Delicious Pumpkin Roll Recipe

This Homemade Pumpkin Roll is simple to make, has just the right amount of spices, and is filled with a simple cream cheese frosting. This dessert is great for fall!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 375°F (190°C). Prepare a 10x15 jelly roll pan with parchment paper and nonstick cooking spray. Dust a clean kitchen towel with powdered sugar.

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Mix the brown sugar, granulated sugar, and eggs in a large bowl for 30 seconds to 1 minute with a handheld mixer or whisk. Add pumpkin puree and vanilla.

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Mix flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Stir the dry ingredients into the wet ingredients until just combined.

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Pour the batter into the pan and spread evenly. Bake for 12–15 minutes at 375°F (190°C) until the top is set and a toothpick inserted into the center comes out clean.

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After baking, remove the cake from the pan. Remove the parchment paper and place the cake on the kitchen towel. Roll the cake and towel carefully from the narrow end. Cool 2 hours on a wire rack.

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Cream cheese and butter should be mixed in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer. Scrape bowl sides as you add powdered sugar and vanilla.

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Carefully remove the cooled pumpkin roll from the towel. Leave 1/2-inch border around cake with cream cheese frosting. Reroll the pumpkin roll carefully and refrigerate for 1–2 hours.

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Delicious Pumpkin Roll Recipe

This Homemade Pumpkin Roll is simple to make, has just the right amount of spices, and is filled with a simple cream cheese frosting. This dessert is great for fall!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 375°F (190°C). Prepare a 10x15 jelly roll pan with parchment paper and nonstick cooking spray. Dust a clean kitchen towel with powdered sugar.

Mix the brown sugar, granulated sugar, and eggs in a large bowl for 30 seconds to 1 minute with a handheld mixer or whisk. Add pumpkin puree and vanilla.

Mix flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Stir the dry ingredients into the wet ingredients until just combined.

Pour the batter into the pan and spread evenly. Bake for 12–15 minutes at 375°F (190°C) until the top is set and a toothpick inserted into the center comes out clean.

After baking, remove the cake from the pan. Remove the parchment paper and place the cake on the kitchen towel. Roll the cake and towel carefully from the narrow end. Cool 2 hours on a wire rack.

Cream cheese and butter should be mixed in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer. Scrape bowl sides as you add powdered sugar and vanilla.

Carefully remove the cooled pumpkin roll from the towel. Leave 1/2-inch border around cake with cream cheese frosting. Reroll the pumpkin roll carefully and refrigerate for 1–2 hours.

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