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pumpkin roll

This delicious pumpkin roll is perfect for fall celebrations. Filled with cream cheese frosting and spiced pumpkin cake, it’s a crowd-pleaser that’s easy to make and beautiful to serve.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 0.666 cup canned pumpkin puree
  • 1 teaspoon lemon juice
  • 8 ounces brick-style cream cheese well-softened to room temperature
  • 6 tablespoons unsalted butter well-softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar sifted; optional for dusting
  • confectioners' sugar for dusting

Method
 

Preparation Steps
  1. Preheat your oven to 375°F and spray a 15x10x1-inch jelly roll pan with nonstick spray. Line with parchment paper and spray again.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, and set aside.
  3. In a large bowl, whisk eggs and sugar until combined.
  4. Add pumpkin puree and lemon juice to the wet ingredients and mix well.
  5. Gradually add dry ingredients to wet, stirring until just combined.
  6. Pour batter into prepared pan and bake for 15 minutes, until set and springy to the touch.
  7. While hot, carefully roll the cake up into a roll, keeping the parchment on the pan. Let cool for 20 minutes.
  8. Make the cream cheese frosting by beating cream cheese, butter, and vanilla until smooth. Add confectioners sugar and beat until fluffy.
  9. Unroll the cooled cake, spread with frosting, re-roll, and chill for 30 minutes. Dust with additional confectioners' sugar before serving.

Notes

This pumpkin roll is perfect for fall holidays and can be stored in the refrigerator for up to 5 days or frozen for longer storage.