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Pumpkin Roll Recipe

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★★★★★

4.7 from 59 reviews

A classic and festive Pumpkin Roll featuring a moist spiced pumpkin cake rolled with a creamy smooth cream cheese filling. This beautiful dessert is perfect for autumn gatherings and holiday celebrations, offering a delightful combination of warm spices and rich creaminess.

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line the pan with parchment paper, allowing an extra inch of overhang on the long sides, then lightly grease the parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, thoroughly whisk the eggs, granulated sugar, vanilla extract, and canned pumpkin until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and gently stir just until fully combined with no visible streaks of flour. Avoid overmixing to keep the cake tender. Spread the batter evenly in the prepared jelly roll pan.
  5. Bake the Cake: Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye as baking times may vary between ovens.
  6. Roll the Cake Warm: While still warm, carefully lift the parchment paper with the cake out of the pan and place it on a flat, heat-safe surface. Beginning at a short end, gently and slowly roll the cake along with the parchment paper. Allow it to cool completely in the rolled shape on a wire rack to prevent sweating and maintain its soft texture.
  7. Prepare the Filling: While the cake cools, use an electric mixer to beat together the softened cream cheese, softened butter, vanilla extract, and powdered sugar until the mixture is fluffy and smooth.
  8. Fill and Roll the Cake: Once the cake has completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, 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 1 hour to set.
  9. Serve: Before serving, dust the top of the pumpkin roll with additional powdered sugar, slice into pieces, and enjoy this classic seasonal treat.

Notes

  • Make Ahead: The assembled pumpkin roll can be refrigerated, covered, for 1 to 2 days before serving. Alternatively, bake and roll the cake, refrigerate it rolled in parchment paper for up to one day, then add the filling and roll again just before serving.
  • Freezing: Wrap the pumpkin roll tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing.
  • Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend.

Keywords: pumpkin roll, pumpkin cake roll, cream cheese filling, holiday dessert, autumn dessert, spiced pumpkin cake, pumpkin dessert

Find it online: https://cookwithlea.com/pumpkin-roll-recipe/