Pumpkin Roll Recipe

This pumpkin roll is the ultimate holiday dessert recipe! Filled with homemade cream cheese filling and then topped off with powdered sugar.

This pumpkin roll recipe is my first blog post ever and I’m thrilled. Pumpkin recipes are the best recipes to share during the fall, so it’s only right. I just had to share this pumpkin roll recipe because not only is it beautiful it is also super delicious.

If you’re a fan of pumpkin, cream cheese frosting, and powdered sugar, then you will without a doubt love this recipe.

Your entire family will go wild for this pumpkin roll recipe. Trust me!

How to make a pumpkin roll

1. This is an incredibly easy recipe that starts by combining the pumpkin puree, cake flour, brown and white sugars, salt, and spices.
2. Separate the eggs and add the egg yolks to the sugar and flour mixture.
3. Beat the egg whites with an electric mixer for 3-4 minutes or until firm peaks form.
4. Gently fold in the egg whites into the cake mixture. Do not overmix.
5. Line a jelly roll pan with parchment paper, up over the edges as well, cover with cooking spray and bake at 375° for 15 minutes.
6. While the cake is in the oven, beat together cream cheese, butter, and confectioners sugar until creamy and smooth. Set aside.
7. Remove cake from the oven. Lift or slide parchment-lined cake onto a cooling rack. Allow to cool slightly. Roll cake inside parchment paper and set aside to cool completely.
8. Unroll cooled cake and spread cream cheese filling, completely covering the cake.
9. Re-roll cake without the parchment paper. Sprinkle with confectioners sugar and store in the fridge until ready to slice and serve.

Top Tip:

For best results, allow the cake to set up in the fridge overnight.

Can I make this pumpkin roll in advance?

Pumpkin roll can be made up to 3 days in advance. Once it’s rolled tightly in plastic, wrap the pumpkin roll and refrigerate.

Pumpkin Roll Recipe

admin

Easy and delicious pumpkin cake with a cream cheese filling. Super easy to make!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 3/4 cup cake flour
• 2/3 cup pumpkin puree
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/8 tsp salt

Cream Cheese Filling

• 3 tbsp unsalted butter softened
• 8 ounces cream cheese softened
• 1 cup confectioners sugar

Instructions

 

• In a medium-size bowl, mix together pumpkin, brown and white sugars,

  cake flour, and spices.
• Separate eggs. Add egg yolks to cake mixture.
• Beat egg whites on medium-high for 2-4 minutes, or until stiff peaks form.
• Gently fold egg whites into the cake mixture. Do not over mix.
• Line a jelly roll pan with parchment paper, up over the edges as well, and

  cover with cooking spray.
• Bake at 375° for 15 minutes.
• While the cake is in the oven, beat together cream cheese, butter, and

  confectioners sugar until creamy and smooth. Set aside.
• Remove cake from the oven. Lift or slide parchment-lined cake onto a cooling

  rack. Allow cooling slightly. Roll cake inside parchment paper and set aside

  to cool completely.
• Unroll cooled cake and spread cream cheese filling, completely covering

  cake.
• Re-roll cake without the parchment paper. Sprinkle with confectioners sugar

  and store in the fridge until ready to slice and serve.

Notes

For best results, allow the cake to set up in the fridge overnight.

Keyword Pumpkin Roll, Pumpkin Roll Recipe, Pumpkin Roll with Cream Cheese Filling

Tried this recipe?Let us know how it was!