Perfect Pumpkin Roll
User Reviews
4.8
Perfect Pumpkin Roll
Description
This pumpkin roll features a batter of sugar, flour, spices such as cinnamon, eggs, and canned pumpkin, baked in a jelly roll pan to a thin, flexible cake layer. The use of a parchment-lined pan and dusted kitchen towel allows for easy rolling without cracking. Optional walnuts sprinkled on top add texture contrast. The filling is a classic mixture of softened cream cheese, melted butter, vanilla, and powdered sugar, whipped to smoothness and spread evenly inside the rolled cake.
The cake emerges tender with spiced flavor and gently pulls away from the pan edges when done. Once inverted onto a sugared towel, it is rolled warm to set its shape and prevent breaks. The filling adds richness and cooling sweetness, complementing the pumpkin and spice.
The pumpkin roll slices into spiral portions ideal for serving at gatherings or dessert. It can be made several days in advance and refrigerated to develop flavor or wrapped and frozen for longer storage without compromising texture.
Using full-fat cream cheese is advised for proper texture and ease of cutting. Thin, smooth towels help prevent sticking during the rolling step. A good jelly roll pan size is important for even cake thickness and rollability.
Ingredients
Cake:
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 egg large
- ⅔ cup pumpkin puree canned
- ½ cup walnuts optional, chopped
Filling:
- 8 ounces cream cheese softened (see note)
- 1 tablespoon butter melted, salted
- 1 teaspoon vanilla
- 1 cup powdered sugar
- powdered sugar additional, for dusting
Instructions
- Preheat the oven to 350 degrees. Grease a 15- by 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the bottom and sides of the jelly roll pan.
- In a large bowl, mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin until just combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Lay a large kitchen towel on the counter top (it is best to use a dishtowel without any texture – a tea towel or flour sack towel works best). Spread a dusting of powdered sugar all over the towel.
- When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the cake falls out onto the towel. Peel off the parchment paper, being careful not to tear the cake roll.
- Starting at one of the short ends, roll the pumpkin cake up with the towel and let it cool completely while rolled up.
- While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is light and creamy.
- Once the cake roll is cooled completely, unroll (but don't flatten out the cake roll; it's ok if it's slightly curved still), and with an offset spatula, carefully spread the filling in an even layer over the cake.
- Roll up the cake without the towel and place it in the refrigerator, covered with plastic wrap, to firm up, at least an hour.
- Dust the top with powdered sugar, if desired, and cut into slices.
Notes
- Use full-fat cream cheese in the filling for best texture and ease of cutting; light cream cheese may create a denser, less tidy roll.
- This pumpkin roll can be made several days ahead and stored refrigerated or wrapped and frozen for months.
- A 15- by 10-inch jelly roll pan provides ideal dimensions for baking the cake layer evenly and achieving a flexible roll.
- Use thin, smooth towels such as tea towels or flour sack towels to help the cake release when rolling without sticking or tearing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Slices (1 pumpkin roll)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 194kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 235mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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