Perfect Pumpkin Roll

This lovely pumpkin recipe is from the very talented Talitha at Love, Pomegranate House.  Here is her site:

Perfect Pumpkin Roll

Fall is definitely in the air and it is time that I start baking some delicious foods containing pumpkin, cinnamon, and/or apples! You may not know this, but I have something of a sweet tooth. In fact, I think my tooth is made out of sugar. I love desserts {the proof is in my Pinterest boards. There are about 5x as many pins under my “Sweet Treats” board! Or in my recipes I’ve posted about: most being desserts!} So with autumn settling in and beginning to change the leaves from green to burnt orange, I bought my first can of pumpkin to make this perfect pumpkin roll. I say first because I expect there will be MANY more cans bought and used around here!

Perfect Pumpkin Roll
Servings: 12 slices
Cake Ingredients:
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2/3 cup canned pumpkin
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • powdered sugar (to sprinkle on towel)
Filling Ingredients:
  • 1 pkg (8 oz) cream cheese, softened
  • 6 tbsp butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13} with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with powdered sugar.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer, beat eggs, sugar, and vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan.
3. Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end {roll the hamburger way, not the hotdog way. Anyone else remember this!?}. Cool completely on a wire rack.
4. Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Carefully un-roll cake and spread filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Adapted from Sprinkle Bakes
Perfect Pumpkin Roll
I was a little worried while I was making this that my pumpkin roll would fall apart during the roll/un-roll parts, but it didn’t! And, if you follow these instructions it won’t fall apart for you either. It really works! As you can see, mine got a few cracks but that just dispersed the yummy filling better!

This perfect pumpkin roll was just that… perfect! And it was so moist and delicious! Just the taste of fall I wanted!


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