Homemade Pumpkin Roll

When pumpkin season rolls around, I love it! Seriously anything with pumpkin is just delicious – including pumpkin rolls! Try this recipe. It takes some work but you won't be disappointed!

Pumpkin Roll Ingredients

Cake

• 1/4 cup, Powdered Sugar (to sprinkle on your towel)
• 3/4 cup, Flour
• 1/2 tsp, Baking Powder
• 1/2 tsp, Baking Soda
• 1/2 tsp, Cinnamon
• 1/2 tsp, Ground cloves
• 1/4 tsp, Salt
• 3 Eggs
• 1 cup, Sugar
• 1 Can of 100% Pure Pumpkin

Filling

• 8 ounces, softened Cream Cheese
• 1 cup, Powdered Sugar (sifted)
• 1 stick, Butter (softened)
• 1 tsp, Vanilla

Pumpkin Roll Directions

1. Preheat oven to 375.
2. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper.
3. Spray Paper lightly with cooking spray.
4. Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
5. In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
6. In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
7. Add in your pumpkin and continue to beat until mixed.
8. Add in your flour mixture and mix.
9. Spread on your prepared pan with paper.
10. Bake for 11 to 15 minutes or until top of cake springs back when touched.
11. Immediately loosen and turn cake onto prepared towel.
12. Carefully peel off paper.
13. Roll up cake and towel together, starting with narrow end.
14. Cool on wire rack.
15. In a medium sized bowl or stand mixer beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
16. Unroll cake.
17. Spread cream cheese mixture over cake.
18. Reroll the cake.
19. Wrap in plastic wrap.
20. Refrigerate at least one hour.

Don't forget to pin this recipe on Pinterest to save it!

Find MORE Recipes HERE

Homemade Pumpkin Roll

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy and delicious homemade pumpkin roll!

• Author: Savings Lifestyle: Andrea

Ingredients

Scale 1x2x3x

Cake

• 1/4 cup, Powdered Sugar (to sprinkle on your towel)
• 3/4 cup, Flour
• 1/2 tsp, Baking Powder
• 1/2 tsp, Baking Soda
• 1/2 tsp, Cinnamon
• 1/2 tsp, Ground cloves
• 1/4 tsp, Salt
• 3 Eggs
• 1 cup, Sugar
• 1 Can of 100% Pure Pumpkin

Filling

• 8 ounces, softened Cream Cheese
• 1 cup, Powdered Sugar (sifted)
• 1 stick, Butter (softened)
• 1 tsp, Vanilla

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375.
2. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper.
3. Spray Paper lightly with cooking spray.
4. Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
5. In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
6. In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
7. Add in your pumpkin and continue to beat until mixed.
8. Add in your flour mixture and mix.
9. Spread on your prepared pan with paper.
10. Bake for 11 to 15 minutes or until top of cake springs back when touched.
11. Immediately loosen and turn cake onto prepared towel.
12. Carefully peel off paper.
13. Roll up cake and towel together, starting with narrow end.
14. Cool on wire rack.
15. In a medium sized bowl or stand mixer beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
16. Unroll cake.
17. Spread cream cheese mixture over cake.
18. Reroll the cake.
19. Wrap in plastic wrap.
20. Refrigerate at least one hour.