Description
This classic pumpkin roll recipe features a soft, spiced pumpkin sponge cake rolled with a smooth and creamy cream cheese filling. It’s a festive dessert perfect for fall gatherings and holiday celebrations, combining warm pumpkin flavors with a sweet, tangy filling in an elegant rolled presentation.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients & Batter
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Rolling and Finishing
- Powdered sugar (for dusting and rolling)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper. Make sure to grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale, indicating it’s aerated and will help create a light cake.
- Add Wet Ingredients: Stir in the canned pumpkin puree and vanilla extract until evenly mixed.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing and ensure a tender cake.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Immediately dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel, carefully peel off the parchment paper, and dust the top with more powdered sugar.
- Form the Roll: Roll the cake tightly in the towel and let it cool completely in this rolled shape to set the form.
- Prepare the Filling: Beat together the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until the filling is smooth and creamy with no lumps.
- Assemble the Roll: Once the cake is fully cooled, unroll it carefully and spread an even layer of the cream cheese filling over the surface.
- Re-roll the Cake: Roll the cake again, this time without the towel, ensuring the filling stays inside.
- Chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to let the filling set and flavors meld.
- Serve: Before slicing, dust the top with powdered sugar for a beautiful finish. Cut into slices and serve chilled or at room temperature.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a clean kitchen towel generously dusted with powdered sugar for rolling to avoid sticking.
- Chilling the roll improves slicing and flavor integration.
- Canned pumpkin puree is best for consistent texture and flavor.
- Do not overmix the batter to keep the cake tender and light.
