Description
This Pumpkin Roll recipe features a moist, flavorful pumpkin sponge cake rolled with a luscious cream cheese filling. Perfect for autumn gatherings or festive occasions, this classic dessert combines warm spices with creamy sweetness, creating a beautiful and delicious treat that’s sure to impress.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 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
Instructions
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the pumpkin cake.
- Prepare the Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Place parchment paper on top and allow an inch to extend on both long sides; lightly grease the parchment paper as well. This ensures easy removal of the cake after baking.
- 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, beat the eggs, granulated sugar, vanilla extract, and canned pumpkin together until smooth and uniform.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined and there are no dry streaks remaining. Be careful not to overmix. Spread the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Oven times may vary, so watch carefully.
- Roll the Cake: Once baked, immediately lift the cake out of the pan using the parchment paper onto a flat, heat-safe surface. While still hot, gently and slowly roll the cake along with the parchment paper starting from a short end. Let the cake cool completely while rolled, preferably on a wire rack to prevent sweating underneath.
- Make the Frosting: While the cake cools, blend the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until the mixture is fluffy and smooth.
- Frost and Re-Roll: Once the cake has fully cooled, carefully unroll it and evenly spread the cream cheese frosting over the surface, leaving a 1-inch border around the edges. Re-roll the cake without the parchment paper.
- Chill the Pumpkin Roll: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set and allow flavors to meld.
- Serve: Before serving, dust the top with additional powdered sugar if desired. Slice into pieces and enjoy this delightful pumpkin dessert.
Notes
- Make Ahead: The pumpkin roll can be assembled and refrigerated, covered, for 1-2 days. Alternatively, bake and roll the cake, then refrigerate it wrapped in parchment paper for up to one day before frosting.
- Freezing Instructions: Wrap the pumpkin roll tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
- Pan Size: Use a 10 x 15-inch jelly roll pan to ensure the cake bakes evenly and rolls easily.
- Handling the Cake: Rolling the cake while hot prevents cracking and makes the sponge pliable.
- Storage: Keep leftovers covered and refrigerated to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of roll)
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
