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Classic Pumpkin Roll Cake

Close-up of a slice of pumpkin roll cake with cream cheese filling on a wooden board.
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A classic pumpkin roulade with a creamy cheese filling, perfect for fall gatherings. This recipe guides you on how to achieve a crack-free roll and neat slices.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line the bottom with parchment paper, then grease and flour the parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, beat the egg yolks and granulated sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  5. In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  6. Gently fold the beaten egg whites into the pumpkin batter in two additions, being careful not to deflate the mixture.
  7. Pour the batter evenly into the prepared jelly roll pan and spread it to the edges.
  8. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
  9. While the cake is baking, lay a clean kitchen towel or a piece of parchment paper on your counter and dust it generously with powdered sugar.
  10. As soon as the cake comes out of the oven, invert it onto the prepared towel or parchment paper. Carefully peel off the parchment paper that was in the pan.
  11. Starting from one of the short ends, carefully roll up the cake and the towel/parchment paper together. Let it cool completely on a wire rack.
  12. While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  13. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
  14. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  15. Carefully re-roll the cake, this time without the towel or parchment paper.
  16. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • For a patterned roll, you can pipe a simple pattern onto the parchment paper before adding the cake batter.
  • Store the pumpkin roll in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the pumpkin roll for up to 1 month. Wrap it tightly in plastic wrap, then in foil. Thaw in the refrigerator overnight before serving.

Nutrition

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