Pumpkin Roll
Learn how to make a perfect pumpkin roll with creamy filling. This classic dessert features spiced pumpkin cake rolled with cream cheese frosting.
Equipment
- oven
- jelly roll pan
- parchment paper
- electric mixer
- mixing bowl
- whisk
- offset spatula
- kitchen towel
- wire rack
- plastic wrap
- measuring cups
- measuring spoons
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree not pie filling
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
Filling
- 8 oz cream cheese softened
- 1/2 cup unsalted butter 1 stick, softened
- 2 cups powdered sugar sifted, plus more for dusting
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a 15x10x1-inch jelly roll pan with parchment paper, allowing it to extend slightly over the short ends. Lightly grease the parchment paper and dust it evenly with a small amount of all-purpose flour.
- In a large mixing bowl, using an electric mixer, beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale yellow, about 2 to 3 minutes. Stir in the pumpkin puree until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly distributed. Gradually add these dry ingredients to the wet pumpkin mixture, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
- Evenly spread the pumpkin batter into the prepared jelly roll pan, using an offset spatula to ensure a smooth, uniform layer. Bake for 13 to 15 minutes, or until the cake springs back lightly when gently touched in the center and the edges are slightly golden.
- While the cake bakes, lay a clean kitchen towel flat on your countertop and generously dust it with about 2 tablespoons of powdered sugar. Immediately upon removing the hot cake from the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one of the short ends, tightly roll up the warm cake, with the towel inside, into a spiral. Place the rolled cake seam-side down on a wire rack and allow it to cool completely for at least 1 hour.
- To prepare the filling, in a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until the mixture is smooth, light, and creamy, about 2 to 3 minutes. Gradually beat in the sifted powdered sugar until fully incorporated and the mixture is fluffy. Stir in the vanilla extract until smooth.
- Once the cake is completely cool, carefully unroll it onto a clean flat surface. Evenly spread the cream cheese filling over the entire surface of the cake, leaving about a 1/2-inch border around all edges.
- Starting from the same short end you began with, carefully re-roll the cake, this time without the towel, into a tight spiral. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the flavors to meld.
Notes
Dust with additional powdered sugar before slicing and serving, if desired.