The Best Pumpkin Roll Recipe

Prep time: 20 minutes

Cook time: 13 minutes

Total time: 33 minutes

Ingredients

Cake:

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspon baking soda

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 2/3 cup pumpkin puree

• 1 cup walnuts (optional)

Filling:

• 8 ounces cream cheese

• 1/2 cup butter

• 1 1/2 cups powdered sugar

• 1 tablespoon orange zest (optional)

• 1 teaspoon vanilla extract

Instructions

Cake:

1. Preheat oven to 375°F. Line a 15x10 inch jelly-roll pan with parchment paper. (Leave about an inch longer on each side for easy lifting.

2. In a medium-sized bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

3. In a separate large bowl, mix together eggs, granulated sugar, and vanilla until combined. Mix in pumkin and then flour mixture. Spread evenly into the prepared pan. Sprinkle with walnuts.

4. Bake for 13-15 minutes in the preheated over, or until the top of the cake springs back when touched. Start making the filling while the cake is in the oven.

5. When the cake is done cooking, with cake still on the parchment paper, immediately roll up the cake and parchment paper together while the cake is hot, starting with the narrow end. Cool on a wire rack.

Filling:

1. In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar, orange zest, and vanilla extract and mix until smooth.

Assembly:

1. Carefully unroll the cake. Spread filling over cake.

2. Reroll cake while peeling away the parchment paper as you roll.

3. Wrap in plastic wrap and refrigerate for at least an hour before cutting.

4. Serve immediately or store covered in the fridge.