Simple Classic Pumpkin Roll with Cream Cheese Filling

This classic pumpkin roll is made with a thin layer of pumpkin cake and smooth sweet cream cheese filling.  If rolling the cake up has been a concern, let us show you a game changing trick that will have you making more than one pumpkin roll this fall !

HAPPY FALL !!!

I can’t even BEGIN to tell you how excited I am to share this easy pumpkin roll recipe with you today!

I don’t really bake that often to be honest with you but when the weather starts to cool like this I get the bug.

This pumpkin roll will be gone before I am done typing this post.  And I’m not kidding.

IT IS NOTHING SHORT OF EPIC !!!!!

PUMPKIN ROLL INGREDIENTS:

To make this classic pumpkin roll recipe, you will need the following ingredients:

Flour, Baking Powder, Baking Soda, Salt, Eggs, Vanilla, Sugar, Pumpkin Pie Spice, Nutmeg, Cinnamon, Pumpkin Puree, Cream Cheese, Butter

HOW TO MAKE PUMPKIN ROLL

1.  Make the pumpkin batter
2. Transfer it to a jelly roll pan lined with parchment paper
3.  Bake the cake until done – about 15 minutes
4. Lift the cake up from the pan and begin rolling the cake in the parchment paper – set aside to cool
5. While the cake is cooling, make the cream cheese filling
6. Unroll the cake and spread the cream cheese all around leaving about a ½″ border
7. Roll it back up without the paper and wrap it in plastic wrap to refrigerate
8. When ready to serve the pumpkin roll, dust it with a little powdered sugar, slice and serve!

HOW TO ROLL THE PUMPKIN ROLL WITHOUT A TOWEL

You know how you have to ROLL the pumpkin roll?  Well the way I learned to do it was to roll the warm cake in a clean dish towel.  The problem with that is it sticks, it gets the dish towel all full of cake and it’s just a hot mess.

Well here is the solution!

You line a jelly roll pan with parchment paper.  Let the paper overlap the pan by about an inch or so.

After the cake is baked and cool enough to handle, roll it up with the parchment paper, then place it on top of a clean kichen towel and gently roll it up again.

Let the cake completely cool.  I gave it about 30 minutes and then simply unroll it and spread the cream cheese filling evenly all over it and roll it up again, but this time without the parchment paper.

Just throw the parchment paper away and wrap the pumpkin roll in plastic wrap and refrigerate.

I can’t make enough of this pumpkin roll.  It gets eaten in a matter of days in my house, but the good news is this pumpkin roll freezes great!  So now I make 2 and freeze one!

Enjoy!

The Easiest Pumpkin Roll

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★★★★★

5 from 4 reviews

• Total Time: 45 min

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Description

This classic pumpkin roll is made with a thin layer of pumpkin cake and smooth sweet cream cheese filling. If rolling the cake up has been a concern, let us show you a game changing trick that will have you making more than one pumpkin roll this fall !

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Ingredients

Scale 1x2x3x

• ¾ Cup Unbleached White Whole Wheat Flour
• ¼ teaspoon Sea Salt
• 1 tsp Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• ¼ teaspoon nutmeg
• ¾ Cup Organic Sugar
• 3 Eggs, room temperature
• 2 /3  Cup Canned Pumpkin
• 1 teaspoon Vanilla Extract

FOR THE FILLING:

• 8 Ounces Cream Cheese, room temperature
• 2 Tablespoons Butter, room temperature
• 1 teaspoon Vanilla Extract
• ¾ Cup Powdered Sugar

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Instructions

1. Preheat the oven to 350° F
2. Line a 15 x 10-inch jelly-roll pan (or rimmed baking sheet) with parchment paper, leaving extra on all sides so it can be rolled after cooking – spray with cooking spray and set aside
3. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg
4. In another bowl mix the eggs, sugar, vanilla and pumpkin with a whisk until combined
5. Add the wet ingredients to the dry ingredients and whisk until combined and smooth
6. Spread the batter evenly onto the pan using the back of a knife or spatula ensuring it gets all the way into the corners
7. Place the batter onto the middle shelf of the oven and bake for 13-15 min or until a knife comes out clean
8. Meanwhile, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is combined and smooth
9. Immediately lift the parchment paper and hot cake out of the pan and onto a flat surface and start gently rolling the cake until it is all rolled up. Let it cool completely
10. Once the cake roll is cooled completely, unroll it very carefully and begin spreading the cream cheese over the cake
11. Again, roll up the cake but this time w/o the parchment paper
12. Cover with plastic wrap and refrigerate
13. Dust with powdered sugar before serving

• Prep Time: 15 min
• Cook Time: 13-15 min

Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe and hope you do too!  🙂

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