Perfect Fall Pumpkin Roll Recipe

Perfect Fall Pumpkin Roll Recipe

October is here, and that means time for everything pumpkin! One of my favorite pumpkin-flavored desserts is this delicious pumpkin roll cake that’s filled and topped with a delicious cream cheese frosting. It takes a couple hours to make, but only about 30 minutes of that is actively doing something. The rest of the time is in the cake baking and cooling.

Perfect Fall Pumpkin Roll Recipe

I got the original recipe for this pumpkin roll from one of my coworkers almost 10 years ago. She used to make it every year in the fall and bring it to the office to share. Let me tell you, it didn’t last long!

Perfect Fall Pumpkin Roll Recipe

Start by preheating the oven to 375 degrees. Then butter and flour a 15×10 jellyroll pan. I didn’t know what this meant at first. Use either a stick of butter, or a paper towel with butter on it to rub the butter all over the pan. Then pour a little bit of flour on the pan, and tilt the pan all around until it’s covered in flour. And a jellyroll pan just means a flat baking sheet that has sides to it.

Perfect Fall Pumpkin Roll Recipe

In a small bowl, combine the flour, cinnamon, nutmeg, and ginger and set the bowl aside. I usually try to sift the flour because it helps it mix up better without any lumps.

Perfect Fall Pumpkin Roll Recipe

In a mixer bowl, or with an electric mixer, beat the sugar with eggs on high until it nearly triples in volume. This usually takes about 5 minutes or so, which is why I like to use my Kitchenaid Mixer so I don’t have to hold a hand mixer that long.

Perfect Fall Pumpkin Roll Recipe

Once the eggs and sugar have tripled in size, turn the mixer to low and add in the flour mixture. After that has stirred in, add the pumpkin puree and stir until just combined, you don’t want to over mix.

Perfect Fall Pumpkin Roll Recipe

Pour the batter into your prepared jellyroll pan and use a spatula to gently level it out. This is why you need a pan with sides to it, you want a large but thin cake when this is done cooking.

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Perfect Fall Pumpkin Roll Recipe

Bake the pumpkin cake for about 15 minutes, or until the cake is springy and the edges start to pull away from the sides of the pan. Make sure you don’t overcook the cake because it will dry out quickly since it’s so thin.

Perfect Fall Pumpkin Roll Recipe

Lay a clean dish towel out on the counter, and sprinkle it with a decent amount of powdered sugar.

Perfect Fall Pumpkin Roll Recipe

Carefully pull the edges of the cake away from the pan and flip it over onto the dish towel, trying to get it about an inch away from one of the corners.

Perfect Fall Pumpkin Roll Recipe

Starting from the small side of the towel, carefully roll the cake up in the dish towel while it is still warm. Rest the cake on a wire cooling rack with the seam side down so it doesn’t unroll and let it cool completely.

Perfect Fall Pumpkin Roll Recipe

After the cake has cooled, use a mixer on high speed to combine the cream cheese and butter until it’s smooth. Then add in the powdered sugar and vanilla and stir again until it is combined completely.

Perfect Fall Pumpkin Roll Recipe

Carefully unroll your cake from the dish towel. Don’t worry if it falls apart. I don’t call this my “perfect” pumpkin roll because it looks perfect, but because it’s a perfectly delicious recipe for the fall!

Perfect Fall Pumpkin Roll Recipe

Spread the cream cheese mixture all the way across your cake(s), making sure to leave a little bit to add to the top once it is all rolled up.

Perfect Fall Pumpkin Roll Recipe

Use the towel to help you re-roll the cake again, using the cream cheese mixture inside to help hold it all together. Then spread the rest of the mixture on the top and sides of the pumpkin roll and sprinkle with more powdered sugar as garnish.

Perfect Fall Pumpkin Roll Recipe

Perfect Fall Pumpkin Roll Recipe


Perfect Fall Pumpkin Roll Recipe
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Perfect Fall Pumpkin Roll
Prep Time
30 mins
Cook Time
15 mins
Total Time
2 hrs
 
Ingredients
  • 1 tbsp butter
  • 1/4 cup flour
Cake
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 cup sugar
  • 3 eggs
  • 12 oz pumpkin puree
  • 1/3 cup powdered sugar
Filling:
  • 16 oz cream cheese softened
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 375
  2. Butter and flour a 15x10 jellyroll pan
  3. In small bowl, combine flour, cinnamon, nutmeg, and ginger and set aside
  4. In mixer bowl, beat on high sugar with eggs until eggs nearly triple in volume, about 5 minutes
  5. Reduce speed to low and mix in flour mixture
  6. Beat in pumpkin until just combined
  7. Pour batter into jellyroll pan and gently level with spatula
  8. Bake 15 minutes or until cake is springy and edges pull away from sides of pan
  9. Sprinkle clean dish towel with powdered sugar

  10. With small knife, loon cake edges and invert onto towel
  11. Starting with short side, roll up cake in towel
  12. Let cake cool completely, seam side down, in towel on wire rack
  13. Meanwhile, with mixer at high speed, combine cream cheese with butter until smooth
  14. Reduce speed to low
  15. Beat in 1 cup powdered sugar and vanilla until combined

  16. Carefully unroll cake and spread cream cheese mixture to within 1/4 inches of edges
  17. Roll cake, using towel to help
  18. Sprinkle with additional powdered sugar

Perfect Fall Pumpkin Roll Recipe Perfect Fall Pumpkin Roll Recipe

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