Description
This classic Pumpkin Roll recipe features a moist and tender pumpkin cake rolled with a rich and creamy cream cheese filling. Perfect for fall and holiday gatherings, this delightful dessert combines warm spices with a luscious frosting, making it both a beautiful and delicious treat. The cake is baked in a jelly roll pan, then carefully rolled and filled, creating the perfect spiral of flavor and texture.
Ingredients
Scale
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Prepare a 10×15 inch jelly roll pan by lightly greasing it with non-stick cooking spray. Then place parchment paper so it sticks, leaving an extra inch on the long sides for easy removal after baking. Lightly grease the parchment paper as well.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the eggs, granulated sugar, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir gently just until combined, making sure there are no dry streaks. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times can vary, so watch carefully to avoid overbaking.
- Roll Cake: Immediately after removing from the oven, lift the cake using the parchment paper and place it onto a flat, heat-safe surface. Starting at a short end, gently and slowly roll the cake up with the parchment paper inside. Allow the rolled cake to cool completely on a wire rack, which helps prevent sweating by allowing air circulation underneath.
- Prepare Filling: While the cake cools, use an electric mixer to cream together the softened cream cheese, butter, vanilla extract, and powdered sugar until the mixture is fluffy and smooth.
- Unroll and Fill: Once the cake has fully cooled, carefully unroll it without tearing. Spread the cream cheese filling evenly over the surface, leaving about a 1-inch border free of filling on the edges.
- Roll Up with Filling: Roll the cake back up gently without the parchment paper. Wrap the roll with plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the top lightly with powdered sugar if desired. Slice into portions and enjoy your delicious pumpkin roll.
Notes
- Make Ahead Instructions: The assembled pumpkin roll can be made in advance and refrigerated, covered, for up to 1-2 days. Alternatively, you can bake and roll the cake in parchment paper to cool, then refrigerate it rolled up for up to one day before adding the cream cheese filling.
- Freezing Instructions: To freeze, wrap the pumpkin roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of roll)
- Calories: 320
- Sugar: 28g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
