Description
A delicious and moist pumpkin roll made with a spiced pumpkin cake rolled around a creamy sweetened cream cheese filling. This festive dessert is perfect for fall gatherings and holiday celebrations, featuring warm pumpkin pie spices and a soft, fluffy texture with a smooth cream cheese 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
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
- Preheat and prepare pan: Preheat the oven to 375°F. Line a 10x15x1 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat eggs, sugar, and vanilla: Using a stand mixer with a whisk attachment or handheld mixer, beat eggs, sugar, and vanilla on high speed for 2 to 2½ minutes until frothy and lighter yellow in color.
- Add pumpkin puree: Mix in pumpkin puree just until incorporated.
- Fold in dry mixture: Gently fold the flour mixture into the wet ingredients until combined without overmixing.
- Bake the cake: Spread batter evenly into prepared pan and bake for 14 minutes, or until the center springs back when lightly touched.
- Prepare towel for rolling: While baking, lay out a thin tea towel and dust with 3 tablespoons powdered sugar using a sifter. Have a large cutting board ready.
- Flip cake onto towel: Remove cake from oven. Run a sharp knife along edges of pan, then carefully flip the pan over onto the powdered sugar–dusted towel so the cake transfers with the towel between.
- Remove parchment and dust cake: Carefully peel away parchment paper. Dust the top of the cake with powdered sugar.
- Roll the cake: Fold the towel tail over the short edge of the cake and slowly roll up the cake along the towel, starting from the short edge. Place the rolled cake on a cooling rack and let it cool completely, about 2 hours.
- Make cream cheese filling: Beat cream cheese, softened butter, and vanilla on high speed for 1 minute until smooth. Reduce speed to low and add powdered sugar. Increase to medium speed and mix until fully smooth.
- Assemble the roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, avoiding edges. Slowly roll the cake back up without the towel, applying even pressure.
- Chill the roll: Wrap the pumpkin roll in plastic wrap and refrigerate for 2 hours to set shape.
- Serve: Before serving, unwrap and dust with powdered sugar. Cut off ends and slice into 12 even servings. Keep refrigerated until serving.
Notes
- Make ahead by preparing the roll a day in advance and chilling until ready to 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 for easier cuts.
- Freeze wrapped tightly in two layers of plastic wrap and one layer of foil for up to 3 months; thaw overnight in fridge before serving.
- Add chopped nuts on top before baking for extra crunch and texture.
- Use a serrated knife for clean, neat slices.
- Chilling the roll before slicing results in neater cuts and easier handling.
- Sprinkle powdered sugar just before serving for a festive presentation.
- The cream cheese filling also works as a delicious frosting if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
