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pumpkin roll

Easy Pumpkin Roll with Cream Cheese filling

This easy pumpkin roll recipe is always a crowd-pleaser. It's a moist sponge-like cake that's slathered with a heavenly cream cheese filling that's rolled up to create the perfect pumpkin roll.  With my Step-by-Step recipe and guide you'll be making it every year for the holidays too!
3 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time: 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

Ingredients
  

Pumpkin Roll

  • 4 large eggs room temperature
  • ½ cup dark brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup pumpkin puree
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup pecans chopped

Cream Cheese Icing:

  • 8 oz cream cheese frosting room temp
  • 4 tablespoon butter temp
  • 1 cup powdered sugar

Instructions
 

Pumpkin Roll Prep:

  • Spray Jelly Roll Pan with Cooking spray and then a piece of parchment paper over it. (Never use wax paper) Pressing in on the corners and sides and then spray it again with cooking spray.
  • Measure all the ingredients and have them ready. This recipe is best baked right away because of the aerated batter, and everything comes together quickly.

Pumpkin Roll Batter:

  • In a large stand mixer with a whisk attachment or a large mixing bowl with an electric mixer add in the eggs, and sugar and whip on high until it doubles, and the mixture is lighter in color.
  • Add in the pumpkin puree and mix on medium for 15 seconds and then add the dry ingredients into the wet ingredients and mix on high speed for 20 to 30 seconds.
  • Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Spread the chopped pecan pieces and then bake at 350 degrees for 10 to 11 minutes.
  • While the cake is baking prepare the next step.

Pumpkin Cake Rolling:

  • Gather 2 parchment paper sheets, a kitchen towel, and a half sheet pan, or a large cutting board. Spray one side of the parchment paper with cooking spray and set aside until needed.
  • Once the cake roll has finished baking place the sprayed side-down parchment paper on top of the roll and then place a cookie sheet over and flip the whole thing.
  • Take off the jelly roll pan and peel the parchment paper off carefully. Place the other parchment paper sprayed side-down on the cake roll and then transfer to the prepared towel. Now you should have the kitchen towel on the bottom. parchment paper, pumpkin roll, and then parchment paper again. With the kitchen towel push, curl roll the cake until it reaches the end. Set aside and allow the cake roll to cool down.

Pumpkin Roll Icing:

  • In a large bowl add the room temperature butter and whip for 1 minute, and then add in the softened cream cheese. Continue to beat for 1 minute and then add in the confectioners' sugar, and vanilla extract mixing for an additional 2 to 3 minutes.

Pumpkin Roll Assembly:

  • Once the cake roll has cooled, carefully unroll the cake, and then peal the top parchment paper. Pour the cream cheese mixture on top of the cake roll and spread with an offset spatula to create an even layer, leaving a quarter of an inch unfrosted on the edges. Gently and slowly roll the pumpkin roll, lifting the parchment paper slowly away from you to allow the pumpkin roll to curl and roll. Take off the parchment paper and wrap the pumpkin roll in plastic wrap shaping and tightening the shape into a cylinder shape. Refrigerate the pumpkin roll for at least 1 hour before cutting and enjoying. 
Keyword cake roll, creacm cheese frosting, pumpkin, pumpkin cake roll, pumpkin roll
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