Pumpkin Roll Recipe
This light pumpkin Roll recipe is a festive dessert with perfectly spiced cake and delicious cream cheese filling. The secret to making a cake roll is to roll the cake using a tea towel immediately after removing it from the oven. After it cools, you can unroll and fill it without the cake cracking.
Ingredients
Cake Ingredients
- 1/4 cup powdered sugar, to dust the towel, plus more to serve
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
Filling Ingredients
- 8 oz cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Prep Ahead
- Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line with a large sheet of parchment paper that goes up the sides of the pan. Grease and flour the parchment paper also. On a work surface, lay out a clean thin kitchen towel and generously dust the top with 1/4 cup powdered sugar.
Make the Pumpkin Cake Roll
- In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside.
- In a second large mixing bowl, beat together the eggs and sugar for 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened. Add the pumpkin puree and with the mixer on low speed, continue mixing until incorporated. Add the flour mixture and continue mixing on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.
- Spread the batter evenly into the prepared cake pan and bake for 12-14 minutes or until the top springs back when touched. Note: a dark-colored pan will bake faster. Immediately turn the cake onto the prepared towel then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1 1/2 hours.
Make the Filling
- In a large mixing bowl, or the bowl of your stand mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined. Then increase to high speed and beat 2-3 minutes until fluffy, scraping down the bowl as needed.
Assemble the Pumpkin Roll
- Unroll the cooled cake and use an offset spatula to spread the cream cheese frosting evenly over the surface. Carefully re-roll the cake using the towel to help you keep a tight roll. Trim the ends for a prettier presentation if desired and dust the top and sides of the cake with powdered sugar. Slice and serve.
Notes
Best Baking Pan: *This recipe fits a 13x18” baking sheet. If using a standard-size jelly roll pan, you'll get a thicker cake that will need a longer baking time.
To prepare the cake ahead: once you have filled and re-rolled the cake roll, wrap it in plastic wrap and refrigerate until ready to use. To serve, unwrap, transfer to a serving platter, and dust with powdered sugar.
Nutrition Facts
Pumpkin Roll Recipe
Amount per Serving
Calories
300
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
75
mg
25
%
Sodium
172
mg
7
%
Potassium
102
mg
3
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
4
g
8
%
Vitamin A
2872
IU
57
%
Vitamin C
1
mg
1
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
