I know what you are thinking – Pumpkin is only for Autumn. It may seem that way but it’s entirely not true. Pumpkin can be enjoyed all year long whether in breakfast, beverage or dessert form. Think about it, pumpkin is great for Fall but also for Christmas or Easter or Mother’s Day. Tons of possibilities to enjoy pumpkin.
With Easter approaching, I thought it would be a great time to share a Pumpkin Cake Roll recipe. This cake roll is a perfect dessert for Easter meals. Or pin this recipe so that you have it for next Thanksgiving or Christmas. So many ways to enjoy this cake.
PUMPKIN ROLL INGREDIENTS
Cake
- 3 Eggs
- 1 cup Sugar
- 3/4 cup Flour
- 2/3 cup Pumpkin puree
- 1 tsp Baking soda
- 1/2 Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
Pumpkin Roll Cream
- 8 oz Cream cheese
- 2 tbsp Butter
- 1 cup Powdered Sugar
- 1 tsp Vanilla
PUMPKIN ROLL CAKE DIRECTION
1. Preheat oven to 370 degrees. Prepare a 9×13 pan by lining it with parchment paper.
2. Cream the pumpkin, sugar, and eggs in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Gently mix in flour, baking soda, cinnamon, nutmeg, and ginger. Mix until all combined.
4. Pour the dough into the prepared 9×13 pan. Bake in a preheated 190 degree oven for 15-20 minutes.
5. Remove the finished cake from the parchment onto a flat surface. Cover the cake with a towel and roll it together with a towel. Cool.
PREPARE PUMPKIN ROLL FILLING
1. Mix all the ingredients for the filling.
2. Carefully unwrap the roll, remove the towel. Apply the filling and gently roll it up again into a log.
3. Place into the refrigerator for 2 hours.
4. Serve.
5. Store cake roll in the refrigerator.
Pumpkin Roll Cake
Ingredients
Pumpkin Cake Roll
- 2/3 cup pumpkin puree
- 1 cup sugar
- 3 eggs
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Pumpkin Roll Filling
- 8 oz cream cheese
- 2 tbsp butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
Pumpkin Cake
- Preheat oven to 190 degrees. Prepare a 9×13 pan by lining it with parchment paper.
- Cream the pumpkin, sugar, and eggs in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Gently mix in flour, baking soda, cinnamon, nutmeg, and ginger. Mix until all combined.
- Pour the dough into the prepared 9×13 pan. Bake in a preheated 190 degree oven for 15-20 minutes.
- Remove the finished cake from the parchment onto a flat surface. Cover the cake with a towel and roll it together with a towel. Cool.
Pumpkin Roll Filling
- Mix all the ingredients for the filling.
- Carefully unwrap the roll, remove the towel. Apply the filling and gently roll it up again into a log.
- Place into the refrigerator for 2 hours.
- Serve.
- Store cake roll in the refrigerator.