Omgosh I’ve always loved cake rolls or jelly rolls, even as a kid I was enchanted with them! I started learning to make them when I was 12 or 13, and my mom helped me make a chocolate cake roll. This Pumpkin Roll is basic and perfect in my opinion.
Moist pumpkin cake wrapped around cream cheese filling? What’s better?? Nothing!
Easy Swiss Roll
This Pumpkin Roll is a really easy Swiss Roll to make because it uses canned pumpkin from the pantry. No need to cook, puree and strain a fresh pumpkin. Just grab your pantry ingredients and get baking!
Although you can ABSOLUTELY cook and strain a pumpkin if you like. Or if you want to. Or if you have pumpkins to use up.
A Thanksgiving Dessert
A Pumpkin Roll is a lovely Thanksgiving Dessert a potluck or party. Anywhere you want to impress people with your cooking prowess and look good while doing it, make a Pumpkin Roll.
Don’t be scared off by the rolling of a Swiss Roll. It’s simple, and I walk you through it in the recipe directions. The hardest is not overcooking the cake so that it rolls nicely and doesn’t split. Other than that, you’re just following instructions.
Freeze a Pumpkin Roll
YOU TOTALLY CAN! In fact I think they slice so much easier when they’ve been frozen. If you can leave it in the freezer until you slice it all the better. And you can also leave it in the freezer, slice off the pieces you need and then put it back in while it’s still frozen!
It’s kind of nice to have that tucked away in the freezer too, You never know when a cake slice emergency is going to happen.
If you like THIS Pumpkin recipe you might like my other pumpkin recipes as well:
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin
Cream Cheese Filling
- 6 Tablespoons butter, softened
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- heat oven to 375°
- grease 15 x 10-inch jelly-roll pan, line with wax paper
- grease and flour paper
- sprinkle a thin, cotton kitchen towel with powdered sugar and set aside stir together flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl
- beat eggs and granulated sugar in large mixer bowl until thick
- beat in pumpkin
- stir in flour mixture
- spread evenly into prepared pan
- bake for 13 to 15 minutes or until top of cake springs back when touched
- immediately loosen and turn cake onto prepared towel
- carefully peel off paper, roll up cake and towel together, starting with narrow end
- cool on wire rack
- while the cake cools make your frosting: beat cream cheese, powdered sugar, granulated sugar, butter and vanilla extract until smooth
- carefully unroll cake
- spread frosting over cake
- reroll cake then wrap in plastic wrap and freeze
- when ready to serve remove from the freezer let sit for 10 minutes then slice and serve
- you can also slice the whole roll and quickly freeze slices flat on a cookie sheet, then slip them into a freezer bag for school lunch treats (or mommy snacks during "rest time")
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