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–+ servings

Pumpkin Roll

This pumpkin roll has a fluffy, pumpkin cake layered with cream cheese frosting, which is all wrapped up in a beautiful & festive roll cake. It looks super impressive on your holiday dessert table, tastes delicious, and is not as complicated as it looks!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 slices

Equipment

Ingredients
 

Cream Cheese Filling

  • 8 oz (226 grams) block cream cheese room temperature
  • ½ cup (113 grams) unsalted butter room temperature
  • 2 teaspoons Simply Organic Pure Madagascar Vanilla Extract
  • 1 pinch of salt
  • 3-4 cups (420-480 grams) powdered sugar

Instructions

  • Please read the instructions thoroughly before beginning. This will ensure that you are prepared & set up for success!
  • Preheat oven to 350F. Spray a 10x15 inch baking sheet pan with nonstick spray. This will help the parchment paper stick down onto the pan. Lightly spray the parchment paper as well.
  • Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt until combined. Set aside.
    ¾ cup all purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons Simply Organic Cinnamon, 1 teaspoon Simply Organic Pumpkin Spice, ¼ teaspoon fine sea salt
  • Combine the eggs, brown sugar, granulated sugar, and vanilla extract in a large bowl - use a whisk or beat the mixture until smooth and fluffy.
    3 eggs, ½ cup light brown sugar, ½ cup granulated sugar, 2 teaspoons Simply Organic Pure Madagascar Vanilla Extract
  • Add the pumpkin puree and mix until combined.
    ⅔ cup canned pumpkin puree
  • Make a well in the center of your dry ingredients, then pour in the wet ingredients. Gradually begin whisking until all of the flour is combined, being careful not to over-mix.
  • Spread the batter into an even layer on the baking sheet and bake for 15-18 minutes, or until the cake springs back when poked with a finger.
  • While the cakes are baking, lay a thin kitchen towel flat and dust it with powdered sugar. When the cake has finished baking, immediately lift the cake out of the pan with the parchment paper and place it on a cooling rack. Use the cooling rack to invert the cake out onto the sugared towel. You don’t need to use a cooling rack, I just find it to be easier.
    ¼ cup powdered sugar
  • Gently peel back the parchment paper, then, beginning with the 10 inch side, gently & tightly roll up the cake with the towel.
  • Allow the cake to cool completely while rolled up in the towel. I usually let it cool at room temperature for about 20-30 minutes, then in the fridge to cool completely. Letting the cake cool rolled in the towel will make unrolling & re-rolling with the filling much easier, because it will already have its shape.
  • Once the cake has cooled completely, remove it from the fridge & let it sit at room temperature while you make the frosting.
  • Beat together the cream cheese & butter until smooth & combined. Add the vanilla extract, salt, and one cup of the powdered sugar and beat, beginning on low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed.
    8 oz block cream cheese, ½ cup unsalted butter, 2 teaspoons Simply Organic Pure Madagascar Vanilla Extract, 1 pinch of salt, 3-4 cups powdered sugar
  • Add the remaining powdered sugar and beat until combined. Once fully combined, beat again on high speed for 1-2 minutes until fluffy.
  • Gently and slowly unroll the cake. Flatten it on your surface then gently spread the cream cheese frosting on in an even layer, leaving a ½ inch border on the 15 inch sides unfrosted (these will be trimmed).
  • Roll the cake back up without the towel, gently and tightly, then wrap tightly in plastic wrap & refrigerate for at least one hour so the frosting can set. Once the cake has chilled, gently trim the sides for presentation. Dust with powdered sugar. Enjoy!
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