Pumpkin Cake Roll Recipe

When you're tired of pumpkin pie, impress your guests at Thanksgiving this year, with one of these pretty pumpkin cake rolls. The cake only takes 15 minutes to bake in the oven and you can make the cream cheese frosting while waiting for the cake to cook.  I don't have to cook a big Thanksgiving dinner this year. I hope one year though because I think it would be fun. My only job is to bring the Strawberry Pretzel Salad.

Don't be intimidated to make a pumpkin cake roll. When I tried making it my first time I had a couple of mishaps and it was very hard to roll up the cake nicely. They are beautiful when you slice them open and once you make them you will feel like a cooking God after you make one. Trust me.

It took me 3 times to get a pumpkin cake roll right. I don't remember the first time very well. Just remembered that it didn't turn out. 2nd time, it worked, but my pumpkin roll looked like the Bermuda triangle and it cracked on the top. The third time was a lot better because was sick of my cake rolls messing up and I did my research beforehand to see what other people were doing to get theirs right.

If you'd like more pumpkin recipes please try Pumpkin Chocolate Chip Muffins, Pumpkin Pie with Evaporated Milk, 5 Easy Recipes with Cake Mix and Canned Pumpkin.

Jump to:

• Ingredients Needed
• How to Make a Pumpkin Cake Roll
• Tips for Pumpkin Cake Roll
• Other Delicious Pumpkin Recipes
• Pumpkin Cake Roll

Ingredients Needed

• Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
• Baking powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
• Baking soda -  also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent.
• Pumpkin pie spice - is a blend of warm, aromatic spices that are commonly used in fall and winter baking. This popular spice mix typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice
• Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens.
• Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
• Granulated sugar - Or  regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so.
• Pumpkin puree - Canned pumpkin is a pantry staple that is convenient and versatile for a wide range of recipes
• Neufchatel cream cheese, softened - is a soft, mild-tasting cheese with a high fat content. It is made from a mixture of milk and cream, and is typically used as a spread on bagels, toast, or crackers.
• Powdered sugar, sifted
• Butter, softened -  is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
• See the recipe card below for a full list of ingredients and measurements.

How to Make a Pumpkin Cake Roll

Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

Tips for Pumpkin Cake Roll

Roll the cake up when it was warm. This is why the parchment paper is a must, under making these types of cakes. You can just take it out of the pan right away.

Also, make sure to discard the parchment paper when you put the cake on the towel to roll up. The towel helps you to roll the pumpkin cake really tight to get those pretty swirls. My swirls don't look as pretty, but I'm satisfied and glad that the cake didn't end up cracking.   3 times is always a charm. 🙂

Dust the top of the cake with a little powdered sugar. You don't need much only about 2 tablespoons.

Can I use a sugar substitute to make this lower in points? Yes, you can. Just make sure to look up the conversions for the brand of sugar you are using. I'd add the conversions here, but I am not familiar with them all.

Other Delicious Pumpkin Recipes

If you tried this Pumpkin Cake Roll  any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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