Description
This delicious homemade pumpkin roll is a spiced pumpkin sponge cake rolled with a creamy, sweetened cream cheese filling. Perfect as a festive dessert during fall or holiday seasons, it combines warm autumn flavors with a light, fluffy texture. A dusting of powdered sugar and optional whipped cream make it even more indulgent.
Ingredients
Scale
Cake:
- 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (Packed)
- 3 large Eggs
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- â…“ cup Vegetable Oil
Filling:
- 8 ounces Cream Cheese (Softened)
- 1 cup Powdered Sugar
- ½ teaspoon Ground Ginger (Optional)
For Serving:
- 1 dollop Whipped Cream (Optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking.
- Prepare Pan: Line a jelly roll pan with parchment paper to prevent sticking and for easy removal of the cake.
- Mix Wet Ingredients: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth and well blended.
- Add Eggs: Add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ground ginger for even distribution of spices and leavening agents.
- Fold Dry into Wet: Gradually add the dry ingredient mixture into the wet mixture, folding gently until just combined to maintain the batter’s lightness.
- Pour Batter: Pour the batter evenly into the prepared jelly roll pan, smoothing the surface for uniform baking.
- Bake: Bake for 15-20 minutes until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Prepare Towel: Dust a clean kitchen towel with powdered sugar to prevent sticking when rolling the cake.
- Invert Cake: Remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll Cake: Roll the cake up in the towel starting from a short edge and let it cool completely in this rolled shape to prevent cracking.
- Make Filling: Beat softened cream cheese with powdered sugar and optional ground ginger until smooth and creamy.
- Unroll and Fill: Once cooled, gently unroll the cake and evenly spread the cream cheese filling over the surface.
- Re-roll Cake: Roll the cake tightly again without the towel to enclose the filling. Wrap in plastic wrap for stability.
- Chill: Refrigerate the rolled cake for at least one hour to set the filling and make slicing easier.
- Slice and Serve: Slice the pumpkin roll into 1-inch pieces and serve with a dollop of whipped cream if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Rolling the cake while warm helps prevent cracks when filling.
- Optional ground ginger adds a nice warm spice note to the filling.
- Chilling before slicing helps maintain shape and makes cleaner slices.
