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
- Pumpkin puree – moist texture & sweet flavor
- Eggs – structure and stability
- Granulated sugar – sweetness and moisture retention
- All-purpose flour – cake structure
- Pumpkin pie spice – warm autumn flavor
- Baking powder – light airy sponge
- Salt – enhances flavors
- Cream cheese – rich tangy filling
- Butter – creamy texture in filling
- Powdered sugar – sweetens and stabilizes filling
- Vanilla extract – enhances flavor
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.