Cinnamon-Pumpkin Roll Recipe: Great Recipe for Halloween and Thanksgiving

This Halloween and Thanksgiving season, impress your friends and family with an amazing treat that will be sure to have them asking for the recipe. This pumpkin roll is a recipe that anyone from the complete beginner to the advanced baker can make, it is very easy and has an amazing presentation. Truly the cinnamon pumpkin roll is a great recipe for a more sophisticated group for Halloween or for a delicious dessert at Thanksgiving.

Ingredients for Halloween Pumpkin Roll Recipe

Wax paper

¾ cup all-purpose flour

1 cup sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 tsp lemon juice

2 tbsp confectioner sugar

¾ package cream cheese, softened (6 oz)

¼ cup butter, softened

1 tsp vanilla extract

1 cup confectioner sugar

¼ cup walnut crumbs

¼ cup White Sugar

1 tbsp Cinnamon

Directions for Halloween Pumpkin Roll Recipe

Make the Icing: Blend ¾ pkg of cream cheese, butter, vanilla and 1 cup of confectioner sugar in a medium bowl with an electric mixer. Place in the refrigerator.

Preheat Oven to 375F

Place wax paper in pan, allowing enough at both ends to lift the cake out after baking. Lightly spray the corners of the pan and sides

Mix together flour, 1 cup of sugar, baking soda, and pumpkin spice in a large bowl. Stir in the one cup of pumpkin puree, eggs and lemon juice. Spread the cake mixture into the pan evenly.

Bake the cake for 15 minutes in the pre-heated oven

Cut a piece of wax paper similar in size as the cake and sprinkle the ¼ cup of white sugar and 1 tbsp of cinnamon.

Allow the cake to cool for approximately 30 minutes. Lift the cake out of the pan using the wax paper, carefully flip the cake onto the new piece of waxpaper that has the cinnamon sugar dusted across.

Remove the waxpaper from the top of the cake, and spread the cream cheese icing on top. Sprinkle the walnut crumbs on top of the icing (Beware: You don't want a lot of walnuts, just a sprinkling).

Roll the cake as tightly as you can and wrap the pumpkin roll in a piece of foil, place in freezer for a minimum of one hour.

An hour before serving remove the pumpkin roll from the freezer to the refrigerator, cut the roll into ¼" or ½" slices, which ever you prefer, and serve.

This Cinnamon Pumpkin Roll Recipe Serves 10