Easy Pumpkin Roll Recipe
Are you ready for a delightful autumn dessert? Try this amazing pumpkin roll recipe, a cozy dessert that captures the essence of fall. Adapted from the beloved Libby’s pumpkin recipe, this homemade delight is a must-try. This pumpkin roll recipe offers the perfect balance of sweetness and spiciness, making it an ideal autumn dessert. Whether you’re enjoying it as a treat for yourself or sharing it with friends and family, this pumpkin roll is sure to be a hit!
I make this classic pumpkin roll recipe every year. This cake roll is surprisingly easy to make. It is the perfect make ahead dessert for potlucks, Thanksgiving or Christmas. With its pumpkin flavor, and warm hint of cinnamon and pumpkin pie spice.
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Tips for a beautiful roll and how to keep your pumpkin roll from cracking
Make sure you roll it up immediately after removing from the oven. Let it cool completely before unrolling and spreading the cream cheese filling. Roll the cake as tightly as you can after spreading the filling. This makes for perfect slices.
Use parchment paper instead of a kitchen towel for rolling up cake rolls:
- Non-Stick Surface: Parchment paper provides a smooth and non-stick surface, making it easier to release the pumpkin roll without sticking or tearing. This is especially important for delicate and moist cakes like pumpkin rolls.
- Prevention of Moisture Absorption: Parchment paper helps prevent the pumpkin roll from coming into direct contact with the kitchen towel, which could absorb moisture and make the cake soggy.
- Cleaner Presentation: Parchment paper helps maintain the appearance of the pumpkin roll, as it won’t leave any imprints or fibers on the surface of the cake as a kitchen towel might.
- Ease of Rolling: Parchment paper’s smooth surface allows for a smoother and more controlled rolling process. This can help ensure that the pumpkin roll maintains its shape and doesn’t crack or break while being rolled.
- Uniform Thickness: Parchment paper helps maintain a consistent thickness throughout the pumpkin roll, as it doesn’t create folds or wrinkles that could affect the cake’s structure.
- Less Heat Retention: Parchment paper doesn’t retain heat as much as a kitchen towel, which can help prevent the pumpkin roll from continuing to cook as it cools down. This can contribute to a more evenly cooked and tender cake.
- Easy Cleanup: Parchment paper is disposable, so there’s minimal cleanup involved. Once you’re done rolling and slicing the pumpkin roll, you can simply discard the parchment paper.
- Reduced Risk of Lint or Debris: Parchment paper is less likely to leave lint or small debris on the cake’s surface, ensuring a cleaner and more visually appealing result.
While using a kitchen towel can still be effective for rolling pumpkin rolls, parchment paper offers distinct advantages that can contribute to a more successful and visually pleasing outcome.
Ingredients
flour
baking powder
baking soda
pumpkin pie spice
cinnamon
salt
eggs
white sugar
LIBBEY’S 100% pure pumpkin
powdered sugar for dusting
cream cheese
butter
vanilla
powdered sugar
How to make this easy pumpkin roll
Gather your ingredients, Preheat your oven to 350°F (175°C) and line a 15 x 10-inch jelly roll pan with parchment paper. Grease lightly and set aside. In a medium bowl whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Beat the sugar and eggs, until thick, add the pumpkin. Stir in the flour mixture.
Spread the batter evenly in the pan. Bake for 11-13 minutes. Meanwhile, sprinkle a sheet of parchment paper with powdered sugar. When the cake is done, remove from oven and immediately turn it onto the sugared parchment paper. Carefully roll it up (it’s hot!) and let it cool completely.
While the cake cools, beat cream cheese, powdered sugar, butter, and vanilla. Unroll the cake and spread this creamy mixture. Roll it back up gently. Refrigerate for one hour.
Just before serving, sprinkle powdered sugar on top. Slice into cute rounds and serve. The result? A soft, moist, and delicious pumpkin roll that will have everyone craving more.
Apparel for the foodies & grillers
Easy Pumpkin Roll Recipe
Ingredients
- 3/4 cup all – purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby's 100% pure pumpkin
- 1/4 cup powdered sugar for sprinkling on parchment paper and then on top of finished pumpkin roll.
For The Cream Cheese Filling
- 1 8 oz cream cheese softened
- 6 Tbsp butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla
Instructions
- Preheat oven to 350 ℉. Line a 15 x 10 inch jelly roll pan with parchment paper and lightly grease. Set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
- Beat the sugar and eggs until thickened. Add pumpkin and mix well. Stir in the flour mixture.
- Spread the batter evenly in the pan. Bake for 11-13 minutes. Meanwhile, sprinkle a sheet of parchment paper with powdered sugar. When the cake is done, remove from oven and immediately turn it onto the sugared parchment paper. Carefully roll it up beginning at the short end and let it cool completely.
- While the cake cools, beat cream cheese, powdered sugar, butter, and vanilla. Unroll the cake and spread the entire surface with the cream cheese frosting. Roll it back up gently and tightly. Refrigerate for one hour.
- Just before serving, sprinkle powdered sugar on top. Slice into 3/4-inch slices.