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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Best way to grow pumpkin roll in 3 steps. Pumpkin Roll

This recipe provides a simple three-step guide to making a delicious pumpkin roll, perfect for any occasion. Follow these easy instructions to create a delightful dessert that everyone will enjoy.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Roll
  • 15 ounces canned pumpkin
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 0.5 teaspoon nutmeg
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl
  • whisk
  • kitchen towel
  • wire rack
  • medium bowl
  • electric mixer

Method
 

Prepare the Pumpkin Cake
  1. Preheat your oven to 375°F (190°C) and grease a 15x10 inch baking sheet, lining it with parchment paper for easy removal.
  2. In a large bowl, whisk together the canned pumpkin, granulated sugar, and eggs until the mixture is smooth and well combined.
  3. In a separate bowl, combine the all-purpose flour, baking soda, cinnamon, ginger, and nutmeg, then gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
  4. Evenly spread the batter onto the prepared baking sheet and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Roll the Pumpkin Cake
  1. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper.
  2. Starting from one short end, carefully roll the cake and the towel together into a tight log, then let it cool completely on a wire rack.
Make the Cream Cheese Frosting and Assemble
  1. For the frosting, beat the softened cream cheese and butter in a medium bowl until creamy, then gradually add the powdered sugar and vanilla extract, mixing until smooth.
  2. Once the cake has cooled completely, carefully unroll it and evenly spread the cream cheese frosting over the entire surface.
  3. Re-roll the cake tightly without the towel, then refrigerate it for at least 30 minutes before slicing and serving.

Notes

Ensure the cake is completely cool before unrolling and frosting, as a warm cake will cause the frosting to melt. For best results, use a stand mixer with a paddle attachment for the frosting to achieve a smooth and creamy consistency. You can also dust the finished pumpkin roll with extra powdered sugar before serving for a decorative touch.