Pumpkin Roll
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Pumpkin Roll
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This classic pumpkin roll recipe is a favorite fall dessert. The pumpkin cake is moist, perfectly spiced, and filled with a rich cream cheese filling. It can be made in advance, making it a great dessert for Thanksgiving or any day!
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Ingredients
For the pumpkin cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup confectioners’ sugar, plus more for serving
For the cream cheese filling:
- 8 oz brick cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Grease a 10×15-inch baking sheet with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
- Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different.
- While the cake is baking, sprinkle a thin, clean cotton kitchen towel with 1/2 cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.
- Remove the cake from the oven and immediately invert cake onto towel. Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the warm cake and towel together. When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely.
- When the cake is cool, make the frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.
- Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
- Wrap the cake in plastic wrap and refrigerate for 60 minutes. Remove from the fridge and dust with confectioners’ sugar. Slice and serve!
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
90mg
(30%)
Sodium
206mg
(9%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
3129IU
(63%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 206mg | 9% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 3129IU | 63% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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