Description
This Pumpkin Roll recipe is a delightful holiday dessert featuring a soft, spiced pumpkin cake rolled with a smooth and creamy cream cheese filling. Perfectly moist and aromatic with warm cinnamon and nutmeg, it’s an impressive yet simple treat to make for family gatherings or special occasions.
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
Filling Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan or baking sheet and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar using a mixer on medium-high speed until the mixture is thick and pale, about 2-3 minutes.
- Add Pumpkin and Vanilla: Add the pumpkin purée and vanilla extract to the egg mixture. Mix until smooth and evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing and keep the batter light.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes or until the cake springs back to the touch and is just set. Avoid overbaking to keep the cake soft and pliable.
- Roll Cake with Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, carefully peel off the parchment paper, and roll the cake with the towel starting from the narrow end. Allow it to cool completely in the rolled form, about 1 hour.
- Prepare the Filling: In a medium bowl, beat softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Unroll and Fill: After the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Re-roll and Chill: Gently roll the cake back up without the towel into a tight spiral. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Serve: Before serving, dust the top with powdered sugar. Slice into 8-10 pieces and enjoy this festive dessert.
Notes
- To ensure the cake rolls without cracking, do not overbake and roll while still warm.
- Using parchment paper greased on both sides prevents sticking and helps in easy removal.
- For best flavor, use canned pumpkin purée specifically labeled as 100% pumpkin, not pumpkin pie filling.
- Optional ground cloves add depth but can be omitted if preferred.
- Store the pumpkin roll wrapped in plastic in the refrigerator; consume within 3-4 days for best freshness.
