How To Make A Pumpkin Roll Recipe

How To Make A Pumpkin Roll Recipe

How To Make A Pumpkin Roll Recipe
Pumpkin Roll Recipe

The famous pumpkin roll what is not to love? It’s delicious and elegant. Wonderful fall flavors of pumpkin and spice filled with creamy vanilla flavored cream cheese.  Soo heavenly.  This makes a beautiful presentation to guests and the taste will shower you with nonstop comments.  The roll itself is not as hard as it may seem.  Try it I believe in you.  This post will teach you how to make a pumpkin roll.  Another great thing about this recipe is that it is not crammed with tons of butter. Only a few tablespoons in the filling. The cake itself, believe it or not, is fat free but super moist!

But you may be asking yourself, “how to make a pumpkin roll it looks soo complicated”? Don’t worry because it is easier than it looks and I will guide you step by step. There are a few tricks to making sure the roll does not crack or break. One trick is to preroll the dough while it is still warm before adding the filling.  Once completely cool the sponge cake will become stiffer and harder to form into a roll shape.  Also be very careful not to overbake the roll.  That would also make it too stiff to roll.  The cake should spring back a little when you touch it the middle, that’s how you know when it is ready to take out the oven.  Check it after 15 minutes because overbaking will definitely make it dry and hard to roll.

Exact measurements for how to make a pumpkin roll are in the recipe card below.  Preheat your oven to 375 degrees F.  In a large bowl, combine the eggs and sugar beating well. Stir in the pumpkin.  In a separate bowl combine the flour, baking powder, spices, and salt. Add to the pumpkin mixture and mix well.  Grease and line a 10 x 15 inch jelly roll pan with parchment paper. Press the parchment into the corner and attempt to get it as flat and smooth as possible. Fill with the batter and shake a little to spread it evenly.  Bake for 15 minutes, it should spring back a little when touched in the center, and remove it from the pan.  You should only have to turn the pan upside down and the roll should fall out with the parchment.  Cover with a clean towel and allow to cool for 10 minutes. Gently peel the paper off and use the loosened paper to roll the cake up from the 10 inch side. Make a shallow cut 1 inch from the edge on the 10 inch side to help with rolling the cake. Allow to cool for 30 minutes rolled in the parchment and covered with a towel. Once cool make the filling.  Beat together the cream cheese and softened butter for 2 minutes.  Add 1/4 cup of powder sugar at a time and taste for sweetness.  Add the vanilla and blend until smooth.  Unroll the sponge cake and spread the filling evenly over the cake. Reroll using the same side as previously. Try to make the roll as tight as possible. Dust with powdered sugar and store in a airtight container seam-side down.  Chill in the refrigerator for 2 hours.  I know it can be hard to wait but the filling will set and not fall out when you cut into it.  Creamy, with a little spice, and beautiful what’s not to love about this fall treat!

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Pumpkin spice flavored roll with vanilla cream cheese filling.
Pumpkin Roll Recipe
Course Desserts
Cuisine American, Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
roll
Ingredients
Sponge Cake
Filling
Course Desserts
Cuisine American, Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
roll
Ingredients
Sponge Cake
Filling
Pumpkin Roll Recipe
Instructions
Sponge Cake
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, combine the eggs and sugar beating well. Stir in the pumpkin.
  3. In a separate bowl combine the flour, baking powder, spices, and salt. Add to the pumpkin mixture and mix well.
  4. Grease and line a 10 x 15 inch jelly roll pan with parchment paper. Press the parchment into the corner and attempt to get it as flat and smooth as possible. Fill with the batter and shake a little to spread it evenly.
  5. Bake for 15 minutes, it should spring back a little when touched in the center, and remove it from the pan.
  6. Cover with a clean towel and allow to cool for 10 minutes. Gently peel the paper off and use the loosened paper to roll the cake up from the 10 inch side. Make a shallow cut 1 inch from the edge on the 10 inch side to help with rolling the cake. Allow to cool for 30 minutes rolled in the parchment and covered with a towel. Once cool make the filling.
Filling
  1. Beat together the cream cheese and softened butter for 2 minutes. Add 1/4 cup of powder sugar at a time and taste for sweetness. Add the vanilla and blend until smooth.
  2. Unroll the sponge cake and spread the filling evenly over the cake. Reroll using the same side as previously. Try to make the roll as tight as possible. Dust with powdered sugar and store in a airtight container seam-side down. Chill in the refrigerator for 2 hours.
Recipe Notes

Store in an airtight container in the fridge for up to a week.

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