Happy Halloween! This is the fourth pumpkin recipe to wrap up the month of October. These last few weeks have been so busy, it’s spooky, but I’m keeping my promise and you’re getting four pumpkin recipes this month.
I decided to make a classic pumpkin roll, which is great for fall gatherings, Thanksgiving, and even Christmas! It’s essentially a pumpkin cake rolled up with cream cheese filling. My mom says it tastes like Starbucks’ pumpkin cream cheese muffin, so if you’re fond of those, you’ll probably like pumpkin rolls.
I didn’t have a good way to sprinkle powdered sugar on top and have it look aesthetically pleasing, so I skipped that part. If you want your pumpkin roll to look pretty, I recommend doing it, but it’s not vital.
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1 cup sugar
- 1 cup pumpkin puree
- optional: powdered sugar to sprinkle on at the end
Cream Cheese Filling
- 8 oz. cream cheese at room temperature
- 1 cup powdered sugar
- Preheat oven to 375°F. Prepare a 10 x 15″ baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, spice, and salt.
- In a large bowl, combine the pumpkin, eggs, vanilla, and sugar. Mix the dry ingredients with the pumpkin mixture until just combined.
- Spread the batter evenly into the prepared baking sheet. Bake for 13-15 minutes, or until a toothpick comes out clean. Carefully roll the cake up, keeping the parchment paper with it. Set it on a cooling rack to cool.
- To make the filling, simply mix the cream cheese and powdered sugar until smooth.
- Once the cake has cooled, roll it out on a flat surface. Spread the filling evenly on top, leaving about a 1/2 margin on all sides. Roll the cake back up and carefully peel the parchment paper off as you do.
- Wrap in plastic wrap and refrigerate for 1 hour. To serve, unwrap it, sprinkle the powdered sugar on top if desired, and slice.