Easy Einkorn Pumpkin Roll From Scratch: Step by Step
Learn how to make an easy einkorn pumpkin roll from scratch with our step-by-step guide. This pumpkin roll is a moist cake filled with creamy cream cheese filling and bursting with flavor.
A few months ago, I got a grain mill and started milling my own einkorn flour and slowly converting all my traditional recipes to einkorn. This pumpkin roll is probably one of my favorite recipes I have tried to date. It is an easy pumpkin roll to make but packed with flavor. The nutty flavor of the einkorn flour pairs perfectly with the fall flavors of the pumpkin roll. So, if you are in need of an easy, delicious Thanksgiving dessert, this is the perfect recipe to bring to your family get-together this fall.
This post may contain affiliate links. This means I may receive a small commission at no extra cost to you. You can read my disclosure policy here.
Why You’ll Love This Recipe
Easy – This is such an easy recipe to make. The thought of making a pumpkin roll from scratch can be very overwhelming because it seems like there are so many steps to it. With the easy to follow recipe below, I break down each step to make this recipe a little less overwhelming.
Quick – Overall, this recipe is incredibly quick. Simply mix your batter, bake for 15 minutes, roll and let cool, frost, and put in the refrigerator. Within an hour, it can be chilling in the fridge with very little of the hour being hands on time.
Versatile – You can easily make any substitutions needed due to dietary restrictions or add any inclusions you like.
Equipment You May Need
- Stand mixer – A hand mixer will also work for this recipe.
- Jelly roll pan – You MUST have a jelly roll pan. This is a different size than the typical baking sheet. The size of a jelly roll pan is 15×10.
A full equipment list can be found in the recipe card below.
Ingredients Needed to Make Einkorn Pumpkin Roll
- Whole wheat einkorn flour – Flour is the base of this recipe. The nutty taste of the einkorn enhances all the fall flavors of the pumpkin roll.
- Eggs – Farm fresh eggs are always best but any eggs will work.
- Pumpkin puree – You can use fresh pumpkin puree from a pumpkin or from a can. I am using store-bought pumpkin puree in this recipe.
- Spices – All of the spices used in this pumpkin roll meld together nicely to give a delicious tasting pumpkin roll.
A full ingredient list and measurements can be found in the recipe card below.
How to Make the Best Pumpkin Roll From Scratch
Making the Pumpkin Roll Cake
1. Preheat oven to 350°F. Prep a jelly roll sheet by lightly spraying with oil and then lining with parchment paper.
2. In a mixing bowl add the einkorn flour, salt, baking soda, cinnamon, pumpkin pie spice, and sugar. Mix until thoroughly combined.
3. Add the eggs, vanilla, and pumpkin puree to the dry ingredients. Mix until all the ingredients are just combined. Be careful not to over mix the batter.
4. Pour the batter onto the parchment paper lined jelly roll pan. Smooth the batter out evenly. Bake at 350°F for 15 minutes or until a toothpick inserted comes out clean.
5. Immediately remove the pumpkin cake from the jelly roll pan by gently pulling the edge of the parchment paper. Carefully place the pumpkin cake onto a cooling rack. Immediately after place a thin dish towel onto the top of the pumpkin roll cake. A flour sack towel works great. Slowly begin rolling the cake up with the dish towel inside. This will help absorb any of the sweat from the cake. Roll until the entire cake has been rolled up. Allow the Rolled up cake to cool at least 30 minutes.
Making the Cream Cheese Filling
1. While the cake cools begin making the cream cheese filling. In a mixing bowl add the room temperature butter and cream cheese. Using a hand mixer or stand mixer with the whisk attachment mix on low for 1 minute then on high for 2 minutes or until there are no more clumps.
2. Next add the vanilla, salt, and powdered sugar. Mix on low for 1 minute and then on high for 2 minutes or until it is thoroughly mixed.
Assembling the Pumpkin Roll
1. After 30 minutes check the cake. It should be slightly warm to the touch but that is okay. Gently begin unrolling the cake until it has all been unrolled. Remove the towel and set to the side.
2. Spread the cream cheese frosting evenly out onto the cake. Slowly and gently begin re rolling the cake back up removing the parchment paper as you roll it. Roll until the entire pumpkin roll has been rolled up.
3. You can sprinkle the top of the pumpkin roll with powdered sugar although this step is optional.
4. Wrap the pumpkin roll in wax paper, aluminum foil, or place in an airtight container and allow to chill in the refrigerator for at least 30 minutes.
5. After chilling slice, serve, and enjoy!
Tips
- Store the pumpkin roll in an airtight container in the refrigerator. If stored properly it will remain fresh up to 5 days.
- Instead of using a knife try using a piece of thread or dental floss to cut the pumpkin roll to avoid smashing it. Simply wrap the string around the pumpkin roll from the bottom and pull each side of the thread in opposite directions until it cuts all the way through.
Can I use all purpose flour instead of whole wheat einkorn?
No, whole wheat einkorn flour behaves differently than all purpose flour does. You would need to adjust the measurements in order to be able to swap whole wheat flour for all purpose flour.
Can I substitute granulated sugar for powdered sugar?
No, you can not substitute granulated sugar for powdered sugar. Although you can use a blender to blend granulated sugar to create powdered sugar. Sift the sugar after processing in the blender to ensure there are no granules of sugar in the powdered sugar.
Shop Post
Save Post For Later
