼ 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.
Kat
This looks really yummy and I love pumpkin flavored things 🙂
Joanna Stephens
Thanks Kat! I am a pumpkin fan too 🙂
Samantha Rush
I've never made a pumpkin roll before! I'll have to try this recipe.
Joanna Stephens
You really should Samantha! It's such a delicious treat for the whole family.
Tara Fuller
i'm all about the pumpkin! this sounds yum and easy to make!
Joanna Stephens
Thanks Tara! It really is easy, and oh-so-worth it.
Sophia Inza
Mmm, Fall is hereeeee! Yummy!
Joanna Stephens
Thanks Sophia! My favorite thing about Fall is all the pumpkin recipes. 🙂
Jen Cannon @ The Frozen Mind
I honestly had no idea now people get these cakes rolled up so pretty and now I do! I may try this soon because my mom has some fresh pumpkin that I can use. This just looks so pretty and delicious!
Thanks for sharing.
Joanna Stephens
You are so welcome Jen! It's actually a crazy thing to roll it up in a cheesecloth, but it REALLY works.
Sarah Fatima
This recipe looks so good. You explain you perfectly with the help of pictures. I'm going to pin it.
Joanna Stephens
Thank you Sarah!!
Kayleen
This looks so yummy!!! Definitely gonna be trying this.
Joanna Stephens
Thanks Kayleen, let me know how it turns out!
Whitney
Oh my goodness these look fantastic! Making them ASAP!
Joanna Stephens
Thanks Whitney, let me know how it turned out for you!
Vicky
I thought you had me at pumpkin, but you really had me at cream cheese icing. Where do I sign up? Two of my favorite flavors in one.
Joanna Stephens
YES! Vicky this is why pumpkin rolls are my all time favorite fall recipe because they have that pumpkin spice flavor with a delicious cream cheese icing. It really can't get any better!!
Tara
How perfect for autumn! I love that swirl of cream cheese icing and those warming spices. Yum!
Joanna Stephens
Thanks Tara, isn't it so fun to look at. You can certainly impress your family with this pumpkin roll!! 🙂
Jessica Formicola
I am ready for all things pumpkin! This classic recipe looks amazing!
Joanna Stephens
Thanks Jessica! I really do love the fall because pumpkin recipes are perfect.
Caroline
I am definitely happy pumpkin season is back, this looks tasty.
Joanna Stephens
I am too Caroline, and this pumpkin roll is just what the pumpkin season ordered! 🙂
Cactus Flower
FYI-The eggs are not listed on the recipe you can print only on the top where your instructions start
Joanna Stephens
Thank you so much for catching that! I have it updated and fixed. 🙂