Description
This classic Pumpkin Roll recipe features a soft and spiced pumpkin sponge cake rolled around a rich and creamy cream cheese filling. Perfect for fall gatherings or holiday desserts, it combines warm spices with the smooth sweetness of pumpkin and vanilla, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling & Topping
- 1 cup powdered sugar (for dusting and filling)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar using a mixer until the mixture is thick and pale, adding air for a light cake.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract into the egg mixture, blending until smooth.
- Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour and spread the batter evenly into the prepared pan.
- Bake Cake: Bake for 13–15 minutes or until the cake springs back when gently pressed in the center, indicating it’s fully cooked.
- Prepare Towel: While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking when rolling.
- Roll Cake: Immediately after baking, invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the cake and towel together into a log shape. Allow the cake to cool completely on a wire rack in this rolled shape.
- Make Filling: In a bowl, beat the softened cream cheese, butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar until the mixture is smooth and fluffy.
- Fill and Re-roll: Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly across the surface. Carefully re-roll the cake without the towel, forming a filled log.
- Chill and Serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set. Before serving, optionally dust the top with powdered sugar for a beautiful presentation. Slice into 10 slices and enjoy.
Notes
- Be careful not to overbake the cake to keep it soft and flexible for rolling.
- Rolling the cake while warm helps prevent cracks in the sponge.
- Ensure the cream cheese and butter are at room temperature for a smooth filling.
- This pumpkin roll can be made a day ahead and stored refrigerated, wrapped tightly.
- For easier slicing, use a serrated knife and cut slowly.
