Description
This Pumpkin Roll Recipe is a deliciously spiced, moist pumpkin cake rolled with a creamy and sweet cream cheese filling. Perfect for fall and holiday gatherings, this dessert combines classic pumpkin flavors with a smooth frosting to create a stunning and tasty treat.
Ingredients
Scale
For the Cake
- 3 large eggs 150 grams, room temperature
- ⅔ cup pumpkin puree 151 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup powdered sugar 113 grams, plus more for dusting
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F. Spray a 10×15-inch Jelly Roll Pan with oil, then line it with parchment paper and spray the parchment paper as well.
- Mix wet ingredients: In a large bowl, stir together the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until well combined.
- Combine dry ingredients: In a separate medium bowl, whisk the flour, baking soda, ground cinnamon, and kosher salt together evenly.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix gently until just combined—do not overmix.
- Pour and bake: Pour the batter into the prepared jelly roll pan and spread it evenly to the edges. Bake for 20 minutes or until the cake springs back when lightly touched.
- Roll the cake: Dust a clean kitchen towel generously with powdered sugar. Carefully invert the warm cake onto the towel and peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside to create a log shape. Place on a wire rack and let cool completely.
- Prepare the filling: While the cake cools, beat the cream cheese in a medium bowl with a hand mixer until smooth. Add the butter and beat until fully combined. On low speed, gradually add the powdered sugar and vanilla extract. Once combined, increase speed and beat until creamy and fluffy.
- Frost and re-roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up, this time without the towel, creating a smooth log.
- Chill and serve: Transfer the rolled cake to a serving platter, cover, and refrigerate for 30 minutes to set. Before serving, dust with powdered sugar for a decorative touch.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use room temperature eggs, cream cheese, and butter for a smooth batter and filling.
- You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Powdered sugar dusting on the kitchen towel prevents the cake from sticking when rolling.
- Chilling helps the roll hold its shape and makes slicing easier.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
