Pumpkin Roll - VeryVera

Pumpkin Roll

Originally Published on November 5, 2024

  • Prep Time: 30m
  • Cook Time: 15m
  • Yield: 10 slices
  • Category:

Ingredients

  • 3/4 c all-purpose flour
  • 1 c granulated sugar
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1 c pumpkin puree
  • 3 eggs
  • 1 tsp. lemon juice
  • 2 tbsp. confectioners\' sugar
  • 8 oz cream cheese, at room temperature
  • 1/4 c unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 c confectioners' sugar
  • 1/2 c pecan pieces

Instructions

  1. Preheat the oven to 375°F and spray a parchment-lined 15x10 rimmed jelly roll pan with baking spray.
  2. In a large bowl, mix the flour, granulated sugar, baking soda, and pumpkin pie spice.
  3. Stir in the pumpkin puree, eggs, and lemon juice. Pour the mixture onto the prepared pan and spread evenly.
  4. Bake for 13-15 minutes, or until it bounces back when you touch it.
  5. Lay a damp linen towel on the countertop, sprinkle the towel with confectioner\'s sugar, and turn the baked cake onto the towel. Take the parchment paper off the cake.
  6. Slowly roll the towel up lengthwise. Place the cake-in-towel on a cooling rack and allow it to cool for 20 minutes.
  7. While the cake is cooling, make the icing. In a bowl of a stand mixer using the paddle attachment, mix the cream cheese, butter, vanilla, and sugar.
  8. When the cake has cooled for 20 minutes, unroll the cake and spread icing on top. Sprinkle pecan pieces over top of the icing.
  9. Immediately roll the cake again (no towel) and wrap it with plastic wrap to keep it tight.
  10. If not served immediately, keep the cake refrigerated until ready to serve.
  11. Cut the cake into 10 even slices just before serving. Freeze it for up to 2 weeks in aluminum foil. Allow to thaw 1-2 hours before serving.