Pumpkin Roll | Recipe

November 23, 2020

Pumpkin Roll | Recipe

Fall is coming to an end, but the smell and taste of a pumpkin roll will keep you in the fall feels for a little while longer. Here is the recipe and simple how-to. You can check out the full video to see the steps.

(Recipe below is for one roll)

Pumpkin Roll Ingredients:

3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
3 large eggs
1 tsp. vanilla extract
1 c. sugar
2/3 c. pumpkin puree

Cream Cheese Filling Ingredients:

1 Cream Cheese block (8 oz.) - room temperature for easy mixing
1 c. powdered sugar
6 tbsp. butter -soften
1 tsp. vanilla extract

How-To:

Preheat oven to 375F
Whisk together dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl

In a smaller bowl whisk eggs and sugar until thickened.
In the same bowl add vanilla and pumpkin puree until mixed well
Slowly fold in flour/dry mix
Line a baking sheet with wax paper and spray some pam for future ease of peeling the paper off the cake part

Pour batter onto the baking sheet and bake for 13-15 minutes. It should look like the top of a cake once baked
Carefully lift the sheet off the baking pan and roll up the cake - set aside rolled up to cool
While the cake part cools you have plenty of time to make the filling

Whisk together cream cheese, butter, powdered sugar, and vanilla until smooth
If it's too thin you can add more powdered sugar - if it's too thick you can add water
Once the roll is room temperature you can unroll it, spread the cream cheese filling over the entire sheet cake, and roll it back up

Be careful and slow as you roll it back up so it doesn't tear from the wax paper
Serve or freeze to keep fresh longer. I LOVE to eat mine straight from the freezer!
Enjoy! XO