Pumpkin Roll Recipe: The Best Indulgent Dessert for Fall
This Pumpkin Roll Recipe is an indulgent dessert perfect for fall, combining spiced pumpkin cake with cream cheese frosting.
Equipment
- 10×15 inch baking pan
- mixer
- Whisk
- Kitchen Towel
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- ¼ teaspoon salt
- 3 large eggs at room temperature
- ⅔ cup canned pumpkin puree
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup confectioners’ sugar for rolling
Cream Cheese Frosting
- 6 ounces full-fat brick cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1.5 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Bake for 17–18 minutes, or until the cake springs back when poked.
- Lay a thin kitchen towel flat on the counter and sprinkle with ¾ cup confectioners’ sugar. Invert the cake onto the towel and roll it up gently.
- Allow the cake to cool completely while rolled up in the towel, about 2 hours.
- Remove the cake roll from the refrigerator and let it sit for a few minutes as you prepare the frosting.
- In a large bowl, beat the cream cheese until smooth. Beat in the butter, then add confectioners’ sugar and vanilla, mixing until creamy.
- Unroll the cake and spread frosting evenly on top. Gently roll the cake back up without the towel.
- Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving.
Notes
Dust with additional confectioners’ sugar if desired before serving.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 4mgCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!