Description
This classic Pumpkin Roll recipe features a soft and spiced pumpkin cake rolled with a rich and creamy vanilla cream cheese filling. Perfect for fall celebrations or any time you crave a festive, sweet treat, this dessert combines moist pumpkin cake and smooth cream cheese frosting in a visually stunning spiral roll.
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 baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: Whisk together the all purpose 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, beat the eggs, granulated sugar, and vanilla extract on high speed for 2 to 2 ½ minutes until frothy and light yellow in color.
- Add Pumpkin Puree: Mix in the pumpkin puree until just combined.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients until fully incorporated but not overmixed.
- 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 Towel and Sugar: While the cake bakes, lay out a thin tea towel and dust with 3 tablespoons powdered sugar using a sifter. Have a large cutting board ready.
- Invert Cake: Remove the cake from the oven and run a knife around the edges. Quickly flip the tea towel dusted with sugar over the hot cake and place the cutting board on top, then invert the pan so it rests on the towel and board.
- Remove Parchment and Roll: Carefully peel off the parchment paper from the cake, dust the top with powdered sugar, fold the edge of the towel over the short side of the cake, and gently roll the cake and towel together starting from that short edge. Allow to cool completely on a cooling rack, about 2 hours.
- Make Cream Cheese Filling: Beat the softened cream cheese, butter, and vanilla on high speed until smooth for 1 minute. Gradually add powdered sugar on low speed then increase to medium speed until smooth.
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake surface, avoiding edges. Slowly roll the cake back up without the towel. Wrap in plastic wrap and chill in the refrigerator for 2 hours to set.
- Serve: Before serving, unwrap the roll, dust with powdered sugar, slice off the ends, and cut into 12 even slices. Keep refrigerated until serving.
Notes
- Make the pumpkin roll a day ahead and chill to develop flavors and make slicing easier.
- 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 best texture.
- Freeze wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator.
- Add chopped nuts on the batter before baking for added crunch.
- Use a serrated knife to slice for clean, neat cuts.
- Chill the roll before slicing to prevent cracking and maintain shape.
- Sprinkle powdered sugar just before serving for a decorative finish.
- The cream cheese filling can also be used as a delicious cream cheese frosting for other baked goods.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
