This pumpkin roll is a beautiful and impressive fall-time dessert that tastes just as amazing as it looks! The cake is loaded with pumpkin puree and homemade pumpkin pie spice for a wonderfully warm flavor. Then, it is rolled up with a sweet cream cheese filling!
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Instructions
Make The Pumpkin Cake
To get started, preheat your oven to 375°F (190°C). Spray a 10x15 jelly roll pan with non-stick cooking spray and then line it with parchment paper and lightly spritz it again with the cooking spray.
In a large mixing bowl or the bowl of your stand mixer, blend together the light brown and white sugar, pumpkin puree, vanilla, and eggs.
Add the pumpkin pie spice, salt, and baking soda then stir until just combined. Gradually stir in the flour until your cake batter is smooth, scraping the bottom and sides of the bowl as needed.
Pour the batter into the prepared pan and bake in your preheated oven at 375°F (190°C) for 15-20 minutes, or until the cake springs back when you poke it with your finger.
Once baked, remove the cake from the oven and allow it to cool for 5 minutes only.
Meanwhile, lay out a tea towel on the counter and generously dust it with confectioners' sugar. Flip the cake onto the towel, remove the pan, and then peel off the parchment paper.
Immediately, starting on the narrow end, roll up the cake slowly and gently.
While still rolled in the towel, allow your cake to cool completely.
Prepare The Filling
In a large mixing bowl, beat cream cheese for 1 minute until it is nice and smooth. Then, add in the butter and vanilla and beat again until smooth.
While continuing to mix, slowly add in the powdered sugar. Taste, and add more if you would like your filling to be sweeter. If the filling is too sweet, add the optional pinch of salt.
Assemble The Pumpkin Roll
Once the cake has cooled completely, gently unroll it and remove the tea towel. Spread your filling evenly over the cake, leaving about a ½-inch border around the outside edge.
Now, without the towel, reroll the cake tightly. Wrap it in plastic wrap and place it in the refrigerator for at least 20 minutes, or until you are ready to slice and serve it.
Notes
I always recommend using Libby's brand pumpkin puree because it has the least amount of moisture content! This will yield more consistent results in baking.
The best way to measure your flour is to spoon it into the measuring cup and then level it off with a knife. This ensures that you don't pack too much flour into the cup, making an overly dense cake!
Make sure to roll your cake for the first time while it is still hot from the oven! This makes it easier to work with and will prevent it from cracking.
Use a pinch of salt (or more, as needed) to offset the sweetness of the filling if desired. This may or may not be needed at all!
To store: Keep your pumpkin roll wrapped in plastic wrap and store it in the fridge for up to 5 days.
To freeze: Wrap your pumpkin roll tightly in plastic wrap and then again in heavy-duty aluminum foil. Store it in the freezer for up to 3 months, allowing it to thaw in the fridge overnight before serving.