It doesn’t get much more festive than this!
Cake rolls are so fun to make, and their beautiful presentation can’t be beat. I’ve been making this pumpkin roll since I was a teenager, and it’s always proved to be a real crowd pleaser.
It looks so impressive that most people assume it’s difficult to make–but that’s not true! It’s surprisingly easy! If I could make it without supervision or help at the age of 15, then we all you that any of you would have no problem making it. As long as you follow the instructions closely, you’ll end up with a gorgeous homemade cake roll in no time at all!
Pumpkin Cake Roll
by
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: dessert pumpkin cake fall
Ingredients (serves 10)
For the cake
- 3 eggs
- 3/4 c. sugar
- 1/2 t. vanilla extract
- 2/3 c. pumpkin puree
- 3/4 c. all-purpose flour
- 1 t. baking powder
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ginger
- 1/4 t. salt
For the filling
- 1 8oz. package cream cheese, at room temp
- 1 T. butter, at room temp
- 1 c. powdered sugar
- 1/2 t. vanilla extract
Instructions
Preheat oven to 375
In the bowl of an electric mixer, mix the eggs on medium speed for a couple minutes until they get light in color and fluffy.
Slowly add in the sugar and beat together for another few minutes.
Add in the pumpkin and vanilla and beat together until very smooth, scraping down the bowl if necessary.
In a separate bowl, mix together the remaining dry ingredients and then add them slowly into the wet mixture.
Mix together just until the ingredients are well incorporated.
Line a cookie sheet or jelly roll pan with parchment paper and grease it lightly with oil spray.
Pour the batter into the prepared pan.
Bake in the preheated oven for about 12 minutes, or until the cake starts to pull away from the sides and springs back when you press it with your finger.
Let the cake cool in the pan for a few minutes, then take a couple tablespoons of powdered sugar and sift it over a clean dishtowel.
Place the dishtowel on a cooling rack.
Turn the cake out onto the sugared towel.
Remove the parchment paper from the bottom of the cake, then roll up the cake and towel together starting with the short end of the cake.
Allow the cake to cool in the towel roll until it’s no longer warm, at least an hour.
Beat together all the ingredients for the icing with an electric mixer on medium-high speed with a whisk attachment.
Unroll the cake gently and spread the filling evenly over the cake, leaving a small border exposed.
Gently roll up the cake again (the same way as it was with the towel).
Wrap the roll in plastic wrap and refrigerate until ready to serve. It will last in the refrigerator for a few days, and will last in the freezer for months. When you’re ready to serve, just remove it to thaw and dust with powdered sugar for garnish if desired.
One great thing about this cake is that you can make it in advance and then just whip it out when it’s time for company! This would be perfect for Thanksgiving, when the last thing you want to be doing on Thanksgiving day is add baking a cake to your list.
Thanks for reading! I’ll be back later tonight with part two of my Thanksgiving recipe compilation that I started last week.
-Lauren
4 Responses
Averie @ Averie Cooks
This is just a work of art! You nailed this pumpkin roll! wow! 🙂
Lauren
Thanks so much Averie! 🙂
Kii
I’m super excited about this recipe because I’ve been looking for the perfect recipe to try this; so thanks for sharing! I have a question for you; I would like to make this as a gift but it will be mailed! What do you recommend the best way to package this and do you think it will still be good if it takes 1-2 days by the time it will be delivered? Hope the question made sense!
Lauren
I would wrap it nice and tight in some plastic wrap and then put it in some kind of plastic container so that it doesn’t get squished. Since it’s winter, I think it will be fine for a day or two in the mail. I hope it goes well! 🙂