There’s something about fall that makes us start feeling like pumpkin-flavored deliciousness. This takes a little more effort than ordering a pumpkin spice latte, but I promise, you can do this! It looks all fancy and difficult, but it’s not that hard, and it’s another dessert that you can make ahead and freeze for a last-minute treat or a busy holiday.
Pumpkin Roll is a great combination of spicy pumpkin cake rolled up with a yummy cream cheese filling. In the next few months canned pumpkin and other baking ingredients will have some great sales, so the timing couldn’t be better to give this one a try. It’s a favorite at my house, and I bet it’ll be a big hit at yours too.
Here’s what you’ll need for each roll:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin (the big can makes about 5, so stick with the little can if you don’t want to make that many!)
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 8 oz. cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
Grease a 10×15-inch jelly roll pan (basically a cookie sheet with sides on it). Then line the pan with wax paper and grease the wax paper too. Foil (as pictured) will work in a pinch if you forgot you used up all the waxed paper making chocolate caramel covered apples! 😉 Spread the batter evenly in the pan and bake in a preheated 350° oven for 15 minutes.
Allow the cake to cool in the pan on a cooling rack for about 15 minutes. Dust a towel well with powdered sugar (to prevent the cake from sticking to the towel), and turn the cake out onto the towel.
When the cake has cooled completely, unroll it and gently spread the filling to cover the entire cake (one edge will probably stay curled up–that’s fine).
Keep rolling until completely rolled up. Dust with additional powdered sugar if you wish. Place seam side down on a platter and chill for at least an hour before slicing and serving. (This firms up the filling so it doesn’t get all smushy when you try to cut it.)
If you want to save it for another time, wrap it in plastic wrap, then foil, and store it in the freezer. Thaw it in the fridge when you’re ready to serve. This is a really easy batch to double or triple, so go ahead and make a few, eat one now, and save one or two for later!
Ready to give it a shot? Let us know how it goes! Don’t forget to Pin this one to save this recipe for later. And be sure to try out these other great seasonal recipes:
Grandma’s Apple Strudel (another great one to make ahead and freeze!)
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