Description
This Pumpkin Roll Recipe features a moist, spiced pumpkin cake rolled around a creamy, sweetened cream cheese filling. Perfect for fall gatherings and festive occasions, this dessert balances aromatic spices with a rich vanilla cream cheese center, all dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling:
- 1 cup powdered sugar (divided: for dusting and filling)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, creating a light and airy base.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract into the egg mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the batter light.
- Spread Batter and Bake: Evenly spread the batter into the prepared jelly roll pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched in the center.
- Prepare Towel and Roll Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and starting from the short end, roll the cake and towel together into a log. Let it cool completely on a wire rack.
- Make the Filling: Beat the softened cream cheese, unsalted butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar together until smooth and fluffy.
- Fill and Re-roll: Carefully unroll the cooled cake, spread the cream cheese filling evenly over the surface, and gently re-roll the cake without the towel.
- Chill and Serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving for an elegant touch.
Notes
- Ensure the pumpkin puree is well-drained if too watery to avoid a soggy cake.
- Rolling the cake while warm prevents cracks and helps maintain a smooth shape.
- For easier slicing, chill the roll adequately to firm up the filling.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
- You can substitute spices with a pumpkin pie spice blend if desired.
