You 100% Can Make This Delicious Pumpkin Roll Recipe

This time of year is my absolute FAVORITE! We have back-to-back big holidays: Halloween, Thanksgiving, Christmas, and New Years! Plus, October is not only the month of Halloween, but it also contains National Frankenstein Day, National Candy Corn Day, and National Pumpkin Day.

During this time of year, I want to keep the pumpkin flavor alive as long as I possibly can. And since you’re here, I can tell you do too.

My Pumpkin Roll Recipe

I want to share one of the GREATEST recipes for a pumpkin roll. It’s been my best creation yet, and I am no baker. It’s so easy that anyone can recreate this masterpiece.

Many people avoid making pumpkin rolls because they seem really tricky. Have no worries — you can 100% make this.

The biggest tip to make an easy, mess-free pumpkin roll is to roll it up in the parchment paper that it was baked on. Allow it to cool, then unroll and cream it up!

How to Make It

Line the bottom of your pan with parchment paper, leaving some overhang. This will make it easy to pull out of the pan after its baked. Then, smear the cake batter on top of the parchment paper in a jelly roll pan and smooth it into an even layer.

Bake for about 15 minutes, or until you can pull a toothpick cleanly from the center of the cake.
When cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper.

Allow cake to cool COMPLETELY, rolled up in the parchment paper on top of a wire cooling rack. Once it is cooled, unroll the pumpkin roll and toss the parchment paper. Spread the cream cheese filling all over the top of the pumpkin roll, and roll it back up into a log (no parchment paper!).

Now you have the masterpiece and not much to clean up. #yourewelcome

Now that you’re all done, take your pumpkin roll and wrap it in plastic wrap. Let sit in the refrigerator for 1 hour before serving.

I like to take my pumpkin roll and Freeze it. It tastes soo good when it’s frozen.

Enjoy!

Step-by-step

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Ingredients

First mix in a large mixing bowl:

¾ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

In a separate bowl mix the following:

1 cup granulated sugar
3 large eggs
⅔ cup canned pumpkin
1 teaspoon vanilla extract

Filling

8 oz cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for a little sprinkle on top!

Instructions

1. Preheat oven to 350 degrees F. Line a 15 x 10″ jelly roll pan with parchment paper, leaving extra on the side for easy removal.
2. Mixed your first bowl with flour, salt, baking soda, and cinnamon.
3. In a separate bowl mix sugar, eggs, pumpkin, and vanilla extract. Mix until smooth.
4. Combine dry ingredients into “wet” ingredients. Mix until no dry streaks remain.
5. Spread batter evenly into papered pan
6. Bake for 14 – 15 minutes until a toothpick is inserted in the center and comes out clean.
7. Immediately lift the parchment paper and hot cake out of the pan onto a flat surface.
8. While the cake is still hot, starting at the short end, roll up hot cake with your hands, parchment paper still attached! Let cool, rolled up, on top of a cooling rack. *Cooling rack is really important, it allows it to cool underneath so it doesn’t start to sweat.
9. While cake is cooling, mix the cream cheese, butter, vanilla, and powdered sugar in an electric mixer until it is full and smooth.
10. Once the cake is completely cooled, unroll it very carefully. Smooth filling in and even layer over the cake. *Use a butter knife to smooth, or a smooth. Any rubber utensils will pull apart the cake.
11. Roll cake back up, with no parchment paper. Cover with plastic wrap and refrigerate for at least an hour before serving.
12. Dust the top with powdered sugar, if you want!
13. Store in fridge covered up!