For day 6 of my 12 Days of Thanksgiving Recipes we are making pumpkin roll! A soft, pumpkin cake, all rolled up with cream cheese frosting. It is a perfect Thanksgiving dessert and so easy to share!
This was one of my favorite desserts growing up. My mom would make it every year around Thanksgiving and I always ate way too much of it. So I can’t wait for you to make it and eat way too much of it as well!
ingredients needed for pumpkin roll
pumpkin roll
- 4 eggs
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 1/2 tsp lemon juice
- 1 cup + 2 tbsp flour (145 grams)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
cream cheese filling
- 16 oz cream cheese
- 8 tbsp butter
- 2 cups powdered sugar
- 1 tsp vanilla
how to make this pumpkin roll
This pumpkin roll looks really hard to make, but it is actually so simple — aka the best kind of desserts to make! We start by making the pumpkin sheet cake. Preheat the oven to 375 F. Add the eggs to the bowl of a stand mixer and whip for 5 minutes until the eggs are lighter and fluffy. The add the sugar, pumpkin puree, and lemon juice and mix until combined. Add all the dry ingredients and mix until just combined.
Pour the batter onto a full-sized (11×16″) baking sheet lined with parchment paper. Transfer to the oven and bake for 15 minutes, until the cake is just set. Remove the cake immediately from the pan and place on a dish towel. After it cools for a few minutes, roll the cake up, starting with the longer side, with the parchment paper still attached. Let the cake cool completely while it’s rolled up.
While the cake cools, make the filling. Add the cream cheese and butter to the bowl of a stand mixer. Mix for 3-4 minutes until the butter and cream cheese are fully incorporated. Add powdered sugar and vanilla to the bowl and mix for an additional 3-4 minutes.
Unroll the cake and remove the parchment paper. Spread the cream cheese frosting all over the cake, making sure to get up to every edge. Starting again at the long end, roll up the cake, frosting and all. That’s it! Either slice and serve right away or transfer to the fridge until you do serve. Enjoy!
how to store this pumpkin roll
If you have any leftover pumpkin roll, you’ll want to store it in an airtight container in the fridge! The cream cheese frosting is perishable element here and is why this has to be kept in the fridge. But, the roll keeps it’s shape best when it is in the fridge and I think it tastes best cold anyway!
other recipes you will love
- apple cake with cinnamon whipped cream
- pecan pie cookies
- pumpkin spice candied nuts
- apple crisp cookies
pumpkin roll
ingredients
pumpkin roll
- 4 eggs
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 1/2 tsp lemon juice
- 1 cup + 2 tbsp flour (145 grams)
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
cream cheese filling
- 16 oz cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla
instructions
- Preheat the oven to 375 F. Add the eggs to the bowl of a stand mixer and whip for 5 minutes until the eggs are lighter and fluffy. Then add the sugar, pumpkin puree, and lemon juice, and mix until combined.
- Add all the dry ingredients and mix until just combined. Pour the batter into a full-sized (11×16") baking sheet lined with parchment paper. Transfer to the oven and bake for 14-16 minutes, until the cake is just set.
- Remove the cake immediately from the pan and place on a dish towel. After it cools for a few minutes, roll the cake up, starting with one of the longer edges, with the parchment paper still attached. Let the cake cool completely while it's rolled up.
- While the cake cools, make the filling. Add the cream cheese and butter to the bowl of a stand mixer. Mix for 3-4 minutes until the butter and cream cheese are fully incorporated. Add powdered sugar and vanilla too the bowl and mix for an additional 3-4 minutes.
- Unroll the cake and remove the parchment paper. Spread the cream cheese frosting all over the cake, making sure to get up to every edge. Starting again at the long end, roll up the cake, frosting and all. That's it! Either slice and serve right away or transfer to the fridge until it's time to serve. Enjoy!
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