Creating an extraordinary classic pumpkin roll for your festive fall and winter gatherings is not as complicated as it looks. This show-stopping tender pumpkin spiced cake with silky cream cheese frosting can be recreated by any baker with our easy to follow pumpkin roll recipe. Your friends and family will be thrilled when served with this alluring, delightful dish. Pumpkin rolls are an excellent choice when it comes to selecting the perfect go-to treat for your fall and Thanksgiving desserts; they are even a fantastic option for Christmas desserts.
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned 100% pure pumpkin
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Preheat your oven to 375 degrees. Line a deep-sided baking sheet with some parchment paper. Set aside.
In a stand mixer fitted with a paddle attachment, beat eggs and granulated sugar until well combined. Beat in pumpkin. Continue to mix until well blended.
Place a sieve over a large bowl. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt into the sieve and sift. Add the sifted dry ingredients to the batter in the standing mixer bowl. Mix thoroughly.
Using an offset spatula or silicone spatula, spread the batter evenly into the prepared baking sheet. Smack the pan on the counter to release any trapped air bubbles. Bake for 13-15 minutes or until the cake springs back when touched and pulls slightly from the sides from the pan.
Remove the cake from the oven. Grab a little bit of the parchment that is peeking out from under the cake on both sides. Gently slide the cake out of the baking sheet, onto the counter.
While the cake is still hot, begin to roll the cake with the parchment still on, carefully. Leave the cake seam side down. Set aside to cool.
- 1 (8 ounces) package cream cheese
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- milk, to thin frosting
Cream the cream cheese and butter on medium speed in the bowl of a stand mixer fitted with a whisk attachment.
Gradually add the powdered sugar and beat on low speed. Mix until the sugar, cream cheese, and butter are combined.
Add the vanilla to the frosting mixture. Mix on medium-high speed until the frosting becomes smooth.
Add the milk to adjust the thickness of the frosting. If you desire a thinner consistency, add more milk, 1 tablespoon at a time. If the frosting becomes too thin, simply add more powdered sugar.
When your cake is completely cool, carefully unroll, then peel the cake away from the parchment paper.
Using an offset spatula or silicone spatula, spread the cream cheese frosting on the cake’s surface, leaving a 1-inch border to avoid spillage of frosting on the sides for when the cake is rolled again.
Once the frosting is spread out on the cake evenly, you can begin to roll the cake again. Slowly roll the cake, careful not to crack it- make sure to roll it tightly. Lay the cake on its seam, and dust with powdered sugar using a sieve. Store in the refrigerator until ready to serve. Enjoy!