A Pumpkin Roll is a festive and flavorful dessert that combines a light, spiced pumpkin cake with a creamy, sweet filling. It’s a showstopper that’s as impressive to look at as it is to eat. Follow this recipe to create a beautiful and tasty Pumpkin Roll that’s sure to become a fall favorite.
Ingredients
For the Pumpkin Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar
Instructions
1. Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the parchment.
2. Make the Pumpkin Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin and vanilla extract. Gradually fold in the dry ingredients until just combined.
3. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at one end, roll the cake up with the towel, creating a tight spiral. Let the cake cool completely while rolled.
5. Make the Cream Cheese Filling: In a medium bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
6. Fill and Roll the Cake: Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface of the cake. Carefully roll the cake back up without the towel, creating a spiral with the filling inside.
7. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Before serving, dust with powdered sugar.
Tips for Success
- Even Baking: Make sure the batter is evenly spread in the pan for a consistent bake.
- Cool Completely: Allow the cake to cool completely before spreading the filling to prevent it from melting.
- Gentle Rolling: Roll the cake gently and evenly to avoid cracks in the cake.