SnacksRecipes, SweetRecipes

Easy and Delicious Pumpkin Roll Recipe

This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling… and is surprisingly easy to make.
Easy and Delicious Pumpkin Roll Recipe
Yes, I’m talking about a good, old-fashioned, delicious-indulgent, classic pumpkin roll.
I have had a tradition of making pumpkin rolls every fall for at least a decade now, and they always look forward to a casual, casual, delicious fall. But I say that this year, during our first September living abroad, this little tradition has been particularly indifferent and comfortable.
Even though it now requires making a special trek to a city store in Barcelona that sells canned pumpkin puree, as well as buying a brick from “Philadelphia” (the name for cream cheese in Spain) in a separate store.
The extra travels, so lovely), and some major intonation with my little Spanish oven – the rhythm and feel and the scent and taste of this ritual feel just as familiar. And the second I swirl a beautiful round of perfectly paired pumpkin cake with cream cheese filling, it is as delicious as ever. And the world feels surprising, magically, comfortably small for a moment. Feel like falling.
Anyway, if you’ve also struck a nostalgic craving for classic pumpkin rolls this season, this recipe has been mine for years. It calls for all the classic ingredients (thanks, Libby’s!), But it has been updated with my method for rolling the cake in parchment paper, which I’ve found simpler and more reliable than the classic towel method.
If this is your first time making a pumpkin roll, don’t be afraid – it’s as easy as it may sound. Also, I have included an easy step-by-step video below to take any guesses of the equation. And if your friends and family are anything like me, they are going to love it.

Let’s make a pumpkin roll!

Classic Pumpkin Roll Recipe
Pumpkin Roll Material:
To make this classic pumpkin roll recipe, you will need the following ingredients:
  •  For the base of the pumpkin cake: flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar.
  •  Pumpkin Pie Masala: For Cake Masala. (You can either use store-bought pumpkin pie spices, or I have included measurements for ingredient quantities for ground cinnamon, ginger, nutmeg and cloves.)
  •  Pumpkin Puree: I have always used store-bought canned pumpkin puree, which is super simple. But if you want, you are welcome to make pumpkin puree from scratch.
  •  Cream cheese, powdered sugar, butter, and vanilla: for cream cheese filling. I told you that it was enjoyment. 😉
You will also need:
  •  10 x 15-inch Jelly Roll Pan: The specific size of the pan is important here, to make the cake nice and thin.
  •  Parchment Paper: I like to buy these pre-cut sheets, but you can definitely make your own cuts as well.
Pumpkin roll

How to Make a Pumpkin Roll:

Okay, let’s start with the pumpkin cake. Simply put:
  1. Make your pumpkin cake batter. You can do this either in a stand mixer or in a large mixing bowl by hand. Stir dry ingredients together until combined, and set aside. Then in a separate bowl, whisk the eggs and sugar together until thickened. Stir in vanilla and pumpkin puree until combined. Then fold in the dry ingredients, being careful not to overmix the batter until they are just combined.
  2. Transfer batter to the baking sheet. Fully cover your jelly roll pan with parchment paper, leaving some extra room on the long (15 inches) sides so that you can easily lift the cake after baking. (If the parchment paper is moving around, just sprinkle a few drops of water under it, which will help stick it to the pan.) Then spread the batter evenly over the parchment.
  3. To bake. This part goes away quickly because the cake is too thin.
  4. Remove cake from pan. This part needs to move quickly, so be prepared. As soon as the cake comes out of the oven, run a knife around the edges of the pan (if necessary) to loosen the cake. Then carefully grab the edges of the parchment paper to slide the cake out of the pan and slide it onto a flat, heat-proof surface. (I suggest using oven mitts as the cake will still be very hot.)
  5. Roll out the cake. Then while holding onto the parchment, roll the cake carefully – from the short end to the short end – until it forms a full roll. (See the video above for an example.) Transfer the roll cakes to a wire cooling rack and allow it to cool completely at room temperature, seam-side-down so that those cakes are not unripe.
While the cake is cooling, fill your cream cheese. To do this, simply:
  1. Stir your ingredients together until smooth. This is fine if there are some small lumps of cream cheese. But in general, you want the filling to be smooth. In addition, it is important that all of your ingredients are at room temperature so that the cream cheese filling is good and strong. Otherwise, the filling will be too thin and will come out of the pumpkin rolls. (If it seems too thin, just add more powdered sugar.)
  2. Refrigerate until ready to use. To keep it nice and fresh.
Once the cake has cooled, it is part-time for fun. To assemble your pumpkin roll:
  1. Gently unroll the cake. Place the cake on a flat surface and slowly unroll it until the cake is mostly flat, moving slowly so that the cake does not break. (If it’s a little bit, don’t worry, it will still taste delicious.)
  2. Spread on cream cheese filling. Using a spatula, spread the cream cheese filling evenly over the cake, leaving a 3/4-inch border around the cake so that the filling does not come out again while the cake is being re-rolled. is.
  3. Re-roll the cake. Then go ahead and roll the cake over again, carefully peeling off the parchment paper until you are completely free.
  4. Wrap the cake. Wrap the prepared pumpkin rolls tightly in a plastic wrap, and refrigerate it for at least one hour until it cools.
  5. Dust with powdered sugar. When you are ready to serve the cake, take it out and open it. Then lightly dust the entire roll with powdered sugar. Again…
  6. Slice and serve! I like to take a small piece from the end just before serving, to reveal those beautiful swings and make it a little prettier. Voila again! Your homemade pumpkin roll will be ready to enjoy!
Pumpkin roll
How to Store + Freeze a Pumpkin Roll:
Great news! Pumpkin rolls keep well in the refrigerator and freezer, so they are the perfect dessert to make ahead of time if you wish. To store your pumpkin roll, wrap it tightly in plastic wrap. Then you can either refrigerate it for 5 days or freeze it for 3 months. If you choose to freeze a pumpkin roll, keep it in the fridge for 1 day before serving. (If you try to heat it in the microwave or oven, it can dry up.)
pumpkin roll
Classic Pumpkin Roll Recipe – Pumpkin Rolls
  • Preparation Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 0 approximately 8-10 servings
This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling… and is surprisingly easy to make. Watch the video above for a step-by-step visual tutorial for how to assemble your role.

Material Need to make Pumpkin roll

Pumpkin Cake Ingredients:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons Pumpkin Pie Masala (* or see below for replacement)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • Optional: powdered sugar (to sprinkle at the end!)
  • Cream Cheese Filling Ingredients:
  • 1 (8 oz) brick cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, soft
  • 1 teaspoon vanilla extract

Instruction – To make Pumpkin Rolls:

  1. Preheat the oven to 375 ° F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch parchment sticking to the 15-inch sides of the pan so that you can get the cake out easily. Clean. (If you want the parchment to stick to the bottom of the pan more easily, sprinkle a little water on the pan and then press the parchment paper over it. You can smear the top of the parchment paper lightly. Easy later. With cooking spray for cake release, though it is not required.)
  2. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large mixing bowl.
  3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thickened. Add in vanilla and pumpkin, and whisk until combined. Fold in the flour mixture with a rubber spatula, and just shake together until combined.
  4. Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, or until the cake touches the top of the springs. Carefully lift the parchment paper and take out the cake on a flat (and heat-protected) surface. Then slowly, use your hands to roll the cake – rolling from the short end to the short end – until it is fully rolled. Transfer the cake roll to a wire rack, and refrigerate until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully place it until it is flat again (or mostly flat, this is fine if the ends. Curls slightly up). Spread the cream cheese mixture evenly over the cake, with a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peel off the parchment paper as you can remove and discard completely. Wrap the pumpkin rolls tightly in plastic wrap and refrigerate for at least one hour.
  7. Remove and open the pumpkin roll and transfer it to your serving dish. If you wish, wash the pumpkin rolls lightly from all sides. Then slice * and serve.
  8. If you have leftovers, wrap the pumpkin rolls again in plastic wrap and store in the refrigerator for 5 days. Or freeze for 3 months.
For Cream Cheese Filling:
  1. Mix cream cheese, powdered sugar, butter, and vanilla extracts together in a mixing bowl until smooth. If the filling is too thin, add more sugar. If it is too thick, add half a teaspoon or two of water. (You want a medium consistency so that the filling is easy, but not too hot or thin so that it comes out of the cake when you’re rolling it.)
* If you do not already have a pumpkin pie spice jar, you can use the following:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
** If you want the cake to be pretty at the very ends, I recommend slicing about 1/2-inch of the cake at both ends to serve. Then you will definitely see those beautiful cream cheese swirls!
The recipe is very slightly adapted from Libby. The cooking time is listed above, which does not account for the cooling time.

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