Pumpkin Roll
Pumpkin Roll Recipe
Fall traditions? Looking for some? Try adding this pumpkin roll to your must make fall recipes! They are just as yummy as they are fun!
Pumpkin rolls are a fall favorite that everyone always loves! Not only do they taste delicious, but they turn out looking really cool and unique at the end. If you love pumpkin then this will become your new favorite recipe. Scroll to the bottom to see my other pumpkin favorites! This is a fun recipe to make with your family and doesn’t take too many steps either. Bring this treat to your next gathering or potluck and impress your friends!
Looking for more fall favorites? Try out these:
- Butternut Squash Tortellini
- Crockpot Potato Soup
- Green Bean Casserole
- Cheesy Potatoes
- Alfredo Baked Ziti
How to Make a Pumpkin Roll
Pumpkin Roll
Ingredients
- Powdered sugar
- ½ t baking powder
- ½ t cinnamon
- ¼ t salt
- 1 cup sugar
- ¾ cup flour
- ½ t baking soda
- ½ t ground cloves
- 3 eggs
- 2/3 cup pumpkin puree
- 1 cup chopped nuts, optional
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 T butter, softened
- 1 t vanilla
Instructions
- Preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt into a bowl. In a separate bowl beat eggs and sugar. Then add in the pumpkin. Gradually add flour mixture.
- Spread evenly into a pan and sprinkle with nuts if you would like. Then bake for 13-15 minutes.
- Immediately loosed and turn cake onto the towel that has the powdered sugar sprinkled on it. Carefully peel off the wax paper on the opposite side of the towel.
- Roll up cake and towel together, starting with the narrow end. Cook on a wire rack. Beat cream cheese filling together and then carefully unroll the cake and remove towel.
- Spread cream cheese filling mixture all over the cake and then re-roll. Wrap in plastic wrap and refrigerate for an hour. Then sprinkle with powdered sugar before serving.
Ingredients
- Powdered sugar
- ½ t baking powder
- ½ t cinnamon
- ¼ t salt
- 1 cup sugar
- ¾ cup flour
- ½ t baking soda
- ½ t ground cloves
- 3 eggs
- 2/3 cup pumpkin puree
- 1 cup chopped nuts, optional
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 T butter, softened
- 1 t vanilla
Instructions
1. Preheat oven to 375 degrees. Grease a 15×10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt into a bowl. In a separate bowl beat eggs and sugar. Then add in the pumpkin. Gradually add flour mixture.
2. Spread evenly into a pan and sprinkle with nuts if you would like. Then bake for 13-15 minutes.
3. Immediately loosed and turn cake onto the towel that has the powdered sugar sprinkled on it. Carefully peel off the wax paper on the opposite side of the towel.
4. Roll up cake and towel together, starting with the narrow end. Cook on a wire rack. Beat cream cheese filling together and then carefully unroll the cake and remove towel.
5. Spread cream cheese filling mixture all over the cake and then re-roll. Wrap in plastic wrap and refrigerate for an hour. Then sprinkle with powdered sugar before serving.
6. Cut the roll how you want it and enjoy!
Instructions Continued
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt into a bowl. In a separate bowl beat eggs and sugar. Then add in the pumpkin. Gradually add flour mixture.
- Spread evenly into a pan and sprinkle with nuts if you would like. Then bake for 13-15 minutes.
- Immediately loosed and turn cake onto the towel that has the powdered sugar sprinkled on it. Carefully peel off the wax paper on the opposite side of the towel.
- Roll up cake and towel together, starting with the narrow end. Cook on a wire rack. Beat cream cheese filling together and then carefully unroll the cake and remove towel.
- Spread cream cheese filling mixture all over the cake and then re-roll. Wrap in plastic wrap and refrigerate for an hour. Then sprinkle with powdered sugar before serving.
Looking for the perfect gift? My cookbook is filled with tons of yummy recipes just for you! Read more about it here.
Do you love pumpkin recipes as much as I do? You HAVE to check these out!
