Pumpkin Roll

The ultimate fall dessert is the Pumpkin Roll, I just love its cheery swirl. This swiss roll style cake features a light pumpkin cake and cream cheese frosting all rolled together in one delish cake. Bet you can’t eat just one slice.

A Family Classic the Pumpkin Roll

This Pumpkin Roll is basic and perfect in my opinion. Simple pumpkin cake cooked quickly in the oven. Rolled hot to keep its swirl, and then cooled. Once cool it’s filled up with tangy original cream cheese frosting.

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. I make them at least once a year because they’re so fun and they look cool!

Pumpkin Roll

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!

A Thanksgiving Dessert

A Pumpkin Roll is a lovely Thanksgiving Dessert a potluck or a 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.

Can You Freeze a Pumpkin Roll?

You can keep it in the refrigerator covered tightly for several days. OR you can freeze it. Just make sure it’s wrapped tightly before freezing.

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.

How to Roll a Cake for a Cake Roll

  • don’t overbake your cake!
  • while the cake is baking dust a linen towel with powdered sugar
  • when the cake comes out of the oven quickly turn it over onto the dusted towel
  • make sure the towel is lengthwise away from your body
  • start rolling the towel from the side closest to you when you get to the cake just keep on rolling
  • roll all the way to the other end of the towel
  • set the cake seam side down on a cooling rack
  • once it’s cooled gently unroll it
  • remove the towel
  • fill with filling
  • gently reroll the cake around the filling
  • set seam side down on a serving platter
  • refrigerate until ready to serve (or freeze it if you want it to slice easier)
 
 
Pumpkin Roll

If you like THIS Pumpkin recipe you might like my other pumpkin recipes as well:

Steamed Pumpkin Pudding with Vanilla Hard Sauce

Pumpkin Spice Latte Cake Roll

Pumpkin Spice Hot Cocoa Mix

Make-Ahead Pumpkin Spice Latte Mix

Money/Calories/Time Saved by Making PSL at Home

Pumpkin Spice Latte at Home

Pumpkin Cake Jars

Yield: 8 servings

Pumpkin Roll

Pumpkin Roll

Omgosh I've always loved cake rolls or jelly rolls, even as a kid I was enchanted with them! This Pumpkin Roll may be plain and simple but it's perfect for guests.

Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 4 hours
Total Time 4 hours 35 minutes

Ingredients

Pumpkin Roll

  • 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

Instructions

  1. heat oven to 375°
  2. grease 15 x 10-inch jelly-roll pan, line with wax paper
  3. grease and flour paper
  4. 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
  5. beat eggs and granulated sugar in large mixer bowl until thick
  6. beat in pumpkin
  7. stir in flour mixture
  8. spread evenly into prepared pan
  9. bake for 13 to 15 minutes or until top of cake springs back when touched
  10. immediately loosen and turn cake onto prepared towel
  11. carefully peel off paper, roll up cake and towel together, starting with narrow end
  12. cool on wire rack
  13. while the cake cools make your frosting: beat cream cheese, powdered sugar, granulated sugar, butter and vanilla extract until smooth
  14. carefully unroll cake
  15. spread frosting over cake
  16. reroll cake then wrap in plastic wrap and freeze
  17. when ready to serve remove from the freezer let sit for 10 minutes then slice and serve
  18. 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")

Nutrition Information

Yield

8

Serving Size

8 servings

Amount Per Serving Calories 402Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 121mgSodium 361mgCarbohydrates 51gFiber 1gSugar 40gProtein 6g

This nutrition information was calculated using a computer program, results may vary.

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