Description
This Pumpkin Roll recipe features a moist and tender pumpkin sponge cake rolled around a creamy, rich cream cheese filling. Perfect for autumn gatherings or holiday desserts, this delightful treat combines warm pumpkin pie spices with a luscious frosting to create a festive and flavorful dessert that’s both impressive and easy to make.
Ingredients
Scale
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
For Assembly
- Powdered sugar for dusting
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 paper to ensure easy removal of the cake after baking.
- Beat Eggs and Sugar: In a large bowl, beat the 3 large eggs together with 1 cup of granulated sugar until the mixture becomes thick and pale, indicating that enough air has been incorporated for a light sponge.
- Add Pumpkin and Vanilla: Mix in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract with the beaten eggs and sugar until well combined, creating the wet batter base for the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to evenly distribute the leavening and spices.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix, which could deflate the batter and result in a dense cake.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it out smoothly and tap the pan lightly to remove any air bubbles. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Immediately upon removing from oven, turn the cake out onto a kitchen towel that has been dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up from the short end with the towel. This rolling prevents cracking as the cake cools and sets.
- Prepare the Filling: In a medium bowl, beat together 8 ounces of softened cream cheese, 6 tablespoons softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until the mixture is smooth and fluffy, creating a creamy filling.
- Fill the Cake: When the cake is completely cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface, then carefully reroll the cake without the towel, forming a tight spiral.
- Chill and Serve: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust generously with powdered sugar, slice into 10 portions, and serve chilled or at room temperature.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use fresh pumpkin puree for the best flavor and texture.
- The cake can be made a day in advance and stored in the refrigerator, wrapped tightly to maintain moisture.
- Allow the cake to cool completely before adding the filling to prevent the frosting from melting.
- For easier slicing, use a serrated knife and wipe it clean between cuts.
