Description
This classic Pumpkin Roll Recipe features a moist, spiced pumpkin cake rolled with a creamy, rich cream cheese filling. Perfect for fall and holiday gatherings, this delightful dessert combines the warm flavors of pumpkin and cinnamon with a smooth, sweet frosting for a stunning and delicious treat.
Ingredients
Scale
For the Cake
- 3 large eggs 150 grams, room temperature
- ⅔ cup pumpkin puree 151 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup powdered sugar 113 grams, plus more for dusting
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Spray a 10×15-inch Jelly Roll Pan with oil, then line the pan with parchment paper and spray the parchment with oil to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth and combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk the all-purpose flour, baking soda, ground cinnamon, and kosher salt together to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the cake tender.
- Pour and Bake: Pour the batter into the prepared jelly roll pan, spreading it evenly all the way to the edges. Bake for 20 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake: Dust a clean kitchen towel generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a log shape. Place it on a wire rack and allow the cake to cool completely while rolled.
- Prepare the Filling: Using a hand mixer, beat the cream cheese in a medium bowl until smooth. Add the unsalted butter and continue beating until fully combined. On low speed, gradually mix in the powdered sugar and vanilla extract. Increase the speed and beat until the filling is creamy and smooth.
- Fill and Re-roll: Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the cake surface. Carefully roll the cake back up without the towel to enclose the filling.
- Chill and Serve: Transfer the rolled cake to a serving platter. Cover it with plastic wrap and refrigerate for 30 minutes to set. Before serving, dust with additional powdered sugar for a festive finish.
Notes
- Make sure the cake is cooled completely before spreading the filling to prevent the frosting from melting.
- Using a kitchen towel dusted with powdered sugar helps prevent the cake from sticking while rolling.
- You can prepare the roll a day ahead and refrigerate it to enhance flavor and ease slicing.
- If desired, swap the all-purpose flour with a gluten-free blend to make it gluten-free, but texture may vary slightly.
- Ensure cream cheese and butter are at room temperature for a smooth, lump-free filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg
