Pumpkin Roll

This Pumpkin Roll recipe is the perfect cake to feature on the Thanksgiving dessert table! 

 

Why we love this recipe

Are you looking for a dessert that is a little more special than the usual pumpkin or pecan pie? Let me be clear – there’s nothing wrong with those two dessert choices. They are two of my favorites. But a pumpkin roll is impressive looking without too much work. A great way to wow your guests!

A Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven!

Tips for making a Pumpkin Roll

There are some things to remember about this pumpkin roll:

• You will need a 15 x 10-inch jelly roll pan. 
• Be careful when you are rolling and re-rolling the cake being careful not to crack the cake.  You want to make sure that your cake isn’t too wet or too dry.
• Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!
• Watch the video in this post to see how easy it really is!

How to Make Pumpkin Roll

There’s a video in this post that will show you step by step how to make this cake. Scroll to the end of this post for the full printable ingredients and instructions list.

Cake:

1. Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
2. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
3. In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree.
4. Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.
5. Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it’s not wet. When it’s done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let cool on a wire rack.

Filling:

1. In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth.
2. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even.
3. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing.
4. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner’s sugar before serving.

I know you will love this Pumpkin Roll recipe!

More Thanksgiving Recipes

• Pumpkin Deviled Eggs
• Pumpkin Lasagna
• Candied Yams
• One Pan Roasted Broccoli 
• Pumpkin Cobbler
• Spice Cake
• Crockpot Caramel Apple Cider
• Baked Apple Crisp

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Pumpkin Roll

A Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven!

4.94 from 33 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 10 slices

1 hour hr 35 minutes mins

Calories: 325

Author: Amanda Davis

Ingredients

Cake:

• ▢ ¾ cup all-purpose or cake flour
• ▢ ½ tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp ground Saigon cinnamon
• ▢ ½ tsp ground cloves
• ▢ ¼ tsp Kosher salt
• ▢ 3 large eggs
• ▢ 1 cup granulated white sugar
• ▢ ⅔ cup pumpkin puree
• ▢ optional: 1 cup chopped walnuts or pecans
• ▢ confectioner’s sugar for dusting

Filling:

• ▢ 8 ounce cream cheese room temperature
• ▢ 1 cup confectioner’s sugar sift if it’s lumpy
• ▢ 6 tbsp unsalted butter
• ▢ 1 tsp pure vanilla extract
• ▢ orange sugar sprinkles optional

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Offset icing spatula
• ▢
  15 x 10 jelly roll pan

Before You Begin

• You will need a 15 x 10-inch jelly roll pan. 
• Be careful when you are rolling and re-rolling the cake being careful not to crack the cake.  You want to make sure that your cake isn’t too wet or too dry.
• Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!
• Watch the video in this post to see how easy it really is!
• Calorie count does not include optional chopped walnuts or pecans, or the orange sugar sprinkles.

Instructions

Cake:

• Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
• In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves and Kosher salt.
• In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree. 
• Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.
• Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it’s not wet. When it’s done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let cool on a wire rack.

Filling:

• In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even. 
• Add orange sugar sprinkles, if desired. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner’s sugar before serving. 

 

Nutrition

Serving: 1slice | Calories: 325cal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 218mg | Potassium: 120mg | Sugar: 33g | Vitamin A: 3140IU | Vitamin C: 0.7mg | Calcium: 50mg | Iron: 1mg

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This post was originally published here on November 20, 2017