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Pumpkin Roll

4

55 min

Pumpkin Roll

Pumpkin Roll Photo 1

Time

55 min

Serving

10 persons

Calories

289

Rating

4.00★ (446)

Cuisine

Author: Victoria Bailey
Try this pumpkin roll recipe for a standout holiday dessert! A moist, spiced pumpkin sheet cake is spread with a vanilla cream cheese filling, then rolled up and dusted with powdered sugar for an after-dinner treat that's both elegant and delicious.

Ingredients

  • white sugar: 1 cup
  • pumpkin puree: 0.66667 cup
  • eggs: 3 piece (beaten)
  • ground cinnamon: 0.5 tsp
  • all-purpose flour: 0.75 cup
  • baking soda: 1 tsp
  • cream cheese: 8 ounces (softened)
  • powdered sugar: 1 cup (to taste)
  • butter: 2 Tbsp (softened)
  • vanilla extract: 0.25 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan.
    Pumpkin Roll Photo 2
  2. Make cake: Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl.
    Pumpkin Roll Photo 3
  3. Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan.
    Pumpkin Roll Photo 4
  4. Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes. Remove from the oven and cool for 5 minutes.
    Pumpkin Roll Photo 5
  5. Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes.
    Pumpkin Roll Photo 6
  6. While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth.
    Pumpkin Roll Photo 7
  7. When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.
    Pumpkin Roll Photo 8
  8. To serve, sift powdered sugar over the roll and slice into 10 portions.
    Pumpkin Roll Photo 9

History of the Pumpkin Roll The pumpkin roll is a classic dessert that originated in the United States. Its popularity typically peaks during the holiday season, especially during Thanksgiving and Christmas. It is a crowd-pleaser both for its delicious flavor and its festive appearance.

Tips and Tricks for Pumpkin Roll Recipe

  • Be sure to use a cotton tea towel to roll up the cake. A terry cloth towel may leave lint behind.
  • To make sure the cake doesn't stick to the towel, sprinkle a thin layer of powdered sugar over the towel before rolling.
  • Adding a little bit of apple cider vinegar to the filling can help balance the sweetness and give it a tangy flavor.
  • If you want to make the cake ahead of time, it can be kept wrapped in plastic wrap in the refrigerator for up to a day. The powdered sugar should be added just before serving.

Tips for presenting the dish When serving the pumpkin roll, you can add some extra garnishes to make it more visually appealing. Some ideas include:

  • Sprinkling cinnamon or nutmeg over the powdered sugar
  • Adding a dollop of whipped cream or whipped topping on each slice
  • Serving slices on a bed of cinnamon sticks or fall leaves for a festive touch. Overall, the pumpkin roll is an impressive dessert that's perfect for any holiday party or gathering. It's tasty, easy to prepare, and sure to delight any guests.

How to Prevent Cracking

Let the cake cool for about 5 minutes after taking it out of the oven, then start rolling ASAP. It's important to roll the cake for the first time while it's still hot and pliable. Also, don't worry if the icing seems a little loose at first — it's less likely to tear while spreading and it'll firm up as it cools.

How to Store a Pumpkin Roll

Wrap the pumpkin roll with storage wrap and store in the fridge for up to five days. Slice into 10 even portions before serving.

Can You Freeze a Pumpkin Roll?

This pumpkin roll freezes well. Wrap tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.

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