Pumpkin Roll

4.97 from 54 votes

Since my first taste of Pumpkin Roll its been one of my favorite desserts. The light and tender pumpkin cake along with the cream cheese frosting is the perfect after dinner (or breakfast) treat.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 402kcal

Author: Chef Dennis Littley

Ingredients

Pumpkin Roll

¼ cup powdered sugar to sprinkle on towel
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup LIBBY'S® 100% Pure Pumpkin

Cream Cheese Frosting

8 ounce package cream cheese softened
8 ounces mascarpone Cheese or cream cheese
2 cup powdered sugar
6 tablespoons butter softened
1 teaspoon vanilla extract
¼ cup powdered sugar for dusting

Instructions

Preheat oven to 375 degrees
Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour paper. Sprinkle towel with powdered sugar.
Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel, and carefully peel off the paper.
Roll up cake and towel together, starting with narrow end.
Cool on a wire rack.

Cream Cheese Frosting

Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake; remove towel and spread cream cheese mixture over cake.***
Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.

Notes

** If you want a lower calorie version, you can cut back the amount of both the cream cheese and mascarpone to 5-6 ounces each.

Nutrition