Pumpkin Roll Recipe

slices of pumpkin roll on rectangular plate

This classic pumpkin roll recipe is on my baking list every fall! It’s the perfect, make-ahead dessert for family gatherings, potlucks, Thanksgiving, or Christmas.

Course Dessert

Cuisine American

Keyword pumpkin roll, pumpkin roll recipe

Prep Time 20

Cook Time 15

Cooling time 5

Total Time 40

Servings slices

Calories 201kcal

Author Ann Drake

Equipment

10 inch x 15 inch jelly roll pan
Stand mixer or hand mixer
parchment paper

Ingredients

For the Cake

3 large eggs
1 cup sugar
2/3 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the Frosting

1 1/4 cup powdered sugar
4 tablespoons butter (softened)
8 oz. package cream cheese (softened)
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375 degrees F.
Line a 10 inch x 15 inch jelly roll pan with parchment paper. The paper should hang over the long sides about 2 inches. Lightly apply cooking spray to the paper. Set aside.
In the bowl of a stand mixer with the whisk attachment, or large bowl with a hand mixer, beat the eggs on high for 2 minutes.
Stir in sugar, pumpkin, vanilla, and lemon juice.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Add flour mixture to pumpkin mixture. Mix well.
Pour cake batter onto parchment lined jelly roll pan and spread to the sides.
Bake for 15 minutes.
When cake is done, remove from oven and cool for 5 minutes.
Place a cooling rack right beside your jelly roll pan. Carefully lift the cake out of the pan by holding the sides of the parchment paper. Transfer it to the cooling rack.
Starting with the narrow end, begin rolling the cake. Roll the parchment paper right along with the cake. Loosely twist the ends of the parchment paper (like a Tootsie Roll) as you go. (Your roll will be 10 inches long.)
Cool rolled cake completely on wire rack.
While cake is cooling, prepare the frosting.
Beat together the powdered sugar, butter, cream cheese and vanilla. Set aside.
When cool, unroll the cake. Spread the cake with the cream cheese filling. Roll the cake back up, peeling back the parchment paper as you roll. DO NOT INCLUDE THE PARCHMENT PAPER ON THE SECOND ROLL.
Liberally dust the pumpkin roll with powdered sugar. This is optional but very pretty.
Wrap the pumpkin roll in plastic wrap and chill in refrigerator at least an hour. Overnight is better.
Slice and serve. Additional powdered sugar can be sprinkled before serving.

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