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!
Servings: 6 -8 servings
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
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!
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