Cake Journal

Homemade Pumpkin Roll Recipes – Spicy, Sweet, Or Nutty Cake Roll

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If you are looking for something to do with the canned pumpkin in your cupboard, we’ve got you covered! While stuck at home, what better time to bake, teach your kids to bake, and try new recipes with the food you have on hand. Pumpkin Roll recipes are a great place to start!

When it comes to pumpkin, there’s nothing quite like a spicy, sweet, or nutty cake roll. We’ve brought together three of our favorite recipes for you to try. They’re great all year long, but even better in the autumn season when pumpkins overflow the marketplace.

1. Pumpkin Spice Roll Recipe

Hat tip to Kraft Recipes for this great, moist, recipe!

What You Need to Make Pumpkin Spice Roll:

  • 3/4 cup plus 2 tablespoons powdered sugar, divided
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup flour (Use gluten-free alternatives for a gluten-free dessert)
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup canned pumpkin
  • 4 ounces softened cream cheese
  • 1 cup chopped walnuts
  • 1 ½ cups thawed whipped topping

Steps to Make Pumpkin Spice Roll:

  1. Preheat the oven to 375.
  2. Coat a 15x10x1 inch pan with cooking spray, and line with wax paper. Add more cooking spray to the wax paper and dust with flour.
  3. Sprinkle a clean towel with 1/4 cup of powdered sugar.
  4. Combine spices, flour, salt, and baking powder in a bowl.
  5. In a separate bowl, beat the eggs and sugar together with a mixer on high speed until it’s thickened.
  6. Add pumpkin to the eggs and sugar and mix thoroughly.
  7. Now, add the dry mix to the bowl of wet ingredients and beat until blended.
  8. Spread the batter onto the bottom of the pan, and sprinkle with the walnuts.
  9. Bake for 15 minutes, or until the cake springs back when touched in the center.
  10. Immediately flip the cake onto the towel and remove the pan.
  11. Carefully peel off the wax paper.
  12. Starting on one of the shorter ends, roll up the cake and towel as one.
  13. Let cool completely on a wire rack.
  14. While the cake is cooling, beat together the cream cheese and 1/2 cup powdered sugar in a bowl until blended.
  15. Add the whipped topping and mix well.
  16. Now that the cake has cooled, carefully unroll the cake and remove the towel.
  17. Spread the cream cheese and whipped cream mixture over the cake.
  18. Reroll the cake and wrap it in plastic wrap.
  19. Refrigerate for one hour.
  20. Finally, unwrap the cake and sprinkle it with more powdered sugar before you serve.

2. Paleo Pumpkin Roll

The recipe below is courtesy of AmyMyersMD.com. It’s not Vegan, but it’s Paleo and gluten-free.