This delicious, eye-catching dessert is easier to make than you might think! Try this easy Pumpkin Roll made with fresh milled flour for your next family gathering. It yields a moist pumpkin cake filled with a delicious, but not overly sweet cream cheese filling.
What You’ll Need To Make This Easy Pumpkin Roll Made With Fresh Milled Flour
Sugar
Pumpkin Puree– Canned or Fresh
Eggs
Cinnamon– If you don’t like the taste of this or don’t have any you can use more cinnamon in it’s place!
Pumpkin Pie Spice
Fresh Milled Soft White Wheat Flour
Vanilla Extract
Salt
Baking Soda
Cream Cheese
Powdered Sugar
Butter
Tips For Rolling Your Pumpkin Roll
- Roll your cake when it’s still hot from the oven.
- Roll your cake up in a tea towel or other thin towel that has been sprinkled with powdered sugar. I’ve used parchment before and it doesn’t let the cake cool as well and it’s not as flexible as a towel.
- Let your cake cool ALL THE WAY at ROOM TEMPERATURE. You may be tempted to stick it in the fridge to cool it quicker, but in my own experience I got cracking when I did this. If you have done this and mastered a crack-free pumpkin roll you’re amazing!
Do I Have To Have A Jelly Roll Pan To Make A Pumpkin Roll?
Technically, no. You can make a pumpkin roll with a standard quarter-sheet pan, but the cake will be thicker and the finished roll shorter and wider. If you are looking for that signature swirl you will want to use a 10×15 jelly roll pan. Pictured below are the 2 different pumpkin rolls I made with the jelly roll pan vs. the quarter sheet pan.
How To Store Your Pumpkin Roll
To store your pumpkin roll in the fridge you can put it in an airtight container or wrap it in plastic wrap for 3-4 days.
To freeze, wrap your pumpkin roll tightly in plastic wrap before moving it to a freezer-safe container and freezing it for up to 3 months. Defrost it overnight in the refrigerator before slicing and serving or freeze individual slices for an easy single-serving treat!
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Easy Pumpkin Roll Made With Fresh Milled Flour
Ingredients
For Pumpkin Cake
- 200 grams sugar (1 cup)
- 150 grams pumpkin puree (2/3 cup)
- 3 eggs
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice *see note 1
- 96 grams fresh milled soft white wheat flour (approx. 1 cup)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda *Add after the 15 minute rest.
For Cream Cheese Filling
- 8 oz cream cheese, softened (1 block)
- 115 grams powdered sugar (1 cup)
- 4 tbsp butter softened
- 1 tsp vanilla extract
Instructions
Make Cake:
- Prepare your jelly roll pan by lining with parchment paper. If you want to skip the parchment make sure you sufficiently grease your pan so your cake doesn't stick.
- In a mixing bowl add eggs and beat them. Then add sugar, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and salt and mix until combined.
- Next, add in the flour and let the batter rest for 15 minutes to hydrate your flour and soften the bran.
- While your batter is resting, preheat the oven to 375℉.
- After 15 minutes add baking soda and mix in well until combined.
- Pour cake batter into the prepared pan and smooth with a spatula until it's evenly spread.
- Bake for 14-17 minutes until the cake springs back when lightly touched or a toothpick comes out clean. Don't overbake it or it may crack when rolled.
- Remove from the oven and turn the cake out onto the powdered sugar dusted tea towel. Remove the parchment paper from the cake. *If you don't want to flip the cake and chance breaking it, you can sprinkle powdered sugar on the cake and lay the tea towel over it and use a cutting board or pan to stabilize it while turning it over.
- Starting with the short edge, roll up the cake in the towel, place seam-side down to cool on a wire rack until completely cooled.
- While cake is cooling make your cream cheese filling by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
- When the cake has completely cooled, carefully unroll it and remove the towel. Spread filling evenly and roll the cake up again, but without the towel. Wrap with plastic wrap and refrigerate for 1 hour or until ready to serve. This will set up the filling so you get a beautiful, clean slice.
- When ready to serve, sift powdered sugar oven the roll, slice with a serrated knife, and enjoy!
Notes
- If you don’t have pumpkin pie spice or don’t prefer the flavor you can just swap cinnamon in it’s place. You can also add less cinnamon if you don’t care for that either.
You forgot the instructions on how to make the cream cheese filling! You included the ingredients but didn’t say what you’re supposed to do with them. Please update!
Just updated! Sorry about that!
This recipe is easy and my pumpkin roll turned out great! I usually have cracks in mine, but not with this recipe.
That’s awesome! Thank you!