Share our post!

Pumpkin Roll Cake. A fun and easy recipe, and also instructions on how to make your own pumpkin puree.

What a wonderful and fun recipe we have here, generously shared by Ethel Wernick Sturtz.
Let me tell you all now, Ethel is a great cook!
Here we have Pumpkin Roll Cakes, which Ethel makes every year for her family, and yes, she has to make two..simply because one never lasts long enough in her home!
So let's see how Ethel makes this lovely cake.
Recipe by Ethel Wernick Sturtz

Prep Time: 10 minutes (if not making your own pumpkin puree)

Cook Time: 15 minutes approx

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

Yield: 1 cake

Ingredients

CAKE:

3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder sugar
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup puree pumpkin *** Ethel makes her own Pumpkin puree (see below how to do this)
1 Teaspoon Pumpkin spice

FILLING:

1 pkg ( 8 oz ) cream cheese
1 cup powder sugar
6 Tbsp soft butter
1 tsp vanilla extract

Instructions:

For the pumpkin puree:

I use Jack O Lantern Pumpkins instead of pie pumpkins, they give a smoother texture. Cut of the rind part off the pumpkin and cook the pumpkin in a pan until tender. Place cooked pumpkin in a strainer, this may take several hours for the water to drain out. Or you can place pumpkin in a cheese cloth and squeeze the water out of it but still leaving a little in the pumpkin. Then puree.

For the cake

1. PREHEAT oven to 375 degrees and grease a 15 x 13 jelly roll pan ( I use smaller cake sheet pan ). Then line the pan with wax paper, grease and flour wax paper. Sprinkle 2 thin cotton kitchen towels with powder sugar.

2. COMBINE: flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin spice and salt in a bowl. ( I combine these in a large ziplock bag instead of using up a mixing bowl) .

3. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

4. Bake: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepare towels. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on a wire rack.

For the filling: (add this once the cake has completely cooled)

1. Cream the cream cheese, powder sugar, butter, and vanilla extract in a small bowl until smooth.

2. Carefully unroll the cake and remove towel. Spread the cream cheese mixture over top of cake. Reroll cake.

3. Wrap roll in plastic wrap and refrigerate at least 1 hour.

4. Sprinkle with powder sugar before serving if desired.

This recipe can be doubled to make more the 1 pumpkin roll. Also I have rolled my cakes up wide end. You get smaller slices but more out of it. Enjoy!

Pumpkin Roll Cake. A fun and easy recipe, and also instructions on how to make your own pumpkin puree.

Pumpkin Roll Cake
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 1 roll
Ingredients
CAKE:
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon powder sugar
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup puree pumpkin *** Ethel makes her own Pumpkin puree see below how to do this
  • 1 Teaspoon Pumpkin spice
FILLING:
  • 1 oz pkg cream cheese 8
  • 1 cup powder sugar
  • 6 Tbsp soft butter
  • 1 tsp vanilla extract
Instructions
For the pumpkin puree:
  1. I use Jack O Lantern Pumpkins instead of pie pumpkins, they give a smoother texture. Cut of the rind part off the pumpkin and cook the pumpkin in a pan until tender. Place cooked pumpkin in a strainer, this may take several hours for the water to drain out. Or you can place pumpkin in a cheese cloth and squeeze the water out of it but still leaving a little in the pumpkin. Then puree.
For the cake
  1. PREHEAT oven to 375 degrees and grease a 15 x 13 jelly roll pan ( I use smaller cake sheet pan ). Then line the pan with wax paper, grease and flour wax paper. Sprinkle 2 thin cotton kitchen towels with powder sugar.
  2. COMBINE: flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin spice and salt in a bowl. ( I combine these in a large ziplock bag instead of using up a mixing bowl) .
  3. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
  4. Bake: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepare towels. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on a wire rack.
For the filling: (add this once the cake has completely cooled)
  1. Cream the cream cheese, powder sugar, butter, and vanilla extract in a small bowl until smooth.
  2. Carefully unroll the cake and remove towel. Spread the cream cheese mixture over top of cake. Reroll cake.
  3. Wrap roll in plastic wrap and refrigerate at least 1 hour.
  4. Sprinkle with powder sugar before serving if desired.
Pumpkin Roll Cake. A fun and easy recipe, and also instructions on how to make your own pumpkin puree.
Categories:

Leave a Reply to anya

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

Recipe Rating




4 thoughts shared