I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Dessert / Pumpkin Roll

December 2, 2021 By Kaitlin Leave a Comment

Pumpkin Roll

I can’t believe I’ve never shared a pumpkin roll recipe on this blog! For someone as pumpkin-obsessed as me, I’m happy to finally rectify that!

Pumpkin Roll

This recipe is a mostly classic recipe, with the addition of chocolate chips into the cream cheese filling. I made this for Thanksgiving, and my aunt who hosts it enjoys pumpkin-chocolate combinations, so I made this one for her.

Pumpkin Roll

This pumpkin roll recipe has been developed to be made in a half sheet pan (paid link).

Pumpkin Roll

Ingredients:

  • 1 cup plus 2 tablespoons flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 12 oz cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, plus more for sprinkling
  • 1 cup mini chocolate chips

Preheat your oven to 375 degrees F. Grease your quarter sheet pan using cooking spray or butter. Line the sheet with wax paper, then grease and flour the paper.

Add your flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl, whisking to combine.

In a large bowl, add the eggs and sugar and stir to combine.

Beat the pumpkin puree into the egg sugar mixture, scraping at the sides to make sure everything is incorporated.

Slowly stir your dry ingredients into the pumpkin mixture until fully combined.

Pour the mixture into your prepared pan, using a spatula (paid link) to spread evenly.

Bake for 10 to 14 minutes, or until the top of the cake springs back when touched.

While waiting for the cake to bake, add another sheet of wax paper to a similarly sized sheet pan. Sprinkle with powdered sugar.

When the cake is finished baking, carefully turn the cake onto the wax paper dusted with powdered sugar, then peel off the other wax paper.

The cake will still be very warm. While wearing oven mitts, roll up cake and wax paper together starting with narrow end. Let cool on a wire rack while you prepare the filling.

In a large bowl, add the cream cheese, butter, and vanilla extract, beating to combine. Slowly add in the powdered sugar until fully combined.

Stir in the chocolate chips.

When ready to add the filling, unroll the cake and evenly spread with cream cheese mixture.

Reroll the cake, removing the wax paper as you roll.

Wrap completely in plastic wrap and refrigerate for at least one hour (or up to 4 days).

When ready to serve, unwrap the roll and dust liberally with powdered sugar. I like using this dusting wand (paid link).

Pumpkin Roll

To get the best presentation, slice off the ends of the cake (these can be your taste test pieces!

Pumpkin Roll

I really like the addition of the mini chocolate chips to this recipe. It gives the cream cheese filling a bit of a cannoli filling vibe, which is never a bad thing!

Pumpkin Roll

Print
Yum
Pumpkin Roll

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 16 servings

Pumpkin Roll

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 12 oz cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, plus more for sprinkling
  • 1 cup mini chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F. Grease your quarter sheet pan using cooking spray or butter. Line the sheet with wax paper, then grease and flour the paper.
  2. Add your flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl, whisking to combine.
  3. In a large bowl, add the eggs and sugar and stir to combine.
  4. Beat the pumpkin puree into the egg sugar mixture, scraping at the sides to make sure everything is incorporated.
  5. Slowly stir your dry ingredients into the pumpkin mixture until fully combined.
  6. Pour the mixture into your prepared pan, using a spatula to spread evenly.
  7. Bake for 10 to 14 minutes, or until the top of the cake springs back when touched.
  8. While waiting for the cake to bake, add another sheet of wax paper to a similarly sized sheet pan. Sprinkle with powdered sugar.
  9. When the cake is finished baking, carefully turn the cake onto the wax paper dusted with powdered sugar, then peel off the other wax paper.
  10. The cake will still be very warm. While wearing oven mitts, roll up cake and wax paper together starting with narrow end. Let cool on a wire rack while you prepare the filling.
  11. In a large bowl, add the cream cheese, butter, and vanilla extract, beating to combine. Slowly add in the powdered sugar until fully combined.
  12. Stir in the chocolate chips.
  13. When ready to add the filling, unroll the cake and evenly spread with cream cheese mixture.
  14. Reroll the cake, removing the wax paper as you roll.
  15. Wrap completely in plastic wrap and refrigerate for at least one hour (or up to 4 days).
  16. When ready to serve, unwrap the roll and dust liberally with powdered sugar. I like using this dusting wand.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2021/12/pumpkin-roll.html

Filed Under: Dessert, Make Ahead, Meatless, Nut Free, Vegetarian Tagged With: Baking Powder, Baking Soda, Butter, Chocolate Chips, Cream Cheese, Dessert, Eggs, Flour, Frosting, I Can Cook That, Make Ahead, Powdered Sugar, Pumpkin, Pumpkin Pie Spice, Pumpkin Puree, Recipe, Roll, Sugar, Vanilla Extract

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Rosemary White Beans with Onions and Tomatoes
Shochu Coffee Seltzer Cocktail
Bacon Cheddar Chive Scones
Homemade Spiced Nuts
Lamb and Eggplant Casserole
Homemade Smoked Salmon Board
Eggnog Martini
Frozen Key Lime Pie
Vegan Cranberry Goat Cheese Pistachio Truffles

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans