Description
This easy pumpkin roll recipe offers a moist, spiced pumpkin cake rolled with a creamy, luscious cream cheese filling. Perfect for fall gatherings or holiday dessert tables, this delightful treat combines warm autumn flavors with a soft, tender texture. The process involves baking a thin pumpkin cake layer, rolling it with a cinnamon-sweetened towel to shape, and finishing with a rich cream cheese frosting for a show-stopping presentation.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for filling and dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper to prevent sticking.
- Prepare Towel: Lay out a clean kitchen towel and generously sprinkle it with powdered sugar. This will help prevent the pumpkin cake from sticking when you roll it.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Stir in the pumpkin puree and vanilla extract until fully incorporated.
- Combine Batter: Gently fold the dry ingredient mixture into the wet ingredients, mixing carefully just until no flour streaks remain. Be careful not to overmix.
- Bake Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for about 13 to 15 minutes or until the cake springs back when lightly pressed.
- Roll Cake: Immediately turn the cake out onto the prepared powdered sugar-dusted kitchen towel. Starting at one short end, roll the cake and towel together tightly. Allow the rolled cake to cool completely to set the shape.
- Prepare Filling: Beat the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar in a bowl until the mixture is smooth and creamy.
- Assemble Roll: Carefully unroll the cooled cake, remove the towel, and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least one hour to set.
- Serve: Before serving, dust the exterior with powdered sugar for a decorative touch. Slice and enjoy your delicious pumpkin roll!
Notes
- Use fresh pumpkin puree for best flavor or canned pure pumpkin (not pumpkin pie filling).
- Sifting the powdered sugar over the towel prevents sticking and helps create a smooth roll.
- Ensure the cream cheese and butter are at room temperature for a smooth filling.
- Refrigerate the roll before slicing to make cleaner cuts.
- This pumpkin roll can be stored covered in the refrigerator for up to 3 days.
