Description
This classic Pumpkin Roll with Cream Cheese Frosting is a delicious fall dessert featuring a soft, spiced pumpkin cake rolled with a creamy, tangy frosting. Perfect for holiday gatherings, it boasts warm autumnal flavors and a delicate, fluffy texture that pairs beautifully with the rich cream cheese filling.
Ingredients
Scale
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon lemon juice (fresh)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- Powdered sugar (for dusting and rolling)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cake.
- Prepare Pan: Line a 15×10 inch jelly roll pan with parchment paper, leaving excess hanging off the short edges. Spray the paper and pan sides generously with nonstick spray to prevent sticking.
- Beat Eggs: In a large bowl or stand mixer, beat 3 large eggs on medium speed for 3-4 minutes until they become pale and bubbly, which incorporates air for a light texture.
- Add Sugar and Pumpkin: Add 1 cup granulated sugar, then 2/3 cup canned pumpkin, beating well after each addition to integrate fully.
- Add Lemon Juice and Vanilla: Mix in 1 teaspoon fresh lemon juice and 1 teaspoon vanilla extract, scraping the bowl sides to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together 3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/8 teaspoon cardamom until evenly mixed.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture, beating until very well combined, scraping the sides for even incorporation.
- Pour Batter: Pour the batter into the prepared jelly roll pan, smoothing it evenly to the edges for uniform baking.
- Bake: Bake at 375 degrees F for 13-15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The cake should spring back when lightly pressed and edges should be set but not crispy.
- Prepare to Roll: Immediately upon removing from the oven, sprinkle the cake surface generously with powdered sugar.
- Roll Cake: Using the parchment paper hanging edges, fold the paper over the cake and begin rolling the cake from the short end, rolling the parchment along with it. Add more powdered sugar as needed to prevent sticking. Do not roll too tightly.
- Cool Roll: Wrap the rolled cake tightly in plastic wrap to prevent drying, and let it cool for 1-2 hours at room temperature or in the fridge.
- Make Frosting: While the cake cools, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until creamy. Refrigerate until ready to use.
- Unroll and Frost: Once cooled, gently unroll the cake. Spread the cream cheese frosting evenly over the entire inside surface, especially spreading to the edges and the center edge that will be rolled back up.
- Roll with Frosting: Carefully roll the cake again without parchment paper. Wrap the roll in plastic wrap and chill for 1-3 hours until fully set and cool.
- Slice and Serve: Using a sharp serrated knife, slice the roll into approximately twelve 1-inch thick pieces, wiping the knife clean between cuts for neat slices.
- Store: Keep any leftovers covered in the refrigerator to maintain freshness and prevent drying out.
Notes
- Be careful not to overbake the cake; overbaking makes rolling difficult and can cause cracking.
- Using fresh lemon juice brightens the flavor and balances the sweetness of the pumpkin and spices.
- Ensure the cream cheese frosting is chilled and firm before applying to prevent it from melting and oozing.
- Rolling the cake with parchment paper immediately after baking helps form the shape and prevents cracking.
- Allow the cake to sit at room temperature for a few minutes before unrolling so it doesn’t crack.
- If you prefer a sweeter frosting, feel free to add more powdered sugar incrementally.
- Wrap the cake tightly in plastic wrap during cooling and after frosting to maintain moisture.
