This delicious pumpkin roll recipe is a family favorite every fall.
I was always nervous about baking a pumpkin roll because I thought it was past my skill level. It is actually much less complicated than it looks though. The secret to this tasty treat is to use fresh pumpkin puree from a pie or sugar pumpkin (Note: Canned pumpkin puree is definitely acceptable if you are short on time or can’t find a sugar pumpkin). I also love the fluffy filling that uses a combination of cream cheese and Cool Whip.
This recipe makes two loaves, but you can cut the recipe in half if you want to make just one. You won’t regret making two though. Trust me on this one!
Prep Time: 15 minutes
Cook Time: 30 minutes
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 2 cups sugar
- 4 teaspoons pumpkin pie spice
- 2 cups pumpkin puree, fresh or canned
- 2 teaspoons lemon juice
- 6 eggs
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 oz Cool Whip
Cut and remove seeds from the pumpkin. Boil in 2 cups of water for 15 minutes or until soft. You can also use an instant pot on the pressure cook setting for the same amount of time. Once the pumpkin is cooked, take it out and let it cool. Then carefully remove the peel. (If you are using canned pumpkin, skip this step.)
Preheat your oven to 375 degrees. Line a half sheet pan with parchment paper and spray the sides with non-stick spray.
Whisk the flour, baking soda, sugar, and pumpkin pie spice until combined. Add the pumpkin puree, lemon juice, and eggs. Whisk until ingredients are well mixed.
Pour half of the cake mixture into the sheet pan and spread it out evenly in the pan. Cook for 15 minutes. Dust a tea towel with powdered sugar while the cake is baking.
When the cake is done, run a knife along the edges of the cake. Turn over onto the dusted tea towel and roll up the cake from short end to short end. Let cool for 15-20 minutes.
While the first cake is cooling. place another piece of parchment paper into the pan and pour in the rest of the cake mix. Smooth the mix evenly in the pan and bake for 15 minutes.
While the second cake is baking, use a mixer to combine the cream cheese, butter, powdered sugar, and vanilla until smooth. Fold in the Cool Whip with a spatula or spoon.
When the second cake is done baking, take it out and repeat the rolling step with an additional tea towel. Let cool for 15-20 minutes.
When the first cake is cool, unroll the cake and frost with half the filling. Roll it back up (without the tea towel) and place in cling wrap. Refrigerate for at least 2 hours. Repeat this step when the second cake is cooled.