The best Pumpkin Roll is a spiced pumpkin cake roll with a luscious cream cheese filling. A great recipe for a Thanksgiving or Christmas dessert and full of pumpkin pie spice flavor.
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EASY PUMPKIN ROLL RECIPE
This pumpkin roll is one of the first recipes I ever posted on this blog and is from my college roommate Stephanie. It’s her aunt’s SECRET recipe.
I am not sure of all the details but something about Steph’s mom hiding in a bathroom writing down the secret recipe while her aunt wasn’t looking.
Don’t worry I asked Steph’s permission to post this. Thank goodness she believes that if you didn’t create the recipe yourself you should share the goodness.
LIBBY’S PUMPKIN ROLL
How is this different from the recipe on the back of the can? This has lemon juice, more spices, and is better in my opinion.
HOW TO MAKE A PUMPKIN ROLL
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Preheat oven to 350 degrees and line a 10 x 15-inch jelly roll pan with parchment paper.
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In a large mixing bowl, beat the eggs on high and add the white sugar, pumpkin, and lemon juice with a mixer. Add the dry ingredients: the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix with the wet ingredients until combined.
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Pour cake batter into the prepared pan in a rectangular shape (don’t fill the baking sheet), spread using an offset spatula leaving space on the sides for the batter to expand while cooking, about a 14×10 inch rectangle. Bake for 13-15 minutes or until cake springs back when touched.
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Sprinkle about ¼ cup powdered sugar on a thin kitchen towel. Loosen pumpkin roll with spatula and flip onto the towel. Carefully peel off the parchment paper.
Gently roll the warm cake with the tea towel rolled up inside it as well and let the cake cool completely. This step is to get the pumpkin roll in the correct shape while cooling.
CAN YOU FREEZE A PUMPKIN ROLL?
Yes. Make sure it’s wrapped in plastic wrap and it can be frozen up to three months. To eat, thaw in the refrigerator.
OTHER PUMPKIN RECIPES:
Pumpkin Rolls
A cake roll might look tricky, but it’s not too hard once you try. Pumpkin is a perfect cake roll flavor.
Instructions
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Preheat oven to 350 degrees and line a 10 x 15-inch jelly roll pan with parchment paper.
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In a large bowl, beat the eggs on high speed for 3-5 minutes or until pale yellow. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
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Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking, about a 14×10 inch rectangle. Bake for 13-15 minutes or until cake springs back when touched.
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Sprinkle about ¼ cup powdered sugar on a thin kitchen towel. I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen pumpkin roll with spatula and flip onto the towel. Carefully peel off the parchment paper. Gently roll with the towel rolled up inside it as well and let it cool completely starting with the short side of the roll. This step is to get the pumpkin roll in the correct shape while cooling.
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While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until fluffy. When roll has cooled, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up starting with the short side as tightly as possible, wrap in plastic wrap and refrigerate. Store in an airtight container and refrigerate until ready to serve. Sprinkle with additional powdered sugar on top before serving. Cut into 1 inch slices to serve.
Serving: 1grams
