Friday, October 28, 2011

Pumpkin Roll

Fall is here, time for pumpkin treats. This year I made pumpkin cheesecake for Thanksgiving (I highly recommend it) and I am dying to make pumpkin cookies but I just haven't found the time. I recently made this roll for my sister and I's play date this week. It's delicious, a must for fall baking.

Pumpkin and cream cheese icing make a great pair in this roll. The cake part has just a hint of pumpkin taste combined with a little cinnamon and allspice and the cream cheese is a nice sweet treat.

I recommend serving this roll at any coffee, lunch, or play date.

Pumpkin Roll

Adapted from: Joy of Baking
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated white sugar
  • 1/2 tsp pure vanilla extract
  • 2/3 cup pumpkin puree (I used canned)


  • 8 ounces of cream cheese, softened at room temperature
  • 2 tbsp unsalted butter, softened at room temperature
  • 1 cup icing sugar
  • 1/2 tsp pure vanilla extract
  • 1 cup walnuts or pecans (l leave nuts out due to allergies)


  • Icing sugar

How to make

  • Preheat the oven to 375 degrees
  • Grease a jelly roll pan (cookie sheet that is 15 in X 10 in) with butter or a non stick spray, line it with wax paper and than butter and flour the wax paper. Make sure you grease the wax paper right to the edges so the cakes edges will not stick.
  • Sift all your dry ingredients into a large bowl (flour, baking powder, baking soda, cinnamon, allspice, salt).
  • In a mixing bowl place your eggs and sugar, beat on high for 5 minutes. You want the egg and sugar mixture fluffy when you are finished.
  • Stir in gently pumpkin and vanilla into egg mixture, stir until combined
  • Gently fold the flour mixture into pumpkin mixture
  • Pour the batter into your prepared pan and spread evenly with a spatula
  • Bake for 13-15 minutes in your preheated oven
  • While the cake is baking dust a clean dish towel with icing sugar.
  • When the cake is done, immediately flip it over onto the dish towel
  • Gently remove the wax paper from the cake
  • Sprinkle with icing sugar
  • Roll the cake up in the dish towel starting from the shorter end
  • Place on cooling rack to cool
  • Beat the cream cheese, butter, and vanilla until fluffy. Add the icing sugar and beat until combined. If you are adding nuts, fold in the nuts after mixing

To assemble
  • When the cake is cool, unroll the cake gently
  • Spread the filling all over the cake
  • Re roll and transfer to serving plate
  • Refrigerate for 2 hours or overnight before serving, this just makes it easier to cut
  • Dust with icing sugar before serving
  • Enjoy :)

Not yet a fan of pumpkin roll...or pumpkins

1 comment:

  1. Loved this pumpkin roll! Thanks for bringing it to our playdate. I might need to make it for tomorrow's Halloween party ...