This Pumpkin Cake Roll with Cookie Butter Filling is a classic pumpkin cake roll but with an extra special filling. It’s the BEST pumpkin cake roll you’ll ever have, promise!
If you love cookie butter try this Cookie Butter Coffee Cake It is outstanding!
Cake rolls. Do they scare you? After this post I promise you’ll be a pro!
I will be real with you and tell you they are a little intimidating. All the rolling and hoping they don’t stick so that you cane unroll and then fill them. Then pray you didn’t fill them too much and the filling goes everywhere. I’ll walk you step by step.
Therefore, behold. The BEST Pumpkin Cake Roll with Cookie Butter Filling you ever did taste.
Ever since I started blogging back in 2015 I’ve wanted to make this pumpkin cake roll. You see, the recipe is my grandmother’s. It was a hand written recipe that was tucked inside a recipe book she was making for all of her grand kids.
I forgot about the pumpkin cake roll and opted to make these Pumpkin Nut Cookies which are also her recipe for a Cookbook revival post.
As I said in the Pumpkin Nut Cookie post, I like to change my grandmother’s recipes around because who knows if they still stand true. Well, they do. But I still had to swap out the regular cream cheese filling and add cookie butter. Because, that’s how I roll.
what ingredients do I need to make this pumpkin cake roll?
- eggs
- sugar
- pure pumpkin
- lemon juice
- flour
- cinnamon
- baking powder
- ground ginger
- salt
- nutmeg
- powdered sugar
- cream cheese
- cookie butter
- butter
- vanilla extract
easy step by step instructions on how to make a pumpkin roll
- Preheat oven to 375 degrees. Spray a jelly roll pan with cookie spray and line with parchment paper. Spray top of parchment paper with cooking spray as well.
- Into the bowl of a stand mixer, beat eggs for 5 minutes. Gradually beat in sugar.
- Stir in pumpkin and lemon juice.
- Into a separate bowl, mix together flour, cinnamon, baking powder, ginger, salt and nutmeg.
- Fold dry ingredients into the wet ingredients until just combined.
- Spread into jelly roll pan and bake for 15 minutes.
- Lay out a clean kitchen towel.
- Remove jelly pan from oven and allow to cool for 2-3 minutes. Then invert onto the clean kitchen towel sprinkled with powdered sugar.*
- Sprinkle more powdered sugar on top of the cake and begin to gently roll up.
- Allow to cool about 1 hour.
*the powdered sugar on both the top and the bottom of the cake prevent the cake from sticking to the kitchen towel.
Cookie Butter Frosting
- Into the bowl of your stand mixer, add cream cheese, cookie butter and butter and beat to combine, about 2-3 minutes. Add in vanilla.
- Gradually add in powdered sugar and beat until fully combined.
- When the cake is cooled, gently unroll and spread frosting** over cake, leaving 1/2″ bare at the end. Reroll cake and lay seam side down.
- Slice and serve.
common questions
- Can I skip the cookie butter?
- Absolutely, but I don’t know why you would want to! Yes, you can just make this a classic pumpkin spice roll with cream cheese frosting, it’ll still taste wonderful!
- Why did my cake roll crack?
- Cake rolls can crack when they become cooled that’s why it’s best to roll up into the kitchen towel almost immediately after removing from the oven so it has a sense of “memory structure” and flexibility when you go to unroll and fill with frosting later. I recommend rolling up as soon as it’s cool enough to touch right out of the oven.
- if your cake happens to crack, no worries! Proceed with the recipe and you can always cover the top with extra frosting or garnishes to hide the crack(s).
- Cake rolls can crack when they become cooled that’s why it’s best to roll up into the kitchen towel almost immediately after removing from the oven so it has a sense of “memory structure” and flexibility when you go to unroll and fill with frosting later. I recommend rolling up as soon as it’s cool enough to touch right out of the oven.
This pumpkin cake roll recipe is absolute perfection. It’s soft, moist and bursting with pumpkin flavor. The directions she had written out were perfect and this baby rolled up like a dream.
You too can make this pumpkin cake roll with cookie butter frosting. I have 100% faith in you and everyone will love it.
So all you pumpkin haters take note, this cake roll is BOMB!
The truth is in the pumpkin cake roll with cookie butter frosting, people. So get to baking!
MORE PUMPKIN RECIPES, PLEASE
Pumpkin Spice Latte Whoopie Pies
Pumpkin Cupcakes with Marshmallow Frosting
Chocolate Swirled Pumpkin Bars
Pumpkin Spice Cream Cheese Muffins
Pumpkin Chocolate Chip Muffins
Pumpkin Cake Roll with Cookie Butter Filling
This Pumpkin Cake Roll with Cookie Butter Filling is a classic pumpkin cake roll but with an extra special filling. It's the BEST pumpkin cake roll you'll ever have, promise!
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup pure pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup cookie butter
- 1/4 cup butter, softened to room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Spray a jelly roll pan with cookie spray and line with parchment paper. Spray top of parchment paper with cooking spray as well.
- Into the bowl of a stand mixer, beat eggs for 5 minutes. Gradually beat in sugar.
- Stir in pumpkin and lemon juice.
- Into a separate bowl, mix together flour, cinnamon, baking powder, ginger, salt and nutmeg.
- Fold dry ingredients into the wet ingredients until just combined.
- Spread into jelly roll pan and bake for 15 minutes.
- Lay out a clean kitchen towel.
- Remove jelly pan from oven and allow to cool for 2-3 minutes. Then invert onto the clean kitchen towel sprinkled with powdered sugar.*
- Sprinkle more powdered sugar on top of the cake and begin to gently roll up.
- Allow to cool about 1 hour.
*the powdered sugar on both the top and the bottom of the cake prevent the cake from sticking to the kitchen towel.
Cookie Butter Frosting
- Into the bowl of your stand mixer, add cream cheese, cookie butter and butter and beat to combine, about 2-3 minutes. Add in vanilla.
- Gradually add in powdered sugar and beat until fully combined.
- When the cake is cooled, gently unroll and spread frosting** over cake, leaving 1/2" bare at the end. Reroll cake and lay seam side down.
- Slice and serve.
**You may not need all of the frosting depending on how thick you want it.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 263mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
I’ve got another pumpkin recipe coming up tomorrow and it’s savory and I think you’re going to love it. It also contains a lot of cheese so it’s already a winner.
Cooks Tip: Spray your jelly roll pan with cooking spray, place parchment paper on top and spray it again. Wait about 2 minutes after it comes out of the oven (be careful, it’s hot) and flip it over onto a powdered sugar dusted clean kitchen towel.
Check out these other #PumpkinWeek Recipes:
Beverages:
Pumpkin Hot Chocolate from Sweet Beginnings
Savory:
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings
Baked Goods & Desserts:
No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly
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ellen beck says
I hink my very favorite that ha pumpkin is a good old pumpkin pie. Pumpkin pies bring back so many memories of family dinners and get togethers.
Megan | Strawberry Blondie Kitchen says
I agree! We never have a Thanksgiving without one!
Cynthia Gray says
I love pumpkin pie and pumpkin pudding. I have made my pumpkin from scratch and even though it is much easier to use canned pumpkin, the taste is so good it is worth the trouble. In a pinch I use canned! My grandmother always made her pies dark with spices , usually three days before the event and covered the pie in the fridge then let them come to room temp just before the meal. Man those were the greatest pies ever!
Megan | Strawberry Blondie Kitchen says
I definitely think it’s worth the effort. Grandmas always makes the best pies!
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