Description
Learn how to make a delicious pumpkin roll with our easy-to-follow recipe. Perfect for fall gatherings or as a festive dessert. Click here!
Ingredients
- – 3/4 cup (180 ml) all-purpose flour
- – 1/2 teaspoon (3 ml) salt
- – 1 teaspoon (5 ml) baking soda
- – 1 teaspoon (5 ml) ground cinnamon
- – 1 teaspoon (5 ml) pumpkin pie spice
- – 1 cup (240 ml) granulated sugar
- – 3 large eggs
- – 2/3 cup (160 ml) canned pumpkin (or homemade pumpkin puree)
- – 1 teaspoon (5 ml) vanilla extract
- – 8 ounces (225 g) cream cheese, softened
- – 2 tablespoons (30 ml) vegetable oil, softened
- – 1 teaspoon (5 ml) vanilla extract
- – 1 cup (120 g) powdered sugar, plus more for dusting
Instructions
- Set your oven to 350°F to preheat.
- Prepare your baking tray by lightly greasing a jelly roll pan (10 x 15 inches) with a non-stick spray. Place a piece of parchment paper on it, ensuring there’s an extra inch of paper hanging over the long sides for easy removal later, and lightly grease the parchment.
- For the dry mix, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice in a large mixing bowl.
- In another bowl, blend the eggs, granulated sugar, vanilla extract, and pumpkin puree until the mixture is smooth.
- Combine these mixtures by adding the dry components to the wet ones. Stir until they are just incorporated, making sure no dry patches are left. Pour the batter evenly into your prepared tray.
- Bake for 12 to 15 minutes, keeping an eye on it, and remove once a toothpick inserted in the center comes out clean.
- Once baked, immediately lift the parchment and cake out of the pan, placing it on a flat, heat-resistant surface. Starting from a shorter side, carefully roll the hot cake along with the paper. Let it cool completely on a wire rack to prevent moisture build-up.
- As the cake cools, prepare the frosting by beating together the cream cheese, softened vegetable oil, vanilla extract, and powdered sugar with an electric mixer until the texture is light and creamy.
- After the cake has cooled, gently unroll it and spread the frosting evenly over the surface, leaving a border of about an inch.
- Roll the cake again, this time without the parchment, wrap it in plastic, and chill for at least an hour before serving.
- Before serving, you may sprinkle some powdered sugar on top. Slice and enjoy.
Notes
- Ensure the cream cheese is at room temperature for a smooth frosting.
- Use canned or homemade pumpkin puree for a rich pumpkin flavor.
- Dust the rolled cake with powdered sugar for a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: pumpkin roll, cream cheese frosting, fall dessert, pumpkin spice, holiday baking