Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled around a rich and creamy cream cheese filling. Perfect for holiday gatherings or as a special treat, this dessert combines warm autumnal spices with a tender cake texture and luscious frosting, making it a festive favorite.
Ingredients
Scale
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
Filling Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan (or baking sheet) and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves (if using), and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale, about 2-3 minutes. This aerates the batter for a light texture.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin purée and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing.
- Spread Batter and Bake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Avoid overbaking to keep it moist and pliable.
- Roll Cake in Towel: While the cake is baking, dust a clean kitchen towel generously with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, peel off the parchment paper carefully, and starting from the narrow end, roll the cake up tightly with the towel. Let it cool completely, rolled up, for about 1 hour to set its shape.
- Prepare Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
- Unroll and Fill: Once cooled, gently unroll the cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges to prevent the filling from spilling out.
- Re-roll and Chill: Carefully re-roll the cake tightly without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the pumpkin roll with powdered sugar. Slice into 8-10 pieces and enjoy this delightful seasonal dessert!
Notes
- Ensure not to overbake the cake to keep it moist and flexible for rolling.
- Dusting the towel with powdered sugar prevents the cake from sticking while rolling.
- You can prepare the pumpkin roll a day ahead; just keep it refrigerated and covered.
- Allow the roll to set in the fridge for at least an hour to enhance flavor and slicing stability.
- The optional ground cloves add warmth and depth; omit if you prefer a milder spice profile.
