Description
This easy pumpkin roll recipe features a spiced pumpkin cake rolled with a creamy, smooth cream cheese filling. Perfect for fall gatherings or holiday desserts, this dessert combines classic autumn flavors with a moist, tender cake and a rich, sweet filling. The step-by-step instructions guide you through baking the cake, rolling it properly, and preparing the delicious cream cheese frosting.
Ingredients
Scale
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- â…” cup pumpkin puree
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- Powdered sugar for dusting and filling (approximately ¾ cup, divided)
- 1 teaspoon vanilla extract (added to both cake batter and filling)
Instructions
- Prepare Baking Pan and Oven: Preheat the oven to 375°F (190°C). Grease and line a jelly roll pan (approximately 15×10 inches) with parchment paper to ensure easy removal of the cake.
- Prepare Towel: Lay a clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar to prevent sticking when rolling the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar vigorously until the mixture is thick and pale in color. Then mix in the pumpkin puree and 1 teaspoon vanilla extract until fully incorporated.
- Combine Batter: Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix to maintain a tender cake texture.
- Bake Cake: Evenly spread the batter into the prepared jelly roll pan. Bake for 13–15 minutes, or until the surface springs back when lightly touched and a toothpick inserted comes out clean.
- Roll Cake: Once baked, immediately turn the cake out onto the prepared powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake up tightly in the towel to shape it and let cool completely in the rolled position.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, unsalted butter, remaining vanilla extract, and about ½ to ¾ cup powdered sugar until the mixture is smooth, creamy, and well combined.
- Fill and Re-roll: Once the cake is completely cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire surface. Roll the cake up again carefully without the towel.
- Chill and Serve: Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the flavors to meld. Dust with additional powdered sugar before slicing and serving.
Notes
- Make sure the cake is slightly warm when rolling initially to prevent cracking.
- Use a jelly roll pan size close to 15×10 inches for best results.
- Ensure cream cheese and butter are softened for a smooth filling texture.
- Can be made a day ahead; keep refrigerated and bring to room temperature before serving for best flavor.
- For variation, add chopped nuts or raisins to the filling if desired.
