Description
This classic Pumpkin Roll features a soft, spiced pumpkin cake wrapped around a rich, creamy cream cheese filling. With warm cinnamon and nutmeg in every bite, this beautiful fall dessert is perfect for Thanksgiving, holiday parties, and cozy family gatherings.
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting
- – Powdered sugar, as needed
Instructions
- Preheat the oven to 375°F (190°C). Grease a 10 × 15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and granulated sugar for 2–3 minutes until thick and pale yellow.
- Add the pumpkin puree and vanilla extract, mixing until combined.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined. Avoid overmixing.
- Spread the batter evenly in the prepared pan.
- Bake for 12–15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
- Immediately invert the hot cake onto the prepared towel and carefully remove the parchment paper.
- Starting at a short end, gently roll the cake up with the towel. Place it seam-side down on a wire rack and let it cool completely.
- To prepare the filling, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Gently roll the cake back up without the towel, keeping the roll snug without squeezing out the filling.
- Place the roll seam-side down on a serving platter.
- Dust with powdered sugar and refrigerate for 1–2 hours before slicing and serving.
Notes
- Serving: Slice the chilled pumpkin roll into even rounds with a sharp knife. Wipe the knife between cuts for neat slices.
- Garnishing: Dust with powdered sugar just before serving or add a small dollop of whipped cream.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days because of the cream cheese filling.
- Freezing: Wrap the whole roll or individual slices tightly in plastic wrap, then place in a freezer-safe container for up to 2–3 months for best quality.
- Thawing: Thaw frozen pumpkin roll overnight in the refrigerator before serving.
- Make ahead: Prepare the roll a day in advance and refrigerate overnight. The chilled filling will set nicely, making slicing easier.
- Prevent cracking: Roll the cake in the towel while it is still hot, then let it cool completely before adding the filling.
- Avoid excess moisture: Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.