Easy Pumpkin Roll Recipe
Easy Pumpkin Roll Delicious fall dessert Simple steps impressive results Perfect for holidays or any day Try it today
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- ⅔ cup (150g) pumpkin puree
- 8 ounces (226g) cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared towel.
- Starting at one end, roll the cake up tightly in the towel. Let it cool completely in the towel.
- For the filling, beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and vanilla extract.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake.
- Reroll the cake without the towel. Wrap it tightly in plastic wrap and chill for at least 2 hours, or preferably overnight.
- Before serving, dust the pumpkin roll with powdered sugar and slice.
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