Pumpkin Roll

Pumpkin roll recipe card

I was so sure that I already shared this recipe since I’ve made it in the past before Kate & Kathryn came to light. Turns out, I did not. This recipe is great for people who like pumpkin but aren’t into pumpkin pie. My main point of guidance is that you have to make sure to roll up the cake right when it comes out of the oven to ensure the best chances of not cracking the roll. Also, can we just acknowledge that we don’t make enough roll cakes. They’re essentially the perfect bite of cake and frosting every time.

Pumpkin Roll

3 egg
1c sugar
2/3c pumpkin puree
3/4c flour
1 tsp baking soda
1/2 tsp cinnamon
pinch of salt
chopped pecans (optional)
Powdered sugar for sifting.
2tbsp butter , softened
8oz cream cheese, softened
1 to 1 1/2 c powdered sugar
3/4 tsp vanilla

Preheat the oven to 350F. Line a 10×15 sheet pan with parchment paper, make sure to have a little overhang on the long sides for easy removal. In a medium-size bowl whisk together the flour, baking soda, cinnamon, salt and set aside. In the bowl of a stand mixer or using a hand mixer cream together the sugar, eggs, and pumpkin puree for 2-5 minutes or until frothy and light. Add in the flour mixture until just combined (add pecans now if using) and spread into your lined pan. Bake for 10-15 minutes. While that is baking lay out a clean dish towel and sift powdered sugar on top of it. This will keep the cake from sticking to the towel when we roll it up. When the cake is finished, carefully flip the cake over onto the towel. Peel off the parchment paper and dust more powdered sugar over the cake. Next, roll up the cake with the towel around it, so that the towel is inside the roll. Let the cake cool all the way before unrolling and frosting.

For the frosting, whip together the cream cheese and butter until light and fluffy. Add in 1 cup of powdered sugar and the vanilla. Mix together until thoroughly combined. Add more powdered sugar if your frosting needs thickening. When ready to frost gently unroll your cake and spread the frosting evenly and delicately roll it back up making sure to not squish the frosting out. Set on your serving plate and refrigerate until ready to serve. You can cut off the ends for a prettier presentation and dust with additional powdered sugar.


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