Pumpkin Roll

It's not fall without a pumpkin roll! Learn how to make a traditional Pumpkin Roll with step-by-step photos and instructions.

Course Dessert

Cuisine American

Keyword buttercream, pumpkin roll, Thanksgiving, pumpkin, fall, chocolate, ganache, bread, quick bread

Prep Time 1

Cook Time 13

Chill 2

Total Time 3 13

Servings slices

Calories 325kcal

Preheat oven to 375°. Using a cookie sheet that has edges, line with a silicone mat or wax paper. Set aside.
In a large bowl, beat together eggs, sugar, and pumpkin puree, until well blended.
Add flour, baking powder, baking soda, and spices to the pumpkin mixture, and use spatula to scrape sides of the bowl to ensure all ingredients are mixed into batter.
Pour into a sheet pan and spread evenly.
Bake about 13-15 minutes, or until the cake springs when touched. Once the cake is removed from the oven, sprinkle a light dusting of powdered sugar and the cover with a sheet of wax paper, flip over.
Once flipped over, remove top silicone mat or wax paper. Using the bottom wax paper sheet slowly roll the cake, starting with the narrow end, allowing wax paper to roll between the cake as you roll it. Cover with wrap and allow to cool.
Once the cake is cool, slowly unroll the cake. Gently spread 1 cup of cream cheese frosting over the cake. (Sprinkle with nuts or candied sprinkles before re-rolling, if desired.) Cover roll with wrap and chill for at least two hours, if not overnight.

Sprinkle your roll with powdered sugar or dollops of frosting before serving. You can also drizzle with melted white chocolate or chocolate ganache.

Keep refrigerated