Fall is on its way so that only means one thing in the kitchen: PUMPKIN everything...hence, this delicious pumpkin roll recipe. Pumpkin desserts are everywhere this time of year for a reason: they're a classic flavor for fall and you can't deny how delicious they are! Paired with quintessential fall spices, you can practically hear the leaves crunching beneath your feet as you dive into this pumpkin roll.
Fall desserts are all about being warm, cozy, and familiar. This pumpkin roll recipe checks all three of those boxes. Check out this video to see how I made it step-by-step.
Great for Fall Baking or Holiday gathering
For many people pumpkin rolls are super intimidating. Maybe you saw your mom or friend's method made a HUGE and SCARY mess that rarely resulted in a nice and pretty pumpkin roll. I want to share a simple way or trick to make the tastiest recipe for making a beautiful and mess free pumpkin roll!
I recently learned one simple trick that makes this classic Pumpkin Roll recipe really easy and somewhat mess free. Its a little trick I learn from Heidi over at Heidi's bake shop in my city that prevents the cake from sticking to the pan making it a lot easier to remove the cake and to be able to spread the cream cheese icing.
Most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar. Then you're supposed to roll the cake up in the towel or paper towel but the parchment paper method is much easier. This method has always been a dusty, powdered-sugary MESS that no ones wants anything to do with. Not to mention that you end up with a sticky mess of a rag when it's done.
Parchment paper is the trick!
Recipe
Pumpkin Roll Recipe
Equipment
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Sheet Pan
- Parchment Paper
Ingredients
- 3 Eggs
- 1 Cup Sugar
- ¾ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Spice
- ⅔ Cup Canned Pumpkin
- 1 ¼ Cup Powdered Sugar Reserve ¼ cup for topping
- 8 oz Cream Cheese softened
- 1 teaspoon Vanilla
- 4 Tbsp Butter
Instructions
- Gather all ingredients and set out and ensure cream cheese is softened and preheat oven to 375°
- Mix eggs and 1 cup of sugar together and beat with whisk or even hand mixer for 5 minutes or 2 - 3 minutes with a hand mixer
- Mix separately the flour, baking soda and power and spices and then add to the wet ingredients and lastly fold in pumpkin
- Grease well a large cookie sheet with butter or crisco and then place two strips of parchment down spread apart and then one piece of parchment paper and then the paper and pour out pumpkin mixture and spread out with spatula. To finish shake around so its even.
- Bake pumpkin mixture and remove and let cool for a couple of minutes. From this point lift out the pumpkin bread on an even counter surface and carefully roll up the bread into a cylinder and place in fridge to cool for 2 hours.
- Making cream cheese icing which is very easy. Simply mix all ingredients together until very smooth and remove roll from refrigerator and unroll to spread cream cheese mixture on top and then roll back up carefully so that its done tightly and snug..
- Place back in Fridge for 3-6 hours to let cream cheese firm up and the cake and remove - top with powdered sugar and slice to serve.
Nutrition
Serving suggestions for this pumpkin dessert:
- Along side a cup of high quality coffee
- Try it with a scoop of ice cream or fresh whipped cream!
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Chef Tim Clowers says
My family loves these at Thanksgiving especially
James Morten says
I’ll try it soon! Thanks
CookitwithTim says
Hope you love it..
Kyle Kay says
Tried this pumpkin roll recipe and it did not disappoint. Super soft, perfect amount of spice, and the filling is spot-on. Honestly tastes like something you’d get from a bakery. If you’re a fall dessert person—or even if you’re not—this one’s worth making.