Description
This classic Pumpkin Roll recipe features a soft and spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. Perfect for fall gatherings and holiday celebrations, this dessert is easy to make and visually impressive with its swirl of vibrant orange cake and white filling.
Ingredients
Scale
Pumpkin Cake
- ¾ cup all purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¼ cup powdered sugar for dusting
Cream Cheese Filling
- 8 ounce package cream cheese room temperature
- 6 tablespoons salted butter room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups powdered sugar
Instructions
- Prepare the Oven and Pan: Preheat the oven to 375°F. Line a 10x15x1 inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl and set aside.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla extract for 2 to 2½ minutes until the mixture is frothy and lighter in color.
- Add Pumpkin and Flour Mixture: Mix in the pumpkin puree just until incorporated. Then gently fold in the dry ingredient mixture until evenly combined.
- Bake the Cake: Spread the batter evenly into the prepared pan and bake for 14 minutes or until the center springs back when lightly touched.
- Prepare Rolling Towel: While the cake bakes, lay out a thin tea towel and sift 3 tablespoons powdered sugar evenly on it. Have a large cutting board ready for transferring the cake.
- Flip the Cake onto Towel: Remove the cake from the oven and run a knife around the edges to loosen. Carefully flip the tea towel, powdered sugar side down, onto the cake. Place the cutting board on top and flip the entire assembly so the cake is on the towel and cutting board, removing the pan.
- Remove Parchment and Roll Cake: Gently peel off the parchment paper. Dust the cake top lightly with powdered sugar. Fold the edge of the tea towel over and carefully roll the cake from the short edge using the towel. Transfer the rolled cake to a cooling rack and let cool completely for up to 2 hours.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract on high speed for 1 minute until smooth. Reduce speed to low and gradually add powdered sugar, then beat on medium until smooth and creamy.
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake; it may curl slightly but should not crack. Spread the cream cheese filling evenly over the surface, avoiding the edges. Roll the cake back up tightly but gently. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours.
- Serve: Before serving, unwrap the roll and dust with powdered sugar. Slice off the ends for a clean look and cut the roll into 12 even slices. Keep refrigerated until serving.
Notes
- Make ahead by preparing the pumpkin roll a day before and chilling until ready to slice and serve.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Serve cold or bring to room temperature for 15–20 minutes before slicing to enhance flavors and texture.
- Freeze tightly wrapped in two layers of plastic wrap and heavy-duty foil for up to 3 months; thaw overnight in the refrigerator before serving.
- Add chopped nuts on top of the batter before baking for extra crunch and texture.
- Use a serrated knife to slice the roll cleanly without tearing the cake.
- Chill the pumpkin roll well before slicing to ensure neat, even cuts.
- Sprinkle powdered sugar just before serving for a festive and elegant presentation.
- The cream cheese filling also works well as a delicious frosting alternative for other cakes or cupcakes.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
