Pumpkin Roll

rachel hollisThe pumpkin roll was as much a part of my holiday as a turkey on Thanksgiving or a Christmas tree in December. Because it’s tradition I look forward to making (and devouring) pumpkin rolls whenever the weather turns cold. Watch the video below where I explain why I love them so much and then scroll down for my Pumpkin Roll with Cinnamon Cream Cheese Icing recipe! ~Rachel 

pumpkin roll recipe

Start by preheating your oven to 375. Then combine your pumpkin roll ingredients with a hand mixer (recipe is down below)

autumn desserts with pumpkin

Line a cookie sheet with parchment paper and (just to be safe) spray your parchment paper with a non-stick spray. Add your pumpkin roll mixture and use a spatula to make sure its spread out evenly on the pan.

spread out pumpkin roll

Next bake your pumpkin roll for about 15 minute or until a tooth pick inserted into the middle of the cake comes out clean. Once your remove from the oven you need to allow it to cool… this can be an issue because you’re going to want to roll it up later and if it cools off while laying flat it might break.

Here’s a little trick, lay out a clean kitchen towel and dust with powdered sugar. Add your cake to the towel while it’s still warm and roll it up into the towel. Allow to cool off inside the rolled towel so it will be easier to roll up after you’ve iced it. Watch the video above for a step by step!

how to roll a pumpkin roll

While you’re waiting for your pumpkin roll to cool, you should make your Cinnamon Cream Cheese icing! 

cream cheese cinnamon and butter frosting

Combine you ingredients per the recipe below with an electric mixer. You can add a little milk in if it’s too thick.

icing a pumpkin roll

Unroll your cooled cake and ice with that amazing cream cheese spread you’ve just made! Then you’re ready to roll it back up!

rolling a cake roll the chic site

It should be much easier to roll since it cooled off in that shape already but go slow and steady. Rolls tend to crack a little as you roll them up but don’t worry, the cream cheese will cover it up and hold them together!

pumpkin roll recipe with powdered sugar

Once you’re all rolled up you can wrap in plastic wrap and store in the fridge or freezer. When you’re ready to serve your pumpkin roll, just sprinkle with powdered sugar and slice up for your guests.

rachel hollis recipe for pumpkin roll pumpkin recipes for fall
Pumpkin Roll with Cinnamon Cream Cheese Filling
Delicious pumpkin roll with cinnamon cream cheese icing
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
CAKE
  1. 1/4 Cup of Powdered Sugar - to sprinkle on towel
  2. 3/4 Cup of Flour
  3. 1/2 Tsp of Baking Powder
  4. 1/2 Tsp of Baking Soda
  5. 1/2 Tsp of Ground Cinnamon
  6. 1/2 Tsp of Ground Cloves
  7. 1/4 Tsp of Salt
  8. 3 Large Eggs
  9. 1 Cup of Sugar
  10. 2/3 Cup of Libby's Pure Pumpkin
CINNAMON CREAM CHEESE ICING
  1. 1 Package of Cream Cheese - Softened
  2. 1 Cup of Powdered Sugar
  3. 6 Tbls of Butter - Softened
  4. 1/4 Tsp of Cinnamon
Instructions
  1. Preheat oven to 375
  2. Line cookie sheet with parchment paper, grease parchment paper
  3. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
  4. BAKE for 13 to 15 minutes or until a toothpick inserted into the middle comes back clean. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Allow to cool
  5. For Cream Cheese Icing, combine all the ingredients and use it to line the cake per post directions.
Adapted from Libby's Pure Pumpkin
Adapted from Libby's Pure Pumpkin
The Chic Site http://thechicsite.com/

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