Description
This classic pumpkin roll recipe features a soft, spiced pumpkin cake wrapped around a creamy, tangy cream cheese filling. Perfect for fall gatherings and holiday celebrations, it’s a beautiful and delicious dessert that captures the essence of autumn.
Ingredients
Pumpkin Cake:
3/4 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
2/3 cup canned pumpkin puree
Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Additional:
Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, beat eggs and pumpkin until smooth. Gradually mix in the dry ingredients until well combined.
- Spread the batter evenly in the pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, prepare a towel with a generous dusting of powdered sugar. Once baked, turn the cake onto the towel, peel off the parchment, and roll up the cake with the towel. Cool completely on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Carefully unroll the cooled cake, spread the filling, then roll it back up (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar before slicing.
Notes
Rolling the cake while warm prevents cracking.
Dust the towel generously with powdered sugar to prevent sticking.
The pumpkin roll can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 340 kcal