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Delicious Homemade Pumpkin Roll Recipe

4.7 from 145 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 10 servings (10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Delicious Homemade Pumpkin Roll is a moist and spiced cake filled with a creamy, smooth cream cheese frosting. Perfect for autumn celebrations or holiday desserts, it features the warm flavors of cinnamon, pumpkin pie spice, and pumpkin puree rolled into a soft, fluffy cake. Rolled immediately after baking to maintain its shape and texture, this pumpkin roll is both visually stunning and irresistibly flavorful.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs, at room temperature
  • 2/3 cup (150g) canned pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

For Rolling

  • 3/4 cup (90g) confectioners’ sugar

For Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preparation: Read the instructions fully before beginning. Preheat your oven to 350°F (177°C). Prepare a 10×15-inch baking pan by spraying with nonstick spray or greasing with butter to ensure the parchment paper adheres properly. Then line the pan with parchment paper and lightly spray or grease the parchment paper for an extremely nonstick surface for easy cake release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, canned pumpkin puree, packed brown sugar, granulated sugar, and pure vanilla extract until fully combined.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and completely combined without lumps.
  5. Bake the Cake: Spread the batter evenly into the prepared baking pan. Shake the pan gently to level the batter and ensure it reaches all corners. Bake for 17 to 18 minutes or until the cake springs back when pressed lightly with a finger.
  6. Roll the Cake: While the cake bakes, lay a thin kitchen towel flat on your counter and sprinkle it evenly with 3/4 cup confectioners’ sugar. Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then starting at the narrow end, gently roll the cake up with the towel. This keeps the cake moist and prevents cracking. Allow the cake to cool completely, rolled up inside the towel. Refrigerate for about 2 hours to speed cooling.
  7. Prepare the Frosting: Remove the cake roll from the refrigerator and let it sit at room temperature for a few minutes. In a large bowl, beat the softened cream cheese on high speed for 1 minute with a mixer until smooth and creamy. Add the softened butter and beat until combined. Gradually add the confectioners’ sugar and vanilla extract, then beat on medium-high speed until the frosting is smooth and fluffy.
  8. Fill and Re-roll the Cake: Gently unroll the cooled cake and carefully spread the cream cheese frosting evenly over the surface, leaving a 1/2-inch border around the edges. Slowly and tightly roll the cake back up without the towel, accepting that some frosting may spill out.
  9. Chill and Serve: Wrap the rolled cake loosely in plastic wrap and refrigerate for at least 20 minutes before slicing. Dust with additional confectioners’ sugar if desired. Slice into 10 to 12 pieces and serve chilled or at room temperature.

Notes

  • This pumpkin roll is best made with room temperature eggs and softened cream cheese and butter for a smooth batter and frosting.
  • Rolling the cake immediately after baking while it’s warm prevents cracks and helps it roll easily.
  • Use parchment paper and a sugared towel to ensure the cake does not stick and rolls smoothly.
  • Refrigerate the rolled cake to set the shape and chilling improves sliceability.
  • For extra flavor, use homemade pumpkin pie spice or adjust cinnamon to taste.
  • This pumpkin roll keeps well refrigerated for up to 3 days and can be frozen for longer storage.

Nutrition

  • Serving Size: 1 slice (approximately 1/10th of the roll)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 190mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://lazydayrecipes.com/delicious-homemade-pumpkin-roll-recipe/