Pumpkin Roll Recipe
This Pumpkin Roll is a classic fall dessert with tender pumpkin cake, warm spices, and a sweet cream cheese filling. An easy pumpkin roll that's perfect for Thanksgiving, holiday gatherings or any fall celebration.
Equipment
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Sheet Pan
- Parchment Paper
Ingredients
- 3 Eggs
- 1 Cup Sugar
- ¾ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Spice
- ⅔ Cup Canned Pumpkin
- 1 ¼ Cup Powdered Sugar Reserve ¼ cup for topping
- 8 oz Cream Cheese softened
- 1 teaspoon Vanilla
- 4 Tbsp Butter softened
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F, and grease a large rimmed baking sheet well. Line the pan with parchment paper, leaving enough paper around the edges to make it easier to lift the baked cake from the pan.
- Make the Pumpkin Cake Batter: In a large bowl, combine the eggs and sugar. Beat until the mixture is light and well combined. 3 Eggs 1 Cup SugarIn a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin spice. ¾ Cup All Purpose Flour ½ Tsp Baking Soda ½ Tsp Baking Powder 1 Tsp Cinnamon 1 Tsp Pumpkin Spice Gradually add the dry ingredients to the egg mixture and mix until combined. Fold in the canned pumpkin until the batter is smooth. ⅔ Cup Canned Pumpkin
- Bake the Cake: Spread the pumpkin batter evenly over the prepared parchment paper. Bake for approximately 15 minutes, or until the cake is set and springs back lightly when touched.
- Roll the Cake: Remove the cake from the oven and allow it to cool for just a few minutes. Using the parchment paper, carefully lift the cake from the pan and place it on a flat work surface. While the cake is still warm, carefully roll it up into a tight cylinder, keeping the parchment paper with you as you roll. Place the rolled cake in the refrigerator and allow it to cool completely, about 2 hours.
- Make the Cream Cheese Filling: While the cake is chilling, make the filling. Add the softened cream cheese, butter, powdered sugar, and vanilla to a bowl. Beat until smooth and creamy. 8 oz Cream Cheese 1 ¼ Cup Powdered Sugar 4 Tbsp Butter 1 Tsp Vanilla
- Fill the Pumpkin Roll: Carefully unroll the chilled pumpkin cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the parchment paper. Roll it tightly enough to create a nice spiral without pressing so hard that the filling squeezes out.
- Chill and Serve: Wrap the pumpkin roll and return it to the refrigerator for 3 to 6 hours. This allows the cream cheese filling to firm up and makes the rolls easier to slice. Before serving, dust the top with powdered sugar.
Notes
- Roll the cake while warm: Rolling the cake while it is still warm helps it develop the shape it needs without cracking when you add the filling.
- Soften the Cream Cheese and Butter: Make sure the cream cheese and butter are softened before mixing. This will give you a much smoother filling.
- Use a sharp Knife: For beautiful slices, use a sharp knife and wipe it clean between cuts if needed.
Storage
Store the pumpkin roll covered in the refrigerator because of the cream cheese filling. It will keep in the refrigerator for several days. Keep it tightly wrapped or stored in an airtight container to prevent the cake from drying out.Nutrition
Calories: 316kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 204mgPotassium: 97mgFiber: 1gSugar: 36gVitamin A: 3059IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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