This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling … and it’s super easy to make. Watch the video below for a visual of how to assemble your own pumpkin roll!
Happy fall everyone! In honor of the calendar that officially turns into the new season this week, I thought I’d climb my favorite fall dessert recipe to the top of the blog again.
Yep, I’m talking about a good, old-fashioned, delicious classic pumpkin roll. ♡
I’ve had a tradition of making pumpkin rolls every fall for at least a decade now, and I always look forward to the relaxing, relaxing, and delicious fall vibe they bring. But I have to say that this year, during the first September we live abroad, this little tradition has been particularly nostalgic and comforting.
Although it now requires a special trip across town to one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to buy brick from “Philadelphia” (the name for cream cheese here in Spain, so cute), and some big messing around in the oven. Little Spaniard – The rhythms, feelings, smells and flavors of this ritual sound as familiar as ever. And the second time I cut a lovely round of a perfectly paired pumpkin cake filled with cream cheese filling, it tastes just as delicious as ever and feels the world wonderfully magical and comfortably small for a moment. Feel like a fall.
Anyway, if you also have a craving this season for a classic pumpkin roll, this recipe has been a favorite for years. But has been updated with the method of wrapping the cake in parchment paper, which I found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin wrap, fear not – it’s a lot easier than it might seem.
Let’s make a pumpkin wrap !!
Ingredients
+Pumpkin cake ingredients:
° 3/4 cup all-purpose flour
° 1/2 teaspoon baking powder
° 1/2 teaspoon baking soda
° 2 teaspoons pumpkin pie condiment (* or see below for replacement)
° 1/4 teaspoon salt
° 3 large eggs
° 1 teaspoon vanilla
° 1 cup granulated sugar
° 2/3 cup pumpkin puree
++Optional: powdered sugar (sprinkle on it at the end!)
+Ingredients for cream cheese filling:
° 1 (8 ounce) cream cheese, room temperature
° 1 cup sifted powdered sugar
° 6 tablespoons soft butter
° 1 teaspoon vanilla
Instructions :
+To make a pumpkin roll:
Preheat the oven to 375 degrees Fahrenheit, line a 15 x 10-inch jelly roll mold with parchment paper, and leave an additional 1 inch of parchment sticking to the sides of the 15-inch skillet so that you can easily lift the cake after baking. (If you want parchment paper to stick to the bottom of the pan more easily, sprinkle a little water on the pan and press parchment paper over it. You can also lightly spray the top of the parchment paper. With cooking spray to release the cake easily afterward, though. It is not required.)
Mix the flour, baking powder, baking soda, pumpkin pie spices, and salt in a large mixing bowl until mixture is incorporated.
In a separate bowl, beat eggs and granulated sugar for 1 minute until thick. Adding vanilla also pumpkin & mixing To mixed . Mix the flour mixture with a rubber spoon and stir together until completely homogeneous.
Distribute the mixture evenly in a prepared pan. Bake for 13 to 15 minutes, or until the top of the cake comes back when touched. Carefully lift the parchment paper and cake the cake on a flat (and heat-resistant) surface. And slowly, utilize your hands to rolling cake – rolling from short end to short end – To it is completely wrapped. Transfer cake roll to a wire rack and let it cool to room temperature.
While the cake is cooling, make the cream cheese filling (see below).
Once the cake has reached room temperature, transfer the cake roll to a flat surface, making sure it is flat again (or mostly flat – it’s okay if the ends are slightly twisted). Spreading cream cheese mixture equally over cake, leave a 3/4 Inch border on all sides. Then carefully rewrap the cake, and gently peel the parchment paper as you roll it so you can remove it completely and dispose of it. Roll the pumpkin tightly in plastic wrap and place in the refrigerator for at least an hour.
Unwrap the pumpkin wrap, and transfer to a serving plate. Sprinkle the pumpkin roll gently on all sides with powdered sugar, if desired. Then cut them * and serve.
If you have leftovers, just rewrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.
To prepare the cream cheese filling:
Whisk cream cheese, powdered sugar, butter, and vanilla extract in a mixing bowl until the mixture is smooth. If filling is too fluffy, adding more powder sugar. If it is too heavy, adding half a tsp or two of water. (You want a medium consistency so the filling is easy to spread, but not too warm or too fluffy to pop out of the cake when you roll it.)