Easy Pumpkin Roll Recipe
This classic pumpkin roll recipe is easy to make and loaded with flavors! Soft pumpkin roulade with a sweet cream cheese filling.
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Servings 8 servings
Ingredients
- 3/4 cups all-purpose flour sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ½ tsp pumpkin seasoning
- ¼ tsp salt
- 3 eggs
- 3/4 cup granulated sugar
- 2/3 cup pumpkin puree
- walnuts or pecans optional
Filling-
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 4 Tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375℉ and line 15×10 jelly roll pan with parchment paper. (I recommend having some parchment paper overflow, so that you can take out the cake roll easier.)
- In a bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin spice seasoning, and salt. Set aside.
- Whisk together the eggs, granulated sugar and pumpkin puree. Gently fold in the dry ingredients until combined.
- Pour the batter to the lined baking sheet, spreading evenly across the entire pan. Top with crushed nuts, if desired. (Do not be worried if it seems like there isn't enough cake, the roulade will rise!)
- Bake at 375℉ for 10-12 minutes, or until the cake bounces at the touch.
- Immediately, remove the parchment paper with the cake from the pan. Starting at one of the short ends, start slowly rolling the cake until full rolled, WITH the parchment paper still on!
- Allow to fully cool on a wire rack. Meanwhile, prepare the cream cheese filling.
- Mix the cream cheese and butter until smooth. Add in the powdered sugar and vanilla and mix until combined.
- Once the cake is completely cooled, gently unroll. Spread the cream cheese filling all over the cake, evenly.
- Roll the cake back up, this time without the parchment paper. Add to a tray or platter and refrigerate for at least 1-2 hours before serving.
- Dust the pumpkin roll with powdered sugar, slice and serve.