why make this recipe
This pumpkin roll is warm, soft, and full of fall spice. It is quick to bake and looks nice on a holiday table. The cream cheese filling makes it rich and smooth. You can make it for guests or a simple family treat.
introduction
This recipe makes a sweet pumpkin sponge cake filled with cream cheese. You roll the cake with a towel so it keeps a good shape. The steps are easy and use common ingredients.
how to make Pumpkin Rolls
Follow the steps below to bake and fill the pumpkin roll. Work in the order given so the cake stays soft and easy to roll.
Ingredients :
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions :
Preheat your oven to 375°F (190°C) and grease a jelly roll pan. In a large bowl, beat together the pumpkin puree, sugar, and eggs. In another bowl, mix the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger. Gradually add the dry ingredients to the pumpkin mixture and mix until well combined. Spread the batter evenly into the prepared pan. Bake for 15-20 minutes, until a toothpick comes out clean. Once baked, remove from the oven and let cool for 5 minutes. Sprinkle powdered sugar on a clean kitchen towel, then turn the cake onto the towel and peel off the parchment paper. Roll the cake up in the towel and let it cool completely. In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Once the cake is cool, unroll it and spread the cream cheese filling evenly over the cake. Roll the cake back up without the towel and refrigerate for at least an hour. Slice and serve as a delicious holiday treat!
how to serve Pumpkin Rolls
Slice the roll with a sharp knife. Serve cold or slightly chilled. Dust with a little extra powdered sugar if you like. It goes well with coffee or milk.
how to store Pumpkin Rolls
Wrap the roll tightly in plastic wrap. Keep it in the fridge for up to 4 days. You can freeze the roll for up to 1 month; wrap well and thaw in the fridge before serving.
tips to make Pumpkin Rolls
- Use a clean towel and sprinkle powdered sugar to stop the cake from sticking.
- Roll the cake while it is still warm for an easier roll.
- Chill the cake well after filling so slices hold their shape.
- Make sure cream cheese is soft for a smooth filling.
- Slice with a sharp serrated knife for clean cuts.
variation (if any)
- Add chopped nuts to the filling for a crunch.
- Use whipped cream cheese filling for a lighter texture.
- Add a little orange zest to the filling for extra flavor.
FAQs
Q: Can I use canned pumpkin for this recipe?
A: Yes. Use plain canned pumpkin puree, not pumpkin pie mix.
Q: What if my cake cracks when I roll it?
A: That can happen. Chill the cake and filling, then roll again gently. The filling will help cover cracks.
Q: Can I bake this in a different pan?
A: A jelly roll pan gives the best thin cake for rolling. A rimmed baking sheet of similar size can work.
Q: How long before serving should I fill the cake?
A: Fill it after the cake cools completely. Chill for at least one hour before serving.
Conclusion
For a tested version and extra tips, see the Easy Pumpkin Roll Recipe – Tastes Better From Scratch.
Print
Pumpkin Roll
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet pumpkin sponge cake filled with rich cream cheese, perfect for the holidays.
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
- In a large bowl, beat together the pumpkin puree, sugar, and eggs.
- In another bowl, mix the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes.
- Sprinkle powdered sugar on a clean kitchen towel, then turn the cake onto the towel and peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel and refrigerate for at least an hour.
- Slice and serve as a delicious holiday treat!
Notes
Use a clean towel and sprinkle powdered sugar to stop the cake from sticking. Chill well after filling for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Fall Desserts, Holiday Treats