Description
This classic Pumpkin Roll recipe features a moist pumpkin cake rolled with a smooth and creamy cream cheese filling. Perfect for autumn gatherings or holiday celebrations, it's a deliciously spiced dessert that is impressive yet easy to make.
Ingredients
Scale
Pumpkin Cake
- ¾ cup all purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¼ cup powdered sugar
Cream Cheese Filling
- 8 ounce package cream cheese room temperature
- 6 tablespoons salted butter room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F. Line a 10x15x1 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Beat eggs, sugar, and vanilla: Using a stand mixer or hand mixer, beat the eggs, granulated sugar, and vanilla on high speed for 2 to 2½ minutes until frothy and pale yellow.
- Add pumpkin puree: Mix in the pumpkin puree until well incorporated.
- Fold in dry ingredients: Gently fold the flour mixture into the wet ingredients to combine without overmixing.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 14 minutes, or until the center springs back when lightly touched.
- Prepare for rolling: While baking, lay out a thin tea towel and dust it generously with 3 tablespoons of powdered sugar using a sifter. Have a large cutting board ready.
- Unmold and roll cake: Remove cake and run a knife around the edges. Carefully flip the tea towel onto the cake, dusted side down. Place the cutting board on top and, holding all together, flip the cake pan over. Peel off the parchment paper. Dust the top with powdered sugar.
- Roll the cake: Fold the edge of the towel over the short side of the cake and gently roll the cake and towel together. Transfer the rolled cake to a cooling rack and let cool completely, about 2 hours.
- Prepare cream cheese filling: Beat cream cheese, softened butter, and vanilla in a bowl until smooth. Gradually add powdered sugar while mixing on medium until smooth and creamy.
- Fill and re-roll cake: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, avoiding the edges. Roll the cake again without the towel, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
- Serve: Before serving, unwrap and dust the pumpkin roll with powdered sugar. Slice off ends for clean edges and cut into 12 even pieces. Keep covered in the refrigerator until serving.
Notes
- Make the pumpkin roll a day ahead and chill until ready to serve for best results.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Serve cold or bring to room temperature for 15–20 minutes before slicing for easier cuts.
- Freeze wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge.
- Add chopped nuts on top of the cake before baking for extra crunch.
- Use a serrated knife to slice for clean, neat pieces.
- Chilling the pumpkin roll before slicing helps achieve neater cuts.
- Sprinkle powdered sugar just before serving for a festive finish.
- The cream cheese filling can also be used as a delicious cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
