Pumpkin Roll Cake Recipe
This easy pumpkin roll cake recipe makes the perfect fall dessert. A rich cream cheese frosting is spread on a pumpkin cake and rolled into a beautiful roulade. The result is a delicate, and delicious pumpkin cake.
Ingredients
Pumpkin Roll Cake-
- 3/4 cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- 3 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp oil
- 2/3 cup pumpkin puree
- 3/4 cup walnuts chopped (optional)
Cream Cheese Frosting-
- 12 oz cream cheese room temp (1 ½ packs)
- 4 Tbsps unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
- ½ tsp pumpkin pie spice
Instructions
- Line a 10”x15” inch jelly-roll pan with parchment paper.
- Sift together flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice into a large mixing bowl.
- In a separate bowl, beat the eggs and sugar using a hand mixer. Once light and fluffy, add in the vanilla, oil, and pumpkin puree and mix until combined.
- Fold in the dry ingredients and gently mix with a spatula until combined. Add in the chopped nuts and fold them in.
- Pour the batter into the prepared baking sheet.
- Bake at 375°F for about 12-14 minutes or until a toothpick comes out clean.
- Lift the cake with parchment paper and add on top of a clean kitchen towel. Roll the cake onto itself and allow it to cool completely.
Cream Cheese Frosting-
- In a large bowl or in the kitchen aid mixer, beat together the cream cheese and butter until smooth and fluffy. Add in the powdered sugar, vanilla, and pumpkin spice and mix until creamy.
- Unroll the cake slowly, being careful not to tear it. Spread the cream cheese frosting over the cake and reroll the cake tightly. Wrap in plastic wrap if necessary.
- Dust with powdered sugar and refrigerate until ready to serve.
Notes
- Get the perfect roll: For the easiest rolling, use a clean kitchen towel to roll the cake on itself right after baking. Leave it to cool completely before unrolling and frosting. This will help prevent tearing and unrolling.
- Storage. Tightly wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days.
- Freeze. This is a great cake to freeze and enjoy throughout the next few months! You can store the cake whole or cut into slices and freeze. Simply wrap tightly or add to a freezer-safe container and store for up to 3 months. Thaw: Add to the fridge overnight to enjoy cake the next day! It also tastes incredibly slightly cold!