Pumpkin Roll Recipe | Easy Homemade Pumpkin Roll
If you love the warm flavors of pumpkin and spice wrapped up with a creamy, luscious filling, you’re going to adore this Pumpkin Roll Recipe.
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Servings: 12 servings
Ingredients
- 3 Eggs
- 2/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Pumpkin Puree
- 3/4 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice
- 1/2 cup Powdered Sugar for dusting
For The Filling
- 8 ounces Cream Cheese softened
- 4 tbsp Unsalted Butter softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Prepare the Baking Pan. Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides. Grease the parchment lightly with non-stick spray.
- Make the Pumpkin Cake. In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake. Bake for 12-14 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven.
- Roll the Cake. Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. While the cake is still warm, carefully invert it onto the prepared towel. Gently peel away the parchment paper from the cake. Starting at one short end, roll the cake and towel together into a tight spiral. Let the rolled cake cool completely on a wire rack.
- Make the Cream Cheese Filling. In a bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
- Assemble the Pumpkin Roll. Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Gently roll the cake back up (without the towel) into a spiral. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
- Serve and Enjoy. Before serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch pieces.