PUMPKIN ROLL

This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make. See the video above for a step-by-step visual tutorial for how to assemble your roll.

Anyway, if you also happen to have a nostalgic craving hit this season for a classic pumpkin roll, this recipe has been my go-to for years. It calls for all of the classic ingredients (thanks, Libby’s!), but it’s updated with my method for rolling up the cake in parchment paper, which I have found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin roll, don’t fear — it’s much easier than it may seem. Plus, I’ve included a handy step-by-step video below to take any of the guesswork out the equation. And if your friends and family are anything like mine, they are going to love it.

Let’s make a pumpkin roll!

PUMPKIN ROLL

TOTAL TIME : 35 MINS 

PREP TIME : 20 MINS

COOK TIME : 15 MINS

INGREDIENTS

PUMPKIN CAKE INGREDIENTS

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice (*or see below for substitution)
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• optional: powdered sugar (to sprinkle on at the end!)

CREAM CHEESE FILLING INGREDIENTS

• 1 (8 ounce) brick cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

INSTRUCTIONS

Get the full instruction @gimmesomeoven.com

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