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Easy Pumpkin Roll Recipe | happymoneysaver.com
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5 from 1 vote

Freezer Pumpkin Roll with Vanilla Bean Cream Cheese Frosting

This easy pumpkin roll recipe, complete with vanilla bean cream cheese icing, is a perfect holiday dessert that can be prepared ahead of time and frozen!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6 -8 servings
Calories: 222kcal
Author: Karrie

Ingredients

For the Cake

  • 1 cup Scant All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Sea Salt
  • 3 Large Eggs
  • 3/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 2/3 C Pumpkin Puree ( I prefer to make my own but Libbys is great too!)
  • 1/2 cup Pecan pieces optional

For the Filling

  • 8 oz Cream Cheese or Neufchatel Cheese room temperature
  • 1/2 cup Butter room temperature, 1 stick
  • 1 Vanilla Bean scraped
  • 1/2 tsp . Mexican Vanilla Extract (if you can't find it regular vanilla extract is fine)
  • 1 C . Powdered Sugar sifted

Instructions

  • Preheat Oven to 375 degrees. Use cooking spray to coat a jelly roll pan, cover with wax or parchment paper, and spray again, then lightly flour.
  • In an electric mixer whip together eggs and sugars until thick and creamy, add pumpkin puree.
  • Add dry ingredients all at once, mix with paddle just until blended. Don't over mix.
  • Spread evenly in prepared pan. Sprinkle on pecans, if desired.
  • Bake for 12­-16 minutes, or until cake is springy and cooked through.
  • While cake is baking, sprinkle a clean white kitchen towel with powdered sugar.
  • When cake is done, immediately flip it onto your kitchen towel, roll it up with the towel, and leave to cool on a wire rack.

To Make the Filling:

  • In an electric mixer, whip together cream cheese, butter, vanilla bean scrapings, and vanilla extract until well blended. Then, add powdered sugar and beat until smooth.

To Complete the Pumpkin Roll:

  • Once cooled, unroll and carefully remove your cake from the kitchen towel. Spread filling evenly all over cake, leaving 1/2 inch unfrosted lengthwise.
  • Once frosted, begin rolling, lengthwise, not too tight - you don't want to smoosh out the filling.
  • Once rolled, wrap in plastic wrap and refrigerate at least 45 minutes before slicing and serving.
  • OR: Double Wrap it with plastic wrap and then freeze it, using a cookie sheet to help keep its shape during the first few hours of freezing.
  • To Unfreeze and Serve Your Pumpkin Roll: Just move it from your freezer to your counter top for an hour or two. Unwrap, dust with powdered sugar, slice into 1 inch slices and serve!

Nutrition

Serving: 92g | Calories: 222kcal | Carbohydrates: 26.1g | Protein: 4.8g | Fat: 11.9g | Saturated Fat: 6.9g | Cholesterol: 101mg | Sodium: 309mg | Potassium: 141mg | Fiber: 0.7g | Sugar: 24g | Vitamin A: 3650IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.1mg