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A freshly baked pumpkin roll with cream cheese frosting, sliced and ready to serve.

Quick way to grow pumpkin roll in 6 steps

This recipe provides a quick guide to growing a pumpkin roll, offering a delightful treat with minimal effort. Follow these simple steps to cultivate your own delicious pumpkin-infused dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 4 tbsp butter, softened
  • 1 tsp vanilla extract

Equipment

  • Oven
  • Jelly roll pan
  • Parchment paper
  • Small bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Spatula
  • Kitchen towel
  • Plastic wrap

Method
 

Cake Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan by greasing it and lining it with parchment paper, then greasing and flouring the parchment.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
  3. In a separate large bowl, beat the eggs and granulated sugar until light and fluffy, then mix in the canned pumpkin until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Assembly
  1. While the cake is still warm, carefully invert it onto a sugar-dusted kitchen towel. Roll the cake and towel together from the short end and let it cool completely.
Cream Cheese Filling
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Final Roll
  1. Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the entire surface.
  2. Reroll the cake tightly without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.

Notes

Ensure the cake is completely cool before unrolling and spreading the filling to prevent tearing. For best results, chill the pumpkin roll thoroughly before slicing.