if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

Pumpkin Cake Roll

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This Pumpkin Cake Roll is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and easy to make.

if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

Happy fall, everyone!  In honor of officially starting a new season, I wanted to share my favorite fall dessert recipe! 

Yep, I’m talkin’ about this totally irresistible, pumpkin cake roll!

WHAT YOU NEED TO MAKE A PUMKIN ROLL:

  • Dry ingredients: granulated sugar, vanilla extract, salt, flour, baking powder, baking soda.
  • Seasoning spices: ground cinnamon and ground nutmeg. 
  • Eggs and pumpkin puree: I used store-bought canned pumpkin puree, because it saves so much time and tastes great.  But if you happen to have unused pumpkins lying around, feel free to make your own pumpkin puree 🙂 
  • Cream cheese frosting ingredients: powdered sugar, butter and vanilla. Pure indulgence! 😉 I used the same cream cheese frosting recipe, I used in my carrot cake

You will also need:

if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

TIPS FOR MAKING A PUMPKIN ROLL:

  1. Beat eggs, sugar, & vanilla together: beat these wet ingredients together until fluffy, which is about 2 minutes.
  2. Beat in pumpkin puree: until incorporated. 
  3. Wisk dry ingredients: one of the most important steps in this recipe is to wisk the dry ingredients together. 
  4. Add wet ingredients: pour the egg, sugar and pumpkin puree mixture over the sifted dry ingredients. Fold using a rubber spatula. 
  5. Bake: spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for only around 10-12 minutes only.
  6. Invert the warm cake: immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar.
  7. Roll and cool: gently start the rolling process with the parchment/towel, from the narrow end to the narrow end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 
  8. Carefully unroll the cake: it might crack a little, that’s ok, you can always hide the cracks with extra sprinkles of powdered sugar on top later.
  9. Assemble: spread cream cheese frosting then roll back up.
  10. Refrigerate: for about an hour.
  11. Sprinkle with powdered sugar: before serving, if you like. 

if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

Yield: 8-10 servings

Pumpkin Cake Roll

Pumpkin Cake Roll
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Ingredients

For pumpkin roll

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1/2 tspbaking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nut meg
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract

For cream cheese frosting

  • 1 cup powdered sugar 
  • 4 tbsp unsalted butter- at room temperature
  • 8 oz cream cheese package- at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Pre heat oven to 375 F° (190 °C).
  2. Spray a 10 x 15 baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper, generously spray the parchment paper too.
  3. Sprinkle a thin cotton kitchen towel or another parchment paper ( cut into a 10 x 15 in or larger in size) with powdered sugar.
  4. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg and vanilla extract very well until bubbly, which is about 2 minutes.
  5. Add granulated sugar and continue beating until fluffy and creamy, which is about 2 minutes.
  6. Add pumpkin puree and beat some more until incorporated.
  7. Whisk the flour, baking powder, baking soda, spices and salt together into a large bowl.
  8. Pour the egg, sugar and pumpkin puree mixture over the whisked dry ingredients. Fold using a rubber spatula. 
  9. Spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for around 10-12 minutes only.
  10. Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar. Use around 1/4 cup of powder sugar for dusting.
  11. Gently start the rolling process with the parchment/towel, from the short end to the short end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 
  12. Make cream cheese frosting: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth and fluffy.
  13. Carefully unroll the cake.
  14. Spread cream cheese frosting evenly and then roll back up.
  15. Refrigerate for about an hour.
  16. Sprinkle with powdered sugar before serving, if you like and ENJOY!

Notes

For pumpkin puree: Use a 1/3 of a cup and fill it twice if you don't own a 2/3 of measuring cup.

Looking for More Cake Recipes:

Apple Caramel Cake

Carrot Cake

Best Orange Cake Recipe

If you make this Pumpkin Cake Roll recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group

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