Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a smooth and creamy cream cheese filling. Perfect for fall gatherings and holiday celebrations, this dessert combines warm pumpkin pie spices with a luscious filling that complements every bite.
Ingredients
Scale
Pumpkin Cake
- ¾ cup all purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¼ cup powdered sugar
Cream Cheese Filling
- 8 ounce package cream cheese room temperature
- 6 tablespoons salted butter room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F. Line a 10x15x1 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat eggs and sugar: Using a stand mixer with a whisk or a handheld mixer on high, beat the eggs, granulated sugar, and vanilla extract for 2 to 2 ½ minutes until frothy and lighter in color.
- Add pumpkin puree: Mix in the pumpkin puree until well combined.
- Incorporate dry ingredients: Fold the flour mixture into the wet ingredients gently until just combined.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 14 minutes, or until the center springs back when lightly touched.
- Prepare towel and transfer cake: While baking, lay a thin tea towel on a surface and dust with 3 tablespoons powdered sugar using a sifter. You will also need a large cutting board for the next step.
- Flip the cake: Remove the cake from the oven and run a sharp knife around the edges. Carefully flip the cake onto the sugared tea towel so the sugared side touches the cake. Place the cutting board on top and invert the whole assembly, then gently peel off the parchment paper.
- Dust and roll the cake: Lightly dust the top of the cake with powdered sugar. Fold the towel’s short edge over the cake to form a small tail, and carefully roll the cake up from the short edge, towel and all. Transfer the rolled cake to a cooling rack and let cool completely, about 2 hours.
- Make cream cheese filling: In a medium bowl, beat cream cheese, butter, and vanilla for 1 minute until smooth. Lower mixer speed and add powdered sugar, then beat on medium until fully smooth.
- Assemble the pumpkin roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, avoiding the edges. Roll the cake back up tightly without the towel, wrap in plastic wrap, and refrigerate for 2 hours to set.
- Serve: Before serving, unwrap and dust with powdered sugar. Slice off the ends and cut into 12 even slices. Keep covered in the refrigerator until ready to serve.
Notes
- Make-Ahead: Prepare the pumpkin roll a day in advance and chill before slicing and serving for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Reheat: Serve cold or bring to room temperature for 15–20 minutes before slicing.
- Freeze: Wrap tightly in plastic wrap and heavy-duty foil. Freeze for up to 3 months and thaw overnight in the refrigerator.
- Tips: Add chopped nuts on top of the batter before baking for extra crunch.
- Use a serrated knife for the cleanest slices.
- Chill the pumpkin roll before slicing to achieve neater cuts.
- Sprinkle powdered sugar just before serving for a festive look.
- The cream cheese filling can also be used as a delicious frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
