Pumpkin Roll Recipe
Who is ready for pumpkin baking? Try this classic and easy pumpkin roll recipe. I think your family will love it this fall.
Servings: 12
Cost: $6.13, $0.51 per Serving
Ingredients
For the Cake:
- ¾ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 eggs
- 1 cup sugar
- ⅔ cup canned pumpkin (Make sure you also see how to make pumpkin puree easily to save you money.)
- ½ teaspoon vanilla
For the Filling:
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 8 ounces cream cheese softened
- 1 cup confectioner's sugar
Instructions
For the Cake:
- Preheat the oven to 375°F. Line a 10x15-inch jelly roll pan with a silicone baking mat. If using parchment paper, lightly spray it with nonstick cooking spray.
- In a large bowl, beat together the eggs, granulated sugar, and vanilla until light and slightly thickened. Mix in the pumpkin until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back lightly when touched in the center.
- While the cake bakes, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.
- Immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper or remove the silicone mat.
- Starting with one of the short ends, gently roll the cake and towel together into a log. Place seam-side down and let cool completely, about 1 hour.
For the Filling:
- In a large mixing bowl, beat the softened cream cheese, butter, and vanilla until smooth and creamy.
- Gradually mix in the confectioners' sugar until fully combined and fluffy.
Assemble:
- Carefully unroll the cooled cake.
- Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border around the edges.
- Gently roll the cake back up without the towel.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
- Slice and serve.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days in an airtight container.
Nutrition
Calories: 252kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 205mg | Potassium: 94mg | Sugar: 27g | Vitamin A: 2550IU | Vitamin C: 0.6mg | Calcium: 38mg | Iron: 0.8mg
