Description
This classic Pumpkin Roll recipe features a tender, spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. Perfect for holiday gatherings or a special treat, it offers a delightful combination of warm autumn flavors and smooth frosting in every slice.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan or baking sheet and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt until evenly combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed until the mixture is thick and pale, about 2 to 3 minutes. This step incorporates air, helping the cake rise.
- Add Pumpkin and Vanilla: Stir in the pumpkin purée and vanilla extract into the egg mixture until smooth and fully combined.
- Combine Dry with Wet: Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 13 to 15 minutes or until the cake springs back when lightly touched, indicating it is set but still moist.
- Prepare for Rolling: While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar to prevent sticking when the cake is rolled.
- Invert and Roll Cake: Immediately after baking, remove the cake from the oven and turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at the narrow end, roll the warm cake and towel together into a tight spiral to cool completely for about 1 hour. This step helps the cake hold its shape and prevents cracking.
- Make the Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract together until smooth, creamy, and fluffy.
- Fill and Re-roll: Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Then carefully roll the cake back into a tight spiral without the towel.
- Chill: Wrap the filled pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to let the filling set and flavors meld.
- Serve: Before serving, dust the pumpkin roll with powdered sugar. Slice into 8-10 pieces and enjoy this delicious seasonal dessert!
Notes
- Be careful not to overbake the cake as it can become dry and crack when rolling.
- Make sure to dust the towel generously with powdered sugar to prevent sticking.
- You can prepare the pumpkin roll a day ahead; it tastes even better after sitting overnight in the fridge.
- Use full-fat cream cheese and butter for the creamiest filling.
- If you prefer, add a pinch of ground cloves to enhance the traditional pumpkin spice flavor.
