Description
This Pumpkin Roll recipe is a delightful, spiced pumpkin cake rolled with a creamy, smooth cream cheese filling. Perfect for holiday gatherings or a special treat, this elegant dessert combines warm autumn spices with a luscious filling for a show-stopping presentation that tastes as good as it looks.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel and final dusting)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan or baking sheet and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
- Make the Cake Batter: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and fluffy, about 2 to 3 minutes. Add the canned pumpkin purée and vanilla extract, then mix until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and tender.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13 to 15 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean. Do not overbake to prevent cracking when rolling.
- Roll the Cake onto Towel: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake is out of the oven, immediately invert it onto the powdered sugar-covered towel. Carefully peel off the parchment paper.
- Roll the Cake in the Towel: Starting at the narrow end, gently roll the warm cake along with the towel into a tight spiral. Let it cool completely in this rolled shape for about 1 hour. This helps the cake set and prevents cracks later.
- Make the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, sifted powdered sugar, softened unsalted butter, and vanilla extract until the mixture is smooth, creamy, and free of lumps.
- Unroll and Fill the Cake: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the flat cake surface, leaving a small border around the edges to prevent filling from spilling out when rolled.
- Roll the Cake Again: Gently re-roll the cake, this time without the towel, into a tight spiral. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the flavors to meld.
- Serve: Before serving, dust the pumpkin roll with additional powdered sugar. Slice into even pieces and enjoy this festive, creamy, and spiced dessert!
Notes
- Use freshly canned pumpkin purée or homemade pumpkin purée for best flavor, not pumpkin pie filling which contains spices and sweeteners.
- Be careful not to overbake the cake to prevent cracking when rolling.
- Rolling the cake while warm in the powdered sugar-dusted towel helps maintain moisture and flexibility.
- Allow the pumpkin roll to chill for at least an hour for easier slicing and set filling.
- Optional ground cloves can be omitted if you prefer a milder spice profile.
