Pumpkin Roll
User Reviews
4.6
Pumpkin Roll
Description
The Pumpkin Roll recipe combines a perfectly tender pumpkin-spiced cake with a creamy, vanilla-enhanced cream cheese filling. The cake batter integrates all-purpose flour and pumpkin pie spice with pumpkin puree for a subtly spiced and moist base. Baking it in a jelly roll pan creates a thin layer that can be rolled easily without breaking. After baking, it is rolled gently with parchment paper to set the shape before being filled and re-rolled with the cream cheese mixture. This technique ensures a neat spiral pattern that is visually appealing when sliced.
The cream cheese filling adds a smooth, sweet tang that balances the warm spices in the cake. The final presentation, sprinkled with powdered sugar, highlights the dessert's characteristic swirl. This roll is ideal for serving at seasonal gatherings or as a sweet treat showcasing pumpkin flavors.
Notes from the recipe suggest substituting homemade pumpkin pie spice if unavailable and offer options for pan choice and freezing. The roll can be made ahead and stored in the refrigerator for up to two days or frozen wrapped tightly for up to three months. Removing the ends before slicing provides a cleaner presentation and shows off the swirl inside.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 egg at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree canned
For the Filling:
- 8 ounces cream cheese at room temperature
- 6 tablespoons butter at room temperature, unsalted
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
For Garnishing
- powdered sugar
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
- Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
- Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
- Assemble Pumpkin Roll: Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
- Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve. Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.
Notes
- If pumpkin pie spice is not available, mix cinnamon, ginger, nutmeg, cloves, and allspice to create a homemade version.
- One 15-ounce can of pumpkin puree provides enough for three pumpkin rolls, allowing you to bake extra and freeze some for later.
- If you don't have a 10x15-inch jelly roll pan, use a half sheet pan with parchment paper marked to size.
- For a tidy presentation, slice off the ends of the pumpkin roll before serving to reveal the swirl.
- Use a large serrated knife to cut clean slices without squashing the roll.
- Once assembled and wrapped in plastic wrap, the roll can be refrigerated up to two days before serving.
- For freezing, wrap tightly in plastic wrap and aluminum foil, place in a freezer bag, and freeze up to three months; thaw overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 259mg | 11% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 3910IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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