Pumpkin Roll
This classic pumpkin roll features a soft, spiced pumpkin sponge cake rolled around a rich cream cheese filling. Perfect for fall, it’s an impressive yet easy dessert that’s great for holidays, parties, or a cozy family treat.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup powdered sugar for dusting towel
For the Filling:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
- In a bowl, whisk flour, baking powder, pumpkin pie spice, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin puree.
- Gently fold dry ingredients into wet until just combined.
- Spread batter evenly in prepared pan and bake 13–15 minutes, or until cake springs back when touched.
- Immediately invert cake onto a clean towel dusted with powdered sugar. Roll up cake with towel inside. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread filling evenly, then roll up without the towel.
- Wrap in plastic and refrigerate at least 1 hour before slicing. Dust with powdered sugar to serve.
Notes
Roll the cake while warm to prevent cracks.
Freeze for up to 2 months; thaw in fridge before serving.
Add nuts for extra texture.
Nutrition
Calories: 320kcal
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