Hey, y'all! With it being fall - and all of the fall holidays just around the corner - I wanted to share one of my all-time favorite recipes with you. My Nanny used to make these for me and I simply could not love them more. With each bite, I remember the many fonds memories that I shared with her. That's the beauty of food, right? It connects us. All of that to say, I hope you enjoy learning how to make a pumpkin roll. I hope you love it as much as I do!
How to Make a Pumpkin Roll
Shopping List/Ingredients:
- all-purpose flour
- eggs
- pumpkin puree
- white granulated sugar
- vanilla extract
- pumpkin pie spice
- baking soda
- cream cheese
- butter
- powdered sugar
Instructions: How to Make a Pumpkin Roll
- Preheat oven to 375F.
- In a large bowl, mix eggs, pumpkin puree, white sugar, vanilla extract, and pumpkin pie spice; mix flour and baking soda in a separate bowl. Add dry ingredients to the wet mixture in spurts, mixing with each addition. Mix until thoroughly combined.
- Line a 10x15 pan with parchment paper. Pour in the pumpkin mixture, spread evenly, and bake for 15 minutes or until a toothpick comes out clean. Remove from the oven and immediately lift the cake out of the pan with the parchment paper. Starting from the 10-inch side, gently roll the cake all the way up (using the parchment paper when rolling). Allow the cake to cool.
- Prepare the cream cheese filling. Beat together the butter, cream cheese, powdered sugar, and vanilla extract. Once the cake has completely cooled, gently unroll it; spread the cream cheese filling evenly on top; roll the pumpkin cake back into a roll (this time without the parchment paper). Cover with plastic wrap and refrigerate for 1-2 hours.
- Dust with powdered sugar, slice, serve, and enjoy!
Pumpkin Roll Recipe
Pumpkin Roll
Equipment
- 10x15 pan
Ingredients
Pumpkin Cake
- ¾ c. all-purpose flour
- 3 eggs
- 1 c. granulated sugar
- ⅔ c. pumpkin puree
- 1 tsp. baking soda
- 3 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
Cream Cheese Filling
- 8 oz. cream cheese
- 2 tbsp. butter softened
- 1 c. powdered sugar
- 1 tsp. vanilla extract
Garnishing
- powdered sugar for dusting
Instructions
- Preheat oven to 375F.
- In a large bowl, mix eggs, pumpkin puree, white sugar, vanilla extract, and pumpkin pie spice; mix flour and baking soda in a separate bowl. Add dry ingredients to the wet mixture in spurts, mixing with each addition. Mix until thoroughly combined.
- Line a 10x15 pan with parchment paper. Pour in the pumpkin mixture, spread evenly, and bake for 15 minutes or until a toothpick comes out clean. Remove from the oven and immediately lift the cake out of the pan with the parchment paper. Starting from the 10-inch side, gently roll the cake all the way up (using the parchment paper when rolling). Allow the cake to cool.
- Prepare the cream cheese filling. Beat together the butter, cream cheese, powdered sugar, and vanilla extract. Once the cake has completely cooled, gently unroll it; spread the cream cheese filling evenly on top; roll the pumpkin cake back into a roll (this time without the parchment paper). Cover with plastic wrap and refrigerate for 1-2 hours.
- Dust with powdered sugar, slice, serve, and enjoy!
Frequently Asked Questions: Pumpkin Rolls
Yes! You can freeze a pumpkin roll for 1-2 months; allow it to thaw in the refrigerator for one day prior to your desired date of slicing.
If you want your pumpkin roll to stay perfectly intact, be sure to roll it immediately when out of the oven with the parchment paper. That's the key!
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.
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