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 GlassOXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 InchReynolds Wrap Cut-Rite Wax PaperKitchen Towels Vintage Striped 100% Cotton Tea Towel4 Piece Silicone Spatula SetBPA-Free Melamine Large Rectangle Platter
- 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
- ⅔ 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
- 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.
- 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.
- 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.
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.
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KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Silicone Spatula Set
Baking Jelly Roll Pan, 10.25-Inches x 15.25-Inches
12- Pack White 100% Cotton Kitchen Towels 15 x 25 inches, Dish Towels, Bar Towels & Tea Towels
Wilton 3-Tier Cooling Rack for Cookies, Cakes and More
4 Serving Platters
Amount Per Serving: Calories: 292Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 69mgSodium: 208mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 5g
Nutrition information isn't always accurate.