Description
This Pumpkin Roll is a cozy fall favorite featuring a soft, spiced sponge cake filled with creamy, tangy cream cheese frosting. Perfectly rolled and dusted with powdered sugar, it’s as beautiful as it is delicious.
Ingredients
Scale
- ¾ cup All-Purpose Flour
- 1 cup Granulated Sugar
- ⅔ cup Pumpkin Puree
- 3 large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Sugar (plus more for dusting)
- 4 tablespoons Unsalted Butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy. Mix in the pumpkin puree and vanilla, then gently fold in the dry ingredients.
- Pour the batter into the prepared pan, spreading evenly. Tap gently to remove air bubbles.
- Bake for 13 to 15 minutes, until the cake springs back when touched. Lay a clean kitchen towel and dust with powdered sugar. Invert the cake onto the towel, peel off parchment, and roll gently with the towel. Cool completely.
- In a bowl, beat cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel. Wrap in plastic and chill for at least 1 hour.
- Dust with powdered sugar, slice, and serve chilled or at room temperature.
Notes
- Always roll the cake while it’s warm to prevent cracking.
- Chill before slicing for clean swirls.
- Store in the fridge wrapped tightly for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin roll, fall dessert, cream cheese filling, thanksgiving dessert, autumn baking