The Best Pumpkin Roll Recipes

PUMPKIN ROLL

Steps:

• To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
• Mix in pumpkin and vanilla extract.
• Add flour mixture and fold with a spatula just until combined.
• Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
• Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
• Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
• Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
• To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
• Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
• To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
• Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.

EASY PUMPKIN ROLL RECIPE

Steps:

• Preheat oven to 375°F.
• In the bowl of a stand mixer, beat the eggs for 5 minutes, then gradually add sugar. Stir in the pumpkin and lemon juice until well blended.
• In a medium size bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture until just blended. Take care not to over mix the batter so it stays light.
• Spread the mixture onto a 10x15-inch baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired.
• Bake for 12-15 minutes. Use a paring knife around the edges of the cake to to loosen it from the pan.
• Generously sift powdered sugar on a clean, fine napped dish cloth or flour sack. After removing the pumpkin cake from the oven, immediately invert onto the powdered sugar covered dish cloth. Sprinkle with more powdered sugar and roll the cake up in the dish towel. Allow to cool completely.
• While the cake is cooling, make the frosting. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth. Once the cake has cooled completely, unroll it. Spread the cream cheese mixture evenly over the cake. Roll up again and chill. Slice into pieces and serve or freeze.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

EASY PUMPKIN ROLL

Steps:

• Preheat oven to 350°F.
• Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment at the ends, for easy removal. Very lightly coat the parchment with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, add in the eggs and mix on medium until lightly beaten.
• Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute until smooth.
• Turn mixer to low and add in the flour, mixing for 30 seconds, or until smooth, scraping the sides of the bowl as necessary.
• Spread the batter into the prepared pan evenly.
• Bake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while hot, lift the cake out of the pan using the parchment paper and place on a heat safe surface.
• Leaving the parchment paper on the cake, roll it up carefully starting with the narrow end, placing it on a wire rack seam-side down to cool completely.
• While the cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together for 1 minute on medium speed until smooth.
• Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.
• When your cake is cooled, carefully unroll it. Using an offset spatula, spread your cream cheese filling evenly onto the cake, leaving 1- inch around the edges.
• Now carefully roll the cake back up tightly, but pull the parchment paper away from the cake as you do so. Once you have it rolled up, place it on a baking sheet or serving dish, cover airtight and place in to the refrigerator for at least 30 minutes, or until ready to serve.
• Dust with powdered sugar before slicing and serving.

AUNT MAGGIE'S PUMPKIN ROLL

Steps:

• Begin by preheating the oven to 350 degrees F.
• Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
• In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
• Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
• Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
• In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
• Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
• Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

THE BEST PUMPKIN ROLL RECIPE

Steps:

• Preheat oven to 375 degrees
• Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
• Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
• In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
• In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
• Add in the vanilla and pumpkin puree. Mix until well blended.
• Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
• Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
• When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
• Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
• After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
• Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
• After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
• Cover and chill for about an hour.
• Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
• Store cake in the fridge. It also freezes well.

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
• In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
• Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
• Spread the batter evenly in the prepared pan.
• Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
• Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
• While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
• While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
• Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
• Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
• Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
• Store in the fridge, covered, for up to three days.
• For more pumpkin treats, click here!

THE BEST PUMPKIN ROLL

Steps:

• Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
• Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.