Name: Easy Homemade Pumpkin Roll
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 1
Cuisine: American
Ingredients: 3/4 cup All-Purpose Flour; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Ground Cinnamon; 1/2 tsp Ground Cloves; 1/4 tsp Salt; 3 Large Eggs; 1 cup Sugar; 2/3 cup Pure Pumpkin; 1 cup Chopped Walnuts, (optional); 1 (8 oz) package Cream Cheese; 1 cup Sifted Powdered Sugar; 6 tbsp Butter, (softened); 1 tsp Vanilla Extract

For as long as I can remember, I've had Pumpkin Roll at Thanksgiving. It also happens to be my favorite thing to eat at Thanksgiving. I remember watching my mom make them each year to take to the family feast. Then, I watched in amazement as they were cut, revealing the perfectly spiraled pumpkin cake and cream cheese filling.

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Now that I'm a mom and do a large portion of the Thanksgiving baking, I have mastered the art of the Pumpkin Roll. They seem intimidating to to make, but they really aren't that hard. Want to give it a try this year? I've shared the recipe at the bottom of this post and made a video tutorial below.

How to Make a Pumpkin Roll Video Tutorial

Tools you'll need:

KitchenAid 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 Inch Reynolds Wrap Cut-Rite Wax Paper Kitchen Towels Vintage Striped 100% Cotton Tea Towel 4 Piece Silicone Spatula Set BPA-Free Melamine Large Rectangle Platter

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Easy Homemade Pumpkin Roll

This beautifully spiraled dessert is a family favorite. It's perfect for fall when you want all things pumpkin and makes a great dessert for Thanksgiving.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

¾ cup All-Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Ground Cinnamon
½ tsp Ground Cloves
¼ tsp Salt
3 Large Eggs
1 cup Sugar
&frac23; cup Pure Pumpkin
1 cup Chopped Walnuts, (optional)
1 (8 oz) package Cream Cheese
1 cup Sifted Powdered Sugar
6 tbsp Butter, (softened)
1 tsp Vanilla Extract

Instructions

Preheat oven to 375 degrees.
Grease 15X10-inch jelly-roll pan; line with wax paper or parchment paper. Then, grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.

Cake Recipe

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
Beat eggs and sugar in large mixer until thick.
Beat in pumpkin.
Stir in flour mixture. Spread evenly into prepared pan. (Optional: sprinkle with walnuts.)
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper.
Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.

Filling Recipe

When cake is cooled, beat cream cheese, powdered sugar, butter, and vanilla extract in mixer until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Reroll cake.
Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.

Notes

This recipe can easily be doubled (tripling is not recommended). Once doubled, 2 ½ cups of the cake batter will be needed for each prepared jelly-roll pan; 1 ¾ cups filling for each roll. Baking time remains the same.