Pumpkin Roll Recipe

Pumpkin Roll

This light pumpkin roll is a festive dessert featuring perfectly spiced cake and a delicious cream cheese filling. The secret to a successful cake roll is to roll the cake in a tea towel immediately after it comes out of the oven. Once cooled, you can unroll and fill it without the cake cracking.

Servings: 12 people

Ingredients

For the Cake:

• ¼ cup powdered sugar (to dust the towel, plus more for serving)
• ¾ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• ¾ cup pumpkin puree

For the Filling:

• 8 oz cream cheese, room temperature
• 6 Tbsp unsalted butter, room temperature
• 1½ cups powdered sugar
• 1 tsp vanilla extract
  InstructionsPrep Ahead
  1. Preheat the oven to 375°F. Grease a 13x18x1″ rimmed cookie sheet with butter and line it with a large sheet of parchment paper that extends up the sides of the pan. Grease and flour the parchment paper as well.
  2. On a work surface, lay out a clean, thin kitchen towel and generously dust the top with ¼ cup powdered sugar.
  Make the Pumpkin Cake Roll
  3. In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. In a second large mixing bowl, beat together the eggs and sugar on high speed with an electric mixer for 5 minutes, until lightened in color, fluffy, and thickened.
  5. Add the pumpkin puree and continue mixing on low speed until incorporated.
  6. Add the flour mixture and mix 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.
  7. 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.
  8. Immediately turn the cake onto the prepared towel, then peel back the parchment paper.
  9. 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 1½ hours.
  Make the Filling
  10. In a large mixing bowl (or the bowl of your stand mixer), beat together the cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined.
  11. Increase to high speed and beat for 2–3 minutes until fluffy, scraping down the bowl as needed.
  Assemble the Pumpkin Roll
  12. Unroll the cooled cake and use an offset spatula to spread the cream cheese filling evenly over the surface.
  13. Carefully re-roll the cake, using the towel to help you keep a tight roll.
  14. Trim the ends for a prettier presentation if desired, and dust the top and sides of the cake with powdered sugar.
  15. Slice and serve.
      Notes
      • Best Baking Pan: This recipe fits a 13×18″ 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 ahead: Once you have filled and re-rolled the cake, 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 Per Serving
        • Calories: 300 kcal
        • Carbs: 43g
        • Protein: 4g
        • Fat: 13g