Description
This classic Pumpkin Roll Recipe features a moist and tender pumpkin cake rolled with a creamy, sweet cream cheese filling. Perfect for fall gatherings or holiday celebrations, it’s a deliciously spiced dessert that combines the subtle taste of pumpkin with rich vanilla-flavored frosting.
Ingredients
Scale
For the Cake
- 3 large eggs (150 grams), room temperature
- 2/3 cup pumpkin puree (151 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (107 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 3/4 cup all-purpose flour (90 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1/4 teaspoon kosher salt
For the Filling
- 8 ounces cream cheese (227 grams), room temperature (1 brick)
- 6 tablespoons unsalted butter (85 grams), room temperature (3/4 stick)
- 1 cup powdered sugar (113 grams), plus more for dusting
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F. Spray a 10×15-inch Jelly Roll Pan with oil, then line it with parchment paper, spraying the parchment as well to prevent sticking.
- Mix wet ingredients: In a large bowl, stir together the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until fully combined.
- Whisk dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and gently mix until just combined, being careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly to the edges. Bake in the preheated oven for 20 minutes, or until the cake springs back lightly when gently touched.
- Roll the cake: Dust a clean kitchen towel generously with powdered sugar. Once baked, invert the cake onto the towel and carefully peel off the parchment paper. Starting at the short end, roll the cake up tightly inside the towel. Place the rolled cake on a wire rack and allow it to cool completely.
- Prepare the filling: While the cake is cooling, beat the cream cheese in a medium bowl using a hand mixer until smooth. Add the unsalted butter and continue beating until fully combined. On low speed, gradually mix in the powdered sugar and vanilla extract. Increase the speed and beat until the frosting is creamy and smooth.
- Fill and re-roll the cake: Once the cake has cooled, gently unroll it and evenly spread the cream cheese filling over the surface. Carefully roll the cake back up without the towel to form a log shape.
- Chill and serve: Transfer the filled pumpkin roll to a serving platter. Cover and refrigerate for 30 minutes to set. Before serving, dust the top with powdered sugar for a festive touch.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a fine mesh sieve to dust powdered sugar evenly on the towel and top of the roll.
- Allow the cream cheese and butter to reach room temperature before mixing for a smooth filling.
- This pumpkin roll keeps well covered in the refrigerator for up to 3 days.
- If pumpkin puree is not available, canned pumpkin can be used as a substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
