Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a smooth, sweetened cream cheese filling. Perfect for autumn gatherings, this dessert combines the warm flavors of pumpkin, cinnamon, and pumpkin pie spice with a creamy frosting that delights every bite.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling
- 8 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
Additional
- Non-stick cooking spray (for greasing pan)
- Parchment paper (to line jelly roll pan)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to ensure it’s ready to bake the pumpkin cake evenly.
- Prepare Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving about an inch of overhang on the longer sides to help lift the cake out easily. Lightly grease the parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth and fully incorporated.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix to keep the cake tender. Spread the batter evenly into the prepared pan.
- Bake Cake: Bake the cake in the preheated oven for 12 to 15 minutes. Check doneness by inserting a toothpick in the center — it should come out clean. Since oven temperatures vary, keep a close eye on the cake.
- Roll Cake: Immediately after baking, carefully lift the parchment paper with the hot cake out of the pan and place it on a flat, heat-safe surface. Starting from one short end, gently and slowly roll the cake together with the parchment paper. Let it cool completely in the rolled position on a wire rack to prevent the cake from sweating.
- Prepare Frosting: While the cake cools, beat the softened cream cheese, softened butter, vanilla extract, and powdered sugar together using an electric mixer until the frosting is fluffy and smooth.
- Frost and Re-roll: Once the cake is completely cooled, carefully unroll it and spread the cream cheese frosting evenly over the surface, leaving a 1-inch border around the edges. Re-roll the cake without the parchment paper, wrap it tightly in plastic wrap, and refrigerate for at least one hour to let the flavors meld and the frosting set.
- Serve: Before serving, dust the pumpkin roll with additional powdered sugar if desired. Slice and enjoy this delicious, festive treat.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use fresh pumpkin puree for best flavor, or canned is a convenient alternative.
- If you prefer a less sweet filling, reduce the powdered sugar slightly.
- Store the pumpkin roll refrigerated, wrapped tightly, for up to 3 days.
- For variations, consider adding chopped nuts or raisins to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: pumpkin roll, pumpkin cake roll, cream cheese filling, autumn dessert, fall recipe, holiday dessert
