Pumpkin Cake Roll Recipe

Prep in: 45 mins
Cook in: 15 mins
Ready in: 60 mins
I’m Going To Show You How To Make A Pumpkin Cake Roll.


  • All-Purpose Flour
  • Pumpkin Pie
  • Salt
  • Baking Powder
  • Pumpkin
  • Plain Old Sugar
  • Vanilla Extract
  • Jelly Roll



We can get started you’ll need some all-purpose flour, pumpkin pie spice, salt, baking powder, pumpkin ,puree plain old sugar, eggs, vanilla extract those are just the ingredients you’re going to need to make the cake part and in a little bit. I’ll show you how to make the filling now the first thing you want to is you’re going to get your oven bringing it to 375 and the second thing you want to do is take up 10 per 15 inch jelly roll pan spray with nonstick spray lay in the bottom of some parchment paper once you get that ready for you you’re pretty much ready to rock and roll it’s very simple I’m going to take my dry ingredients and even though. I’m not a big fan of sifting because I think most of the time is a waste of time in this case I always do want to make a jelly roll because it is such a thin cake.


I don’t want any lumps of flour or dry ingredients hanging around in there just do that and then.I’ll just take my spoon and my shut up that’s all now that’s ready you can set it aside because you don’t have to think about it anymore now in this big bowl you’re gonna add in your eggs and some plain old sugar and you’re gonna whisk these. I’m going to use a handheld electric mixer because I’m going to need to mix these and whip them up for a good three minutes or so, I want them to be really light and pale in color and they’re gonna really like double in volume once you once it gets there actually what it looks like that is what you’re looking for and that’s going to add so much make the cake itself so nice and light and delicious and oh so good so now.


We’re going to add in some vanilla extract and the pumpkin puree you can make your own pumpkin puree or you can buy.some I usually always have someone hand whether whatever season it is it can be summertime it can be spring fall winter.I always have some because. I love pumpkin puree and you can make so many different things with it. I make soup with it I make sauces with it I stuff it in ravioli you name it.I do it that’s why I always like to have it on hand. I’m just going to mix this until they’re all incorporated now just add in your dry ingredients get it all in there and mix this up until the dry ingredients are incorporated but not over mix it don’t want to mix it because if you keep over mixing it develop the gluten in the flour and you’ll end up with bread and you don’t want that just mix it in.


You’ll be ready to go I look screaming it’s going to take my spatula and give this a good mix from the sides and the bottom just to make sure everything is incorporated that looks good and now just pour it into your pan that easy.I mean it doesn’t get any easier than that and it looks really awesome when it’s all rolled up I did a regular jelly roll pan a jelly roll recipe.now this is going to go into your preheated oven at 375 for about twelve to fourteen minutes or until the cake is completely cooked.I’ve covered it with some confectioner sugar that just helps it.

5I’m going to let this cool for a couple hours you want this to be completely completely cooled before you go and fill it.I’m just going to set this aside clean up hang out for a little bit have a couple cocktails and then.I’ll show you how to finish it my role has been cooling for a couple of hours and it’s completely cool so now it’s time to make the cream cheese filling because what’s better than pumpkin with pumpkin and cream cheese right so what I have here is some cream cheese and unsalted butter both a room temperature some confectioner sugar vanilla extract and I’ve got a Clementine.


Which I’m going to use the zest of you can also just replace it with orange or you can leave it out completely it’s all up to you I’m going to use some in because I like the flavor but you don’t have to so,let’s get started I’m going to just cream these two together until they’re well combined 1 make sure that they’re room temperature and then. I’m going to add in the remaining ingredients. I’m gonna add in my trusty vanilla a good bit of it because I like it and then the steps of my Clementine and then my confectioner sure and then just slowly combine this all until it’s nice and creamy.


I just find it to be a little easier and then just spread it out just going to push some of this filling away from the edge because it will spread out as I roll it and then you’re just kind of continue to roll it but without the paper to the kitchen towel and at this time we’ve got out of the way look at that that is gorgeous isn’t it I’m going to rewrap this up and I’m going to stick this in the fridge for a few hours you can even do this overnight you want this to set you want it to be really nice and cold otherwise if, you try to slice it’s going to fall apart so, I’m going to put this in cleanup and I’ll show you what it looks like once it’s completely done my pumpkin roll was in the fridge for a few hours it’s ready.