Description
This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled with a luscious cream cheese filling. Perfect for fall gatherings and holiday desserts, the pumpkin roll is easy to make and impressive to serve, offering a delightful combination of flavors and textures.
Ingredients
Scale
Pumpkin Cake
- ¾ cup all purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¼ cup powdered sugar
Cream Cheese Filling
- 8 ounce package cream cheese room temperature
- 6 tablespoons salted butter room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups powdered sugar
Instructions
- Prepare the Cake Batter: Preheat the oven to 375°F. Line a 10x15x1 inch pan with parchment paper and spray with nonstick cooking spray. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: Using a stand mixer with a whisk attachment or a handheld mixer, beat the eggs, granulated sugar, and vanilla on high for 2 to 2 ½ minutes until frothy and lighter in color. Add the pumpkin puree and mix just until incorporated.
- Combine and Bake: Fold the dry ingredients into the wet mixture until combined. Spread the batter evenly in the prepared pan. Bake for 14 minutes or until the cake springs back when lightly touched in the center.
- Prepare for Rolling: While baking, lay a thin tea towel and dust with 3 tablespoons of powdered sugar using a sifter. When cake is done, run a sharp knife around the edges, flip the warm cake onto the towel with powdered sugar against the cake, remove parchment paper carefully, dust the top with powdered sugar, and roll the cake gently from the short edge using the towel. Transfer to a cooling rack and let cool completely, about 2 hours.
- Make the Cream Cheese Filling: Beat room temperature cream cheese, butter, and vanilla on high for 1 minute until smooth. Slowly add powdered sugar on low speed, then mix on medium until smooth and creamy.
- Assemble the Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, avoiding the very edges. Roll the cake up again gently. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours to set.
- Serve: Before serving, unwrap the roll, dust with powdered sugar, slice off the ends, and cut into 12 even servings. Keep chilled until served.
Notes
- Make the pumpkin roll a day ahead and chill until ready to slice and serve for best results.
- Store leftovers in an airtight container in the fridge for up to 7 days.
- Serve cold or allow to come to room temperature for 15–20 minutes before slicing to enhance flavor and texture.
- To freeze, wrap tightly in two layers of plastic wrap and a layer of heavy-duty foil; freeze for up to 3 months and thaw overnight in the refrigerator before serving.
- For extra crunch, add chopped nuts on top of the batter before baking.
- Use a serrated knife for clean, neat slices.
- Chill the pumpkin roll before slicing to make cutting easier and neater.
- Sprinkle powdered sugar just before serving for a festive presentation.
- The cream cheese filling can also be used as a delicious cream cheese frosting for other desserts.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
