Festive Holiday Pumpkin Roll

December 7, 2024 75 Comments

7 Dec

A Festive Holiday Pumpkin Roll for the holiday season sprinkled with powdered sugar is delicious. It is a departure from the traditional muffins or bread.

festive Pumpkin Roll for Friendsgiving

Serving a pumpkin roll is a way to make the usual quick bread to a festive addition to your holiday meals!

Rolled with the cream cheese filling spread inside is a perfect way to elevate the usual quick bread or muffins! The extra touch of sprinkled powdered sugar makes it more festive!

An especially delicious pumpkin roll is a wonderful switch to have instead of the usual pumpkin pie!

making the festive Pumpkin roll

Making a roll like this can be successful if you follow the directions! I didn’t bake this; Amy did. However, I do know from experience, I always follow the direction when baking!

Maybe it is because I don’t bake that much! I don’t have any recipes completely memorized. I have shared this before, Amy and Meg do most of our baking.

This pumpkin roll is delicious. Cream cheese is always a good spread for pumpkin bread and muffins. This roll was filled with a sweetened cream cheese spread is irresistible.

rolling to make slicing easier

The best way is to completely cool! Totally cool. The reality is if you try to finish the pumpkin roll when it is warm, it will far apart.

To avoid that fail, be patient and let it cool. Totally.

But the cake was still a little warm when she rolled it. The filling needed to set and ‘tighten up’. Amy was very careful when rolling up the nearly cooled cake with the filling. It didn’t tear but she knew it might fall apart.

She wrapped the finished roll in cling wrap and twisted the ends to hold like handles. Then she was able to roll if like a rolling pin over the flat smooth surface. By rolling it several time to compress the roll, the filling set.

If the pumpkin roll is not tight enough it will fall apart when sliced. That would ruin the whole experience of this delicious pumpkin roll.

friendsgiving festive pumpkin roll

I love that she and her friends do this every year. It’s a Girl Friendsgiving! It’s a blessing for them to keep up with those friendships.

Amy made this pumpkin roll for the annual Friendsgiving. The friend group from high school plan to come. She of the girls are long time friends from elementary school.

one more, festive sweet potato casserole

She also made a sweet potato casserole. This photo is before the toppings if chopped pecans and mini marshmallows were added.

The lovely orange color certainly adds to the spread of foods for the holidays.

Meg and I sat around the kitchen table We chatted as Amy cooked.

Breakfast for jim

Before she left for the Friendsgiving, we did get a taste of the pumpkin roll. So rich with flavors!

Mine was a tiny taste.

The nice rather thick slices held together very well!

We weren’t disappointed when there was there was some roll left for Amy to bring home. Jim ate it for breakfast.

I have to skip that due to diabetes. Sad face for me because I love pumpkin roll.

recipes

I’ve included Amy’s recipe below.

Pumpkin Roll

3.14 from 74 votes

Festive pumpkin roll for the fall and winter holidays for showy dessert

Print Recipe Pin Recipe

Prep Time 2 15

Cook Time 15

refrigerate 1 hour and 20 minutes 1 20

Total Time 1 55

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

3/4 cup all purpose flour
1/2 teas salt
1 teas baking soda
1 teas cinnamon
1 teas pumpkin spice mix
1 cup sugar
3 large eggs
2/3 cup canned pumplin do not use pumpkin pie mix
1 teas vanilla

Cream cheese filling

8 oz cream cheese softened
2 tablespoon butter , softened
1 teas vanilla
1 cup powdered sugar plus a little extra for dusting top of roll

Equipment

2 large bowls
parchment paper
10×15 inch baking sheet pan
whisk
measuring cups and spoons
cling wrap
scraper
wire cooling rack
hand mixer
icing knife

Method

Preheat oven to 350 degrees
Prepare baking pan by spraying with cooking spray like Pam
Put parchment paper leaving an inch excess at each end to use liting the cake out after baking. Next, spray the parchment paper inch excess around each side for ease of lift it out after baking. Press it down on the coated pan. Spray the parchment paper with cooking spray.
Measure the dry ingredients in a bowl and whisk them together throughly
In a separate bowl add all the remaining ingredients of eggs, sugar, vanilla and pumpkin. Mix until until smooth.
Spread the batter evenly in the prepared pan. Put in preheated oven
Bake for 12-15 minutes. Test for doneness by inserting a toothpick in the center of the pan. Remember, every oven cooks differently. Be careful to not over cook.
Remove immediately from step. the oven. Lift the cake out by parchment paper excess carefully. Put the cake on a flat heat resistant surface Immediately. While the cake is hot, begin to roll the cake at the short end and carefully and slowly begin to roll the caked parchment paper all the way. Let is cool completely on top of the wire coolingrack. starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. It allows the tool to cook through and through and doesn't sweat. Don't rush this

Mix the Filling

While to roll is cooling, mix the filling ingredients)cream cheese, butter vanilla and powdered sugar) together with the mixer until smooth and fluffy.
When the cake roll is totally cooled, gently unroll it carefully so it does not tear. Gently smooth the filling evenly on the cake. Leave a 1-inch border.
Roll up the frosted cake without the parchment paper. Wrap in cling wrap. Refrigerate for at least 1 hour before serving.
Sprinkle powdered sugar in top. Slice gently. Cover with cling wrap to store.
Special tip: If the roll seems too loose, gently roll it several times while still in cling wrap on a flat smooth surface.