The Best Pumpkin Roll Recipes

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
• In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
• Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
• Spread the batter evenly in the prepared pan.
• Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
• Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
• While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
• While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
• Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
• Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
• Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
• Store in the fridge, covered, for up to three days.
• For more pumpkin treats, click here!

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

THE BEST PUMPKIN ROLL

Steps:

• Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
• Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.

WORLD'S BEST PUMPKIN ROLL

Steps:

• Beat: eggs, sugar and pumpkin with mixer until fluffy.
• Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
• Cover roll pan with Pam. Lay down wax paper and spray paper.
• Pour batter in roll pan.
• Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
• Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
• Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
• Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
• Unroll cake, remove paper and spread filling.
• Roll cake back up and refrigerate until serving. Enjoy !
• * Also freezes really well.