Pumpkin Roll
User Reviews
5
Pumpkin Roll
Description
This Pumpkin Roll recipe uses all-purpose flour combined with baking powder, baking soda, salt, and warming spices to flavor the pumpkin-based cake batter. Eggs and sugar are beaten until creamy, then pumpkin puree and vanilla are folded in along with the dry ingredients. Baking in a shallow pan creates a thin cake layer that springs back when touched.
Immediately after baking, the warm cake is inverted onto parchment, peeled, and quickly rolled up to cool, which helps prevent cracking. Once cooled, the filling of cream cheese, butter, powdered sugar, and vanilla extract is spread evenly before re-rolling. The result is a tender, moist cake with a smooth, tangy filling highlighted by warm spices.
The roll is ideal for fall and holiday desserts, showcasing pumpkin and spice flavors with a creamy texture contrast. You can add nuts to the batter for texture if desired. Cooling the frosting if runny helps it set properly and prevents leakage.
Ingredients
Cake
- 3/4 cup (96g) all-purpose flour (spooned and leveled)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ginger each
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3 large egg at room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup pumpkin at room temperature if refrigerated, canned
- 1/2 tsp vanilla extract
Filling
- 1 (8 oz) pkg. cream cheese at room temperature
- 1 cup (120g) powdered sugar
- 6 Tbsp (85g) unsalted butter at room temperature
- 1 tsp vanilla extract
Instructions
- To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
- Mix in pumpkin and vanilla extract.
- Add flour mixture and fold with a spatula just until combined.
- Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
- Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
- Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
- Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
- To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
- Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
- To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
- Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.
Notes
- Substitute 2 teaspoons pumpkin pie spice for the individual spices for simplicity.
- Bring eggs to room temperature by resting them in warm water for 5 minutes to improve batter consistency.
- If frosting is too runny, chill it in 3–4 minute intervals until firm enough to spread.
- Adding 1 cup chopped walnuts or pecans to the batter before baking adds texture.
- Invert the cake onto lightly greased parchment immediately after baking to facilitate rolling.
User Reviews
Overall Rating
5
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