Perfect Fall Pumpkin Roll Recipe
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Perfect Fall Pumpkin Roll

Delicious pumpkin cake rolled with a cream cheese frosting on the inside. Perfect for those fall get-togethers or for a family dessert.
Course Dessert
Cuisine American
Keyword cake, holidays, pumpkin
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 12
Calories 362kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 tbsp butter
  • 1/4 cup flour

Cake

  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 cup sugar
  • 3 eggs
  • 12 oz pumpkin puree
  • 1/3 cup powdered sugar

Filling:

  • 16 oz cream cheese softened
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375F
  • Butter and flour a 15x10 jellyroll pan
  • In small bowl, combine flour, cinnamon, nutmeg, and ginger and set aside
  • In mixer bowl, beat on high sugar with eggs until eggs nearly triple in volume, about 5 minutes
  • Reduce speed to low and mix in flour mixture
  • Beat in pumpkin until just combined
  • Pour batter into jellyroll pan and gently level with spatula
  • Bake 15 minutes or until cake is springy and edges pull away from sides of pan
  • Sprinkle clean dish towel with powdered sugar
  • With small knife, loon cake edges and invert onto towel
  • Starting with short side, roll up cake in towel
  • Let cake cool completely, seam side down, in towel on wire rack
  • Meanwhile, with mixer at high speed, combine cream cheese with butter until smooth
  • Reduce speed to low
  • Beat in 1 cup powdered sugar and vanilla until combined
  • Carefully unroll cake and spread cream cheese mixture to within 1/4 inches of edges
  • Roll cake, using towel to help
  • Sprinkle with additional powdered sugar

Nutrition

Calories: 362kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 181mg | Potassium: 136mg | Fiber: 1g | Sugar: 31g | Vitamin A: 5125IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 1.4mg