Pumpkin Roll
User Reviews
4.9
Pumpkin Roll
Description
This Pumpkin Roll combines a soft, dense pumpkin cake with warm autumn spices including pumpkin pie spice, baked until springy to the touch. The cake is spread with a filling made from softened cream cheese, butter, icing sugar, and whipped cream, flavored subtly with vanilla and additional pumpkin pie spice. The cake is rolled carefully, creating a spiral of cake and filling that showcases both texture and flavor.
The cream cheese filling offers a creamy tanginess that complements the sweet, spiced pumpkin cake. The rolling step is done while the cake is warm to avoid cracking, and trimming the ends creates a neater presentation. This dessert is frequently enjoyed as a holiday treat or seasonal appetizer.
To serve, slice the roll into pinwheels revealing the swirled filling. It pairs well with coffee or tea. The recipe notes recommend storing leftovers wrapped tightly or in an airtight container in the refrigerator for up to five days or freezing for longer storage. Removing about half an inch from the edges prevents dry or uneven ends and improves the look of the roll.
Ingredients
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large egg at room temperature
- ¼ cup sugar
- ½ cup brown sugar packed
- 2 teaspoon vanilla extract or paste
- ⅔ cup pumpkin canned
Filling
- 8 ounce cream cheese at room temperature
- 4 tablespoon butter softened
- 1 teaspoon vanilla extract or paste
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup icing sugar also known as powdered sugar or confectioners sugar
- ½ cup Whipped Cream
Instructions
Cake
- Preheat your oven to 350 F degrees. Spray a 10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
- Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
- Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
- Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
- While the cake is still hot, carefully life the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
Filling
- In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.
Assemble the Pumpkin Roll
- Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
- Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
- Remove the plastic wrap from the cake and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.
Notes
- Slice about 1/2 inch off both ends of the cake before serving to improve appearance and texture.
- Store leftover cake in an airtight container or wrapped tightly in the refrigerator; it keeps about 5 days.
- For longer storage, freeze the pumpkin roll tightly wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 268kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 312mg | 13% |
| Potassium | 164mg | 3% |
| Sugar | 29g | 58% |
| Vitamin A | 2910IU | 58% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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