Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a creamy, sweetened cream cheese filling. Perfect for autumn or holiday gatherings, it delivers a beautiful presentation and delightful flavors with comforting pumpkin and warm spices.
Ingredients
Scale
Cake:
- 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:
- 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°F (175°C).
- Prep Pan: Lightly grease a 10 x 15 inch jelly roll pan with nonstick cooking spray. Line it with parchment paper, leaving an extra inch hanging over the long sides to help lift the cake out later. Lightly grease the parchment paper as well.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, cinnamon, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, pumpkin puree, and vanilla extract until smooth and well combined.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Do not overmix to keep the cake tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully as ovens vary.
- Roll Cake: Immediately upon removing the cake from the oven, lift it out of the pan using the parchment paper onto a flat, heat-safe surface. While the cake is still hot, carefully roll it up starting from a short end, rolling with the parchment paper inside. Let it cool completely rolled up on a wire rack. This prevents cracking and condensation.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until fluffy and smooth.
- Assemble and Roll: Once the cake has cooled completely, unroll it gently. Spread the cream cheese filling evenly over the surface, leaving a 1-inch border around the edges. Carefully roll the cake back up without the parchment paper.
- Chill: Wrap the cake roll tightly with plastic wrap and refrigerate for at least 1 hour to set the filling.
- Serve: Dust the top with additional powdered sugar if desired. Slice into 8 pieces and serve chilled or at room temperature.
Notes
- Make Ahead Instructions: The assembled pumpkin roll can be made up to 2 days ahead and refrigerated, covered tightly. Alternatively, bake and roll the cake, refrigerate it while rolled in parchment paper for up to one day, then add the filling and roll just before serving.
- Freezing Instructions: Wrap the pumpkin roll tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
