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Classic Pumpkin Roll Recipe

Close-up of a slice of pumpkin roll cake with a swirl of cream filling, dusted with powdered sugar.
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A fluffy spiced pumpkin cake rolled with a tangy cream cheese filling, perfect for fall gatherings.

Ingredients

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  • 4 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the bottom with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
  3. Stir in the pumpkin puree and spices.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and sprinkle it generously with powdered sugar.
  9. Immediately after removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
  11. In a medium bowl, beat the softened cream cheese and butter until smooth.
  12. Beat in the vanilla extract and powdered sugar until the filling is light and fluffy.
  13. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border.
  14. Tightly re-roll the cake, this time without the towel.
  15. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • For a crack-free cake, ensure your eggs are at room temperature.
  • Do not overmix the batter after adding the dry ingredients.
  • Make sure the cake is completely cool before unrolling and filling to prevent breakage.
  • For easier slicing, use a sharp knife and wipe it clean between cuts.

Nutrition

Find it online: https://carlacooking.com/pumpkin-roll-recipe-fall-party-dessert/