Pumpkin Roll Recipe - with a Few Updates

Pumpkin Roll Recipe – This pumpkin roll recipe takes a spin on the classic pumpkin roll and gives it a few updates…I absolutely love the Fall and all of the pumpkin recipes that it brings with it. But of all of my pumpkin recipes, my pumpkin roll recipe is one that I have to bake every year. Sometimes three or four times lol. I know making a roll cake can be a little intimidating, especially if you’ve had one crack. Worry not though, I’m going to show you how to roll a pumpkin roll without the cracks – yes, there’s a trick to how to roll a cake 😊 All you are going to need to roll your pumpkin roll is a lint free kitchen towel (I use a cloth napkin) and some powdered sugar. Once we let the pumpkin cake part of the recipe cool, we’re going to spread in some of our cream cheese pumpkin roll filling, roll it back up and let it chill and voila, you have a pumpkin roll! -How to make a pumpkin roll: The pumpkin roll video has all of the details but here are the basics. 1. Prepare your pan with cooking spray and parchment paper. 2. Make the batter for the pumpkin cake part of the pumpkin roll, bake, roll cake, cool. 3. Once your cake roll is cool, unroll it and spread on the cream cheese filling. 4. Re-roll your pumpkin roll and wrap it in plastic wrap. 5. Place the pumpkin roll in the fridge to set up for at least an hour. You can prepare your pumpkin roll up to a day in advance, just keep it in the fridge. 6. Enjoy your delicious pumpkin roll and listen to the ooooos and ahhs 😊 *Be sure to watch the video to learn how to roll a pumpkin roll and how to keep a pumpkin roll from cracking. *You can store your pumpkin roll in the fridge for up to 4 days. You can also freeze your pumpkin roll for 2 – 3 months. Thaw it in the fridge overnight before serving. Ingredients for Pumpkin Roll Recipe ¾ cups A.P. flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon coriander (optional) (Please note that in the video I accidently say cardamom - twice, the recipe uses coriander. Sorry for any confusion). 1 cup broken up pieces pecans or walnuts - optional 3 eggs ½ teaspoon white sugar ½ teaspoon brown sugar Zest from one large orange 2/3 cups pumpkin puree For the Pumpkin Roll Filling 8 ounces cream cheese 6 Tablespoons butter 1 cup powdered sugar 1 teaspoon maple extract Powdered sugar for dusting the towel and the pumpkin roll – about ¾ cup Here are a couple of the tools I used and where to get them - Microplane (zester) - https://amzn.to/3ZDfzTP 10 x 15 pan - https://amzn.to/3N4ffG9 Offset Spatula - https://amzn.to/3N4z5Be *These links are Amazon affiliate links and although you do not get charged extra for using them I do get a small commission for sharing them. Be sure to check out these other pumpkin recipes – Pumpkin Doughnut Bread Pudding -    • Pumpkin Doughnut Bread Pudding Recipe   Pumpkin Muffins with cream cheese filling -    • Video   Pumpkin Spice Almonds -    • Pumpkin Spice Almonds Recipe   Pumpkin Puree -    • Pumpkin Puree - How to Make Pumpkin Puree   Pumpkin Spice -    • Ultimate Homemade Pumpkin Pie Spice Recipe...   I hope that you love this pumpkin roll recipe, it’s one of my favorites! Happy Cooking, Love, Alicia