Go Back

Pumpkin Roll

Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup powdered sugar to sprinkle on kitchen towel
Pumpkin Roll Cake
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 pinch salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% pure pumpkin
Cream Cheese Frosting
  • 8 oz cream cheese, softened 1 block
  • 1 cup sifted powdered sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract

Equipment

  • 1 10x15 jelly roll pan
  • 1 Parchment Paper
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 Electric Mixer
  • 1 small bowl
  • 1 Medium Bowl
  • 1 thin kitchen towel
  • 1 wire cooling rack

Method
 

Pumpkin Roll
  1. Preheat oven to 375.
  2. Sprinkle 1/4 cup powdered sugar on thin kitchen towel.
  3. Grease baking pan, line with parchment paper, grease and flour parchment paper.
  4. Combine all dry ingredients in a small bowl and set aside.
  5. Add eggs and granulated sugar to a medium bowl and beat with mixer until thick and well combined.
  6. Beat in pumpkin puree.
  7. Stir in dry ingredients.
  8. Spread mixture evenly into prepared baking pan.
  9. Bake for 13-15 min or until top of cake springs back when touched.
  10. Immediately turn cake onto prepared towel. Carefully remove parchment paper. Roll up cake and towel together, starting from the narrow end.
  11. Cool on wire cooling rack.
Cream Cheese Frosting
  1. Combine all ingredients for the cream cheese frosting in a medium bowl.
  2. Beat with mixer on medium for about 2 min or until all ingredients are smooth.
  3. Carefully unroll cooled cake.
  4. Spread cake with frosting then re-roll cake.
  5. Cover and refrigerate for at least one hour before serving.
  6. Sprinkle with powdered sugar before serving (if desired).

Notes

  • Make the frosting when you are ready to use, after cake has cooled for at least 1 hour on cooling rack.