Description
This Easy Pumpkin Roll Recipe is a delightful autumn dessert featuring a tender, spiced pumpkin sponge cake filled with a smooth cream cheese filling. Rolled into a beautiful swirl, it’s perfect for holiday gatherings or cozy fall treats. With simple ingredients and straightforward steps, you can create an impressive and delicious pumpkin roll that combines festive flavors and a creamy filling.
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
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 to 1½ cups powdered sugar, sifted (adjust to desired sweetness and consistency)
For Assembly and Garnish:
- Powdered sugar for dusting
- Clean kitchen towel
- Plastic wrap for wrapping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and line a jelly roll pan (approximately 10×15 inches) with parchment paper to ensure the cake releases easily after baking.
- Prepare the Towel: Lay out a clean kitchen towel on a flat surface and generously sprinkle it with powdered sugar. This will prevent the cake from sticking when rolled.
- 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. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until the mixture is thick and pale, indicating it’s aerated properly. Stir in the pumpkin puree and vanilla extract gently until fully incorporated.
- Combine and Fold: Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Fold until just combined to maintain the cake’s light texture.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake While Warm: Immediately after removing from the oven, loosen the edges of the cake and invert it onto the prepared, powdered sugar-dusted towel. Carefully peel off the parchment paper. Using the towel, roll the cake gently from a short edge, rolling the towel inside. Allow it to cool completely while rolled up to set the shape.
- Prepare the Filling: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar until the filling is sweetened and spreadable.
- Fill and Re-roll: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface. Then, re-roll the cake tightly without the towel this time to form a neat spiral.
- Wrap and Chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the top of the pumpkin roll lightly with powdered sugar. Slice and enjoy this festive treat!
Notes
- For easier rolling, make sure the cake is warm but not hot when rolling it with the towel to avoid cracking.
- Adjust the amount of powdered sugar in the filling for desired sweetness and consistency.
- You can add chopped nuts or raisins to the filling for added texture if desired.
- Store any leftovers covered in the refrigerator for up to 3 days; the flavors will deepen overnight.
- For best results, use fresh pumpkin puree, either homemade or canned pure pumpkin, not pumpkin pie filling, which contains added spices and sweeteners.
