Description
This Pumpkin Roll recipe features a moist pumpkin cake rolled around a smooth cream cheese filling, perfect for fall celebrations and dessert tables. The cake is baked in a jelly roll pan, then carefully rolled with a cinnamon-spiced cream cheese filling, chilled, and served with a dusting of powdered sugar for a festive finish.
Ingredients
Scale
Pumpkin Cake
- 3/4 cup all purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2/3 cup pumpkin puree not pumpkin pie filling
- 1/4 cup powdered sugar (for dusting)
Cream Cheese Filling
- 8 ounce package cream cheese room temperature
- 6 tablespoons salted butter room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 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: Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a handheld mixer on high speed, beat eggs, granulated sugar, and vanilla extract for 2 to 2 1/2 minutes until the mixture is frothy and lighter in color.
- Add Pumpkin Purée: Mix in pumpkin puree just until incorporated.
- Fold in Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until combined.
- Bake the Cake: Spread the cake batter evenly in the prepared pan. Bake for 14 minutes, or until the center springs back lightly when touched.
- Prepare Rolling Surface: While baking, lay out a thin tea towel and dust it evenly with 3 tablespoons of powdered sugar. Have a large cutting board ready for transfer.
- Invert Cake onto Towel: Remove cake from oven and run a knife around the edges. Quickly flip the pan over onto the powdered sugar-dusted towel, ensuring the sugar side contacts the cake. Place the cutting board on top of the cake and pan, carefully flip everything so the pan is now on top, and peel away parchment paper.
- Roll the Cake: Dust the exposed cake surface lightly with powdered sugar. Fold the towel over one short edge to create a small tail. Begin carefully rolling the cake from that edge, using the towel to help, forming a tight roll. Transfer the rolled cake to a cooling rack and cool completely for up to 2 hours.
- Prepare Cream Cheese Filling: In a medium bowl, beat softened cream cheese, butter, and vanilla extract on high speed for 1 minute until smooth. Lower mixer speed and gradually add powdered sugar, then increase speed to medium and mix until completely smooth.
- Assemble the Roll: Unroll the cooled cake gently. Using a silicone or offset spatula, spread the cream cheese filling evenly across the surface, avoiding the edges.
- Re-roll and Chill: Slowly roll the cake back up, applying even pressure. Wrap tightly in plastic wrap and refrigerate for 2 hours to set the shape.
- Serve: Remove from fridge, unwrap, and dust with powdered sugar. Slice off the ends with a sharp serrated knife and cut into 12 even servings. Keep covered in refrigerator until serving.
Notes
- Make-Ahead: Prepare a day ahead and keep chilled until slicing and serving.
- Storage: Store leftovers in an airtight container in the refrigerator up to 7 days.
- Reheating: Serve cold or allow to come to room temperature for 15–20 minutes before slicing for easier cuts.
- Freezing: Wrap tightly in two layers of plastic wrap and a layer of heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the fridge.
- Tips: Add chopped nuts on top of batter before baking for crunch.
- Use a serrated knife for cleanest slices.
- Chill the pumpkin roll thoroughly before slicing for neater cuts.
- Sprinkle powdered sugar just before serving for an attractive presentation.
- The cream cheese filling can double as a frosting for other desserts.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
