Homemade Pumpkin Roll Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For the Cake:
  • ¼ cup of powdered sugar to sprinkle on your towel
  • ¾ cup of flour
  • ½ tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of cinnamon
  • ½ tsp of ground cloves
  • ¼ tsp of salt
  • 3 eggs
  • 1 cup of sugar
  • 1 can of 100% Pure Pumpkin
  • Filling
  • 8 oz of cream cheese, softened
  • 1 cup of powdered sugar, sifted
  • 1 stick of butter, softened
  • 1 tsp of vanilla
  1. Preheat oven to 375 degrees Fahrenheit and grease a 15 x 10-inch jelly-roll pan. Line pan with wax or parchment paper and lightly spray with cooking spray. A jelly-roll pan is a baking sheet around these dimensions: 12½ x 17½ by 1 inch
  2. Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
  3. In a bowl, mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
  4. Using a stand mixer or a hand mixer, in a separate bowl, beat the eggs and granulated sugar until thick (this takes a bit of time).
  5. Add the pumpkin to the egg mixture and continue to beat until well mixed.
  6. Gradually, add in your flour mixture and mix.
  7. Spread the batter on your prepared pan with paper.
  8. Bake for 11 to 15 minutes or until top of cake springs back when touched.
  9. Immediately loosen and turn cake over onto the prepared towel. Carefully peel off paper.
  10. Roll up the cake and towel together, starting with the narrow end, and cool on a wire rack.
  11. In a medium sized bowl or stand mixer, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
  12. Unroll the cake and spread the cream cheese mixture over cake evenly.
  13. Roll the cake up again and wrap in plastic wrap.
  14. Refrigerate for at least one hour before serving.
Recipe by Sweet and Simple Living at https://sweetandsimpleliving.com/homemade-pumpkin-roll-recipe/