Description
A classic and moist pumpkin roll with a spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. This crowd-pleasing dessert combines warm autumn spices with a soft, tender cake and rich frosting, perfect for holiday gatherings or any festive occasion.
Ingredients
Scale
For the Cake:
- 1/4 cup powdered sugar (to dust the towel, plus more to serve)
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
For the Filling:
- 8 oz cream cheese (room temperature)
- 6 Tbsp unsalted butter (room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Towel: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel generously with powdered sugar to prevent sticking when rolling the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Ensure these are well combined to evenly distribute the leavening and spices.
- Beat Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar together until thick and pale, approximately 3 to 5 minutes. This step helps create a light texture in the cake.
- Add Pumpkin: Gently fold the pumpkin puree into the egg mixture until well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing carefully just until no streaks of flour remain. Avoid overmixing to maintain cake tenderness.
- Bake the Cake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Immediately after removing from the oven, invert the cake onto the powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together into a spiral. Allow to cool completely in the rolled position to set the shape.
- Make the Filling: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract and continue beating until fluffy.
- Unroll and Fill: Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the cake, taking care not to tear it.
- Re-roll and Chill: Carefully re-roll the cake without the towel and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set before slicing and serving.
- Serve: Dust the top with extra powdered sugar before serving for a beautiful finish.
Notes
- Use room temperature eggs, cream cheese, and butter for the best texture and smooth filling.
- Be sure to roll the cake while it is still warm to prevent cracking.
- Chilling the roll before slicing makes cleaner, neater slices.
- If pumpkin puree is not available, canned pure pumpkin (100% pumpkin) works well.
- For extra flavor, consider adding a pinch of nutmeg to the spice mix.
