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As the crisp autumn air rolls in, there’s no better way to celebrate the season than with a classic pumpkin roll. This delectable dessert combines the rich, spiced flavors of pumpkin with a creamy, velvety filling. The result? A show-stopping treat that’s as beautiful as it is delicious. Whether you’re an experienced baker or just looking for a fun fall project, this pumpkin roll recipe will become a seasonal favorite.
Ingredients
For the Cake:
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- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Filling:
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- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Directions
1. Prepare the Oven and Pan
Begin by preheating your oven to 375°F (190°C). Next, grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease and flour the parchment paper to prevent sticking, ensuring an easy release of the cake later.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. These spices are what give the pumpkin roll its warm, autumnal flavor.
3. Create the Wet Mixture
In a large mixing bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale, which takes about 2-3 minutes. Stir in the pumpkin puree and vanilla extract, blending until the mixture is smooth and well-combined.
4. Combine and Prepare to Bake
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Take care not to overmix, as this could result in a denser cake. Spread the batter evenly into the prepared pan.
5. Bake the Cake
Place the pan in the oven and bake for 13-15 minutes, or until the top of the cake lightly springs back when touched. While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar.
6. Roll the Cake
Once the cake is baked, carefully invert it onto the sugared towel while it’s still hot. Gently peel off the parchment paper and roll the cake up in the towel, starting from the narrow end. Allow the rolled cake to cool completely. This step ensures the cake will hold its shape without cracking when filled.
7. Prepare the Cream Cheese Filling
While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until the mixture is smooth and creamy.
8. Assemble the Pumpkin Roll
Once the cake has completely cooled, carefully unroll it. Spread the cream cheese filling evenly across the surface. Re-roll the cake, this time without the towel, and wrap it tightly in plastic wrap. Refrigerate the roll for at least 1 hour to allow the flavors to meld and the filling to set.
9. Serve and Enjoy
Before serving, dust the top of the pumpkin roll with powdered sugar for a finishing touch. Slice into 10-12 pieces and enjoy the rich, spiced flavors paired with the luscious cream cheese filling.
Additional Tips
- For a Smoother Roll: If you’re worried about cracking, make sure not to overbake the cake. Rolling it while it’s still warm also helps prevent this.
- Make Ahead: This pumpkin roll can be made a day in advance. The flavors only get better with time!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes (including cooling and chilling)
Calories: Approx. 350 kcal per slice
Servings: 10-12 slices
Embrace the flavors of fall with this delightful pumpkin roll—perfect for sharing with family and friends or savoring as a special treat just for you!