Best Ever Pumpkin Roll Recipe

This moist pumpkin roll with spirals of creamy cream cheese filling is the perfect dessert for the holiday season. Every year I make a pumpkin roll for both our Thanksgiving and Christmas feast. My mom and I made this and other yummy desserts yesterday in preparation for today’s feast. As my mom and I were cooking away, my husband did his annual “game night” with his friends. Every year, my very competitive husband, brother in law, and a few of his friends play Risk for hours on end.

They are absolutely ridiculous about this game! The person who wins the game of Risk and has “world domination” is referred to as “Sir” until the next game is played. You will be happy to know that Andrew will now be called sir until next time!

Do I Have to Add Nuts to This Pumpkin Cream Cheese Roll?

When you are making this pumpkin cream cheese roll, while it calls for nuts, you can certainly take the nuts out of the recipe. The crunch gives this pumpkin cream cheese roll a great flavor and a delightful crunch. Walnuts are perfect in fall desserts, but if you have an allergy, don’t want to put out the extra money or simply do not like them, you can remove them from the recipe without there being an issue. You can also change the walnuts to pecans if you like them more.

Can I Use Ready-Made Cream Cheese Frosting?

If you are making this recipe and want to save a few steps, you can easily use a premade cream cheese frosting. The texture might be slightly different texture since I have found that premade frosting is often thinner than homemade. If you find that it is thinner and want to thicken it, you can more powder sugar to the premade frosting.

How to Roll the Pumpkin Cake

When you are making this cake, you might be wondering how to do the rolling part of the cake. Since you are baking the cake on wax paper or parchment paper, rolling is actually very simple. As soon as the cake comes out of the oven, before it starts to cool, the cake is very pliable. You will roll the cake up and then let it rest and cool. Once it has cooled, you will unroll the cake, add the frosting and then roll it back up. This is how you make the pumpkin roll without breaking the cake. If you roll the cake as soon as it comes out of the oven, it should not crack.

Ingredients for a Pumpkin Roll Cake

• Powdered sugar
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground cloves
• Salt
• Eggs
• Granulated sugar
• Pure pumpkin puree
• Walnuts
• Cream cheese
• Butter or margarine
• Vanilla extract

How to Make a Pumpkin Roll Recipe

• Caramel Cream Cheese Pumpkin Poke Cake Recipe – Wait until you try this recipe that is perfect for fall. If you are craving pumpkin and cream cheese, take your poke cake to a new level with Caramel Cream Cheese Pumpkin Poke Cake Recipe.
• Buttermilk Lemon Sheet Cake Recipe – This buttermilk sheet cake recipe is so good. It is easy to make and will be a favorite dessert recipe with its powerful lemon flavor.
• Three Layer Apple Spice Cake Recipe – You have to try this three layer apple spice cake recipe. This is a moist apple cake that is topped with cinnamon frosting and is so good, you will want to eat the whole thing.
• Yule Log Chocolate Roll Cake Recipe – This simple Yule Log Chocolate Roll Cake Recipe is a great roll cake recipe that is perfect for the holidays and whenever you a great tasting dessert. This is a rich chocolate cake roll.
• Raspberry Cream Cheese Sweet Roll Recipe – Looking for a simple sweet roll recipe? This is a delicious Raspberry Cream Cheese Sweet Roll Recipe that will make a fantastic breakfast or brunch recipe.

Best Ever Pumpkin Roll Recipe

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

2.50 from 2 votes

Review Recipe

Ingredients 

• 1/4 cup powdered sugar, to sprinkle on towel
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree
• 1 cup walnuts, chopped (optional)
• 1 package, 8 ounces cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar

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Instructions

• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with walnuts.
• Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
• To make the cream cheese filling: combine cream cheese, powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Notes

Source: Very Best Baking

Author: Laura

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