Description
This classic pumpkin roll recipe is perfect for beginners. We believe cooking should be fun, simple, and stress-free. Our recipes are designed for you to follow confidently, yielding delicious results every time. Enjoy the process and the delightful outcome of this easy-to-make dessert.
Ingredients
- ¾ cup all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup canned pumpkin
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 °F. Grease a 10 × 15-inch jelly-roll pan and line with parchment paper extending over long sides; lightly grease parchment.
- In a bowl, whisk together flour, salt, baking soda, cinnamon, pumpkin pie spice. In another bowl, mix eggs, sugar, pumpkin, and vanilla until smooth. Add dry to wet, stir until just combined. Spread evenly in pan.
- Bake 12–16 minutes until a toothpick comes out clean. Immediately lift the cake (with parchment) onto a heat-safe surface; while hot, gently roll it up (in parchment) from a short end. Cool completely on a wire rack.
- For the filling, beat cream cheese, butter, vanilla, and powdered sugar until fluffy. Carefully unroll cooled cake, spread filling evenly, leaving a 1-inch border. Re-roll (without parchment), wrap in plastic, and refrigerate at least 1 hour.
- Dust with powdered sugar if desired, slice, and serve.
Notes
- Store covered in fridge up to 3 days.
- Can make ahead or freeze (wrapped) up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American