Description
A classic Pumpkin Roll Cake featuring a moist, spiced pumpkin sponge rolled around a creamy, sweetened cream cheese filling. Perfect for fall gatherings and Thanksgiving celebrations, this dessert combines festive flavors and a beautiful presentation that’s sure to impress.
Ingredients
Scale
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- powdered sugar for dusting
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes. Then add the pumpkin puree and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt thoroughly. Gradually fold these dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 13–15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely while rolled to help set its shape and prevent cracking.
- Prepare the Filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble the Roll: Once the cake has completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Reroll the cake, this time without the towel, and wrap it tightly in plastic wrap.
- Chill and Serve: Refrigerate the rolled cake for at least 1 hour to set the filling. Before serving, dust with additional powdered sugar for a festive finish.
Notes
- Roll the cake while still warm to avoid cracks in the sponge.
- This pumpkin roll can be prepared a day ahead and stored in the refrigerator wrapped tightly.
- The dessert freezes well for up to 1 month; thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
