Description
This Classic Pumpkin Roll is a moist, spiced pumpkin cake rolled with a creamy, smooth cream cheese filling. Perfect for fall celebrations or a delightful dessert, this pumpkin roll combines warm autumn flavors with a soft, tender texture that slices beautifully and tastes heavenly.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- Powdered sugar (for dusting and rolling)
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature while you prepare the batter.
- Line the Pan: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, indicating enough air is incorporated for a light texture.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract until smooth.
- Combine Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined, being careful to not overmix to keep the cake tender.
- Bake the Cake: Pour and spread the batter evenly into the prepared jelly roll pan.
- Bake: Place in the oven and bake for 13-15 minutes, or until the top springs back when gently touched and a toothpick inserted comes out clean.
- Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar.
- Invert Cake: Turn the cake out onto the sugared towel, carefully peel off the parchment paper, and dust the top with more powdered sugar.
- Roll in Towel: Roll the cake tightly in the towel from the short end and allow it to cool completely rolled up to prevent cracking.
- Prepare the Filling: Beat the softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract together until the filling is smooth and creamy.
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Re-roll the Cake: Roll the cake back up gently without the towel, encasing the filling inside.
- Chill: Wrap the assembled pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before slicing, dust the roll with additional powdered sugar for a beautiful finish and serve.
Notes
- Be sure not to overbake the cake to keep it soft and pliable for rolling.
- Rolling the cake in the towel while warm prevents cracks in the cake during assembly.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Allow the roll to chill well for easier slicing and clean edges.
- Store leftover pumpkin roll wrapped tightly in the refrigerator for up to 3 days.
