Make a festive, flavorful pumpkin roll recipe this fall with a few simple ingredients. This homemade pumpkin roll will become your new favorite dessert for all your fall gatherings.
Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with nonstick cooking spray. Line with parchment paper and spray the top with nonstick spray.
In the large bowl of a stand mixer fitted with the paddle attachment, beat the eggs until frothy. Mix in sugar, pumpkin puree, pumpkin pie spice, cinnamon, and salt.
Add the flour and baking soda and mix just until combined. Pour into the pan and tap until the mixture spreads evenly. Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
Once the cake is done cooking, carefully flip onto the towel while it's still warm and remove the parchment paper. Gently roll up the cake inside the towel, starting at the narrow end. Chill in the refrigerator with the seam down until cooled completely.
In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla with an electric mixer until smooth.
Once the cake is cool, unroll the cake and spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap.
Freeze 15 minutes before slicing for clean cuts, using a sharp knife only. Sprinkle the top with powdered sugar just before slicing.
Notes
Rolling: Alternatively, you can remove the cake with the parchment paper from the pan and roll it up in the parchment paper.Freeze: Prepare as instructed, then let cool completely. Wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. To thaw, place in the refrigerator overnight before serving. Don't try to warm it up in the oven or microwave to thaw faster or it will dry out!Storage: It will keep tightly wrapped in plastic wrap in the refrigerator up to 5 days.Recipe Credit: Adapted from Libby's.