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pumpkin roll recipe

Easy Pumpkin Roll Recipe

Every fall, without fail, I find myself craving a pumpkin roll. It’s one of those desserts that looks impressive — like you spent hours making it — but in reality, it’s surprisingly simple.
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Ingredients Method

Ingredients
  

For the Cake
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar to prevent sticking
For the Filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Method
 

Prep the Pan
  1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan (or a rimmed baking sheet) with parchment paper and lightly grease it. The parchment will help you roll the cake easily later.
Mix the Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Beat the Wet Ingredients
  1. In a large bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla extract, mixing until smooth.
Combine Wet and Dry
  1. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix — you want a light, tender cake.
Bake the Cake
  1. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12–15 minutes, or until the top springs back lightly when touched.
Roll It Up (While Warm!)
  1. This is the part that makes people nervous, but it’s easier than it looks. Lay a clean kitchen towel flat and sprinkle it generously with powdered sugar.
  2. While the cake is still warm, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up with the towel starting from the short end.
  3. Let it cool completely in the rolled-up shape. This “training roll” prevents cracks when you add the filling.
Make the Filling
  1. In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. This rich, tangy filling is what makes the pumpkin roll so addictive.
Fill and Re-Roll
  1. Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about ½ inch border around the edges.
  2. Roll it back up (without the towel this time), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set.