A pumpkin roll is the perfect autumn treat—light, spiced, and filled with a creamy layer of cream cheese frosting. The key to making this dessert a success is using a jelly roll pan, a shallow baking sheet designed for thin cakes. This allows the cake to bake evenly, and makes it easy to roll up without cracking. After baking, the cake is filled with a rich, smooth cream cheese frosting and then rolled for a picture-perfect spiral. Here’s how to make your own delicious pumpkin roll at home.
Ingredients
| All purpose flour | 3/4 | cup |
| Baking powder | 1 | teaspoon |
| Baking soda | 1/2 | teaspoon |
| Cinnamon | 1 1/2 | teaspoon |
| Pumpkin spice | 1 | teaspoon |
| Salt | 1/4 | teaspoon |
| Eggs | 3 | – |
| Pumpkin puree | 2/3 | cup |
| Dark brown sugar | 1/2 | cup |
| Granulated sugar | 1/2 | cup |
| Vanilla extract | 1 | teaspoon |
| Confectioners sugar | 3/4 | cup |
Maple Cream Cheese Frosting
| Cream cheese | 6 | oz |
| Plant-based butter | 1/4 | cup |
| Confectioners sugar | 1 1/2 | cups |
| Vanilla extract | Teaspoon | 1 |
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving some extra at the edges to help lift the cake later.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- In a separate large bowl, beat the eggs and sugars (both brown and granulated) together until smooth and slightly thickened. Add the pumpkin puree and vanilla extract, mixing until well-combined. Gradually fold in the dry ingredients until the batter is smooth.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan, making sure it’s level. Bake for 13-15 minutes or until the cake springs back when lightly touched. Be careful not to overbake, as this will make rolling the cake harder.
- Roll the Cake:As soon as the cake is out of the oven, dust the top with confectioners’ sugar to prevent sticking. Carefully flip the cake onto a clean kitchen towel, parchment side up. Gently peel away the parchment paper and immediately roll the cake (starting from the shorter end) with the towel inside. Set aside to cool completely.
- Make the Frosting: In a medium bowl, beat together the softened cream cheese and plant-based butter until smooth. Gradually add in the confectioners’ sugar and vanilla In a large mixing bowl, whisk together the warm oat milk mixture, pumpkin puree, granulated sugar, nutmeg, salt, and egg until well combined.
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