Easy Pumpkin Cake Roll Recipe

I always loved baking homemade pastries, and one of my staples, especially during the fall season, is this pumpkin cake roll from Preppy Kitchen on YouTube. Now, you might think roll cakes are tricky to make, but this recipe is hands down the easiest.

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You’ll also love how fluffy and flavorful this cake is. You will taste all the flavors of the fall season in just one bite. Watch the video below to learn the step by step instructions on how to make this cake. 

Ingredients:

For the Cake:

• 1/4 cup powdered sugar
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 2 tsp vanilla extract

Filling:

• 1 pkg (8 oz) softened cream cheese
• 1 cup powdered sugar
• 6 tbsp softened unsalted butter
• 1 tsp vanilla extract

Directions:

Step 1

Preheat your oven to 375 degrees F and line a 10 x 15-inch baking sheet with parchment paper. Set it aside. Next, in a medium bowl, sift 3/4 cup of all-purpose flour, 1/2 tsp of baking soda, 1/2 tsp of baking powder, 1/4 tsp of salt, 1 tsp of ground cinnamon, 1/4 tsp of ground ginger, 1/2 tsp of allspice, and 1/4 tsp of nutmeg. Mix all well together and set it aside.

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Step 2

Add three large eggs and 1 cup of granulated sugar to your stand mixer. Start mixing it, then add 2 tsp of vanilla extract. Turn the mixer off once the mixture is smooth, then add 2/3 cup of pumpkin puree. Mix until combined, then fold in the dry mixture. After this, spread the batter onto your prepared baking sheet evenly. Bake it at the preheated 375 degrees F oven for about 13 to 15 minutes.

Step 3

In the meantime, grab a clean kitchen towel and lay it flat. Dust the surface with 1/4 cup of powdered sugar. Once the cake is done baking, invert it onto the sugared towel. Gently peel off the parchment paper, then roll the cake quickly. Set it aside and let it cool completely.

Step 4

To your stand mixer, add one 8 oz package of softened cream cheese and 6 tbsp of softened butter. Whisk until smooth, then add 1 cup of sifted powdered sugar and 2 tsp vanilla extract. Continue whisking until light and fluffy. Now, unroll the cake and spread the filling out nicely. Once done, roll the cake again, then wrap it with cling wrap. Chill it for an hour to let the filling set, then you can start slicing it.

Easy Pumpkin Cake Roll Recipe