Pumpkin Roll Cake Recipe
Perfectly spiced Pumpkin Roll Cake wrapped around a creamy filling makes the ultimate fall treat. Great for Thanksgiving, holiday parties, or as a dessert centerpiece.
Servings: 12
Calories: 208kcal
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1 1/4 tsp vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
For the Cream Cheese Filling
- 1 (8 oz.) brick cream cheese (original) room temperature
- 6 tbsp unsalted butter room temperature
- 1 tsp vanilla extract vanilla bean paste
- 1 cup powdered sugar more for dusting the top of the roll, if desired
- 1 pinch salt
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 15x10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment on the ends of the pan for easy cake removal. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate mixing bowl, whisk eggs and granulated sugar together until thick. Add in the vanilla extract and pumpkin, and whisk until combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients. Stir until combined—no flour streaks should remain.
- Spread an even layer of batter into the prepared pan. Place in the oven and bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
- As soon as the cake comes out of the oven, carefully transfer the parchment and cake to a heat-safe surface. Use your hands to slowly roll the narrow end of the cake until it is completely rolled up. Transfer to a wire rack to cool completely.
- Meanwhile, to make the cream cheese filling, in a medium mixing bowl, use a handheld mixer to beat the cream cheese and butter together for 30 seconds. Add vanilla, salt, and powdered sugar. Carefully mix until smooth and creamy, about 30 seconds.
- Once cooled, transfer the cake roll to a flat surface. Carefully unroll the cake (leaving the parchment intact) into a flat cake again. Spread the cream cheese mixture evenly over the cake, leaving a 1/2-inch border on all sides. Gently re-roll the cake, peeling away the parchment paper as you roll.
- Wrap the pumpkin roll in plastic wrap and chill for at least one hour in the refrigerator.
- Serve with a dusting of powdered sugar, and cut into 1/2-inch thick slices.
Notes
-Canned purée works best for this recipe. For homemade, simmer the purée on low heat for 20 minutes on the stovetop to reduce excess moisture.
Wrap your Classic Pumpkin Roll tightly in plastic wrap and STORE it in the refrigerator for up to 3 days to keep it fresh and moist. If you want to store it longer, wrap it again in aluminum foil and FREEZE it for up to 3 months.
When ready to serve, thaw it overnight in the refrigerator. You can enjoy it cold or let it sit at room temperature for 10–15 minutes for a softer texture. Avoid microwaving to maintain the filling’s creamy consistency.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 135mg | Potassium: 59mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2362IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
