This Pumpkin Roll is the perfect dessert for your Thanksgiving table or fall party! It’s easy, impressive and delicious!
I thought you deserved a treat today folks, so it’s a double whammy of desserts this week at the BHK!
I don’t usually post two desserts in a row, but I just couldn’t help myself. After the third and final Presidential Debate, I figured we all needed a treat, right?! And obviously we need to make it “bigly”. (Sorry, I couldn’t resist!) I’ll stop the debate conversation there because I usually like to keep things on the lighter side and the upcoming election is anything but.
First off, if you missed the Triple Decker Delight Brownie Bars on Monday, back it up and grab the recipe guys. You need these brownie bars for your weekend! And if you’re on the ball and already planning the menu for Thanksgiving, kudos to you, I’ve got this Pumpkin Roll that is sure to turn some heads and make you look like a rockstar!
It’s not really even a double whammy of desserts this week at the BHK. It’s a triple whammy, because today I’m collaborating once again with my friend, the oh so talented Alida Ryder, creator of Simply Delicious to bring you two fabulous pumpkin desserts. Seriously, we’ve got you covered in the pumpkin department! Alida and I collaborated back in July when I shared a BLT Phyllo Pizza and Alida shared an incredibly delicious Cheat’s Deep Dish Pizza. The idea behind the collaboration is for the two of us to share something similar, but put our own spin on it. So this time we decided we would each share a pumpkin recipe. So not only am I sharing this yummy Pumpkin Roll recipe for the fall season, I’m sharing a fabulous Nutella-Swirled Pumpkin Loaf Cake from Alida . It’s a two-for-one deal!! You’ll definitely need to pop on over and check out one of her newest recipes for Poison Toffee Apples for Halloween too. They’re to die for and you’ll just love the video!
This Pumpkin Roll goes way back…way, way back. I made this for the first time for my Dad when I was in high school, because he was the biggest dessert guy ever. Let’s just say it looked nothing like any of the photos above. As usual, I was probably loaded with homework and waiting to the last minute to finish it, and instead, I decided whipping up a pumpkin roll was more important. Priorities.
I have never been high on the patience scale, so I’m pretty sure I ignored the “let the cake cool to room temp” and “carefully re-roll the cake after icing it, separating it from the parchment”. I honestly wish I had a picture of it. But as usual, my Dad, God love him, said it was one of the best desserts he ever tasted. Now, that I’m older (way older) and wiser (debatable) and a bit, I stress “a bit” more patient, I can finally whip up a pumpkin roll like it’s my job and it tastes as good as it looks!
As long as you follow the directions, this recipe is a piece of cake…. pumpkin roll! It’s also the perfect, pretty dessert for your Thanksgiving dessert table or fall party. This recipe calls for some Libby’s Pure Pumpkin which makes it nice and moist and some warm cinnamon and cloves that’ll make your kitchen smell amazing while it’s baking. It’s filled with a smooth cream cheese filling that takes minutes to make and finally sprinkled with a little extra confectioner’s sugar to make it an absolute beauty of a holiday dessert!
Enjoy friends and have a wonderful weekend!
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2/3 cup pure pumpkin (I recommend Libby's)
- 8 oz. cream cheese, room temperature
- 1 cup confectioner's sugar, sifted
- 6 Tbsp. unsalted butter, softened
- 1 tsp. vanilla extract
- Extra confectioner's sugar for sprinkling
- Cake: Preheat oven to 375 degrees. Spray a 15x10 inch jelly roll pan with non-stick cooking spray and line with parchment paper. with a little extra of an overhand on the longer sides for easy removal after baking. Spray parchment paper generously with non-stick cooking spray.
- In a small bowl, whisk together flour, baking soda, baking powder, ground cloves, cinnamon and salt.
- In a large bowl, whisk together eggs and sugar. Beat in the pumpkin puree. Stir in the dry ingredients. Spread into the prepared pan.
- Bake for 13-15 minutes until top of cake springs back when touched. Start to check for doneness at 11 minutes.
- As soon as you remove the cake from the oven, lift the cake out of the pan by the parchment paper onto a flat surface. Carefully roll the cake from one short end to the other and move to a wire rack to completely cool.
- Filling: Beat all filling ingredients until smooth. Carefully unroll the cake onto a flat surface. Spread the cream cheese filling over the cake leaving a 1/2 inch border on all sides. Once again carefully re-roll the cake starting at a short end and carefully peeling parchment paper as you roll. Wrap in plastic wrap and chill in refrigerator for one hour.
- Place on a platter and sprinkle with confectioner's sugar before serving.
- Can be stored in refrigerator for up to three days.
Adapted from Libby’s Pumpkin