Description
This classic Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled around a smooth and creamy cream cheese filling. Perfect for fall gatherings and festive occasions, this dessert combines warm pumpkin flavors with a velvety filling for a delicious treat that is sure to impress.
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: 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 the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat Wet Ingredients: Using a stand mixer with a whisk attachment or a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla extract for 2 to 2½ minutes until the mixture is frothy and lighter in color.
- Add Pumpkin Puree: Mix in the pumpkin puree until just incorporated.
- Combine Mixtures: Gently fold the dry ingredient mixture into the wet ingredients until combined.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 14 minutes or until the center springs back when lightly touched.
- Prepare Towel and Transfer: While baking, lay out a thin tea towel dusted with 3 tablespoons powdered sugar. After baking, run a knife around the edges, invert the cake onto the towel, peel off parchment, dust the top with powdered sugar, and roll the cake up in the towel starting from the short edge with a small tail for rolling. Let cool completely on a cooling rack for up to 2 hours.
- Make Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract for 1 minute until smooth. Gradually add powdered sugar, mixing on medium speed until smooth and creamy.
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, avoiding the edges.
- Roll and Chill: Roll the cake back up tightly, wrap in plastic wrap, and refrigerate for 2 hours to set.
- Serve: Before serving, unwrap the pumpkin roll, dust with powdered sugar, slice off the ends, and cut into 12 even servings. Keep chilled until serving.
Notes
- Make-Ahead: Prepare the pumpkin roll a day ahead and chill until serving to enhance flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap tightly in two layers of plastic wrap and a layer of heavy-duty foil. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Serve cold or let come to room temperature for 15–20 minutes before slicing for best texture.
- Tips: Add chopped nuts on top before baking for added crunch.
- Use a serrated knife to get the cleanest slices.
- Chill the pumpkin roll before slicing for neat, professional-looking cuts.
- Sprinkle powdered sugar just before serving for a festive, decorative touch.
- The cream cheese filling can also be used as a delicious cream cheese frosting for other desserts.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
