Description
This Pumpkin Roll recipe is a delightful autumn treat featuring a moist pumpkin-flavored sponge cake rolled around a creamy vanilla cream cheese filling. Lightly spiced with cinnamon, nutmeg, and ginger, this dessert is perfect for holiday gatherings or anytime you want a festive, flavorful dessert with a beautiful presentation.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling and Dusting
- 1 cup powdered sugar (for dusting and filling)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Beat wet ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale in color. Then stir in the canned pumpkin puree and vanilla extract until smooth.
- Combine batter: Gradually fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the cake light and tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched in the center, indicating it is done.
- Prepare to roll cake: While the cake is baking, lay a clean kitchen towel flat on a surface and dust it generously with powdered sugar to prevent sticking.
- Roll the cake: Once baked, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack to set its shape.
- Make the filling: Beat the softened cream cheese, unsalted butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar together until the mixture is smooth and fluffy.
- Fill and re-roll: After the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Then carefully roll the cake back up without the towel.
- Chill and serve: Wrap the filled roll tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to firm up. Before serving, dust with additional powdered sugar if desired.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Be gentle when unrolling and re-rolling the cake to keep it intact.
- The roll can be wrapped and refrigerated for up to 2 days ahead of time.
- Allow the cake to cool completely before spreading the filling to avoid melting the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
