Pumpkin Roll
Pumpkin Roll is a favorite holiday dessert of mine. A Pumpkin Roll is pumpkin cake that is covered with a cream cheese filling, rolled up and sliced. The thing I love about this pumpkin roll, other than the taste, is that it can be made and frozen ahead of time. Just thaw it out, dust with powdered sugar and it’s ready to eat. If you have ever wanted to learn how to make a pumpkin roll this is it. Below is my simple step by step directions to make it easier.
Source: http://www.verybestbaking.com
Cake Ingredients
Filling Ingredients
Grease a 15″ x 10″ jelly roll pan.
Line the pan with waxed paper.
I rub my hand over the top so
the waxed paper sticks to the pan.
Grease the top of the waxed paper and
then lightly dust it with flour,
tapping out the excess.
Sprinkle a dish towel
(that is at least as big as the pan)
with powdered sugar.
In a small bowl combine flour, baking powder,
baking soda, cinnamon, cloves and salt.
Whisk to combine.
In a large mixing bowl add the
eggs and granulated sugar.
Beat with a mixer on
medium speed until thick.
Add the pumpkin.
Beat in the pumpkin.
Add the dry ingredients.
STIR into the batter.
Spread batter evenly on top of the
prepared waxed paper in the pan.
Bake in a preheated 375 degree oven for
13 – 15 minutes. or until the cake top springs
back when touched. If using a dark pan start
checking at 11 minutes which I did and
mine wasn’t ready so I left a finger
hole in the center…oops! Once done
immediately loosen the sides of the cake
and place spatula’s under the waxed paper
to help loosen the cake and help to flip it over.
Flip the cake over on top of the prepared
dish towel. I always have my husband flip
the opposite side with me. This is the
hardest part of making the pumpkin roll.
Carefully peel off the waxed paper.
Roll the dish towel and the cake
starting at the narrow end.
Completely roll to the end.
Once it is rolled completely,
place it on a cooling rack seam side down.
FILLING: In a large mixing bowl
add the butter and cream cheese.
Beat until creamy and combined.
Add the powdered sugar and vanilla.
Beat on medium speed until
smooth and creamy.
Place plastic wrap directly on top of
the cream cheese filling to keep from
drying out until the cake cools, set aside.
Once the cake feels completely cool, place
it on the counter and carefully unroll.
Place the cream cheese mixture
on top of the cake.
Carefully spread it out evenly.
Reroll the cake as tightly as you can without
squishing the cake. Wrap in plastic wrap
and refrigerate for at least 1 hour or wrap
and place into a freezer bag and freeze
for another day. To thaw, place in the
refrigerator the morning that you need it.
Slice into single serving size pieces and
dust with powdered sugar then serve.
Pumpkin Roll
http://www.InDianesKitchen.com
Ingredients
CAKE INGREDIENTS:
- 1/4 cup powdered sugar (to sprinkle over the towel)
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup (canned Libby’s) 100% pure pumpkin
FILLING INGREDIENTS:
- 1 (8 oz.) cream cheese, room temperature
- 1 cup powdered sugar
- 6 Tbsp. butter, softened
- 1 tsp vanilla extract
- powdered sugar (optional for decoration)
Directions
CAKE DIRECTIONS:
- Preheat oven to 375 degrees.
- Grease a 15″ x 10″ jelly roll pan.
- Line the pan with waxed paper, smoothing it with your hand so it sticks to the pan.
- Grease and lightly flour the top of the waxed paper. Tap off excess flour.
- Lay a thin dish towel on the counter and sprinkle the powdered sugar on top. Use a dish towel that is at least as big as the pan.
- In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, cloves, salt and set aside.
- In a large mixing bowl beat the eggs and granulated sugar until thick.
- Add the pumpkin mixing until combined.
- STIR in the dry ingredients until combined and no lumps remain.
- Pour batter evenly into the prepared pan.
- Bake for 13 – 15 minutes or until the cake top springs back when touched. If using a dark coated pan start checking at 11 minutes.
- Remove from the oven when done and immediately loosen the sides and flip the pan over on top of the prepared dish towel.
- Carefully peel off the waxed paper.
- Roll the towel and the cake starting at the narrow end. Roll tightly but do not squish the cake.
- Place the cake roll with the towel, seam side down, onto a cooling rack and cool completely.
FILLING DIRECTIONS:
- In a large mixing bowl, on medium speed, beat the butter and cream cheese until combined.
- Beat in the powdered sugar and vanilla until smooth and creamy.
- Place plastic wrap directly on top so it doesn’t dry out and set aside.
MAKING THE PUMPKIN ROLL:
- Once the cake feels completely cool, carefully unroll the cake and dishtowel.
- Place the cream cheese mixture on top of the cake and spread it out evenly.
- Reroll the cake with the filling tightly (without the towel) so there are no air gaps but without squishing the cake. Place it seam side down.
- Wrap in plastic wrap and refrigerate for at least one hour. You can also wrap it then place it in a freezer bag to use another time. Just thaw in the refrigerator the morning of when you plan to eat it.
- Slice and dust with powdered sugar before serving if you wish.
Yummy!
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Thanks!!!
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Looks great!!!!
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Thank you it is an amazing recipe!
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Wow Diane!
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Awww thank you!
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You’re welcome! X
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mmmm… mmmm… mmmmm!!
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I agree these taste SO good! I try to only make them once a year to keep them special. Thank you!
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I know right! The person that created this recipe is a genius!
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I saved this recipe.🤗🤗🤗🤗🤗
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It is a fun and delicious recipe. It freezes well too! Enjoy Didi!
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YUM!!!!!!
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Thanks Lydia!
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I’ve never heard of a pumpkin roll before. What a great idea!
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Thank you Linda!
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I love pumpkin roll! Thanks for the recipe this looks awesome.
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Thank you Catherine!
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That’s how I roll 😁
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You just wish this would roll right over to your house! 😂🤣😂
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I really wish!!! lol!
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Great post, love the pictures. This is a favorite of my family that I make every year for Thanksgiving. This is not an easy recipe to document. Lots of steps. Great job.
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Thank you so much!
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So nice performance, how did you have fallen in love with Indian Kitchen ?
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Thank you so much! My site is “In Diane’s Kitchen” http://www.InDianesKitchen.com
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Not so easy, as all the “rolls ” – thank you, dear Diane – amitiés 🙂
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It’s more time consuming than difficult but well worth the time. You’re welcome!
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Excellent instructions!
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Looks like an great alternative to my strawberry ‘jelly’ roll.
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It makes for a delicious fall dessert.
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Looks tasty. Eldest daughter, lover of all things pumpkin, would devour that.
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You should make it for her! lol
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That is Nell’s department. But I will happily wash the dishes afterward. 🙂
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You still sound just like my husband! He never complains…..unless I cook with peanut butter! He hates cleaning peanut butter from the measuring cups.
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My mom makes 4 of these every year for Thanksgiving. I love them!!!
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I love pumpkin roll too and my mom used to make it for years and then Kroger’s began to sell it in the frozen section and we started cheating and getting it there. 🙂
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I heard theirs was really good by my client. I still prefer to make my own…lol
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I haven’t had one in years but it tasted homemade. We used to get one every year so it was one less thing for my mom to make for the holidays.
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Sometimes I feel like that too. Then when the holiday gets closer and I see the price of the stores compared to the price I can make them, I make them…lol
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I don’t know how to bake so I have no choice. And I buy a box of a treat that is like the Doo Dads they used to make (but quit making) and Cheezits make them now. The basic Chex Mix recipe … my mom used to make a lot of that up every holiday. My father liked it with garlic salt or seasoning on it. We did not, so she made double batches – I am lazy as I just buy one box at the store.
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Seriously Linda, if I didn’t have my husband and grandkids to cook for I would probably be the same way! You’re not lazy!
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That makes me feel better – sometimes I think I am lazy for not learning how to cook but for just me, I take the easy route.
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Looks fantastic with a beautiful presentation. I
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Thank you Bernice. It went straight into the freezer from here.
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I can never make the rolled dessert. I love your approach. Maybe one day I will try again!
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The secret is having your towel ready and rolling it immediately before it gets too much of a chance to cool down. I was afraid the time I spent taking pictures would ruin it but it didn’t.
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Those are great tips! Maybe I will give it a try someday. I love the appearance.
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It’s like this recipe stepped out of my dreams and into my life! 🤤
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Hahaha I definitely agree! I only make it once a year which makes me always want more! Thank you Kristen!
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Saw this on instagram and thought yum. Love anything with cinnamon and pumpkin.
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These are absolutely amazing. I love to make these, they are fun, delicious and look so professional.
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My late mother-in-law used to make fabulous pumpkin rolls, too. We enjoyed eating them, but have never tried to prepare one ourselves. Maybe we need to remedy this situation.
Happy holiday season to you and yours.
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Oh yes you should take over the tradition. I love making these. Happy holiday season to you and your family too!
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Thank you!
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I’ve never made these but I have bought them from my local grocery store and I love them. They are so good.
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You should try to make one they are so much fun. They do take a little time though but well worth it.
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One day I might give it a try.
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OK… Let me get this straight. You’ve got pumpkin cake, jelly roll style wrapped up like a mummy in a sugar coated dish towel and you’re suppose to know when the middle of this mass is cool before unrolling it and slathering on cream cheese, butter and more sugar. How do you know the center of the mummy roll is cool? Overnight? Couple of hours?
Sounds Delicious!
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I actually set mine in the refrigerator for about half an hour. It cools pretty fast that way. Isn’t it a cool mummy!!!! You should taste it!
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Refrigeration would definitely make it a “cool” mummy. 😉
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Delicious!! Can’t wait to try it.
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Thank you and enjoy!
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Rolling the hot cake must be super stressful here because it’s liable to crack if it’s dry, & overbaked. Yours looks amazing, and so delish!
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This one actually didn’t crack at all but I have had them crack. I don’t stress over a crack because the filling glues it back together. Besides, it still tastes the same…lol They are fun to make.
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That’s true. Taste is what matters most anyway!
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I’ve seen these in our local grocery store and wondered how it was done, and now I know! Thanks!
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They are really fun to make and even better to eat! You’re welcome!
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Looks yummy 🙂
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Thanks so much!
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Reblogged this on Recipe Dreams and commented:
It’s hard to beat one made from scratch, yum!
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Thanks for reblogging this!
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I am trying this, I especially like that you can make it ahead of time. I used to make jelly rolls similiar to this
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If you made jelly rolls you won’t have any trouble with the Pumpkin Roll.
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I love making pumpkin bread, and I would like to see your recipe for pumpkin bread!
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Here you go! https://indianeskitchen.com/2018/10/25/pumpkin-bread
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Gosh!! How delicious!! Love it!!
Donna 🧚🏻♀️❤️🐝
https://donnadoesdresses.com
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Thank you Donna it tastes amazing!!!!
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I also love pumpkin roll. I haven’t made it in years, maybe it is time to make it again.
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It is one of my favorites. I usually make 2 and freeze them. That way all I have to do is take one out the night before and sprinkle with powdered sugar. They freeze so well!
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My fiance likes anything pumpkin so I am going to try it out on him. Any other great pumpkin recipes like a pumpkin cheesecake.?
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Check out my pumpkin Bread recipe. https://indianeskitchen.com/2018/10/25/pumpkin-bread
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This looks so good. I love Fall and this fits in perfect.
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Yes it sure does Christy. It is good for Halloween, Thanksgiving or Christmas. Thank you💕
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This is such a perfect and straightforward recipe – I can’t wait to make it!!
Thank you for sharing this fantabulous recipe!!
Donna W
https://donnadoesdresses.com
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It is a fun and delicious recipe. It is great for those that don’t like really sweet desserts or pumpkin pie. Have a fantastic week Donna!
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I will definitely try this, hopefully my husband will like it. He hates pumpkin pie!
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This tastes nothing like pumpkin pie so if he likes cream cheese he should like this one! Love to know what he thinks.
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Wow!! This looks absolutely delicious.
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Thank you SO much!!! 💕
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Reblogged this on Recipe Goals.
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Thank you so much! 💓
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Thank you for the step by step instructions! Excited to make my first pumpkin jelly roll cake one of these days. I will use your recipe.:)
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Have fun making it and even more eating it!
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I will, and I will of course post it on my blog with full credit to you! 🙂
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I can’t wait to see it and thanks!
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With the step by step pictures and the details of what to do and what to avoid, I think I may be able to create this delicious looking concoction. Thanks so much for visiting JanBeek and leaving your calling card so I could find you. What a fun blog you have! ❤
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Awwww thank you so much Jan! Once you make this once you will wonder why you haven’t made it before this. Sometime I will have to make my chocolate roll filled with a white cream. That one is amazing too if you love chocolate. Oh wait, is there anyone that doesn’t like chocolate….hahahaha Have a great weekend!
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I like pumpkin better than chocolate. But my husband would vote for chocolate any day!!
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Mine too!
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I keep saying I want to make this, but still haven’t given it a try. This needs to be the year.
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If you do you will be making it every year like me. Give it a try you can do it.
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This is almost identical to the recipe I got from a cousin in Tennessee in 1990. Your version has more butter (yum!) and half the amount of baking soda, salt, and cinnamon. And your version has ground cloves, whereas my recipe does not. I think I’ll make your version for Thanksgiving. Thanks for sharing! My mouth is watering. Might not be able to wait until Thanksgiving!
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You’re welcome Janet! Just do like I do and make two. Lol
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Wow these are excellent directions! Okay on to get some cream cheese the only ingredient I am missing 🙂
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Thank you and I can’t wait until you taste it!
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I have always wanted to try making one of these, but I figured I would end up with a bunch of crumbs. You make it look easy. Thanks for sharing!
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It is intimidating the first time you make it and when you get done you will wonder why you didn’t try is sooner.
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Thanks for the explicit instructions. I might even attempt this!
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You’re welcome! I always make mine ahead of time and freeze them. They taste just as good as fresh.
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I’ll keep that in mind. I need to set aside an afternoon to devote to this. Ha, ha. Like that will happen! It should, though! Thanks.
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I love this recipe!
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Do you make it Janet?
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