Pumpkin Roll with Cream Cheese Frosting

pumpkin rollIt’s getting chilly here in New England, and I’m loving it for the first time since I’ve moved here from FL. It means getting out my cute boots and scarves, and using my oven more often to keep the house a little warmer. And I’m enjoying all the fallen leaves and beautiful change of color. I could say I lost the battle with my husband trying to make him move back lol. (sorry mom!)

This cold weather also reminds me that the holidays are around the corner. (3 weeks till Thanksgiving!!) Family gatherings, everyone in the holiday spirit, good food, and cozy nights with a cup of hot chocolate, I can’t wait!

Here’s a great recipe to go with that hot chocolate, or the dessert after the turkey. You seriously need to try this pumpkin roll with cream cheese frosting. Which I will now be making every year because it’s way to good, and super quick to whip up.

pumpkin roll
When my sister told me about it, I was a bit skeptical. Pumpkin roll? eh…is it really that good? 

She said she gets many compliments when she makes it and her husband chooses it over the medovik cake (which is one of his favorites.) So I’m like ok ok, I need to try it. 

And I fell in love. 

Pumpkin Roll- perfect for thanksgiving
I made 2 rolls. Reason being is that my sis bakes it in a larger pan then the original directions say, so I made a little experiment to see which roll is better. The results? Take a look at the above picture, the one with the more swirls was made in an 18×11.5 in. pan. Both tasted the same but in my opinion the swirly one looks more appealing :) 

Adapted from: Libby’s pumpkin roll

Ingredients:

  • 3/4 cup all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup libby’s 100% pure pumpkin
  • 1/2 cup ground walnuts

Frosting:

  • 1 8 oz package softened cream cheese
  • 1 cup sogted powdered sugar
  • 6 Tbsp butter, softened
  • 1 tsp vanilla
  • powdered sugar
Preheat oven to 375° F. Grease a 15×10 or 18×11.5 pan. Line the pan with parchment and greese and flour the paper. 
pumpkin rollArrange a long paper towel on counter and generously sprinkle with powdered sugar
pumpkin rollCombine sifted flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
pumpkin rollBeat eggs and sugar in a mixing bowl for about 5 minutes on medium high speed. Add pumpkin and beat until well mixed, about another minute. Add flour mixture and beat on low until combined.pumpkin rollSpread batter evenly unto prepared pan and sprinkle with ground walnuts. Bake 13-15 minutes if using 15×10 and about 12 minutes if using a larger pan. As soon as cake is done, loosen cake from edges and invert onto the paper towel. Do this while it’s hot or else there will be cracks in the roll. Peel off paper and roll up the cake in towel from the shorter side. (sorry no pics, I had to work quickly.) pumpkin rollCool completely on wire rack (left one was baked in an 18×11.5 pan, and right was in a 15X10.)pumpkin rollBeat cream cheese, powdered sugar, butter and vanilla in electric mixer until smooth. (oops forgot vanilla)pumpkin rollWhen cake is cooled, unroll and spread the cream evenly over the cake. pumpkin rollRe-roll and cover with plastic wrap. Refrigerate at least one hour before devouring. Sprinkle powdered sugar on top before serving. 
pumpkin roll
Priyatnogo appetita!
Pumpkin Roll with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

Yield: 12 pieces

Serving Size: 1 piece

Pumpkin Roll with Cream Cheese Frosting

Pumpkin cake that doesn't taste like pumpkin. Very moist and full of flavor.

Ingredients

  • 3/4 cup all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup libby's 100% pure pumpkin
  • 1/2 cup ground walnuts
  • Frosting:
  • 1 8 oz package softened cream cheese
  • 1 cup sogted powdered sugar
  • 6 Tbsp butter, softened
  • 1 tsp vanilla
  • powdered sugar

Instructions

  1. Preheat oven to 375° F.
  2. Grease a 15x10 or 18x11.5 pan. Line the pan with parchment and greese and flour the paper.
  3. Arrange a long paper towel on counter and generously sprinkle with powdered sugar.
  4. Combine sifted flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
  5. Beat eggs and sugar in a mixing bowl for about 5 minutes on medium high speed. Add pumpkin, and beat until well mixed, about another minute. Add flour mixture and beat on low until combined.
  6. Spread batter evenly unto prepared pan and sprinkle with ground walnuts.
  7. Bake 13-15 minutes if using 15x10 and about 12 minutes if using a bigger pan.
  8. As soon as cake is done, loosen cake from edges and invert onto the paper towel. Do this while it's hot or else there will be cracks in the roll.
  9. Peel off paper and roll up the cake in towel from the shorter side.
  10. Cool completely on wire rack.
  11. Frosting
  12. Beat cream cheese, powdered sugar, butter and vanilla in electric mixer until smooth.
  13. When cake is cooled, unroll and spread the cream evenly over the cake.
  14. Re-roll and cover with plastic wrap.
  15. Refrigerate at least one hour before devouring. Sprinkle powdered sugar on top before serving.
http://yelenasweets.com/2013/11/06/pumpkin-roll-with-cream-cheese-frosting/

Tagged: , ,

Comments: 8

  1. Anastasia @ eco-babyz November 7, 2013 at 7:07 am Reply

    Where in New England are you? Just wondering because I’m also Russian and live in northern Massachusetts :)

    • Yelena November 7, 2013 at 9:31 am Reply

      I’m more in the western mass area :) Thanks for stopping by, I’m glad to stumble upon your blog! I’m becoming more health conscience also after having children. Can’t wait to dig into your posts!

  2. Nastia November 7, 2013 at 10:02 am Reply

    Hey Les, Looks yummo! i didn’t realize that my rolls ever had so many swirls but you’re right it does look so much tastier that way. I’m so glad you liked it now we have even more in common. ;) I’m also sad to heard that the battle is over to win you over to sunny Florida. I was still hoping since so much has been going on with the bugs and house looking etc. (I’m gonna go cry now)
    Talk to you later.
    kisses and hugs

    • Yelena November 7, 2013 at 1:40 pm Reply

      aw :( I know It took some time to accept the fact we’re not moving down, It breaks my heart how far away you guys are. But you never know, maybe you guys will move here someday:) Love you, xoxoxo

  3. Dina November 7, 2013 at 7:21 pm Reply

    it looks great! I want to try to make one of these.

  4. Yelena November 7, 2013 at 8:02 pm Reply

    You will not regret making it :)

  5. Shirley July 3, 2014 at 2:53 pm Reply

    I see a lot of interesting content on your blog. You have
    to spend a lot of time writing, i know how to save you
    a lot of work, there is a tool that creates unique, SEO friendly posts
    in couple of seconds, just search in google – laranita’s free content source

  6. posicionamiento web precios July 21, 2014 at 10:00 pm Reply

    This is the right website for everyone who wishes to understand this topic.
    You know so much its almost hard to argue with you (not
    that I personally will need to…HaHa). You certainly put a fresh spin on a subject which has been written about for ages.
    Wonderful stuff, just great!

Leave a Reply

Your email address will not be published. Required fields are marked *